How to Make Bakery Level Sourdough Bread Using a Mixer at Home

How to Make a Bakery Level Sourdough Bread Using a Mixer at Home
Our 2nd Chef, Jaleel (@chefjaleel on instagram, / chefjaleel ) came to Arience with an amazing sourdough bread recipe with a stream downed easy technique to make banging sourdough.
In this video I do my best to illustrate every aspect on how to make this recipe. I explain how to execute the technique which is much simpler than most but with a little more of the science behind it.
Having a mixer shaves a lot of the hands on mixing time out of the process. If you don't have a mixer you can still do the recipe and mix by hand or you can check this technique from an incredible bakery in San Francisco. tartinebakery.com/stories/cou... They have a simple no nonsense way to make sourdough by hand without kneading.
There is also a very good KZbin channel called Proof Bread where they go through lengthy explanations on larger scales in a bakery that pumps out bread. No nonsense, all unnecessary steps have been sliced off and simplified. I love this channel, the scale and familiarity of everyday productions makes this team and their channel a massive resource for all at home bakers. / proofbread
The link below is straight from Jaleel and what we use on board Arience.
I use the exact measurements on the PDF that I use in the video which makes two loaves. Easily doubled or halved depending on what you need.
Click this link for recipe PDF
drive.google.com/file/d/1SV1g...

[@toddhoward9890]

Great video man! So fun learning how to make sourdough with you and have this great video resource to refer to. thanks for everything. There’s nothing people like more than fresh baked sourdough bread.

[@OliveOilandGasoline]

Thanks Todd, I'm always here for a resource. Ask away and I'll write back.

[@briangates8428]

I can not properly express how thankful I am that you explain the why and not just the what. Thank you chef!

[@OliveOilandGasoline]

I'm a big fan of the "why" of everything as well! Thanks for the great comment. Let me know how your bread turns out!

[@perolovbrenegard9106]

It will take two three days,and a hell of a job to make that bread,so I will never do that,but nice to see someone else do that bread.

[@OliveOilandGasoline]

Thanks Per Olov, it gets easier and takes almost no time when you get into it.

[@dogcoinbros4124]

I’m a Private Chef myself and absolutely love watching all your videos. This was great the way you broke down the whole process. Excellent!! Keep up the amazing videos Chef!!

[@OliveOilandGasoline]

Thanks Chef! I appreciate you too. Ask any questions you have in the comments if I can help in any way.

[@slowpoke2122]

Dayum. Thanx 4 the recipe. Stone ground mustard swiss and ham would put me in heaven. Baking is a science.ole crusty sourpuss

[@OliveOilandGasoline]

You're welcome, change the 45 minutes to 90 between folds to make it easier.

[@jklphoto]

Very cool seeing your kitchen and process chef! See if the boss will order you a KitchenAid 8 QT Commercial mixer. You will be amazed at the difference. They use a 1.3HP DC motor that is so much QUIETER and stronger for bread making. The sound difference is astounding!

[@OliveOilandGasoline]

Thanks for commenting! It really helps the channel grow. We got a Hobart HL120 since that video aired.

[@jerrysg7]

Wow, I also just found your channel after watching the galley refit 3 on the Crew Chef channel. I've been making sourdough bread for about a year and today watched this video during the initial fermentation stage with 2 breads. I would love to have that oven; unfortunately I live in a travel trailer in an RV park and am forced to use the propane oven that I have. I do use a dutch oven and spray water on the loaf before putting on the lid and putting it in the oven. The oven does get to 500F. I don't use a mixer to make the dough but just mix everything and let time do the development. Your video pretty much confirmed my process except you do a more involved shaping. Which is where I think my shortcoming is. I will do it your way later today after the initial fermentation stage is complete. Can't wait to watch more of your videos.

[@OliveOilandGasoline]

Thanks for the comment! There is a saying in the baking world that I'm going to butcher because I can't remember it exactly but it helped me understand the difference between developing the crumb and developing the skin or crust. "The inside of the loaf is the bakers brain and the outside of the loaf is the bakers hands". Developing a tight skin while not knocking out all the air in the dough that you worked on for a day to develop is definitely a skill that takes repetition. I watched as many different youtube channels as I could about it and Jaleel showed me a bunch of times. I tried to stay away from any youtuber that wasn't an actual professional baker. Take a look at Proof Bread. They have long videos but that is where you learn the most about technique. Let know if that helps!

[@stolikat]

@@OliveOilandGasoline You're a badass. Twenty years cooking and you still look that good.

[@anthonyciriacofernandes3442]

Wow, Only Chef like you can prep. it so easy and end product the best sourdough bread ever. Cheers Chef.

[@OliveOilandGasoline]

Thanks Anthony! Actually my Head Pastry Chef does it way better!

[@foodieontour]

I like how you do the last stretch / fold. "it is not scientific, you do it until it feels right'... that is it. It does not help someone who is starting out but most people doing sourdough for some time will agree. You folding is interesting. I will steel the idea of the additional side fold ;) Maybe a last remark: For people at home the heavy reliance on machines like a kitchen aid might be realistic for your world but not for most people outside.

[@OliveOilandGasoline]

Yeah I get that, unfortunately for me doing it by hand is not realistic due to time constraints when we have guests on board. There is no right answer for everyone and to each their own. To your point as well a cheap mixer will not be able to stand the punishment of mixing heavy dough at these speeds.

[@justinpaddock1930]

Awesome, appreciate the detail. Once I get it down helps me experiment later.

[@OliveOilandGasoline]

Feel free to ask any questions here in the comments, I'll try to get to them as soon as I can.

[@artmartdc]

Thanks for that, told me a great deal and it was enjoyable!

[@OliveOilandGasoline]

Good I'm glad you like it Marten!

[@daegudiva]

Awesome, helpful & interesting journey through the Sourdough process.

[@OliveOilandGasoline]

Great! I hope you can start making it soon!

[@mcd5082]

Great video love how you’re very straight up about what’s good and what isn’t

[@OliveOilandGasoline]

Mcd5082 thanks for that! If you give this technique a try feel free to post questions and I'll get back to you

[@jp0924]

love the new kitchen

[@OliveOilandGasoline]

Thanks!

[@Main.Account]

Love the use of Gastronorm pans to do the cooking in!

[@OliveOilandGasoline]

So easy and no need to preheat.

[@PRORDERS]

Thank you! Chef Charles Peaberry Culinary

[@OliveOilandGasoline]

You're welcome. Fire any questions you have in the comments.

[@swiper1818]

Really interesting, clearly explained and instructional video 👍

[@OliveOilandGasoline]

Thanks Swiper1818! Let me know how yours comes out.

[@paulofdirt538]

Found your chanel today thanks to TheCrewChef. I'm on my third episode of Get the Fork Out right now and I subscribed. Thanks for not asking. Keep it up.😎

[@OliveOilandGasoline]

Good I'm glad you're checking out my channel! I try not to ask to subscribe and like but it does work on other channels even though it's annoying as hell.

[@cougavg403]

New to your channel. Excellent job!

[@OliveOilandGasoline]

Thank you John! Welcome! Have a look around and let me know if you have any questions!

[@jilltorres-springman9070]

I appreciate you homey. You rock

[@OliveOilandGasoline]

Thanks Jill! I appreciate you too! I'll be in Venture next month I think.

[@jilltorres-springman9070]

@@OliveOilandGasoline I am living in Knoxville now.

[@OliveOilandGasoline]

Ah boo! I won't see you then.

[@Timelt51]

Chef Jaleel "Super Yacht Sourdough Bread" Because, That's what it is! I want some!

[@OliveOilandGasoline]

Its some damn good stuff and he's the one that showed us the way!

[@johnkelly7264]

Also came over from TheCrewChef - Galley refit 3. This is GREAT... Love the content. Subbed here!

[@OliveOilandGasoline]

Thanks John! Nina and I have been friends forever. I'm definitely getting a bump from collaborating with her.

[@vincelardner330]

Nobody becomes a Master Baker overnight, so keep trying is great advice. How about Harley for a name for the starter.

[@OliveOilandGasoline]

I'll put Harley on the list Vince! I love the process. I love waking up in the morning and knowing I have bread ready to go in the over first thing!

[@agatongagaton85]

Thank you for this video! Really appreciate it! Made already few bread from.dofferent reciepies bit want to try yours. What is the temp for the second baking without cover? 220 or 250? Do you think I can use thermomix instead of kitchenAid which I don't have to mix the dough? Thank you and let you know how it goes

[@OliveOilandGasoline]

Good I'm glad you're going to try this method. I've never tried it in a Thermomix but cut the recipe in half and give it a go!

[@OliveOilandGasoline]

Second bake is 220C

[@agatongagaton85]

@@OliveOilandGasoline sooo I made it! I used only thermomix and it was perfect💪I added 5min extra as it wasn't so fast as kitchenaid. But accidentally I added a rye flour instead of bread flour (too early baking for me) 🙃 so I decided to give it a try and baked a rye bread! 13 min in thermomix 3h proofing, 200C 1h bake and it was delicious 😋 thanks for this video definitely I'll use your reciepie on board during crossing!

[@MrOso36]

First time watcher thanks to Nina at TheCrew Chef. I am still in the process of learning what make a good crust. Thanks for the information. Its as very helpful. Of subject but could you recommend a good stainless steel cleaner. One that will clean and protect but not leave a really oily surface. Thanks.

[@OliveOilandGasoline]

Good I'm glad you liked our video! Stainless steel cleaner I use is "Barkeepers Helper" or oven cleaner depending on what it is.

[@MrOso36]

@@OliveOilandGasoline Great! Thank you

[@Miv51miv51]

"Rye flour is hard to find" - As a Dane, We dont have that issue luckily - We have almost as much rye flour in stores as regular/whole wheat flour. but then Sour dough, rye bread has been a danish tradition for over 1000 years.

[@OliveOilandGasoline]

I've been to Denmark, your sourdough game is so strong! I fell in love with your dark breads up there as well with all kinds of pickled and fermented things on top!

[@Miv51miv51]

@@OliveOilandGasoline We do love pickling stuff :) And happy that you've had a chance to visit.

[@OliveOilandGasoline]

So did the rest of the world, they just forgot for 60 years or so. Now because of Scandinavia becoming a food mecha we've fallen back in love with pickling and fermentation.

[@T_210]

New to the channel- I dig it. How does one get more "sour" in sourdough? Seems so many are simply "French bread" and lost that tangy/tart wonderful flavor.

[@OliveOilandGasoline]

Sourdough in a package from a factory rarely tastes like sourdough. When you make it the sour comes from the fermentation of the flour and water, the longer you leave it the more sour it becomes.

[@T_210]

@@OliveOilandGasoline I chatted with the baker in Northern California Bay Area at Acme Sourdough. Their thinking is that and the climate has a lot to do with it as well. The mild temperatures, bay area fog. Similar I'm told to what drives the mold growth (ergo- flavor) on Italian Dry Salami from Molinari (the very best I've found)- in South San Francisco. Thanks for the feedback.

[@OliveOilandGasoline]

Definitely the temperature you prove it at has the biggest impact. This of course changes over the year. We use the heat lamps on low to do the bulk fermentation.

[@bronsont7280]

I didn’t see you take a portion to continue as your mother, did you do that prior to starting? Great video, Thank You!

[@OliveOilandGasoline]

Hello William! Yeah we make a few levains each time we feed the mother. It saves us a bit of time as we get through our days on charter. Now we have a bigger 12 liter mixer we won't have to bake sourdough every day we can rotate through a bunch of breads.

[@aaronv244]

My first three breads have been fairly subpar, but I definitely want to give this recipe a shot. Could you do a video on making pizza dough? Thank you!

[@OliveOilandGasoline]

Yeah I can in the future for sure!

[@aaronv244]

@@OliveOilandGasoline I’m looking forward to it! Also, second try with your recipe and it came out perfect. Thank you!

[@OliveOilandGasoline]

That's great! Any problems or things you'd do differently?

[@aaronv244]

@@OliveOilandGasoline I used a different beer, 805 from Firestone brewers. The best help was keeping the dough directional. By not breaking the strains it came out like bad this time.

[@jilltorres-springman9070]

Can this work in just a regular oven? Also, I'm not sure my oven goes to 500 degrees, another temperature you recommend?

[@OliveOilandGasoline]

I'd suggest getting an oven thermometer if you don't have one already to see how hot your oven actually does get. You might need a new thermometer if that one is old. Let me know what temp you find and get back to me.

[@Dsky44]

Great video! Just note that rye has roughly 10-15% of the gluten content of standard wheat flour. So great for people with a gluten intolerance but still not suitable for people with gluten allergies unfortunately.

[@OliveOilandGasoline]

Excellent! I love it when people weigh in on the science. Thanks Dsky!

[@GrumpyAustralian]

Can you put seeds ie sunflower seeds in sourdough bread?

[@OliveOilandGasoline]

Absolutely, I do it in the folding stages rather than in the mixing stage. If you do it in the mixing stage the seeds will break up and not look very nice.

[@wannabedal-adx458]

Lot to take in but great teaching. First question is What if you don't have a $7K + commercial oven that has a steam setting? What are other ways to add extra steam in the 1st oven cycle? Thanks

[@OliveOilandGasoline]

Thanks wannabe DAL-ADX, it seems like a small pan of ice is the go to way I've seen other home bakers do it.

[@wannabedal-adx458]

@@OliveOilandGasoline Nice, thanks. I hope to see other bread baking in the future. I'm interested in Fochaccia and all the different variations you can do with that one. I like it because it's a little softer than Sourdough.

[@petermackichan9762]

Great video Chef. I'm a bit confused.The pdf says add 1205 grams bread flour. Is this a mixture of dark rye flour and bread flour or is the rye only in the starter? Your video says add to the mixing bowl 700 grs water and 500grs of bread flour to make a total of 1205 grms. am I reading this right? Thanks. The loaves looked great. The loved the ear...Peter

[@OliveOilandGasoline]

Hi Peter, it's 1205 of bread flour only. The rye flour is for the starter only. The 500g is the amount of starter added to make bread. I'm glad you like video and I really hope that I didn't misspeak about how much flour to use. Just go by the PDF.

[@petermackichan9762]

@@OliveOilandGasoline Thank you very much for taking the time to get back to me Chef. It's all clear now..Peter

[@KristeneSchmitt]

Totally appreciate the simple explanation. I'm still playing with home milled flour and sourdough. It's interesting. #epicfails #ontheregular

[@OliveOilandGasoline]

HAHAAHAHa nice hashtags. Keep trying it's the only way to get the feel for it.

[@KristeneSchmitt]

@@OliveOilandGasoline oh yes. Not giving up. I will say my stash of "home made bread crumbs" is a bit much now. Lol 😎

[@KristeneSchmitt]

#nowaste

[@OliveOilandGasoline]

Yeah I can imagine it piling up if the bread isn't coming out that great

[@bsb11kat25]

Looks awesome!!!.....although Nina beats you lol ;-)

[@OliveOilandGasoline]

Thanks, I think?🤔 Nina is great!

[@bsb11kat25]

@@OliveOilandGasoline And a few here thanks to her :-)

[@OliveOilandGasoline]

Definitely!

[@paulofdirt538]

And one for the Almighty Algorithm.

[@OliveOilandGasoline]

Yes! The almighty algorithm indeed!

[@rjaquaponics9266]

I always thought salt will stop the fermenting.

[@OliveOilandGasoline]

Negative. You don't add it right away with the starter, just four minutes into the mix. I've seen lots of pro bakers in KZbin add them at the same time.

[@clifbradley]

What if you can't eat rye? What would your secondary choice be? How did you start your mother? I vote 'Cunning Stunt' as the name of the mother or 'Will Smith' since it's providing the punch, 'Princess Consuelo Banana Hammock' seems too uninspired. When I was a deckhand, our chef named her mother 'Jones' from the band. Then she had other 'mothers' for making vinegars, pickles, beer and other stuff. Each one was named after an insult she had been called after closing time in a bar.

[@OliveOilandGasoline]

Hhahahahaha Princess Consuelo Banana Hammock is hilarious! You can use any flour you like, it's really just a vehicle for the bacteria to grown on that adds different flavors.

[@klarapetelei702]

rye is not gluten free, I wish it was

[@OliveOilandGasoline]

You're right, I had to look it up. It sure feels like it doesn't have gluten in it.

[@nathanixslade]

Man i need better gear in my kitchen.

[@OliveOilandGasoline]

Better gear does help!

[@jaguarforce8177]

its fermentation, not fermintation, sorry for being a bit of an asshole

[@jaguarforce8177]

love your videos though, but you know, grammar nazi :)

[@OliveOilandGasoline]

HAHAHAHA nice one. Maybe you should do a youtube channel on how to pronounce shit?

[@jaguarforce8177]

@@OliveOilandGasoline That's thing bro, you pronounce it correctly but you spelt wrong in the first slides. Now seriously, very nice vibe in your channel, onwards!