How to Make Open Crumb Sourdough Bread | Simple Recipe

[@rodrody3691]

Hi I'm waiting for your sourdough starter tutorial hahaha🤗

[@BaddieNattyBakes]

Hi ! Making a starter tutorial video was actually next on my agenda before my camera broke a few weeks ago 😞 It's still being fixed so I'm tempted to just film it on my iPhone at this point 😂 I've got one more video that's coming out soon, then I promise a starter video will be out next. Thanks for watching !

[@gulsayaakbopeyeva7133]

Hi Nathalie. I am a beginner in sourdough and I made 50%whole wheat which came up amazing( the texture, taste, kneeling and dough quality was so good to knead . Otherwise I have always had a problem with other recipes that they become like a focaccia dough. Anyway, I was wondering if you could explain the percentage you use in the beginning of the video?🙏

[@Jamiree7]

Looks delicious! And the bread doesn't look bad either ;) haha

[@BaddieNattyBakes]

Thank you ! I appreciate it

[@evonnelai6758]

Hi! Your bread is amazing! I would love to give this recipe ago but I’ve never baked a sourdough before! I am wondering if u allow a 7 day prep for your starter? and how much do you normally prepare? Would 100g water, 50g whole wheat flour, 50g bread flour be sufficient for this recipe?

[@BaddieNattyBakes]

Hi ! Yes it took my about 7 days to build an active starter back when I first made my sourdough starter. You only need 70 grams of starter for this recipe, so the amount you suggested is plenty. I also have another video about my low-waste sourdough feeding schedule that you can check out on my channel. Thanks for watching and let me know if you have any other questions 🙂

[@evonnelai6758]

@@BaddieNattyBakes thank u for replying! I will reduce the amount! Never like wastage 😬 Can’t wait to start 😊😊

[@jinggay1982]

Thank you for this! I’ve always done my autolyse without salt and levain first and found that my dough gets very sticky and doesn’t smooth out to much once I mix in the starter (sticks to the sides of my bowl and hand unlike your doughs). I use the rubaud method when mixing everything in. Perhaps I am being too harsh on the dough and straining the gluten and you say. I’ve been afraid to mix the levain at the start since I live in a very warm climate. But i think I’ll give it a try now. 😀

[@BaddieNattyBakes]

Yes feel free to give this method a try ! The stickiness could also come from the flour. Make sure that you're using a strong enough flour that can handle the hydration level you're working with. Hope this helps and thanks for watching 🙂

[@jinggay1982]

@@BaddieNattyBakes tried for my bake today and it worked great!!! Thank you!

[@jinggay1982]

Also your shaping technique has helped me tremendously. Simple, gentle, effective

[@BaddieNattyBakes]

@@jinggay1982 Glad this recipe was helpful for you ! Thanks again for watching ☺️

[@Boazino]

Thank you. I guess you use high protein flour as your dough doesn't seem to be very sticky at 82%?

[@BaddieNattyBakes]

Yes, my flour has a 12.7% protein content. It also helps that I wet my hands whenever I work with it to avoid the stickiness. Thanks for watching 💜

[@Boazino]

@@BaddieNattyBakes Thank you for your reply. Loved your vid.

[@theofilo5]

Is it normal to have a small deflation when you score the bread?

[@BaddieNattyBakes]

Yes, the dough does deflate slightly and the cut spreads a bit after scoring.

[@dilyaramarsh7770]

Mine 82% hydration is much more slack.

[@BaddieNattyBakes]

The strength of the dough definitely depends on the type of flour you’re using. Even the same brand of flour can yield different results depending on the day. I’m using a 12.7% protein bread flour that handles higher hydrations quite well. Maybe try adding an extra coil fold, or lowering the hydration to 78-80% and see if that helps with the slackness 🙂