From zero to sourdough hero: how to make amazing bread with just supermarket flour and water

Bread-making made easy: how to turn supermarket flour into delicious sourdough bread! We are putting the supermarket flour brand to the test: Using all-purpose flour and autolysis, we are trying 3 different types of hydration. 🤯
There are the recipes.
Sourdough Bread 60% hydration:
1kg of dough.
-100% All-purpose flour 550g
-60% Water 330g
-20% Sourdough Starter 110g
-2% Salt 10g
Sourdough Bread 70% hydration:
1kg of dough.
-90% All-purpose flour 469g
-10% Whole wheat flour 52g
-70% Water 365g
-20% Sourdough Starter 104g
-2% Salt 10g
Sourdough Bread 80% hydration:
1kg of dough.
-90% All-purpose flour 446g
-10% Whole wheat flour 50g
-80% Water 396g
-20% Sourdough Starter 99g
-2% Salt 10g
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#sourdoughbread #homemade #autolysis #supermarketflour

[@glutenmorgentven]

👉Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdoughbread

[@VanAlphenStudio]

This video helped me realize one of the supermarket flours I use doesn't handle high hydration well. I start with too much and add to it every time I wet my hands to do folds. My latest breads before seeing this video came out looking like the 80%. I'm now using lower hydration and keeping my hands dry :)

[@YennyCendekia]

Ic

[@suz2u186]

I have been learning sour dough start to finish for just shy of 3 weeks now. I know you are a great teacher and a fun person to watch and learn from. Even if other people do it other ways, until they taste your bread, maybe refrain from criticism? I have watched all kinds of people from all kinds of countries and wish to taste them all. If I don't try each recipe, I will never taste them. So I will continue to learn secrets from all who will give them. By incorporating their styles and tasty traditions into my American taste to get the best of all, I hope. Everyone's recipe has important traditional recipes I respect and cherish. I used to only count on a paper recipe. So, I love you Gluten. Keep on teaching me. Not disrespecting anyone. Respectfully, Suz2u18

[@glutenmorgentven]

Thanks a lot! May the gluten be with you!

[@suz2u186]

@@glutenmorgentven You are welcome! My gluten is with me, thanks to you.

[@SpaceCadet4Jesus]

Your video ingredients: 500g of floury instruction, 300g of fluid media presentation, 15g of yeasty humor, 10g of salty antics Baked over 25 minutes Result: Mouth watering springy darkened crust of perfect crumb outcome. You never fail to entertain and instruct.

[@spex357]

Double zero is a finer ground flour with more Bran and germ removed, than Bread flour is in the Uk. it's used for Pizza and Pasta and light batters in my house, and neither are All purpose flour. Both are available in strong versions up to +13% protein. 80% double OO would make super light airy Pizzas and Focaccia, Garlic breads etc, as we can see in this video. For more height a bread flour can be used up to +160% water, but it will be a shallow loaf. For Pastry I use All purpose flour, which is rougher than OO, and finer than Bread flour, and is often around 10/12% protein. I would begrudgingly use it in emergency quantities for anything other than pastry, some sauces and batters.

[@kahwana1604]

Great video! This video shows what hydration is all about. And in 3 different percentages. My question would be, using the 60% hydration method and using a 12.7 protein bread flour, what will the crumb look compared to this 60% hydration recipe, using all purpose flour? I love an open crumb with a outer crisp. I have been making ciabatta bread & it is so time consuming with all of the folds & repetitions. I will be using my bread for sandwiches. Thank you in advance!

[@marym11]

Wow thank you so much I am longing to make sourdough bread never made it before so been following you , you are helping me to understand what to do you make some fantastic bread 🍞 from UK .

[@cherylchelman2279]

That was so helpful thank you. I've only just started on the sourdough journey and loving the hints to a great bread.🙏

[@mansourbhatti]

Very nice! Why add salt after autolyse? and not in the beginning? 🤔

[@islamsiam]

Great video and such great teacher, I learned a lot making sour dough bread in a simple way

[@grettajordan]

I tried the 70% hydration but used 469grms all purpose flour and 52 grams whole wheat flour and it came out amazing. Could you please share your recipe of mixed all purpose and whole wheat recipe. Thanks

[@joshuafraser4314]

Great video! One thing to keep in mind is the hydration of the sourdough starter itself also changes the overall hydration. So his ratios are actually incorrect and his hydration levels are higher for each experiment...

[@chrisblanc663]

But he used the same starter for the experiment, so compared to each other it’s fine. He would end up with different results if his starter had different ratios. Thanks for pointing that out. Definitely something to keep in mind when baking your own loaves with potentially different ratio of hydration for your starter.

[@maielwan6962]

Thank you so much for the detailed process .. it is so informative

[@Julie-yh1sq]

Wonderful video! Thank you J

[@janicejurgensen2122]

Very cool! I learned a lot and u make it seem simple! I will be trying these hydrations.

[@maxumeh.5439]

Thanks 👌 helps me a lot!!

[@deniseeaton2102]

I did the all purpose recipe and my loaf came out perfect !!!

[@bill2292]

Great video, thank you!

[@maximeclement6114]

Really cool experiment! I'm pretty good at handling high hydration, making me always add more water and have poor results. Cant wait to try lower hydration with my organic all purpose!

[@veroniquetalma630]

Very useful thx !

[@barrychambers4047]

Interesting experiment, Gluten! May I ask, please, is this a unbleached all-purpose flour? And, about what protein content, or percentage is it, please. Thank you!

[@kylemain4314]

I have been trying different hydrations and have not gone below 65%. Now I am going to drop it further and check my results.

[@Danielle_1234]

Great and comfy way to show the scientific process applied to baking. I grind my own berries, mostly ancient grains. The only way to get the best of the best tasting loaf of bread is to experiment, write it down (or you will forget), and see what works best for not only each crop of berries, but blend of wheat berries used to make a truly magical loaf of bread. Ancient grains are less standard so they vary quite a bit from crop to crop, which is why you can't blindly follow a recipe, you need to experiment. I love how this video shows this scientific process to making the ideal loaf. Cheers!

[@edithgravel9029]

Definitely the best test ever. I really enjoyed watching you. Am I right to say that the less wet is the dough the higher it will raise during baking if all the steps before baking are done right? Thank you fo a very good lesson.

[@glutenmorgentven]

That not always happen. There are many other factors...

[@johnstewart5221]

awesome video greetings from the US. what protein content is in your all purpose flour?

[@jomauzde]

Brother Que buen video, muchas gracias porque de verdad esta muy instructivo y das una idea de cómo quedan los panes según las cantidades de los ingredientes. 👍🏼💪🏻💪🏻💪🏻

[@maylhu8339]

🎉thank you.

[@barbarafallin2038]

I use unbleached bread flour, for all of my homemade bread ,it's a little more expensive, but it's worth it, that's just me

[@empressswiss2080]

Thats it, now am just gonna be out here baking with any ole flour. 😂😂😂 No need to stress that i dun run out a bread flour. Bad enough i misplaced my razor thing to score and pulled out a surgery blade from my arsenal and thats been my blade ever since. Think am gonna attempt a partial bake then score my bread again. See if i can get a double ear to double the crunch.

[@camsree]

Excellent video. Thank you for sharing the techniques. But i have a question regarding the oven spring on 70% and 80% hydration loaves since you had baked all three loaves in the same oven. Did that affect the 2nd and 3rd loaves? I found that if i try to bake more than one or more loaves simultaneously (or slightly staggered in time)in my home oven, then the oven spring in the subsequent loaves dont turn out the same as the first loaf (even if they have same hydration).

[@happypiper7669]

Thanks for an interesting video. You showed that's possible to make a great bread with just ordinary all purpose flour. There's one thing you should consider. When you have a higher hydration the fermentation goes way faster. My experience with high hydration doughs is that you should take them earlier, that is, not wait for the dough to double but just maybe rise 30%. I think your 80 % hydration dough was overproofed, but that's just my thoughts.

[@nickthezwalchemist]

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[@nickthezwalchemist]

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[@nickthezwalchemist]

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[@nickthezwalchemist]

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[@nickthezwalchemist]

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[@kelseycoffey3107]

Why does the hydration (water amount) not get decreased to accomdate for the water and flour in the starter?????

[@marmag6480]

Very interesting video, thanks. I would like to know if when you add the salt you just knead yntil it is well incorporatedi or you knead the dough for some time

[@moti_attia]

Hi, a very good and informative video. But I must ask, what is the hydration of the starter, and how it effects the total hydration? Because it seemed to me that you didn't take it in your considerations. Thank you.

[@trevino0017]

Wow thnak you chef sone to lern from you grate video plese i like to know about sour dough starter also how to make hope ur best for me chef thank you👍💖🇱🇰

[@supernoobsmith5718]

Question.....Baking for a short time, successfully. Haven't tried sourdough yet. Why is the preferment not calculated into the hydration numbers? 60% is misleading....or means something different in the calculation when making sourdough. If the preferment is 50-50 and 20% of the whole, then your hydration would really be 63-64% overall hydration. For yeasted breads that's right at the beginning of being soft enough to manage. If I made a 60% yeasted dough it would be VERY hard to mix. Especially if you hold a bit back to proof the yeast.

[@kristipaskett6539]

Do you bake at 482 for 20 min with the lid on the whole time?

[@lenamahayni6216]

Would u kindly demonstrate how to : -whole-wheat sourdough bread

[@dstdrummer]

I know this is an old video. But what size is your Lodge Combo Cooker? Is that the 10.25” 3.2 qt? Many thanks.

[@martabrace2404]

I don't have a Dutch Oven. Is it alright to bake the bread on a cookie sheet?

[@diannasmith5705]

What about kamut flour ? I have found this flour absorbs liquid at a higher rate then standard flours

[@dashermike3207]

What size in quarts are the Dutch ovens you use in this video please? Thank you.

[@lavague7648]

Thanks for educating us. A couple of questions. What is the protein content of the all purpose flour?. Did you sprinkle semolina on the counter or your all purpose flour?

[@stevewetzel4643]

What size dutch oven is he using?

[@MysteryMan159]

Do most bakers have access to some heavenly flour that comes from some place other than the supermarket? I don’t get it ...

[@chriscortez8859]

am i right that there was no other dough manipulation apart from the mixing of the salt? no stretch and folds right? all gluten development done via time?

[@miriistina]

Inspiring, but you must have a very strong starter!

[@voyager8195]

Why no salt until autolyse is done?

[@Esteramisu57]

Hi there what is your recommendation using the stand mixer instead I would like to make 2 or even 3 breads at one time will It be a different method?

[@glutenmorgentven]

You could use the mixer to. Just try to get a correct gluten development.

[@SpaceCadet4Jesus]

You could try 3 minutes on low, then 5 minutes on high or medium high.

[@anighioc6008]

Mi-ar fi placut sa stiu ce procent de proteine avea faina folosita?! In Romania nu stiu care ar fi faina "all purpose"! A,si mai era ceva de intrebat : nu faceti stretch and fold?

[@glutenmorgentven]

Just 9%

[@tracireese8724]

Followed recipe to exact directions. He doesn't list the cook time with lid on. 60% hydration. I baked in my dutch oven, 482°F lid on for 20, lid off for 25. I just wish i could post a picture. The loaves came out perfect.

[@narsham852]

Would also like to try the 60% hydration. Thank you for the baking info. With lid off bake for 25 minutes also at 482 F or at a lower temperature? Greatly appreciated!

[@shardasrinivasan9047]

I tried 60% hyderation recipe. The dough was very tight. So added more water to wet the flour. Will wait to see results 😊

[@kahwana1604]

What were the results? Thanks

[@glidermike1]

After over night in the refrigerator how long to wait before place in oven? Do I have to warm up first?

[@njuguna-mtalii]

You don’t need to warm the dough before you bake.

[@ukulehrling]

Why do you add the salt only after the autolysis phase?

[@SpaceCadet4Jesus]

Because adding salt after the autolysis or into poolish or into biga or into just a mixture of flour and water right off the bat would reduce/stop the fermentation process. Unless the recipe calls for it, don't add salt too early.

[@bjbj7603]

How do I make a softer, crust my wife has cancer can’t chew it ….thanks bill ptc ga …..I do put it in a bag after cooldown

[@kristipaskett6539]

Can you show how you like to add inclusions without degassing the dough too much?

[@CT-vl3iu]

...60% one is a work of art....so it's like...all these stretch and fold...coil folds...are all pure BS. Pure fake dramatisation to keep beginners out of sourdough baking area ..that's is if.. you have shown us the exact process..with no hidden stuff....this is amazing. Less is more... no need to..shouldn't stress that dough too much...thanks

[@user-my2vh2zu7i]

Доброго дня.маю маленьке побажання щоб були субтитри до відео.Дякую

[@mimmociaccio5470]

Glutten morgen/ buongiorno why don"t round up the quantity number of the ingridient!!!! i don"t get it start with 500 g flour etc... etc.... be the glutten be with you😅😅😅

[@TiagoAlexandrec]

The flours i have here cant go further then 55% the membrane never form’s

[@dr.uwesch.4915]

Very nice video super but... leave this or any kind of musik away a lot of stress only you and the video thanks keep the good job up

[@reinoob]

Bread makong starts at 5:00 adter a painful wait

[@initdialog]

Where is the yeast?

[@audreyschulde4980]

The sourdough starter acts as the yeast

[@Jeffscookn1031]

I really enjoyed your presentation but I found the title misleading, I don't have sourdough starter and I suspect many people watching this video won't as well. Just flour and water. But best wishes.

[@theotherantigone]

He also has it in one of his videos.

[@SpaceCadet4Jesus]

He has plenty of videos on sourdough starter. Since it's just an ingredient like the others, I didn't see it misleading. He promised nothing you couldn't do.

[@talyua1399]

you can prepare your own rye sourdough starter in just 3 to 5 days. there rse plenty of videos hwo to do it.

[@outlikeabitch]

It literally says sourdough in the title The need for a starter in order to make sourdough bread is common knowledge

[@chughes868]

Are those shower caps?

[@mimmociaccio5470]

Glutten morgen too much water No Good for sourdough bread!!! or do you need i super super stronger flour!!! Be the gluten be with you !!

[@ghorpestad]

1 2 3 days for 1 piece of bread…. ? Giss a fu… break