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  • Hey guys, salut it's Alex! So it's episode 3 of the Sourdough bread odyssey and today after many many days

  • I'm finally releasing my

  • sourdough bread recipe

  • And I think it's about time because you guys seems to be more than ready with your sourdough starters

  • I try to be as thorough as possible

  • however there we go there are things you need to experience yourself like example different levels of

  • Stickiness of tackiness I can say the words and I will but you will understand ten times better

  • Maybe a hundred times better by doing it

  • Anyway, don't be scared and let's begin

  • first off we need to wake up our

  • Sourdough starter in order to make it more

  • Lively and ready to bake bread if you don't have one then watch the first episode of this sourdough bread series

  • In a container are two tablespoons of Sourdough starter

  • 100 grams or milliliters of Warm water

  • 100 grams of bread Flour

  • let it sit at room temperature or until it doubles in size

  • I use my oven to rest and to proof

  • doughs and

  • Sourdough the temperature is off, but the light is on so it keeps it slightly warm

  • Which is just perfect there are no drafts

  • You know no shaking no nothing

  • So [it's] just the perfect

  • Peaceful place for that sourdough is ready when it's all bubbly and foamy and when it can pass

  • safely the floating test

  • In my case it takes four hours and 45 minutes

  • What will make this recipe practical almost magical is that I use?

  • nominee proportions one part sourdough to pass water three parts flour and that makes for [a]

  • decently soft

  • Hydrated dough, not like an insanely

  • You know super hydrated shaggy mess, so in a large Bowl place 400 grams or milliliters of water

  • 200 grams of Sourdough

  • and 600 grams of bread flour and no

  • Bread flour is not all purpose flour if you want to know more about [ash] [content] [protein] content all those stuff

  • Watch episode number two of the sour bread series

  • Now with your hands or a spatula get rid of any lumps, flour pockets, or puddles of water

  • Let it rest in the bowl covered for 30 minutes up to one hour

  • Don't skip the resting period it's crucial to allow flour and water to combine

  • Properly [in] [fact] do not skip any step in this recipe because I already did I removed everything that was

  • unnecessary so just, you know, be square!

  • Add 12 grams of salt and a splash of water super important first it dissolves the salt

  • Straight away and also it gives you that helpful extra boost in smoothness during the next step

  • Get the dough out of the bowl and hard clean and non-Porous surface

  • And I'm kneading the dough using a routine. It's not complicated so just watch carefully

  • And so let me just reenact this routine just for you to truly and deeply understand it

  • Let's pretend this is our dough turn grab turn

  • Smash pull roll repeat the process for at least 10 minutes or until the dough feel smooth

  • elastic tacky but not sticky

  • that will give you a proper dough with a strong yet organized mesh of

  • Gluten let it proof for four hours in warm environment

  • While it's slowly proofing inside

  • Let me remind you that you can subscribe to my Youtube channel because I make new videos every week

  • And if you can't really expect classic recipe bam bang bang every time you can expect however

  • delicious vibes

  • creativity and

  • inspiration

  • Drop the dough to an unfloured countertop Sprinkle it with flour and flip it

  • handling the dough can be sometimes a bit tricky, so always use quick and

  • Confident moves to start building some tension fold the edges in the center until you get a rough ball

  • Let it rest covered for 30 minutes during which it will flatten slightly into a pancake shape

  • Now Sprinkle it with flour and flip it

  • Keeping in mind the picture of an envelope fold the bottom to almost the top

  • The right to almost left the left to almost right and the top to bottom

  • Finally the bottom to top and roll it up that final shaping is very important because

  • It's giving strength

  • Which is absolutely necessary to rise properly afterwards

  • With the theme of the joint facing down use your hands or a flat knife and slowly but firmly

  • push the dough in all directions

  • You can definitely feel the surface tension building up

  • Cover a bowl with a kitchen towel and dust it liberally with flour

  • Bread flour works ok but if you mix it with the rice flour 50 50 it works even better

  • Thus the dough ball as well and transfer it upside down in the basket meaning the seam is now facing up

  • Time for the second and last proofing dust with flour cover and [then] cool it in the fridge overnight

  • Proofing it in the fridge overnight is really helpful with the texture

  • But most importantly it allows you to organize your schedule as you like which is super important

  • Especially with the long lasting process like this one get the dough ball out of the fridge two hours before using it

  • You know it's ready to be baked when it's slightly wobbly and when you touch it it gently bounces back

  • To bake our bread we need a dutch oven or a big heavy pot with a lid

  • It can store and release a lot of heat in a minimal amount of time which [is] essential to create steam

  • inside the dough and make it puff and because I believe it also keeps all the

  • Generated steam inside the pot. I know it's hard to [believe] but it is that steam which is responsible for the

  • Outrageous crispiness of the crust at the end

  • Place it in [the] oven at 250 celsius or 480 Fahrenheit for about 30 minutes or until it gets blistering hot

  • Gently flip the dough upside down on a floured plate you can dust some flour off if needed using a brush

  • Now using proper gloves get the [dutch] oven out and place the dough inside as gently as possible without

  • burning yourself

  • Score it all the way through but not too deep with a razor blade at a very

  • Low degree angle it allows the bread to open up properly to meet your job safer

  • You can fix that blade onto a skewer, or onto Chopsticks

  • I mean it depends if [you're] a fan of Chinese takeaway or lebanese take away

  • Just before putting that lid back on

  • spray the inside with water a few times now whack this set up, in the oven as quickly as possible and

  • Immediately turn the temperature down to 220 celsius or 430 Fahrenheit

  • Do not take the lid off for the next 25 minutes it's very important to get the oven rise

  • now take the lid off and bake [it] furthermore for another 25 minutes also

  • Even after 10 or 20 times getting that beautiful loaf of bread out of the oven is always always

  • Magical a properly baked bread sounds hollow when you tap it

  • let it cool down completely on a rack before slicing a

  • soft Chewy Airy but intense

  • Cream-colored crumb inside and a dark crispy caramelizing slightly sour crust

  • Outside of course it is the perfect carrier for any tartine or open-faced sandwich

  • But I strongly encourage you to enjoy it first naked. It's a very

  • sensual experience

  • So guys that's it. I hope you enjoyed this baking tutorial today. I mean as much as I enjoyed making that

  • beautiful loaf of bread

  • It's super rewarding on a personal level if you did give it a like thumbs up and share that over your social Media

  • You know Facebook Instagram Twitter

  • Spread it like butter using the correct hashtag which is very appropriate at this time to be truly honest with you guys

  • It hasn't been always easy in fact. It's been a roller coaster of

  • mistakes and Whatnot, so if you do experience

  • problems and failures yourself please by all means

  • use the comment section down below and ask your

  • Question you explain your problem to me into the community I will pick the most common and the most

  • Interesting one and try to make like a Q&A episode

  • on this sourdough bread series

  • I will upload a printer-friendly

  • Fully detailed PDf recipe on my patreon page for all of you who are financially supporting me out there

  • Thank you very much

  • But in the meantime go get your sourdough starter feed them right and start baking bye. Bye salut

Hey guys, salut it's Alex! So it's episode 3 of the Sourdough bread odyssey and today after many many days

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パン屋ではない人のためのサワードゥブレッドの作り方ガイド (A Non-Baker's Guide To Making Sourdough Bread)

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    林宜悉 に公開 2021 年 01 月 14 日
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