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So what we're going to do now is,
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is we're going to show you how to make some sourdough bread.
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Sourdough has got quite fashionable and trendy.
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It's on a lot of restaurant menus.
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Sourdough is trending since about 5000 B.C.
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It's the oldest form of leavened bread.
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So while we think we've a big tradition with soda bread,
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your granny might have made it -
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this is what her granny's granny used to make.
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This is what we're all trying to get back to.
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So the big revolution, the big future in food,
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the future in bread, is about going back. Back to the past.
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And this is what we're trying to get back to.
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Beautiful, beautiful sourdoughs,
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naturally fermented, with our seeded sourdough
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a bit of malthouse.
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As I say, you could have a hundred different types.
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In order to make sourdough bread,
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is to make your sourdough starter, or your sourdough culture.
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The process is very, very simple.
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It's simply just a mix of flour and water.
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So we've got 50 grams of flour
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and to that we're adding 50 mls of water.
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Stir it together.
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And that is simply it.
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Now what we're going to do is to leave that to sit out
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in your kitchen, just gently covered,
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ambient temperature, overnight, for about 12 hours.
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So at the moment, we're surrounded by wild yeast.
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It's a good strain of bacteria, it exists everywhere.
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You breathe it in everyday.
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And then basically over a process
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of using simply just flour and just water,
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it eventually picks up that bacteria in the air.
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And that bacteria starts to ferment. It starts to live off
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the protein within the flour, so it starts to rise and collapse.
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Realistically it takes about 7 or 10 days to make it.
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But for a lot of people, I know,
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I'm not making a loaf of bread if it takes 7 or 10 days to make it,
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but the idea is, once you get up and going once,
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that's virtually about it.
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As long as you don't use it all, you'll never run out.
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So you only have to do it one time in your life.
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So we'll mix it together, flour and water.
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About 12 hours later, it looks a little bit like this.
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So at this stage, we would be due to mix this
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with another 50 grams of flour and another 50 mls of water.
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Stir it together and that's it.
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Again, we let it sit overnight.
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Day 3 we repeat the process.
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Then on Day 4, we can already see
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it's starting to become lovely and bubbly.
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You can see all these little bubbles coming lovely and active.
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And this is the sign of life starting to form.
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This is exactly what we're looking for.
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It's starting to ferment.
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It's all the good things in life - wine, beer, cheese, bread.
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All based on the same principle.
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So you will find it starts to take on a sweet, vinegary kind of smell.
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But don't worry, that's exactly what we're looking for.
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But if you find a little liquid starting to come away from it,
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don't worry about that either, just put it straight back in.
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So we're going to give this another day.
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And we're going to feed it again - one more time.
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And by the time it's ready,
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most likely on about Day 7.
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Don't worry if you find that maybe,
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on Day 6 or Day 7, it's not exactly there yet.
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Don't be afraid to give it an extra day.
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Because it will differ, depending on the environment it was kept in.
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So if it needs an extra day, just give it an extra day.
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But now we've got our lovely active sourdough.
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It's got that lovely vinegary smell.
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You can see it's been kind of rising up the glass.
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This started about here earlier on and now it's climbed up to here.
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So it'll continue to rise
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and then it will drop back down.
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So at this stage, it's basically ready to go.
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Well, if I'm completely honest, this is Day 2.
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This is Day 4.
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And this is Year 9.
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I've had this for 9 years.
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So as long as I don't use it all, I'll never run out.
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So all I'll simply do, for example after we make our bread today,
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I will have 200 grams left over.
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I will simply stir in 200 flour, 200 water,
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and tomorrow, it's ready to go again.
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Because I keep mine at room temperature,
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I've to feed mine everyday.
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But for the home-baker, who might only bake once a week,
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or at weekends when you've a bit more time,
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it can become quite an expensive pet to keep if you feed it every day.
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So what you can simply do is keep yours in the fridge.
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Because it's based on bacteria, cold won't kill it.
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It'll just slow it down.
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So for example, you're going to be baking on a Saturday morning.
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Take it out of your fridge on a Friday, just leave it sit
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in your kitchen to take the chill off it.
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That evening, say whatever weight you have.
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For example, 200 grams.
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Stir in 200 flour, 200 water leave it sit in your kitchen.
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Next morning it's going to be lovely and bubbly.
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lovely and active, ready to make your bread.
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Take what you need to make your bread,
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whatever is left over, back in your fridge, that's it.
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So you've a little once a week cycle.
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You find it gets better with age - the flavour starts to develop.
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So even if you're not baking,
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you still have to feed it, because technically it is alive.
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So if you're building up too much,
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just bin some away, just keep back enough to keep it going.
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And the easiest ratio to work off,
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is whatever weight you have here,
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same weight of flour, same weight of water.
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Could not be simpler.
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Now, in order to make our sourdough bread,
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we've got our sourdough starter. As I say, it takes about a week.
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Get it going today, you'll be ready by next weekend.
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Ready to go, perfect to make your bread.
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If not, you could always
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get down to your local baker.
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Most real bread bakeries will happily give you some starter.
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If you check out realbreadireland.org
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it's got all the real bread bakers across Ireland.
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And most of them like myself, are happy to give you a little starter,
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if you can't get your own going.
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So with this one, we're going to make enough for two loaves.
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The great thing about this is we can bake two loves.
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We can pop one in the freezer and have one to try fresh in the day.
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And sourdough comes back great from the freezer.
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So we've get 800 grams of strong flour.
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To this...
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we're going to add 460 mls,
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or 460 grams of water.
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We're taking about 10 grams of salt.
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Salt is an essential ingredient.
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Salt acts as a natural flavour enhancer.
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We've got our flour, we've got our water,
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we've got our salt and then finally,
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we just need a little bit of our sourdough starter.
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So we're using 320 grams.
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Just make sure we don't use it all.
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Like you would any other recipe, just add your yeast straight in.
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And in this case, our sourdough starter.
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Once your ingredients are all in,
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just start bringing everything together.
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So once the dough roughly comes together,
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just dump it,
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straight out on the table.
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The gluten forms once we add a liquid.
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At the moment, the gluten is quite weak.
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So we want to build up the strength of our dough,
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by what we call kneading.
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The idea of kneading is you simply stretch
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and work the dough.
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So you will find the dough goes a little bit wet
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and a little bit sticky.
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Generally everyone's reaction at home is to immediately
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reach for some flour and keep adding in there.
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But if you keep adding flour, the dough will quite happily soak it up.
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And then the more it soaks it up, the heavier the dough becomes
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and the tighter your bread will be.
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So when it comes to kneading, you will get a lot of recipes
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suggesting the best technique, how best to knead.
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To be honest, the one piece of advice I give most people
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is think about somebody you don't like, and just go for it!
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So I tend to use the heel of my hand, a little short stretch,
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and then use my fingers.
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Just pin the dough between here and here and hook it back.
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And if you can pick yourself up a little dough scraper,
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absolutely great.
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It's almost like a little extension of your hand.
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Bring it all back together again and keep working away.
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So most recipes will suggest how long to need for.
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Most of them will say 8 to 10 minutes.
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Most of them are lying, but the thing is,
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it's very difficult for a recipe to be exact.
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Because everybody is a little bit different.
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Some people are just stronger than others, some days you're tired.
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The dough will always tell you when it's ready.
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There's a thing called the window-pane effect.
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You can see it's getting elastic, it's getting there.
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But as I stretch and work it out, it's just ripping, it's tearing.
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And that's just the dough telling me it's not ready.
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It just needs a little more work. So just keep on going.
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And if you do have a mixer at home, feel free to use it.
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The dough hook will do exactly the same thing as your hands are doing.
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You're going to feel the dough starting to change.
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You can even see already, how beautiful and silky
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how lovely and smooth the dough has become.
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Like you saw earlier, when we tested it initially,
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it just kept ripping, it kept tearing. So we'll take a little oil
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in your hands. It'll stop the dough from sticking to you.
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And nice and gently stretch the dough, working it out.
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You can see the shadows, the membrane behind it.
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It's exactly what we're looking for.
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So earlier, that just ripped and tore.
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But now, that's holding. It's elastic.
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It's got the strength we need, that's exactly what we're looking for.
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So bring your dough back together.
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Back into one piece. Into your bowl.
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And now I'm going to let it prove.
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With sourdough however, because it's a more natural process,
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everything tends to happen much, much slower.
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So where most yeast recipes need to prove for about an hour,
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this one, we're going to be looking at about three hours.
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So you need to leave it plenty of time.
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So we're going to let this prove for three hours.
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So when you come back to it,
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you'll be looking at something like this.
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What we'll be doing now, is we're simply knocking our dough back.
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Because as much as we say the longer you prove it the better,
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you don't want to over-prove your bread.
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Simply take it out of your bowl
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and try and make it into a round ball.
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And again, don't over-think it.
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By making it into a ball, you'll have simply
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knocked it back knocked all the air from it.
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So you're kind of back to where you would have been three hours ago.
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So now, what we need to do at this stage,
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is we need to shape our dough.
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So with the quantity we made, it gives us the perfect portion
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to make two lovely sized loaves.
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So when we're shaping our breads, we use proving baskets.
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Because it's going to be proving for another three hours,
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it would just slowly start to prove out,
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and go very, very flat.
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So by using the basket, it gives the dough support.
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It encourages it to take on that shape, so instead of proving out,
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it proves up. But if you don't have a basket,
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you could use absolutely anything.
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A tin, a tray, a box, a bowl.
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It's simply something that's going to support and help your dough out.
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And probably, I'm sure all of us have...
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a Pyrex dish at home.
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If you don't have it, your mum has, your gran has.
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They're always kicking around everywhere.
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We take a little flour and dust it all over.
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Coating it with a little coating of flour,