Simple Sourdough - How I Shape and Score a Boule (basic)

  Рет қаралды 4,680

Sarah Lou

Sarah Lou

2 ай бұрын

Пікірлер: 43
JerseyGuy
JerseyGuy Ай бұрын
I watched your video last week and gave your method a try. Great oven spring, great crumb and the taste was delicious. The house smells fantastic and my family is quite pleased with the result. Yum and thanks.
Sarah Lou
Sarah Lou Ай бұрын
Thank you for letting me know!! ☺️ I’m so happy! ❤️
Susan
Susan 2 ай бұрын
That looks beautiful! Thank you 🙏🏻
Sarah Lou
Sarah Lou 2 ай бұрын
Thank you ❤️
Natalie Cruz
Natalie Cruz 2 ай бұрын
That is such a beautiful boule! 🙌
Irina Gray
Irina Gray 2 ай бұрын
The pumpkin shaped loaves are amazing. I've never seen anything like that. How did you do it? Wrap butcher string around the dough? That is another video.
Sarah Lou
Sarah Lou Ай бұрын
@Mary DeSimone I’m so happy!! ☺️
Mary DeSimone
Mary DeSimone Ай бұрын
@Sarah Lou So far was the best bread I made. Thank you!
Sarah Lou
Sarah Lou 2 ай бұрын
@Mary DeSimone Let me know how it goes!
Mary DeSimone
Mary DeSimone 2 ай бұрын
@Sarah Lou would love that video. Currently in the oven now. Thanks for your videos.
Sarah Lou
Sarah Lou 2 ай бұрын
Exactly :) No scoring required in that one! Yes, i'll have to add that video for sure
Fatty McBastard
Fatty McBastard Ай бұрын
Hi Sarah. Nice to see such great success using Robin Hood bread flour. I guess now I'll need to find something else to blame for my slackish dough, mind you, I've been mixing about 25% No Name whole wheat in with it. My process & hydration is the same as yours with the exception I bulk ferment around 80F to achieve a 1.5x volume in about 10 hours (last week, I let it double, but then I didn't get much oven spring. I'm on my 3rd attempt now... which is the charm as they say). Today, I decided to give it a coil fold during the bulking stage to make me feel better, then one more coil fold to help me get it out of the container, then a pre-shape, then a 20 minute rest, then a struggle trying to pull the edges up into a ball shape (I used no flour this time), then flipped it and dragged it around and plopped it in my dish-towel lined bowl. I gave it a half hour to proof on the counter before retarding. I'll bake it tomorrow. I noticed you and Foodgeek don't mist or toss an ice-cube in the Dutch oven for steam, but I'm afraid not to. If I don't get the spring, then at least I know steam wasn't the issue. My first two loaves came out a bit damp though. I preheat the Dutch oven to 500F, but then reduce the oven to 450F when I load the dough. 25 minutes lid on, 20 minutes off. Would you say my damp crumb and mediocre spring is suggesting that I bake as you do? 500F for 20, then 450F for 25?
Fatty McBastard
Fatty McBastard Ай бұрын
@Sarah Lou Yeah, my starter is young, and it has a bit of a story. I've stuck with 1:1:1 feedings from the beginning, 50% whole wheat. Day 2 and 3 got very active, then fell flat. I carried on daily feeding for nearly weeks, and everyday at feeding time was the same thing- liquefied and stinky, and the smell was always the same- nothing about the starter was evolving. Against experienced baker's advisement, I cheated at this point and tossed in a tiny pinch of Fleishmann's Traditional Yeast. I got instant results- the starter smelled good, was doubling in 4-6 hours, tripling in 8. I continued daily feeding for the week, and baked bread with it, fed it, and put it in the fridge after it peaked. In about 5 days of starving in the fridge, the ol stink comes back. The starter remains surprisingly extensible for a couple days under refrigeration, and takes 3 or 4 days to completely fall. So far my loaves have all had a damp crumb, too.
Sarah Lou
Sarah Lou Ай бұрын
Hello! I’m sorry I just read this. If it helps, my dough has doubled by 8 hours at 72F. Room temp. This says to me that your starter may be young? Is this true? If not, what do you use and how old is it? Next, the coil folds are really gentle and I never use them. Let me know about your starter and I’ll be happy to try to solve 🤗👍🏻 you don’t have to worry if your dough is 70-75% hydration. It’s plenty et enough to create steam in a Dutch oven. In fact, everytime I had put water/ice in the DO, my spring is never as good. That’s just me though. Let me know ❤️
레몬바나나
레몬바나나 2 ай бұрын
Have you ever tried 50g shourdough to the same recipe? Can I know the difference if I just put 50g shourdough?
Sarah Lou
Sarah Lou 2 ай бұрын
The original recipe I used was actually 50 g of starter. ☺️ But I’d love to see your results anyway!
Souper at 60
Souper at 60 2 ай бұрын
Hi Sarah. Darlene from Souper at 60 here. Question…I love sourdough but lately I’ve lost my sour. Are your breads always sour or not and why?🤷‍♀️
Taurus430
Taurus430 2 ай бұрын
I believe the sourness has to do with the age of the starter as to when it’s used. Could be how long you final proof too. I don’t like sour bread, and I always use my starter when it’s young.
Sarah Lou
Sarah Lou 2 ай бұрын
@Souper at 60 I see. Yes there are many other factors that affect the sourness. Google them and maybe you will see what it might have been. (Eg more wholegrains contribute to sourness too). I like mine less sour so I use bread flour in my bread and all purpose for my starter. And only a few hours in the fridge 😜
Souper at 60
Souper at 60 2 ай бұрын
I thought so too. Last week I fermented my dough for over 48 hours. It rose so beautifully and tasted absolute wonderful. Crusty, spongy and salty….but, absolutely zero sour. I am so perplexed. I’m asking everyone who does sourdough. But there doesn’t seem to be a sure answer. My starter has always produced a mildly to more sour taste till lately. But it’s super healthy and bubbly. I just don’t get it. 😊
Sarah Lou
Sarah Lou 2 ай бұрын
I like my breads less sour. The amount of time it takes to ferment changes the flavour. Someone who ferments their bread in fridge for two days before baking will have a loaf way more sour than mine
Jackie Polley
Jackie Polley 2 ай бұрын
May I ask size of banneton? Thank you! Beautiful loaf!
Sarah Lou
Sarah Lou 2 ай бұрын
Some try making starter and think it will be ready in 7 days. It won’t! So many get disappointed when it isn’t ready in 7 days and they get pancakes
Sarah Lou
Sarah Lou 2 ай бұрын
@Jackie Polley thank you Jackie! I’ll be doing videos for newbies soon 😀 Two bits of advice….weigh ingredients…no measuring by volume. And for better spring, make sure you have shaped well and your dough has doubled….or at least 1.5 x
Jackie Polley
Jackie Polley 2 ай бұрын
Thank you for answering so quickly! Your videos are well done. I am a newbie to sourdough. I have done yeast dough for four decades, but the sourdough process is really a challenge. If you had to give one or two pieces of advice to us “sourdough babies” ☺️ What would they be? And could you address the one reason for low spring? In your opinion. Lol! Thank you!
Sarah Lou
Sarah Lou 2 ай бұрын
Thank you Jackie! That round banneton is 10 inches and my oblong shaped one in the other videos is 8 inches.
4Chefs
4Chefs 2 ай бұрын
Very nice and delicious video 👍❤️
Sarah Lou
Sarah Lou 2 ай бұрын
Well thank you! I just looked at your channel. Made me hungry! Subscribing now
레몬바나나
레몬바나나 2 ай бұрын
What is the size of your Rodge pot oven? Thank you for your video.
Sarah Lou
Sarah Lou 2 ай бұрын
5 quart
Yefiker kitchen
Yefiker kitchen 2 ай бұрын
Good job yummy
Roza Ilgan
Roza Ilgan 2 ай бұрын
👌👍👍👍Please show us how are you do sourdough starter
Sarah Lou
Sarah Lou 2 ай бұрын
Ok I will make a video
Natalya Tetenko
Natalya Tetenko 2 ай бұрын
Thanks!
띵동키친
띵동키친 2 ай бұрын
I want to know what you put ingredients👍😄🌈
Sarah Lou
Sarah Lou 2 ай бұрын
Step by step video of the ingredients is in a link at the end of that video. Or just look at the list of other videos ☺️👍🏻
Karl Shaner
Karl Shaner 2 ай бұрын
I hope that was not a sourdough loaf...sheesh. Very pretty regular bread loaf
Sarah Lou
Sarah Lou 2 ай бұрын
@Karl Shaner Wow. Lol. First world problems
Karl Shaner
Karl Shaner 2 ай бұрын
@Sarah Lou It is, and I hate every bad cook...nothing personal.😁
Sarah Lou
Sarah Lou 2 ай бұрын
@Karl Shaner Kind of a silly reason to HATE someone 😊
Sarah Lou
Sarah Lou 2 ай бұрын
@Karl Shaner Lol. Sorry you don’t like my method. I bet yours is better! ☺️👍🏻
Karl Shaner
Karl Shaner 2 ай бұрын
@Sarah Lou No, I love sourdough. I just hate people who do not prepare it properly.
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