Sourdough Bread from Scratch | Makin' It!| | Brad Leone

[@MELANCHOLIAcllctv]

Hey Br(e)ad. Baker here. The anti-microbial properties of the raw garlic in your dough is actually hindering your yeast activity. Garlic should be applied either immediately before you bake, or afterwards. Along with the cold, it’s probably the reason your dough didn’t ferment as much as you’d hoped. Hope this helps and good luck on your baking adventures!

[@rivv4902]

old wives tale.

[@BeaDak]

@@rivv4902 It's not. It contains allicin which is anti septic. It is also contained in onions

[@MrMultiPlatform]

@@rivv4902 Still is a fact

[@mars7612]

​@@rivv4902 No lol Raw garlic literally kills yeast. All bakers know not to add it to a rising dough

[@cindystutts3477]

Did you know you can dehydrate your starter and have as a backup? You are not being paranoid at all. I lost a starter once and had to start from scratch 😅

[@Reidbit]

takes me back to the claire x brad sourdough video (:

[@Woozlewuzzleable]

Good times before….well you know. We need a reunion with them.

[@JaySay]

When brad started talking about "his way of folding the dough" it immediately took me back to the two of them!😂

[@arkeon_6321]

"Hey Claire?...... Hey Claire??.......... Hey Claire?!?!....." lmao

[@clauniemo10]

Just came for this comment!! They really do make a great team!! I propose a request for a reunion! Who’s with me?

[@45axelh]

When Claire tastes the off bread, one of my fav Bon Appetit clips.

[@lilyflower0616]

I love how this wasn’t a perfect bake but they still posted. Baking is like this!

[@thomasplayford7234]

Literally was just thinking "I wonder what Brad from Bon Appetite is up to?" Little google. "Oh hes got a youtube chanel why am i not subscribed". So here i am.

[@OldDominionRabbitry]

@@thomasplayford7234 I fell in love with him and Claire on there and now I've found them both living their best lives on their own channels and I love it

[@user-iv8xd9nd3r]

Oh my goodness - I’ve MISSED Brad energy! Thank you for this - love the positive, FUN vibes! Bread making never looked this good. 😊

[@spoilerkiller]

Brad: "When baking we do grams. Period." Also Brad: "1/4 Cup healthy pour of sourdough starter."

[@xSmootx]

Hopefully Claire sees this to see how much you've improved since the It's Alive episode. Nice to see some of the lessons taught during that video being applied here (precision in grams, windowpane'ing, knock for hollowness, etc). Great stuff.

[@landondubose]

You got me started on my cooking and fermentation journey and inspired my love of cooking. I have a sourdough starter (Gertrude) that is just over a year old. Excited to cook this bread. You are great. Excited to watch.

[@seignee]

i love gertrude!!!

[@yotamaster09]

Love how brad singing a song says waTer without issues and it just sounds wrong. Then right back to normal talk and it's wourder again. Love you man, been following you since the early days of it's alive.

[@Dustrick]

I love Brad and bread, I could watch Brad make bread all day.

[@chefwawa]

Happy discovery. I knew you were out there somewhere. Missed you. He's alive.

[@djones89]

I knew the Wayne's World reference immediately and loved it.

[@jenniferriley6440]

I love how bread making is so picky, and I think Brad really showcased it here, in a great way. There’s so many variables and it’s all a crap shoot unless you’re in a controlled environment.

[@sourdoughsavant22]

I don't measure precisely at all, pour the starter till most of it has oozed out, just scoop the flour loosely and eye it, fill the water and mix till it looks right. Only measure the salt Turns out just fine every time lol. Bread is bread, people overcomplicate this

[@hitnorcal]

I like to dissolve the sourdough starter in the water first. It makes it significantly easier to incorporate. An autolease without the starter is missing out on that fermentation and gluten development from the breakdown. Brad also didn't mention his water/flour ration in his starter. Normally a 50/50 ratio is used but he poured his in which makes me think it is more water than flour which could throw off the 75% hydration ratio in the end. Also using g and switching to cups seems like bad practice. Also most folks might choose to let fermentation build the gluten rather than doing it by hand. You can make amazing gluten with just 3-4 stretch and folds and 4-8hrs time. Brads stretch and folds were cool to watch. I rate his technique a 11/10 for style. Like Brad said, there is no wrong way to do it and all of my comments are learned suggestions from over a decade of baking sourdough everything.

[@zachbales1]

Obsessed with the idea of brushing soy sauce on the bread before baking. Never seen that anywhere else, but I'm trying it immediately.

[@ajaxf1560]

lmao that super subtle hold music during the math calculations was killer

[@Syshwb]

I think you might need to rewatch your video with Claire. Do a 3-4 hour bulk fermentation in the bowl/whatever container you prefer. Then get your dough onto your counter and do a pre-shape of your two loaves. Leave them uncovered for about 45 minutes to form a nice skin on top of the pre-shaped dough. This way it won't stick to your counter and you won't be in the need of flour everywhere. Shape your dough as desired and put it into your banneton. After shaping I prefer leaving it on the counter for about 30 minutes to an hour before putting it into the fridge for about 12 hours. Your dough looked really well-proofed and gassy before you took it out of the bowl and knocked out the gas in it. If you puncture a dough like this it can be quite hard for it to regain its buoyancy once again.

[@andrewzwack]

7:09 Marty Robbins! Just when I thought Brad couldn't be cooler

[@miseentrope]

Brad singing Marty Robbins Trail Songs and using iffy 21st century spring water got my cognitive dissonance up.

[@caseywilson812]

I’m in tears laughing when he started singing. Absolute perfection

[@RealBradMiller]

Thanks to New Vegas I have a love for Marty!!!

[@OuryLN]

Don’t bears pee in it?🧸🧸🧸😬

[@GreenPancakes]

Wait you're telling me Brad is on KZbin and my feed JUST showed me that. Cmon now algorithm. Coincidentally, I was talking to a friend about making sourdough. Thankfully my phone is always listening! If living in a surveillance state means I get to watch dudes like Brad then sign me up! Also would love to see a Matty Matheson collab again

[@SoupreemEevul]

doubled starts are fine. never apologize for backing up your hard drive

[@blaXkgh0st]

Great video y'all!! The vibe is right, finally!! I appreciate the hard work from the editor! 🖤🖖🏻

[@myname-mz3lo]

years ago you inspired me to get into cooking , i am now a chef de partie in a great restaurant that cooks with forraged ingredients, so thanks for that inspiration. but now youre going to get me into baking ??? ok im in ...

[@DJ-wi9yk]

Marty Robbins... Brad, you and my dad are soul buds ❤

[@luziferslicht]

Just tried out the trick with the soy sauce last night and I love it. Gives the bread a nice colour, a hint of saltiness and a bit of a malty quality, plus I feel like it's extra crunchy now. Soy sauce glaze is definitely going to be a recurring part of my bread baking routine in the future.

[@Spiffelight]

For inspiration, I once ate kimchi pickled lime-wedges to put on.... HOTDOGS. And it's the best condiment I ever had.

[@El.goodwell]

Bro, I think the fermentation halted because of the addition of garlic. Garlic is anti-fungal, right? You taught me that, buddy. I think it killed some of your starter yeast. Looks great and I’m sure it tasted fine, but that might have been what did it.

[@EvrttGrn]

It could have been the garlic or also the lower temp overnigh or the combination of both. Either way they looked great to me..

[@bradleone]

Yeah definitely didn’t help as I think about it. Especially that medicinal grade a garlic. Good call

[@SvenINC.]

I love how you address the bread is different each and every time❤

[@dolex161]

Brad has a better backup solution for his starter then most small IT businesses

[@keithdavies52]

I cook, my wife bakes. She's amazing at baking, and I am not. Funny to me that she is an artist, and baking takes precise measurements. I am a carpenter, and take precise measurements, but I cook very well, and don't measure anything while cooking. Brad inspires me, because he just launches in

[@bradleone]

Love that!

[@aprilwolcott3902]

Love everything you do on your channel Brad! Always looking forward to new content. Don't be lame and get yourself a Lame!😂

[@bekwiatt]

Brad, have you thought about dehydrating some of your starter? That way if anything happens, you’d have the powder starter as backup instead of having to keep 2 jars.

[@alemholas]

Wouldn't the dehydration process kill some of the microorganisms and/or alter their ratios? Still a good idea! But maybe not the same result o;

[@Aergis]

Holy fuck I just found this channel.. Ive been missing Brad content and never knew he got back to videos

[@mijicm1]

I know exactly how you feel!

[@flecjl]

Every time I bake sourdough I have Joshua Wiessman and Brad guide me through the process. I think I’ll put this video in the rotation.

[@joncerv]

One of the coolest cats in the chef/foodie game. 🤘🏻

[@shanesolomon5706]

Brad can you make a video on starter? I know you noted that article in the description but a video would be awesome!

[@DrYield]

HERE YOU ARE.....I was wondering where the face of Bon Appetit go. Glad you start your own channel Brad. Best of Luck!

[@SUPERSTUDIO17]

I wish Brad had Claire for the bread/baking episode :( It wouldve been an AMAZING Reunion and collab

[@michelle8190]

Every time we visit my parents we bring back a few huge water bottles full of their well water. Freeze it in ice trays and that is what we use for our starter.

[@Palinckx5907]

You said you're down for ideas, I've had one for a minute I think you'd like. I got this recipe for blueberry bread, Always wanted to incorporate rosemary in it, have it with like meats., Foie gras, cheeses? Charcuterie board sitch. I don't know the whole vision fully. But sounded like a delicious time.

[@GreatThemeParkAdventures]

This is awesome! I am pulling two sourdough breads out of my oven in a few minutes!! Epic!

[@revolutionaryhotsaucebytim9612]

Always a good watch! Entertaining and educational

[@Spiffelight]

My father who's a chef always told me. Cook with your heart and bake using your head. I agree Brad! Don't wing measurements (too hard) with baking and fermenting!

[@jacobbush6505]

PERFECT TIMING!! *Little backstory - been healing chronic illness on a more natural path for 2.5 years now - and have had to make a heavy change in my diet. Yet, I HAVE BEEN ABLE TO SAFELY INCORPORATE SOURDOUGH INTO MY DIET!! so... I'm learning and experiencing all this from scratch! (Starters name is Vasilisa) Lovely to learn more *and learn from a man I endear to witness the love of life through. Blessed Be YOU Brad Your love in the kitchen is infectious.

[@theabactor9561]

I'm right there with you brother, 3 years in myself. Glad to hear you're getting some foods in there that work well for you, I know exactly how delightful that can feel.

[@cosmicbrambleclawv2]

I was just talking about It's Alive the other day and wondering why I hadn't seen anything in ages, SO glad youtube got it's act together and recommended your channel just now!

[@cta_music]

we need another bread episode with Claire!!!!

[@thegraynoah]

I've long been living off my own bread, and while I've tried and closely followed just about every recipe, I've found most extra steps to not really make a huge difference. Well, they do change the outcome, but in terms of me just making good bread to eat each morning, didn't feel like it was worth the effort of in n out of bowls, working it thrice, poofy baskets and whatever. I actually ended at just about the best yet laziest recipe, 2/3rds wholegrain rye, the rest a dinkel (I think you'd call it spelt?), 75% hydration, mix it all the dry stuff including salt, water in, get it combined, give it a nice lil knead, moist towel over it and literally forget it for 3 days bar making sure it doesn't dry out. It's such a funky, almost fruity bread, and while not as light and airy, it stays fresh for way longer than it'd ever take to eat even just laying around uncovered, only real effort is getting it all shaped nicely. Not sure if it does much, but I like giving it a little brush of salty water 15mins into the oven. If you've never tried something like it, I'd love to know what you think, Brad! Or fellow viewers, obiously. Great episode though, that pullman looked heavenly! cheers

[@sourdoughsavant22]

Agreed though I haven't let it sit that long, next time I'll see what that tastes like. So tired of seeing all this crazy precision on KZbin. So unnecessary!! And makes people intimidated

[@thegraynoah]

@@sourdoughsavant22I mean I can absolutely see why the extra steps and precision is taught, it's good information to know, it's where I started, but once you understand the "artisanal" technique and its effects, you can stray outside of it. But I do get how it can be intimidating to those less experienced/confident in their abilities, you need the confidence to make something disgusting to get somewhere. Anyhow, I'm sure if I went and did all the extra work, my bread will turn out slightly lighter, or somewhat more moist or whatever, but I don't need that to get my stomach full before heading out each morning. On the 3-day wait, I've found it just adds much more complex flavours, I'd describe it as having the character of blue goat's cheese and overripe pear. If you're going for the 2/3rds rye I suggested, you'll smell when it's ready, starts having quite an unpleasant odour of fermenting grain or fruit, like in the process of making whiskey or other spirits, if you've ever smelled that. Let me know how it went, and good luck!

[@DanTryingHard]

Brad is number 1. Thanks bud

[@Coshoo]

Would love to see your take on Korean seasoning pastes like gochujang, doenjang, and ssamjang!

[@ThisIsMyFullName]

24:40 A much easier and more reliable way to see if your bread is done, is to simply stick a thermometer in the middle of the bread and if it reads 99-100 degrees (C) it's done. The reason for this is that at 90 degrees the starch in the bread stops absorbing water, and at 100 degrees the water in the bread will begin to evaporate, meaning if it reaches over 100 degrees the bread will start to become too dry, and at lower degrees it will be too wet. This is also why you shouldn't cut the bread right away, because most of the steam will escape and your bread will become dry much faster. 10:00 If you don't put oil in the mix you will get a much better rise, as the gluten can't bind itself as well with the oil in it. If you like the taste of olive oil, add it after the bread is done like you do with a focaccia. You can even make garlic-oil, poke a few holes in the top of the bread, and pour it over. Or just make garlic butter and put it on top of the hot/toasted bread. Love the channel, Brad. Keep being you!

[@kristiansandsmark2048]

Love that Brad has Left Bon Appetit and gone independent. He and Claire was the main attraction but was so undervalued at that company.

[@johnhpalmer6098]

Forgot Carla Lali Music, she's gone independent, some of the others, eh...

[@rafterman3712]

Cool Clean Wourder

[@abdiazeezmohamed8020]

Our Brad is back 😂😂😂man I missed you Bro since that "show"

[@HisVirusness]

That loaf baked with the dutch oven looks amazing.

[@dumont7478]

Escali is a great brand for wireleas digital scales. I have used mine in a home and commercial environment for 4 years and it still operates perfectly

[@keithbrown9198]

Sorry, but I wouldn't have let those loaves rest out of the oven, at least not until they were cool. My fondest memories of my mom were when she took a loaf of freshly baked bread, still almost steaming as she cut into it, slathering it with butter and handing it to me. 😍😍. That was back in the 70s. Miss you Mom... Good episode Brad, you teared me up.

[@SuperMikas]

Love sourdough!! I’ve been taught that you shouldn’t do more than 2.5 % salt so maybe was an issue as well? Don’t know. Keep doing your amazing videos bud! Best stuff on the tube!!!

[@nikkimw1989]

Blow out before you go out 😂 put that on the merch!

[@brendaeaves1079]

I Love❤Sourdough Bread😊

[@redf0x564]

I missed you brad!!! I was wondering where you went cause there wasnt any its alive anymore. Glad I found you

[@Unhomiee]

There should be some sneaky Claire cameo.

[@Ac3Mustang]

She should be a guest on here! First person I thought about

[@alwkw3783]

"...you don't say 'two' or 'one'...ya just don't, mmkay??" 🤣 Classic!

[@edblair929]

Glad to find u again Bradders. 😊

[@SirHipster]

Garlic might have nulled the starter 🤔

[@arkeon_6321]

Anyone else get violent doughnut flashbacks lmao?!?!? Love Brad!

[@javiernaranjo8087]

Brad, thanks so much for this! I've been watching a lot of your previous work, specifically around alcoholic fermentation. Have you ever heard of a Korean beverage called makgeolli? I'm a Brewer and someone presented me with what they called a "rice beer" in a can. When I went to pour it I was expecting some sort of American pilsner. Instead it was an opaque white rice drink, with notes of melon and yogurt. Definitely do some digging for yourself

[@evercuriousmichelle]

He should totally try making rice beer!

[@javiernaranjo8087]

It was delicious and I think it would do well here in the States

[@javiernaranjo8087]

youtube.com/@baekusaeng?si=I_vOxAYJrl431FdQ Baekusaeng's channel has been a great resource operating out of the heartland

[@darrinnoble]

Love your show so much. Have you every thought about making Green Chile French Fries? It's a staple here in southern Colorado and it's so damn good. I think you and your fans would enjoy the process. ❤

[@lowellahee6231]

Shoutout to the editor... great intro work.

[@bradleone]

Saves me every-time

[@buddha1321]

the usage of the cisco on-hold music at 4:52 has me rolling

[@void.reality]

Hey Brad. Great to see you using the metric system. But you don't need to weigh your water. 750 grams of water is exactly 750ml of water. You just need to measure out 750ml in a measuring jug. That's one of the many beauties of the metric system.

[@sydneyotto1787]

Hell yeah dude!! Starter is an awesome SCOBY. Love you very much

[@madi_oh]

I have an uncle named Brad. Sometimes we call him Uncle Bread. Great video :-)

[@lilyflower0616]

That beanie is holding on for dear life!!!!!

[@newtome-jessegates6310]

It’s so good to see you brad!

[@jonathanseibert8832]

😂😂😂 Brad finally got him that yeti sponsorship! Good for you dude!

[@ModestBananana]

“Siri set a timer” is the most commonly said phrase in my kitchen next to “ohhh baby”

[@Sparks00psn]

Pause

[@codyctracy]

I knew it was from Wayne's World, Brad. I'm with you.

[@robertvanpiggelen4625]

came for Brad, stayed for the bread

[@B.and.V]

I prefer kneading in a bowl too! Easier cleanup and i can proof in the same bowl anyway, and I find yeah it kinda works better for my method. But you have a very highwalled small bowl, I like to use my widest bowl possible. You might benefit from a big wide and relatively shallow mixing bowl. Though I am a quarter turn and fold kneader 90% of the time.😮

[@SLCliving]

Brad I would absolutely love a cast iron care episode. How to reseason your cast iron, and how to properly care for it.

[@bradleone]

me and @castiron_kyle got you bud - kzbin.info/www/bejne/a3LYqZh-aL1_rLs

[@marygmack]

I couldn't subscribe quicker! I've missed seeing you out on the web's brad!

[@KernsJW]

I have been making gluten free sourdough and honestly it was memories of all your fermentation stuff that made me think why not! Curious, what does the olive oil add? I have been doing 4 to 5 ingredients. Recently started adding an egg to get the dough a bit more fluffy since gluten free is generally not. They all come out better than any gluten free bread I have ever bought in a store! I flour my banneton, it didn't look like yours was??

[@nickb7795]

Love the video Brad, I added a few of your knifes to our wedding registry and what do you know about few people bought them, can’t wait for them to show up! Keep up the good work

[@jayceperlmutter4317]

The shoyu brush was eye opening! I've been trying some no-knead breads with varying success (ha!) so this was very interesting. Would anyone know if you can calculate how much bread dough it takes to produce a squared Pullman loaf without any overflow/compression? Curious about the 2-day's worth of rising not producing enough fermentation - because of the humidity? Anyway - fun times with Brad Leone!

[@jakesissons]

@Ian the zoom at 4’45” - magnifique. @Brad should do a Cashew Spread/Shmear (Blitzed raw cashews, jalapeños + jalapeño brine, miso, tamari, lemon juice) PERFECT on a bagel

[@bethfoort]

Here, here to seeds! Very fun video, thanks.

[@jsuwangsa]

Having a backup of sourdough starter backup on separate fridge is a good starter backup practice indeed. 😂

[@TDrex1518]

We need a Claire reunion episode!❤

[@kingbee1691]

Awesome video. I like the seasame seed trick. When are you going to get a mill and grind your own grains? It is soooo much less forging, I must say.

[@mastermindxstudios]

bravo. thanks, going to make some bread!!!!

[@mjones7947]

The less expected performance is probably due to the spring water and its mineral content. Minerals can act like salt which from what I understand is added to the bread to control the yeast or livening agent a bit. Maybe they have more effect one way or the other, just really don't know. Test the water.

[@reyrex4938]

🤔 soup dumplings but for other kinds of soup. Beef stew Mushroom chicken & rice Maybe even chowders and chili

[@samkovisto3062]

Upvote for the Marty Robbins reference. Continued viewership for the content

[@mattraino3274]

I know you have made hot sauce before (you even used hibiscus which is novel) - still - uncharted creativity! Hot sauce is so variable - I’d love to see what else comes up. Love the show..

[@marykathleenwood7710]

Where is your Pullman bread loaf pan from? Looks awesome!

[@Shane-fq5bh]

Post B.A brad is the best brad

[@dreadwinter]

18:24 It's the Starter thieves! Brad, get the bread sticks!

[@nickcutler3802]

1:05 yay my favorite part

[@OuryLN]

Still loveable after all these years! 😘

[@xNK98]

I love the weird water pipes around CT, we got 2 in my town

[@vexkitty5937]

Bread Leone

[@justinferrell4451]

Brad always sets off Siri in our house setting his timers 😂