- Видео 12
- Просмотров 422 148
Sarah Lou
Канада
Добавлен 28 сен 2016
I'm a home baker that started this channel to simply share with one person who asked me to share my method on making sourdough (because she liked my oven spring). The response to that video has shocked me a little.
I have adapted some recipes and methods to suit me and my need for simplicity. In my videos I do not into my history, talk endlessly, nor do I get into too much detail about the science of baking. There are already wonderfully detailed videos out there if that interests you. I am happy to make different types of videos if there continues to be a need for simplified explanations in baking. Thanks for watching!
I have adapted some recipes and methods to suit me and my need for simplicity. In my videos I do not into my history, talk endlessly, nor do I get into too much detail about the science of baking. There are already wonderfully detailed videos out there if that interests you. I am happy to make different types of videos if there continues to be a need for simplified explanations in baking. Thanks for watching!
How to make sourdough starter - step by step guide
Easiest and most effective (and economical) method to create a sourdough starter! I see so many people following starter recipes that are complex, expensive to maintain using multiple flours. It does NOT have to be difficult. I have created a step by step video tutorial where I create a starter (from scratch) right along with you. I even demonstrate the efficacy by making sourdough bread at the end! No need to keep an expensive rye starter, this one is very effective and more affordable because we are creating an all purpose flour starter.
When your starter is ready, try this easy and impressive sourdough bread method ruclips.net/video/fMaFpO_CRiM/видео.html
That bread recipe is the one I u...
When your starter is ready, try this easy and impressive sourdough bread method ruclips.net/video/fMaFpO_CRiM/видео.html
That bread recipe is the one I u...
Просмотров: 13 422
Видео
Simple Sourdough - Score a curve with great oven spring
Просмотров 3,7 тыс.Год назад
Here is a video on an S scoring pattern or a curved score. The results are lovely as the dough springs out and up, instead of just up like my regular scoring. For instructions on how I make this sourdough, a link is provided in the video and below Don't have a starter yet? Here is how I created mine: ruclips.net/video/7iexswHsWB0/видео.html The recipe in this video: ruclips.net/video/fMaFpO_CRi...
Sourdough scoring and results #sourdough #scoring #asmr
Просмотров 629Год назад
Scoring an S and cutting into the results
Simple Sourdough - 2 Reasons it is important to use a scale!
Просмотров 2 тыс.Год назад
Many times I have heard from people wondering why their starter is failing. More often than not, it is because they are trying to measure their flour and water by volume. I see images of watery starters with murky liquid forming on top each day (hooch) and is clearly starving. If you are new to sourdough and do not have a scale, this quick video demonstrates why your starter recipe isn't workin...
Simple Sourdough - How to shape and score a batard shape
Просмотров 9 тыс.Год назад
A link to the sourdough recipe and method will be provided at the end of the video. Happy baking!
Simple Sourdough - How to Shape and Score a Boule (basic)
Просмотров 19 тыс.Год назад
Method/ingredient video in link at the end. This video describes my basic shaping and scoring of a boule (for new sourdough bakers, a boule is a round bread, or French for "ball"). Click the link at the end to watch how I create my sourdough. Or see recipe below. 500 grams of bread flour 350 grams of water 100 grams of sourdough 12 grams of salt
Sourdough Shaping - fail! (end was shocking)
Просмотров 15 тыс.Год назад
Check out the end and see how it turned out!
Active Sourdough Starter Growth - Time-lapse 4 hours
Просмотров 2,7 тыс.Год назад
This is what an active and strong starter looks like! Time lapse of 4 hours. (unbleached all purpose)
Simple Sourdough - My method for a great oven spring (quick version)
Просмотров 90 тыс.Год назад
Speedy version of the step by step video and removed the talking. This video is for those who have been making sourdough for a while and do not require step by step. Prefer the details? Click here ruclips.net/video/fMaFpO_CRiM/видео.html Don't have a starter yet? Here is how I created mine: ruclips.net/video/7iexswHsWB0/видео.html This is also a video for a same day bake! I only refrigerate for...
Simple Sourdough - Step by Step - My method on how to get great rise and oven spring
Просмотров 263 тыс.Год назад
Before you watch, please know the basket I am holding is called a banneton. During the video I refer to the shape of the banneton….which is batard or oval. People have asked me how I get my sourdough to rise so high and I was not sure how to explain it. Therefore, I made a video that describes my method. Hope you enjoy it! Perfect video for those new to sourdough who have tried a couple of time...
Royal Suite - Prince of Wales Hotel, Niagara-on-the-Lake
Просмотров 709Год назад
Tour of the Royal Suite, room 307 at the Prince of Wales Hotel, Niagara-on-the-Lake
I did as you did, measured everything. Went with your second choice of the amount of water and it made my dough to wet..had to do the stretch and fold 8 times adding small amounts if flour on my hands to even get it to the window pane stage. Finally quit at midnite..put in frig it did nothing so, I let it set till it rose, got that sticky bubbly stage, sn all day thing. Now waiting for it to rise in the batton so I can bake it..hoping it rises...what did I do wrong Sarah?
@@margodelgado3997 Hi! It will not rise in the fridge…maybe just a smidge. The doubling has to happen while it is on the counter. Now It could be a number of things…But let’s start with what flour you are using. Specifically
Maybe its the 5 stretch and folds! I have only been doing 3. I'll try more and see if it develops the gluten more and get better spring. Thanks!
@@melissakirk6545 You’re welcome! Yes I do them until it passes the windowpane test 😊👍🏻
Hi, first of all I loved your video, thank you so much for sharing. I have a question… I have 2 smaller Dutch ovens, can I increase the ingredients by half to make 2 loaves instead of 1? Does that work? Happy and thankful new subscriber. 🌸
@@sandraweiler5971 Thank you Sandra! ❤️ Yes you can do that for sure. Will work the same.
@@SarahLouReviews 👏👏👏 Thank-you Sarah 🌸
Love this ty ❤
I love to eat the ear off the top 😮
If I completed my 5 folds and its late can I put my dough in the fridge? In morning do I do the shaping? Leave an hour then cook?
@@talaschlechte2991 Hey! Happened to be on RUclips when you sent your message. Pop it into the fridge, when you get up, put it in the counter (covered) and let it continue to bulk rise. It may take a few more hours to rise completely as it has to come back up to room temp. When it is nice and poofy, THEN shape and pop into fridge for cold ferment.
@SarahLouReviews thanks a bunch, will give it a go
A batard is the football shape of the dough. What you set the dough in is called a banneton. In French the word batard has a bad meaning lol.
😊 yes. I have many sizes and tend to call them by their shape. If I knew how many people would end up watching this video, I would have put more thought into the narration. Sadly, I cannot edit the video 😩😉
Hello. Nice video. Can you please tell me how to handle hot lodge dutch ovens. I have burnt my hand once and really scared to use it again.
@@naureenraza9174 thank you! I just have a really good pair of oven mitts. Silicone ones are great. However if you mean lowering the dough in the pot, just make sure the parchment paper is long enough so your hands don’t go near the edges.
Isn't 350/500=0.7? So 70% hydration?
@@Zumerjud hi! Actually you’re supposed to include the contents of the starter as well. As it is 50g water and 50 g flour, it is: 400/550 = 72.7, or 73%
@SarahLouReviews Oh, I see! Thanks!
I would love to see what the crumb looks like on this loaf. Great video. I will try this technique next time.
Hello from Australia Do you reduce the temperature after you return the uncovered Dutch oven to the oven?
@@paulakennedy1000 Yes, to 450 F. 😊👍🏻
Followed every step and turned out too sticky
@@leinaddf What brand and type of flour did you use?
@@SarahLouReviews I used bread flour with 13.4g of Protein. I'm baking it now, by the looks of it, it will turn out flat lol
@@SarahLouReviews HOLD ON! I just finished the 1st stage 30 mins in the oven. It turned out alright! Where can I send you the pictures?
@@leinaddf lol 😊 that’s fantastic news! You could post it on your RUclips channel. I’d love to see it. It always feels sticky….you get used to it
@@SarahLouReviews Thanks btw. I'm doing another one but 65% hydration and the same procedure you've shown.
You make it look so easy. I love it. Today is my first day attempting this. Been growing SD starter for about 2 weeks now. I can get my starter to triple in size now very easily. So it’s time to move on to make some bread! After all the reading I’ve done it’s nice to see your video look exactly like what I have in front of me! I guess I’m on the right track! Thank you for the simple video that explains everything I needed to know and see. Thanks Sarah!!
@@bigmike8808 thank you for the comment! 😊 I’m glad you found my video helpful ❤️
The proofing basket is called a banneton. The oval shaped loaf is called a batard.
@@braz256 😊 yes I know. This was my first video and I unfortunately used the word batard to describe my banneton. I have many banneton shapes and tend to call them by their shape. Sadly I cannot edit the video 😩
This has to be one of the BEST VIDEOS on Sourdough ❤ Thanks Sarah 😀 I just subscribed! What type of flour are you using? I see you didn’t use the Robin Hood flour. You used farine a pain flour. What’s the Brand name of it? Thanks••• ~ Keep up the good work 😊
@@dianawestmark Thanks for your lovely comment! 😊 so glad it worked for you. I tend to use both Robin Hood or Great Value bread flour…depends on what I have on hand. It was the French side you were reading (I’m in Canada so we have English on one side and French on the other).
@@SarahLouReviews Thanks for sharing 😉
Is it 500gms flour like the video says or 600gms flour like the website recipe says?
@@joymychoice Hi! Not sure what website you mean…but my recipe is 500 grams 😊👍🏻
@@SarahLouReviews whoops, my mistake. Have a blessed day!
@@joymychoice you too!
Because yum😂😅😂😅👍🏻
@@nancysimmer9908 😂😂
You don’t need a Levain for your recipe?
No need to build a levain…straight starter will work 😊👍🏻
Please, what is that rigid spatula for mixing that you have...name, model, etc. where to buy?
@@scottkb2000 Oxo silicone jar spatula. Got it on Amazon 👍🏻
I did notice that you use bread flour. Most people use regular flour. I use bread flour for my starter but have never used it for my bread. I think i will try it. Maybe that is part of your rise.
Bread flour typically has more protein and you get better gluten development. Let me know how it goes
Really helpful, practical video. Thank you.
Thank you! 😊
Thanks for the video - my bread can out great... Also, what size is that dutch oven?
Glad it is working for you! Thanks for commenting ☺️ it is a 5 quart
@@SarahLouReviews Thanks so much...
I am a beginner and trying her recipe was like my third attempt at making sourdough bread. The first two without this video were horrible and after I watch this video, I made my first sourdough bread that was not an epic failure that actually turned out wonderful and it just keeps on getting better thanks to this video so thank you very much and I highly recommend, anybody that is starting out to watch
What a wonderful comment! Thank you! 😊 ❤️ so glad it is working for you !
I've made this bread several times this year and I ❤️ it and so does everyone that tries it. This is my staple Bread and I don't care about autolaise stage either and love the extra salt. Thank you Sarah. You are awesome!.
Thank you!! 😊 what a lovely comment ❤️
Been making sd bread and having trouble with the loaf being not quite done in the middle. 500 degree oven with dutch oven then turning oven down to 450 baking 30 min with lid on. 20 minutes with lid off and bread is nice and brown. cooling off before slicing and bread is moist in the center. Any suggestions would be helpful Lynda in Oregon
Hi Lynda, If this helps at all this is how I make mine. I follow all the instructions from Sarah. I form my loaf and place it in the refrigerator covered overnight because this gives the loaf more flavor and a little sourness which I like. Next day in the morning, I set the oven to 475 F and heat my enamel dutch oven for 30 minutes. 5 minutes before the 30 minutes are up, I pull the bread out of the refrigerator and place it on a cookie sheet. I score it in the shape of a cross. I wet the blade so it scores better and go in about 1/2" deep and about 3/4" away from edges. I bake the bread at 475F covered for 25 min then I turn it down to 425 and cook it for an additional 20 minutes uncovered in the middle of the oven. It always comes out perfectly cooked and medium golden brown with a nice crust. I've never had an undercooked or failed loaf using this method. Hope this helps. Let me know how it goes. All the best!.
@@bhoodward After hearing your description it sounds like may be under proofed. You certainly are baking it long enough.. Try leaving it on the counter longer before shaping.
I am new to sourdough baking and have watched what I can only describe as oodles and oodles of SD content but never have I produced a loaf such as I have today after following your video!!! Thank you so much I literally screamed after opening my Dutch oven revealing the beautiful ear that had formed 😭 finally my SD bread recipe search has come to an end and now I just have to perfect my shaping and scoring cos it was a bit wonky but considering that the loaf still looked gorgeous and tasted delicious!! Thank you again x
Haha 😂 I remember the first time I saw great oven spring ….I screamed too! Such an amazing site. ☺️ congratulations! And thank you for letting me know. Made my day
Just happened to me!
Haha 🤣 Shaping is my nemesis! I get it done eventually though!
i have made SD following the methods of at lest 6 or 7 RUclips presenters, I agree with you, no difference in outcomes mixing ingredients the way you do. I do exactly as you do now. Thank you for your video.
Thank you for commenting! ☺️ I agree…no difference
Tastiest and crunchiest bread ever. Finally I’ve found the perfect loaf. Thankyou.
@@Mon-pg3hw So glad! ☺️
I have a problem scoring the dough. It just doesn’t seem to want to cut. Help.
I’ll need more information. Usually this could be due to bulk fermentation problems, shaping issues or skipping cold ferment
@@SarahLouReviews as far as I know I don’t have problems with any of the steps. I bulk ferment for around 6 hours until the dough has doubled in size and I do a sample in a jar side by side to measure the rise. Then I shape the dough and put it in the Banetton overnight. I bake in a well preheated oven and Dutch oven.
@@pamandrzejak1143 Ok that’s helpful! If you’re going to bulk overnight, don’t let it double….back it up to about 75%. You could be over proofing. Over proofed dough is too hard to score. Also have a look at the shaping videos on this channel…a tight shape is important before popping in fridge. One more question….do you stretch and fold until you pass the windowpane test?
Great advice. I will monitor the cold ferment rise. Also tighten my shaping. I follow the Gluten Morgen process of autolyse. I do a series of about 4-8 stretch and folds after about an hour of autolyse only. And yes I get a window pane. I’m confused about this because my friend does NO stretch and folds at all and she has no problems scoring and her bread has a beautiful expansion and ear. Thanks!
@@pamandrzejak1143 Ah, I see! Why don’t you try my method instead….to start. See if your gluten structure improves. It’s also much easier. Also, in regards to your friend, yes I’ve done that before too….but only accidentally. lol. Either way, more and more I’m thinking it’s just a case of over proofing. Let me know how it goes!
Thank you, excited to try. What size Dutch Oven are you using 5 or 7 QT?
Hi! I use a 5 quart ☺️👍🏻
You say only a few hours in the fridge. How long is only a few? 2-3? Also, I read you can just leave it at room temperature instead of the refrigerator for the second proof/ferment. Is that true?
Yes you can leave it at room temp, but if you’re going to do that I’d shape it when it reaches about 70% growth instead of double. It will also be harder to score without cooling. Not impossible though
Dear Sarah ,..Oven better with blower on or off ,..I try to get right way to do open spring,.think if the blower help of open spring better or not 💫☺️❤️⭐️🙏🏻
Hi there! I don’t have a convection oven, so I can’t help there. However, if you are going to try that, I would lower the temperature 25 degrees at least. If you are placing the dough in a Dutch oven like me, it really shouldn’t matter. Tight shaping, high heat and steam created in the Dutch oven will get you good spring
Sarah, Thank you very much for your video, and I found that your video is most easy and simple one. I am new to sourdough. I started with growing my own starter, then followed your movie. However, the dough turned out a bit wet not like yours, would you please suggest anything I can improve, thanks a lot in advance.
Hi! Thank you for your comment! ❤️ Ok the fact that you said your dough appeared “wet” tells me it is under fermented. This could be because of your starter. So let’s fix this! ☺️ I need a few answers. How old is your starter? What are, specifically, your ingredients? And finally….please click on my channel and watch my starter video. This will be the most helpful because you can tell me what you did differently from my recipe….then I can help you along
@@SarahLouReviews Thank you so much for getting back to me. Starter: it is about 14 days and there is a lot of bubble in it, i fed it again in the early morning before i made the dough (i made it in the afternoon). The difference is i was using 450g plain flour and 50g wheat flour. Will check for your starter video.
Very interesting helpful video.👍
Thank you!
Thanks! Liked and Subbed.
Thanks! 😊
Did you preshape here?
No. Not for this shape 👍🏻
Are you in Sarah Lou from the youtube channel SarahLouWho?
No ☺️ different one
Flip your pot upside down and bake it in the lid, and use the pot as the top lid. It will act more like a cloche and make it much easier to drop the loaf in.
Yes I don’t like doing that because the bottom is super heavy and hard to lift up and over the bread ☺️👍🏻
@@SarahLouReviews I lift the pot on top of the stove to remove it.
@@BuckJolicoeur And that’s why I do it the way I do ☺️ easy to slip the lid off while in the oven. It’s just my preference
Why do you have to score it?
You score it to tell the bread where to open up. If you don’t score, it can spring out the side. It looks for the weakest point and opens up there. So scoring provides a point for it to spring open
I love how you say I know some people at the salt after the autolyse, but I don’t care. I don’t care either. I like adding it in with the flour. I found that a really great starter will handle whatever you throw at it. I can pretty much do any bring to my bread and it’ll still work out. Sometimes I forget how long I’ve left it out before stretch and folds but it never seems to matter. It always comes out great.
Haha yes! You’re right. And I do the same thing….i had a great loaf after one stretch and fold once. Fell asleep and woke up to a dough that had doubled! 😂 shaped, threw in fridge. Was still awesome 😜
Haha yes! You’re right. And I do the same thing….i had a great loaf after one stretch and fold once. Fell asleep and woke up to a dough that had doubled! 😂 shaped, threw in fridge. Was still awesome 😜
Ofcourse our grandmas never weighed anything and never timed anything, it doesn’t need to be so technical
@SarahLouReveiws do you leave the lid off for the second bake?
Yes 👍🏻
What size glass bowl are you using...54oz?
Says 4 litres
Can organic unbleached flour be used successfully, or must bread flour be used?
It could work yes. How much protein/100 g is in the flour?
I'm using Costco's Organic Unbleached All-purpose hard red wheat flour rated @ 11.5%. Should I add gluten or just switch to King Arthur Bread Flour? I'd like to use the Costco flour if I can since I just bought 2 big bags of it, but I'm new to bread baking and struggling to get a good loaf. Your bread is absolutely beautiful and looks delicious! Thanks for any suggestions you can share. BTW, I see you posted the ingredient list, but did you post a description of your process somewhere that I have not seen yet? ❤
@@suehunston573 Yes that flour should work just fine. ☺️👍🏻 make sure you get that windowpane. I don’t think you will need to add anything. I haven’t bothered writing out the recipe I’m afraid ☹️ but thank you for the lovely comments ❤️
@SarahLouReviews Thank you for your quick reply and for giving me confidence to move forward. Love your videos. Excellent!
@@suehunston573 You’re welcome! And Thank you Sue!
What does the stitching do?
Adds more tension
@@SarahLouReviews Thank you! Can I please ask another question? What size basket do you use? 25cm?
@@sonyam8 10 inch….or 9 inch. I have both
@@SarahLouReviews ok thank you!!!
@@sonyam8 You’re welcome! 😊
Is this the wrong way to get %? I divided 350/500 = 70% right? Not 73%
You have to include the water and flour in the starter. 50 water and 50 flour ☺️👍🏻
@SarahLouReviews ok, im making your recipe this morning, right now. I fed my starter like this last night..20 starter, and 100 water, 100bflour....in order for me to get tripling at 0530 this morning. I'm on the first set of stretch n folds now, at 0700., by about 1100, I'll put it in the basket.
@@cliffcox7643 Good luck! Let me know how it goes.
Thank u so much! I looked and looked so many recipes and all are complicated but yours are so easy to follow.do u have a pancake recipe to make with sourdough star.❤
Thank you! I appreciate that ☺️ I hope it worked for you 🤗 As for the pancake recipe, I’ve not tried one yet ❤️
I use that same red top jar for sugar.
It’s a great container ☺️ got it at dollarama 😜
What a nice result ! How it's possible to have a chewy starter what kind of flour please and how much protein ?thank you 😊
Hi! Sorry I only just noticed you comment. What’s a “chewy” starter?
Had to send you a message because I have been watching your same video at least 10 times for the day “Edwar-dough” starter would finally be ready. Today was the day I took a shot at it. Whoa! Looks and tastes like an artisan! Thank you for helping us beginners 😋. Wish I could send you a pic- great rise, spring, air in the middle and crunchy crust. Wowza! ❤
That’s so awesome!! 👏🏻 👏🏻👏🏻 congrats on the great bread ☺️❤️ I wish I could see it too!! And thank you for the lovely comment ☺️🙏🏻
HI great videos...I have a question for you and maybe you can answer. I developed my starter using a dried packet over about 4 days and on the 5th day I decided to try and make a few loaves. I made a boule and a batard. Both turned out great with lots of oven spring and great ear. Unfortunately each weekend since I have tried using same starter, but only feeding the night before and getting some oven spring, but nothing compared to those first 2 loaves. CAn you shed some light into why this change. Could it be because starter not as strong as it was when I first made it and feeding every day?
Thanks! And sure....I have a question though. Is the starter in the fridge and you take it out before feeding and using? Or was i on the counter the whole time?
The first loaves starter was on counter entire time before using. Since then I take the starter out of fridge and take some and add to another container and do a 1:1:1 feeding depending on hiw much I will need. I have been using warm water during this process
I wait to use until doubles in size, usually 4 to 5 hrs
@@jonathanhunter4477 You mentioned baking on the weekends. Do you put it in the fridge for the week prior to baking?
@@jonathanhunter4477 Ok gotcha. Sorry I just noticed this comment ☺️ you have to go through a couple feedings before using it after coming out of the fridge. Careful of the temperature of that warm water. ☺️👍🏻
Thank you ! You are the best! I learned… I still practicing but so far my bread is pretty good 😊 ❤
Congrats on being successful! ☺️👏🏻👏🏻 you’ll get even better