Sourdough Bread - Homemade Perfection

This is the Beast Sourdough Bread I have ever eaten, and I have eaten a lot of different ones, from both bakeries and in restaurants. I have perfected my technique and hydration over the years and now feel that it can't get much better. This is a step by step guide to how I make my bread, the only thing that I don't show is how to make Lievito Madre (mother yeast). Lievito Madre is basically the same as sourdough starter, it's just less hydrated and I personally prefer it. I hope you enjoy the episode and get baking! 😊
0:00 Intro
1:14 Ingredients
1:58 Mixing the Sourdough
7:02 Stretching and folding
12:48 Baking
18:29 Tasting
Ingredients:
Lievito Madre (Mother Yeast)
Whiter Wheat Flour (550)
Wheat Flour (1050)
Salt
Water
My name is Chris (Christian) Nilson, and I'm a Swede living in Switzerland. Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the 👍 button and subscribe.
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#Görgött #sourdough #sourdoughbread #lievitomadre

[@MotanulFritz2008]

Chris, you might be interested in the French technique of stretching and folding, if you look up Richard Bertinet you might find that technique easier.

[@ChrisNilsonGorgott]

Thanks, I have tried it, but was not coordinated enough to do it 😆

[@MotanulFritz2008]

First time i see bread baked on cast iron, interesting! Thank you!

[@ChrisNilsonGorgott]

You can do it without, but it’s an easy way of doing it, unless you some kind of “bread stone” for the oven.

[@mikaellarsson7932]

Beautiful and good bread, Christian! Personally I mix half wheat and half pure rye flour for a loaf or make all rye Finnish hole-bread or Tiroler Vinschgauer with 80% rye, but that is my taste. In Romania sourdough is called maia. Used for many centuries, but only popular the last years really. Most Romanian bread is white, soft and boring, but I have a German bakery also nearby, they make wonderful bread.

[@ChrisNilsonGorgott]

Thanks Micke, I love Vinschgauer as well, great flavours, don’t make them very often ( I think even only twice or three times). This is for sure my go-to loaf. Thanks for watching as always!