Start to Finish Sourdough Bread | Detailed Masterclass For Home Bakers

Рет қаралды 2,575

Күн бұрын

Пікірлер: 38

@baked-with-bry 7 ай бұрын

Its a long video, and so I have put some timestamps in the description and in this comment to help you navigate! Timecodes 0:00 - Intro 0:37 - Tools you Need 5:45 - Getting Started 7:06 - Autolyse Overview and Flour 9:35 - Autolyse Water Temp 13:29 - Autolyse Mixing and Process Explanation 18:42 - Autolyse Timing 20:01 - Bulk Fermentation Overview 22:05 - Bulk Fermentation Adding Salt 24:14 - Bulk Fermentation Adding Starter 26:00 - Bulk Fermentation Hand Mixing 39:02 - Hydration Percentage Calculation 41:16 - Bulk Fermentation Timing 41:46 - Folding Session 1 45:00 - Folding Session 2 46:21 - Folding Session 3 47:49 - Shaping your dough 1:01:56 - Storing your dough in the fridge 1:03:56 - Oven configuration 1:06:26 - Scoring the dough before baking 1:11:21 - Baking the Bread 1:17:27 - Letting the bread rest 1:20:03 - Looking at Inside and Crumb Troubleshooting Tips

@drewwolke2847 9 ай бұрын

This is a hidden gem! Really helped me - love that you show all the steps rather than just the highlights!

@baked-with-bry 9 ай бұрын

Really glad to hear this! Thank you!

@analisabecker 5 күн бұрын

The amount you have helped me in my baking/sourdough journey is invaluable, Bry! Seriously! You’ve been playing in the background in my kitchen for the last 4-5 days straight 🤣🤣 I like that you don’t use a bunch of cuts, music, graphic, etc. just straight to the point. Very descriptive and visual. You explain things the way I need them explained. Thank you!!!

@baked-with-bry 5 күн бұрын

That’s quite a compliment, I really appreciate that! That was exactly what I was going for when making the video! I just want to help people learn! Thanks so much 😄 😊

@analisabecker 5 күн бұрын

@ doing my first overnight autolyze now with this recipe. About to add the starter and salt!

@analisabecker 5 күн бұрын

@ may I ask, and pardon if it’s a dumb question too, but when you say “table flour” what kind of flour are you talking about?

@baked-with-bry 5 күн бұрын

Its not a dumb question, when I use that term I am referring to all-purpose flour and bread flour.

@analisabecker 4 күн бұрын

@@baked-with-bry thank you! That’s what I suspected, but was wanting to double check! I tried my best to shape a batard today, but I’m having such trouble with that one. I can never build enough tension like I can when shaping a boule. I watched your video like 5 or 6 times where you walk us through too! I think my problem this last time is I didn’t get myself enough space on my counter to properly do 2 loaves. It was going well, kinda, until I had to do the 2nd one. Then I finally threw my hands in the air and did both of them as boules. Better luck again next time 🤣

@hd0483045 8 ай бұрын

I’m new to sourdough baking and had many fails. Yours is the most thorough step x step video explaining why each step is important. I will try your method next time.

@baked-with-bry 8 ай бұрын

It happens! There a lot of guides out there that tend to skip over some steps. My goal was to be as thorough as possible. Feel free to ask any questions you might have and I’d be happy to help! Good luck! 👍

@hd0483045 8 ай бұрын

Can you post the various measurements?

@baked-with-bry 8 ай бұрын

Sure, I will add them to the video description for future reference but here they are: 600g flour (mix of bread flour and whole wheat) 400g warm water 12g salt 120g regular starter

@hd0483045 8 ай бұрын

Thank you!❤

@squirrelavengerr31 2 ай бұрын

I made about 10 loaves with a different recipe. It came out consistently flat-ish but tasted really good and had excellent crumb. Your recipe is the first time I made a legit SD bread that rose as its supposed to. THANK YOU!!!

@baked-with-bry 2 ай бұрын

It makes me really happy to hear that. I’m so glad for you. Thank you for sharing! 😁

@LizbetPCB 7 ай бұрын

Hey, Bry ☺️ I just shared this to my neighbor. I gave her some starter earlier today. This is a good video for any sourdough baking level. I’m still a newbie, and appreciate all the tips and tricks, too.

@baked-with-bry 7 ай бұрын

That makes me really happy, so glad to hear that you find value in this video and I am honored that you would share this with your neighbor. Also, that is so nice of you to share your starter, that will definitely be a time-saver and a way to quickly jump start them into sourdough!!!! :)

@alwynn2233 Жыл бұрын

Thanks so much for sharing your end to end process.

@baked-with-bry Жыл бұрын

Happy to share what I know. Thanks for watching! 😁

@aaronjahnke8951 Жыл бұрын

Bryan I am impressed with your videos and hard work you have put into your channel.

@baked-with-bry Жыл бұрын

Thank you sir! I love making bread and I just want to share what I know with others!

@lacypitman8740 6 ай бұрын

Wow, thank you for sharing this in depth video! I followed your advice and made 2 loaves and gifted one. I didn’t know what I didn’t know until watching you. My stretch and folds got a little out of hand. Very active starter so it felt like I should have baked in the evening instead of the morning. Maybe my timing of that is a little off. I did put in the fridge over night and the sourdough has a wonderful texture and sour flavor. Love your bakers math!

@baked-with-bry 6 ай бұрын

Hey Lacy, I am so happy to hear that.Thank you so much for watching my video! I am glad to hear there were some helpful things for you in there. I am sure the person you gifted the second loaf to was very happy!!!! You can definitely bake right away in the afternoon instead of putting in the fridge until the next day. I would say the main difference between the two is the longer it sits and ferments, the better flavor profile it will develop, also the cold temp stalls/slows the yeast activity when its in your fridge so you can bake it at your convenience without over-proofing which some people find helpful. There are few bakers tips you can do to control the timing a bit. The first one is controlling the bulk fermentation time by increasing or decreasing the amount of starter you use in the formula. In this recipe formula I use 20% starter in the bread formula, which speeds things up a bit. If you decrease that 20% to something lower, the bulk fermentation time will slow down. Some people prefer that because the longer you spend in fermentation, the more of a flavor profile will develop. As far as controlling the timing of your sourdough starter itself, feeding ratios are huge for that. In my most recent video on how I maintain my starter I go in depth about those and how we can use them to control when our starter peaks to fit our busy schedules!

@debrafrederick5300 8 ай бұрын

Thank you Bryan! This is about my 8th loaf (or so) and my best oven spring yet. I followed my regular recipe, but followed your method.

@baked-with-bry 8 ай бұрын

So glad to hear you had success! Thanks for sharing Debra!

@mariaz4145 7 ай бұрын

I really appreciated your video! Thanks for taking the time to explain all the things for newbies like myself. Your explanation and recipe helped me have my first successful sourdough loaf 🎉🎉🎉 after a previous failed attempt 😅

@baked-with-bry 7 ай бұрын

Maria, I am so happy to hear that and so happy for you! That’s exactly why I made this channel and so that is great to hear. It is so satisfying (and addicting) when you get that first good loaf of bread! Congrats and nice job!!!👍

@maryamfincher1851 3 ай бұрын

Fantastic!! for second time my starter smelled acetone in final stage don't know why, and I end up starting it all over again and again. I have not tried yours yet. I just found your channel and am very happy about it

@baked-with-bry 3 ай бұрын

I really appreciate the compliment it means a lot to me! I try really hard to teach people exactly what I know! I feel like there is a lot of misleading info out there now days…😊

@fayehough5164 8 ай бұрын

Excellent video. Very informative!

@baked-with-bry 8 ай бұрын

I appreciate that! Thank you for watching Faye! 😁

@Rob_430 8 ай бұрын

Normally higher hydration doughs give more of an open crumb, or larger holes. I prefer a medium crumb, and I see loaves with a hydration at 70% like yours. Mine are 75%, and the crumb looks the same. I do use 80% for Ciabatta and Focaccia. Thoughts? Also, I didn’t see the whole method yet, just the amount of starter added. I use 50g starter/500g flour, doing an overnight bulk fermentation. My kitchen is 66-68F.

@baked-with-bry 8 ай бұрын

My family really tends to prefer the closed/medium crumb I get with 70% so it’s become my standard for my everyday bread. I do occasionally like to make open crumb bread where I will go as high as 90%, but it really depends what I want to use the bread for. And it can be harder to handle. Open crumb is certainly beautiful but not always practical for what I want in my every day bread. I have an experiment video coming out soon where I add egg whites inclusion to see the effect on the crumb coming out soon. I think that hydration for your focaccia and ciabatta is very normal. I use 80% hydration for my focaccia and for my ciabatta I typically use 90-95%. As far as the amount of starter, it depends on what you are looking for. With my schedule, using 20% starter helps increase the fermentation time that works for me and still has a great flavor profile. Once in a while I will lower that to 10% if I have time for it and want that enhanced flavor development you get with a longer and slower fermentation time. Honestly, stuff like this is why I fell in love with baking. You can tweak just a few things and get different results, and that is fascinating to me. It really is a science and it’s all about experimenting to find what you prefer.