Beautiful Sourdoguh Bread From Start to Finish

Beautiful Sourdoguh Bread From Start to Finish | Sourdough Bread Recipe

Рет қаралды 32,818

Gluten Morgen

Күн бұрын

Пікірлер: 78

@glutenmorgentven 4 ай бұрын

🍞 Join my Sourdough bread Masterclass: www.glutenmorgentv.com/sourdoughbread

@bethkehoe1489 26 күн бұрын

I get very good results with an oven bag! I was so glad to see the oven bag method from the Gluten Morgen videos. This method is much better than worrying about burning myself while using a heavy, preheated Dutch oven.

@PatGaedeke 2 ай бұрын

Using a baking bag is genius! I am going to try that tomorrow. Thanks for a very entertaining video!

@espenstoro 4 ай бұрын

Baked my first successful sourdough loaf without a dutch oven or any proper equipment today, it turned out as nice as it possibly could. I used a lot of your tips. Huge crunchy blisters and oven spring. 🥳

@kouklakee 4 ай бұрын

I don’t have a Dutch oven how did you bake your bread please 🙏🏼

@glutenmorgentven 4 ай бұрын

You can use steam directly in the oven. Check my other videos in the channel.

@glutenmorgentven 4 ай бұрын

May the Gluten be with you!

@espenstoro 4 ай бұрын

@@kouklakee Yes, check the videos about different baking methods, it works great with a tray at the bottom that you can pour hot water into, it'll steam like crazy. And don't bake as hot as you would with a dutch oven, in my experience. I started at 230 degrees, and lowered to 220 after steaming for a while (according to the oven, don't know actual temperatures). Only problem is the bottom doesn't get a good crust without a dutch oven or baking steel/stone, but I moved the tray with the bread to the bottom of the oven after the steam was done, so I got more heat from below. Not perfect, but acceptable for now.

@kouklakee 4 ай бұрын

@@espenstoro ok 👍 thank u 🙏🏼

@boaeoq9404 2 ай бұрын

Thank you ❤I am a learner sourdough baker and your tutorial had so many interesting tips. 👍🏻🇬🇧

@cindybroadus3277 2 ай бұрын

I would be delighted to get either loaf to turn out and I am waiting the 4 hours til I put it in to cold ferment overnight. You are the most fun teacher and your accent is wonderful and adds to your charm. Keep being fun and encouraging it’s a game changer!😉

@silvermoon3486 22 күн бұрын

Thank you , nice 👍🏼 video 😊

@jonlilley2832 4 ай бұрын

Thank you very much for all the tips (I wish I knew your first name), Glutenmorgen! I used to live in Argentina many years ago and this is getting me closer and closer to what I had there. It was fantastic 45 years ago and I've almost got it! Thanks so much!

@glutenmorgentven 4 ай бұрын

Oh that´s great! My name is Ramón. May the gluten be with you!

@lyndapoe3954 2 ай бұрын

Thank you for your video. This was very informative. I am a novice sourdough baker and need all the help I can get! I plan on starting my loaf today based on all that I have learned here. I can't wait!!!

@niemandschuldet 3 ай бұрын

Both perfect, but I prefer the darker one. Thank you. Greetings from Cyprus!

@glutenmorgentven 3 ай бұрын

Me the Gluten be with you

@sylviedion1012 3 ай бұрын

I think i prefer the one who cooked on the bag! From Quebec!

@kittenmummy584 4 ай бұрын

I was not happy about the video, I loved it, it made my day! Thank you for all the explanations and especially for the fact that it was 'normal', just like in one of the millions of kitchens where bread is baked, that was my personal highlight, I enjoyed it so, so much! Please stay exactly as you are. Gluteny greetings from Germany😊

@glutenmorgentven 4 ай бұрын

Wie schön und vielen Dank! 😊👍🏻🍞

@kittenmummy584 4 ай бұрын

🍞🤗👋🏻

@kouklakee 4 ай бұрын

I love bread

@glutenmorgentven 4 ай бұрын

May the Gluten be with you!

@ElaineDarby-b3q 2 ай бұрын

Absolutely love your videos. They have been so helpful in my baking. I wanted to ask about the oven bags. The only ones I can find here in Australia provide they can only be used up to 205 degrees C. What oven bags do you use for these higher temperatures?

@silvermoon3486 22 күн бұрын

I cook my bread at 425 degrees Fahrenheit in a cold oven with a Dutch oven for 45 minutes then take the lid off & cook 15 minutes longer, perfect every time. This is how Ben Starr on KZbin does it. Now I assume I can use a bag or brown in bag the same way but just remove the bag after 45 minutes & cook 15 more minutes 😊. I’m going to try that. I never heat my oven or pan to a very high temperature before & 425 isn’t that much 😊

@kathsch8966 22 күн бұрын

It blew my mind when you put that hot pan from the oven on your counter top with no trivit!!!

@danielbicho 4 ай бұрын

Love your videos and explanations...I just have a question, and I think it's important😅 I prepare my bread the day before and if I use 20% starter, put the bread in the fridge for 12h it will over ferment. Do I have to use a percentage depending the time I want to leave it for cold fermentation? And if I use less starter it will taste more sour?thank you and keep making videos like these 😊 🇵🇹

@glutenmorgentven 4 ай бұрын

Maybe you can lower your fridge temperature or not let it proof that much at room temperature.

@hammockmonk 2 ай бұрын

Weigh your white flour, put it in a bowl and goto 29:30 to follow along.

@mikes1330 2 ай бұрын

does your app support biga/poolish preferments?

@LizbetPCB 4 ай бұрын

Thanks! I do have a question, though, why do you screw the lid on so tightly for your active starter? I only do that when I’m not going to be using the starter right away and I’m putting it in the fridge.

@glutenmorgentven 4 ай бұрын

Hahaha good question! The thing is that I didn´t do it... it was my assistant who did it! hahahaha!

@timslaterus6937 13 күн бұрын

Maybe a weird question but which temperature for the fridge is ideal?

@SmrekarDesiree 3 ай бұрын

Loved this video! I'm just starting out on my sourdough journey, and currently patiently waiting for my sourdough starter to do it's magic, following your videos :) Looking at the ingredients you used for your loaf was wondering what is the definition of bread flour? I live in Germany and trying to figure out what is the equivalent of that. Would it work also with other types of flour, such as spelt or so? Thank you

@reneejohnson5041 Ай бұрын

Thank you. Had my first success this year, but now that it has turned colder outside, my starter had gone flatter and has gone to sleep. trying to put in a warm place in my oven with the light on, etc.. But is still not a happy active starter. any tips?

@l38blue72 Ай бұрын

Have you fed it? A few feeds should wake it up😊

@petrutaghinea3461 3 ай бұрын

How is best to keep your starter on the jar( in the fridge, or on the kitchen countertop) , with lid closed tightly or slightly open? Many thanks !

@franciscoayala1062 3 ай бұрын

Hello Gluten Morgen. Is in your app the names of all kind of Flours. Like Spelt Emmer, Kamut ( Kohrsam ) Einkorn Thank you so much for your help. Best regards from Germany

@naturegirl5483 4 ай бұрын

Help, I’m trying find the video of you using the Rubin method to add the salt? Great recipe just can’t find it..

@jjbird2399 3 ай бұрын

Big fan! I wonder if at the halfway point, if you swapped them from top and bottom, they may have come out more similar? Thoughts? Anyway, keep up the good work!

@jjbird2399 3 ай бұрын

Also, what bags do you use for baking?

@glutenmorgentven 3 ай бұрын

Yes, swapping could have helped a lot! The bags that I use are for baking Turkey. I bought them at HEB.

@lauriekilborn 19 күн бұрын

Use rubber gloves to open your jars. Put gloves on, hold the bottom of the jar, then use your dominant hand to take the lid off.

@cindystutts3477 Ай бұрын

What is the purpose of adding salt after resting the water, starter and flour? I have seen bakers autolyse flour and water but not with starter

@silvermoon3486 22 күн бұрын

Ha ha 🤣 use a bottle opener & pop under the side of the lid a little. Or run hot water around the lid , usually works for me 😁☝️

@madmaster3d 3 ай бұрын

u can open jar urself just need put knife something in top of it & rotate kinfe so air go out from jar & u can easy open with with 2 fingers btw ty for test sourdough.i nneed it

@mississippi7224 3 ай бұрын

Is this 250 Degrees FAN oder "top and bottom heat"?

@Muffinrando 4 ай бұрын

Is the 15 min or 50min

@MarjHenkel 4 ай бұрын

I believe he's saying 15 minutes. Other recipes I've looked at said 20 minutes first.

@MarjHenkel 4 ай бұрын

I believe he's saying 15 minutes. Other recipes I've looked at said 20 minutes.

@glutenmorgentven 4 ай бұрын

Yes 15 minutes with the lid and then another 15-20 more without it.

@chandramoyers 4 ай бұрын

All of my bread looks like sandwich bread. I want holes and toughish chewy bread. What do I need to do. Could I be using to much starter

@glutenmorgentven 4 ай бұрын

The secret is to start with a very healthy and strong starter. Refresh it a couple of times before using it, and do it "by the eye". Make it more dense, not too runny.

@aquavinho8653 3 ай бұрын

Thanks for this video, was realy very important! But, please tell me, what is more importantt, to use your phone to show us how it works the bread-calculator or maybe to learn how its posible to open a glass of sourdough or what always ever? ;-) 😮

@tinamagnuson2 4 ай бұрын

Tap the lid against the counter a couple times and then it’ll twist open.

@tinamagnuson2 4 ай бұрын

Works every time

@Dina-fm8zz Ай бұрын

Do you never wash your sourdough containers?

@cindystutts3477 Ай бұрын

So, no stretch and folds?🧐

@Bright-It Ай бұрын

Improve your presentation and use time wisely. Use words that describe the process properly. Cutting all small talking will make you look more professional. We will have time to watch yours videos. Thank you.

@robinallen6716 Ай бұрын

If you wipe the top of the jar and the lid of any starter, the lid won’t stick like that. When the starter dries, it is like concrete!

@PierreLabbeQc 3 ай бұрын

Are we to understand that the (cold) dough goes directly from the refrigerator to the stove without reaching room temperature first? Greetings from Québec...

@dis2shalpas 3 ай бұрын

Yes

@glutenmorgentven 3 ай бұрын

Yes. That way, you'll get the best ovenspring.

@neclakonak5384 4 ай бұрын

👏👍✌️

@RM-ku2qg 4 ай бұрын

Not yet inside the bag

@glutenmorgentven 4 ай бұрын

You should try it. It´s an excellent method.

@psbarrow Ай бұрын

At 28:17, you don't know what you're talking about. An unfed sourdough starter in the fridge is dormant, not dead (otherwise, obviously feeding the starter for hours before using it would make no sense). Feeding some/all of the dormant starter out of the fridge does exactly that, wakes up the yeast and bacteria who begin to feed. Feeding the starter before using some of it to make the bread just quickens the process. Using an unfed starter to leaven the bread simply takes longer for the yeast and bacteria to start feeding in the initial rising (my time is about 20 hours in a cold climate), that's all. There is no science to your claims about this. I bake sourdough boules all the time with an unfed starter with the "hooch" mixed in (since it's alcohol and water, it adds to the actual sourdough taste) straight out of the fridge and the resultant boules/loaves have far less holes in them than yours. Who wants their bread to be 20-40% full of holes, i.e. NOT bread? Just people who like photos in magazines, rather than people who eat the bread.