Рет қаралды 129,500
RECAP!
About a year ago I learned how to make bread, I tried many different recipes and methods that seemed complicated and they didn't provide decent results considering the effort it required. So in this video I've tried to summarise the info to make a sourdough bread that is delicious, proofs well, with and easy to remember recipe and a simple, less laborious method
Here's a small recap
-Recipe:
Proportions:
1 part sourdough starter
2 parts water
3 parts flour (at least 1 part should be bread flour)
-Method:
0:43 Feed the sourdough starter: discard more than half and add approximately 50% water 50% flour by weight (the total weight of water, flour and starter left should be a bit more that what you'll need to make the bread)
3:02 If the starter has been sitting in the fridge it’s best to feed it again so its active for the bread making
3:46 When the starter has doubled in size it’s ready to be fed again or to make bread. Another way of checking if the starter is ready is taking a bit and put it in a glass of water; if it floats, it’s ready to make bread
4:00 Add 1 part starter, 2 parts water, 3 parts flour (1 part bread flour and 2 parts regular flour) by weight and mix well.
5:17 Remember to feed the starter and place it back in the fridge (or not, if you plan to make another bread)
5:32 Let the dough sit for at least 30min for the flour to hydrate. It’s good to cover the dough with a damp towel or a plate, so it doesn’t dry out
5:55 After sitting for 30min we “knead” the dough. more than kneading, we are folding the dough over itself. with this we stretch the gluten to get a fluffy crumb. The longer t you knead, the better. I normally only knead it for a minute and it turns out fine, because i let it slowly proof in the fridge (at least 12h) this develops the gluten well. If the dough is not going to proof in the fridge, but it’s rather going to proof at room temp, the dough is going to rise faster; so it’d be best to knead the dough for longer; this makes the procedure longer and a bit more complicated. After kneading the dough, we cover it with a plate again and let it sit 1-2h.
6:36 After sitting 1-2h it’s time to add the rest of the ingredients; salt, oil and any other ingredient you wish to add; raisins, walnuts, sun dried tomatoes, seeds, aromatic herbs, etc. Fold it over a few times to incorporate the ingredients all over the dough. Shape the dough into a ball and cover it once again. At this stage we could let the dough sit for another 1-2h at room temp and fold it over a few more times before putting it in the fridge or just put it in the fridge directly. In any case, it is best that the dough spends at least 12h slowly proofing in the fridge before baking
7:30 After a minimum of 12h in the fridge, take it out and shape the dough before the final proofing. Spread some flour on the table and transfer the dough on to the table. At the same time prepare a bowl with a kitchen towel and coat the towel with a generous layer of flour so that the dough doesn’t stick. Make sure your dough has dry flour all over the the surface and carefully transfer it into the bowl with the towel. Cover it with the corners of the towel and let it sit for at least 1h
8:42 Preheat your oven at 250˚C (top and bottom) and put in the dutch oven to preheat with the oven. If you don’t have a one, it is best to put in a second tray in the oven with water in it so that the air in the oven is moist by the time you introduce the dough in it. Both the dutch oven and the tray with water are going to make the air around the bread moist avoiding the crust to dry out before the bread is ready. If the crust dries out before the bread is ready, the bread won’t rise properly while it is baking
9:54 When the oven has reached 250˚C and after about an hour from when you shaped your bread, we can put it in the oven to bake. It’s good to score the bread in order to control where the bread will rise
Depending on the size of the bread, it should bake for about 45min to 1h and 10min in the oven. The bread I make; 1 part=200gr, which makes for a 1,2kg bread and it spends 1h and 10min in the oven. If you decide to make a smaller bread, where 1 part=100gr for example, 45-50min might be enough time. It is all about trying
11:13 Once the bread is out of the oven let it cool down before tasting. The bread needs to cool down because while it is still hot at is still cooking inside, so if we break the crust a lot of moisture escapes and the bread turns out to be very dry
We are human and we know understand its hard to resist 😅
We hope you enjoy the video and you try making bread at home, its easy and very satisfactory
Follow us on Instagram: @karoquaade and @annikaqad