How to Make Sourdough PART 1!
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- Опубликовано: 2 окт 2024
- I decided to put together a little video series to demonstrate how I make a basic, OPEN CRUMB sourdough (80% hydration, 15% spelt)! 😃 This video is also available on my Instagram feed @fullproofbaking. This is PART 1 of my two-part video series. Here, I show how to build the levain, prepare the autolyse, mix in the levain and then the salt, and how I perform 4 sets of stretch and folds. In the follow-up post PART 2, I'll have more videos showing the rest of my process. Scroll down 👇 to see the basic recipe... Hope you enjoy!
PART 1 Recipe: *Be sure your starter is quite active (feed two days prior, 2-3 times each day). Prepare levain the night before (1:5:5 - starter:water:flour). Next morning, autolyse 45 min: 400g flours (200g bread flour, 132g all-purpose, 68g spelt) and 312g water. Mix in levain by hand, 80g total. Wait 40 min, then mix in salt by hand, 8g total. Perform 1 stretch and fold (s&f) to bring dough together in a nice ball. Rest in bowl 40 min, then perform lamination (be sure to wet both hands and counter with water to prevent sticking!). **During bulk, try to maintain a dough temperature of 76-78degF* Perform 2 stretch and folds, one at 60 min, the next at 120 min. For s&f #1 & #2, fold dough four times. Then perform 2 more stretch and folds, one at 175 min, the next at 210 min. For s&f #3, fold dough two times only on one axis. For s&f #4, fold dough two times only on the other axis. Check next post for PART 2 instructions!
This is an amazing video. I’m a subscriber! The lamination technique is really intriguing and I’ve never seen stretch and folds from the center and tucked underneath before. Is this done because it is a more gentle process? I also noticed that early on you did full baker’s turns, but then for last two times you only did half as many.
Total side note, and I hope you don’t mind me saying this, but you have the loveliest hands I think I’ve ever seen. Cheers!
Lol - you are so sweet, thank you :) The lamination I learned from another Instagrammer (@autumn.kitchen). It's a great method to increase strength in the dough towards the beginning of bulk. I usually do stronger coil folds these days - a little different than you see here in this earlier video of mine. But you might ensure an very open, wild crumb using the method in this video series. I wanted to build strength in the dough without worrying about degassing the dough, especially towards the end of the bulk. This is why I let the dough rest after only 2 folds, between the final stretch and fold. You can check out more of my work on my Instagram @FullProofBaking. I have some more recent work there that shows some stronger folds :)
hi so you do stretched and fold every 60 mins for the 1st and 2nd one then 55mins for the 3rd s&f and 35mins for the 4th s&f? and thank you very much for the video. your hand has a way with the dough.
That sounds about right! And you can do fewer stretch and folds over the course of the bulk ferment if you feel your dough is strong enough. Thank you so much for your kind feedback :)
Foux9
Nice sourdough! I love it! Could I ask you what's the difference between bread flour and all-purpose flour? Which one is manitoba? Thank you
All purpose is plain flour in the UK - which I've never seen before in bread, but this sourdough looks amazing...
Thank you... X
Very welcome! Thanks for your comment :)
Nice video. 1 question. How do you manage to keep temps around 77/78 throughout the bulk period of a few hours? Thanks
Great question. I am crazy and check the temperature every hour. If the dough is getting too cool, I move the dough to the oven with the light on to elevate the temperature a little. Depends on the time of year too. Sometimes my kitchen counter is warmer and I have no need to move the dough around.
Great video, love the amount of detail you included. I had a question is that water or oil in the spray bottle you used to keep the dough from sticking to your working surface?
From description: (be sure to wet both hands and counter with water to prevent sticking!)
How do you measure the 30% & 70%? In weight and cups never done this before?? Also what does the active starter consist of? And it's measurements please novis alert
How are you able to achieve that much gluten development to perform the lamination without any kneading? I struggle to handle 75% dough. This is amazing!
Thank you! I think it's a combination of the flour choice (a high protein flour) as well as letting the dough sit and relax often. A nice long autolyse (even upwards of 3-4 hours!) is great to start the process. Then, resting between the levain and salt steps can also help. Depending on your hydration (or how your flour absorbs the water) you can also change up the feel of the dough. Stick with your dough at 75% hydration - that's a great place to practice with the dough. Good luck to you and happy baking! :)
Oiii fiquei muito feliz em assistir seu vídeo,
Thanks!
Very kind, thank you for the feedback! :)
This was very informative! Thank you so much for posting this :D And I used many of your tips both here and on instagram to finally get a good ear on my loaf. Only thing I seem to have to do different is some extra kneading in the beginning.. or else my dough seems to not hold together so well. How do you get away with almost no kneading after adding the levian? Does it depend on the flour? Oh and how important is the window pane test? Is it not necessary to keep kneading until the dough passes the test, or will it develop more strength further down during the lamination and S&f?
Hello Joel, and thanks for your feedback! The flour does help - I use King Arthur Bread Flour at 12.7% protein as my base. May I recommend another video that I've made as a sort of addendum to this video series (also posted here on my RUclips channel), titled How To Develop Dough Strength. I try to answer these questions in that post :)
I absolutely love that there's no music or sound to this although I find your voice soothing. It just makes it more accessible and appealing to a wider range of people i feel. Plus, because you have the recipe in the description, i don't have to screenshot the directions from the video and anyone who doesn't speak English can hit the translate button and use this video/recipe!
What you call "stretch and fold" others seem to call coil fold. Am I wrong about this?
active start what!!!
No sound.
No sound?
This video should be in the next time capsule we make for others to learn sourdough once we’re extinct.
Hi, love this video, hopes in future you can insert audio of your illustration, that makes it more interesting. Thanks
Thanks so much for the feedback! :)
Sorry I rather say as a broadcast sport TV director: Less Is More! No need annoying music, just the techic of sourdugh bread making. Peace! :)
thank you for your detailed instructions! can I use whole wheat instead of spelt flour with the same measurements?
Thank you for the feedback! You can definitely use whole wheat! I love to experiment with different types of flours at different percentages. Have fun with it! Happy baking ❤️😊
thank you!
Couldn't get the sound to work on this video so no idea what was going on?
We’re did you get that clear stopper for your mixing bowl??
My Amazon Affiliate link: www.amazon.com/dp/B07JNJ49YB/?ref=exp_fullproofbaking_dp_vv_d
@@FullProofBaking Clever! Thank you!
Dear full proof, could you let us know how did you prepare starter?
Sure! You can see a recent Instagram post I made on this topic here: instagram.com/p/Bl8FoWJlhAZ/ You will see that I now prepare my levain the same day as I prepare my dough - I now use a "young" levain at just pre-peak - which is a little different than you see in this Part 1 RUclips video (where my levain is prepared overnight). Here's an excerpt from my Instagram post: "My feeding schedule consists of 3 feeds per day: the 1st at 7am (1:2:2, held at 80-85°F), the 2nd at 2pm (1:2:2, held at 80-85°F), and the 3rd at 9pm (1:10:10, held at 70-75°F). At these temps and ratios, the starter is essentially receiving a feed at just past peak each time. I feed a small amount at a time, only about 5g starter + 10g water + 10g flour, in a small jar. The discard can be collected in a bowl and stored in the refrigerator or freezer. You can use the discard at the week's end to make pancakes, or add to pizza dough or cake batter, etc. After 2-3 days on this feeding schedule, I prepare a young levain at 7am in the morning (1:2:2, 80-85°F) which subsequently is added to my autolyse at around 90-99% peak."
Thanks full proof! But how did you prepare starter?
Do you mean, how did I make a starter in the beginning? It's a process that takes a little time - maybe 3-4 weeks. During this time, microbes from the air and from the flour will grow and create your own sourdough starter. You combine equal amounts flour and water (by weight) in a jar, open to the air (I used a few layers of cheesecloth rubber banded to the top of the jar). You let this sit for 2-3 days (it will smell quite bad at this time). At this point, you discard all but about 20g and then feed with 20g water and 20g flour. You do this one-time-per-day feeding every day for about 2 weeks. The flour water mixture will become very bubbly and start to smell sour but with hints of sweetness (it should start to smell better!). You then bump up to 2 feeds per day. Then, as I mentioned above - you can put your starter on a regular maintenance feeding schedule. Please also see Northwest Sourdough's RUclips series on how to build a starter from scratch - this is what I did in the beginning. Does this answer your question? :)
Dear full proof, yes! Thank you for your reply!
Hi, how do you maintain those temperatures - do you keep switch the central heating thermostatup and down or do you have a special place?
Hi, nice video --- what advantage is there to putting it out on the counter to fold, vs in the bucket. i see it both ways... i always just do it in my round tub i put my dough into after mixing... in your other video you keep it in a glass tray. what's the advantage of that? looks like there is one bc yr loafs look great! :)))
Thanks for your comment! I take it out of the bowl to do the light fold for that one step, mostly so that I can get a really good sense of how strong the dough is early on. But you can definitely just do this in the bowl if you'd like! As you see in the other How To Develop Dough Strength video instructional - I now really like to use the coil folding method. Much stronger fold which imparts better strength and structure into the dough :)
I'm sorry but I can't see the amount of ingredients for the levain. I only see the ratio.
Good question - I like to make a mix of flour to use for my starter feeds. I combine 10% rye and 90% bread flour (so you could combine 540g bread flour and 60g rye and whisk them together). If I need 80g levain, at a 1:5:5 feed, I'd take approx 10g active starter and mix with 50g flour mix and 50g water. You'll have a little left over to keep the starter going :)
Thank you very much for your videos. I made bread according to another recipe, but thanks to the detailed explanations in your video, the first time I got it turned out correctly. Please shoot more, very interesting! 👍🤗🙏
Thank you Irina! I'm very grateful for your feedback :)
Is it posible to o autolyse too long?
Definitely - the moment you add the water to the flour, enzymes are activated which act proteolytically to break down the grain proteins. With a strong flour, you might want to stick under a 2-3 hour autolyse at the max... see my newer tutorial for more detail about each part of the method! ruclips.net/video/HlJEjW-QSnQ/видео.html
The best sourdough teaching video on the net! Grat from Hungary! :)
Very kind of you - thanks so much for your comment!
Umm hi. Is the audio not working?
No audio. See here for my updated tutorial with audio: ruclips.net/video/HlJEjW-QSnQ/видео.html
Does this video not have sound?
Please see the updated version for the full tutorial (with audio): ruclips.net/video/HlJEjW-QSnQ/видео.html
why use the all purpose flour?
If you are looking for more chew to your loaf, you can use just bread flour. If you're looking for a loaf that's just a bit less chew and has more tenderness, go for a portion of all purpose flour. Hope this clarifies.
Beautiful bread! How do you get your levain to rise so high?! Its crazy xD Mine just about doubles no matter what I try
She seems to say she is feeding the starter 2-3 times a day 2 days prior to baking.
Not just that ,you try the ratio of 1-3-3 then 1-5-5.plus 3 times a day .1is the starter 3 water 3xthe starter +3×the starter in flour.
妳好！我有追蹤妳的IG，妳做的麵包很棒！請問妳有blog或其他的平台可以向妳學習做麵包嗎？😊
Thanks for your comment! At this time I only have my Instagram account (@fullproofbaking) and RUclips channel. One day I hope to get my website fullproofbaking.com up and running with a blog with recipes :)
There is no commentary in the background to follow more closely.
Hi 😊 So you don’t do any additional hand mixing/kneading besides what’s shown?
Jordan Mayo you are correct, everything you see here is it! No additional hand mixing ❤️
Yep - for this video you see the entire process (sped up) of every moment I was touching the dough :)
Wow! I follow you on insta - always looks amazing! you should do an online course on skillshare or something... I'm amazed at your laminating addition, too! Normally I only see this in croissant, etc. You're able to build so much strength and process is incredibly delicate...
Thank you! Please see my updated full tutorial: ruclips.net/video/HlJEjW-QSnQ/видео.html
Danke
The dough mixing when it's enough mixing
I realize Im pretty off topic but do anybody know of a good place to watch newly released series online?
@Jamari Julius i use Flixzone. Just google for it =)
@Jonas Johnathan yup, been watching on flixzone for since april myself =)
@Jonas Johnathan thanks, I signed up and it seems like a nice service :) Appreciate it!!
@Jamari Julius You are welcome :D
Thank you for the video! I'm curious about your stretch and folds, I've never seen your technique used before. It seems like you're just folding and not stretching which I would think would develop less gluten, however it's obvious that there is good fermentation happening by the bubbles developing in your dough.
Great question - this is an older video of mine, where I did more frequent, but gentler, folds throughout bulk. Lately I am doing stronger coil folds (such as you see by Trevor Wilson and Autumn Kitchen). I used to get a more wildly open crumb using this method as opposed to the coil folds - where the result is more lacy and evenly open. Different methods to achieve different crumb structures. Such fun! :)
Love your dough! What step do I have to skip for a more meaty final dough? Don't want too much air holes in the final product. Thx, Edith
Thank you! I suggest popping any and all visible air pockets throughout the bulk period. Lamination can introduce a LOT of bonus air pockets. Since making this video I produced another which may be more what you're looking for (I make sure to pop these air pockets and pat down the dough a bit more during shaping)... I'll link below:
ruclips.net/video/HlJEjW-QSnQ/видео.html&t
hi! can you share me the exact amount of levin? i want to know each gram of starter, flour, water. thank you!
For sure - you can actually see the exact measurements in the description - but I will post them here for clarity. The autolyse is composed of 400g flours (200g BF, 132g AP, 68g spelt) and 312g water. The levan is 80g (composed of 40g flour and 40g water). And finally, you'd add in the 8g of sea salt :)
What about the amount of starter in the levain as the ratio is 1:5:5?. The 80g of flour and water does not include the starter?
What about the amount of starter in the levain as the ratio is 1:5:5?. The 80g of flour and water does not include the starter?
@@pngwwah1 So sorry it took me so long to get back to you... Your comment was held by YT as "likely spam" - no idea why!! Anyway - I think by now you've probably seen my newer video on levain building... but if not, here's the link: ruclips.net/video/beKzcOe6w_o/видео.html&t