Mild Sourdough Bread Baking Start to Finish

We’re baking a mild sourdough loaf of bread from start to finish. I use about 120 grams of starter for this loaf. I’ve read that using more sourdough starter in the recipe yields a milder-tasting loaf, which seems to work well for me. I love the taste of this bread. Share in the comments what works best for you!
Prep baking tools I use: • Essential Bread Baking...
How to maintain your starter: • How I Keep My Sourdoug...
Starter Secrets: • My Secret Sourdough Br...
Recipe used for this video:
120 grams starter
300 grams of bread flour
195 grams water (room temperature)
7 grams of sea salt
20 minutes at 465 degrees in a Dutch oven
10-12 mins on stone at 425 degrees
Total bake time: 30-32 mins (until golden brown)
Larger loaf recipe:
160 grams starter
400 grams of bread flour
260 grams water (room temperature)
10 grams of sea salt
20 minutes at 465 degrees in a Dutch oven
10-20 mins on a baking stone at 425 degrees (until golden brown)
Total bake time: 30-40 minutes depending on loaf size
Chapters:
00:00 Mild Sourdough
00:50 The Recipe and Mixing Ingredients
05:45 Rest, Stretch and Fold
11:30 First Proof
12:45 Shaping
15:00 Second Proof
17:45 Baking
18:45 The Result
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[@annelieselatona1429]

Thank you :)

[@gardenhomejackie]

You're welcome! Thank you for watching.

[@addychavez6648]

Perfect 🥖🥰

[@gardenhomejackie]

Thanks for watching.

[@silvermoon3486]

Nice 👍🏼 😊❤👍🏼

[@gardenhomejackie]

Thank you. 😊

[@amyhill3723]

Hi Jackie, I just came across your channel looking for sourdough starter tips and I was surprised to see your channel is still new - your videos are wonderfully professional! I have a question if I may - at the beginning of the video you say it's been about 5 hours: is that 5 hours since you fed it or since you got it out of the fridge? If its fed, how long before this did you get it out the fridge? Thank you so much in advance and I'm looking forward to more videos!

[@gardenhomejackie]

I usually take it out of the fridge and feed it directly. It usually takes 4 to 6 hours depending on room temperature for it to double in size and dome over. Hope that helps and thanks so much for watching.

[@slobodankajosilo5944]

Professional 😂😂😂

[@galemartin3277]

SO by mild, you mean less sour? Cause i love the sourness.

[@gardenhomejackie]

Yes. From what I’ve read the more starter in the recipe the less sour the bread will be.

[@gardenhomejackie]

So finding a recipe that uses less starter should be more sour.

[@6862211]

Great video, but KZbin will not let me give you a like…never had that happened before!

[@gardenhomejackie]

Sorry to hear that.

[@AttommicDog]

Baking the rough side up really made it look rustic and interesting to be honest. Happy accident.

[@gardenhomejackie]

Thank you for watching. Definitely did not affect the taste. Most important.

[@pm5039]

You are beating it. Ridiculous!

[@gardenhomejackie]

Thanks!

[@mariaaltizio3998]

I aim sorry but that is the best way

[@deloresdrobny774]

It is the Richard bertinet method of slap and fold. Watch the you tube video!

[@jeannedumphy1517]

I think you should study this technique before trying to teach others. There is a lot you can learn.

[@gardenhomejackie]

Thanks for sharing your opinion. I’ve been baking bread for four years and have had good success. I’m not claiming to be an expert. Sharing what I’ve learned so far.