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| Name | Simple Sourdough Bread: Step by Step ๐๐75% Hydration |
| Video Uploader | Video From Alexandra's Kitchen |
| Upload Date | This Video Uploaded At 15-05-2020 11:48:41 |
| Video Discription | This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish). At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof. A longer, cold proof is the key for a lighter, airier crumb. Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high. Find the full recipe here: https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/ --โฑ๏ธTimestampsโฑ๏ธ--- 0:00โ Combining the water, sourdough starter, salt, and flour. 0:26โ Mixing the dough. 0:43 Transfering the dough to a straight-sided container. 0:51โ First set of stretches and folds. 1:10โ Second set of stretches and folds. 1:16โ Third set of stretches and folds. 1:22โ Fourth and final set of stretches and folds. 1:41โ Dough left alone to rise. 1:51โ Dough doubled in volume. 2:00โ Preshape + Bench Rest. 2:29โ Preparing the banneton with a flour sack towel and rice flour. 2:41โ Final shape. 3:07โ Transferring sourdough to prepared banneton and then fridge. 3:26โ Scoring a sourdough boule after a 6-hour cold proof. 3:49โ Transferring sourdough to preheated Dutch oven. 4:20โ Removing baked loaf of sourdough from the oven. 4:23โ Cutting the sourdough boule (6-hour cold proof). 4:35โ Cutting the sourdough boule (24-hour cold proof) |
| Category | Howto & Style |
| Tags | sourdough | bread | boule | basic | simple |
