Master Sourdough Bread In Just One Day with this recipe! Step-by-step
HTML-код
- Опубликовано: 9 май 2024
- #bootsandbountyhomestead #zone7B #zone7Bgardening #7B #7Bgardening
1 LOAF:
125grams sourdough starter
362.5grams water
12.5grams salt
500 grams all-purpose flour
2 LOAVES:
250 grams sourdough starter
725 grams water
25 grams salt
1000 grams all-purpose flour
Mix water and starter together, add salt, mix, add flour.
Rest 1 hour
stretch and fold at least 4 rotations, every 30 mins x 4 times (2 hours)
Rest 2 hours on the counter, covered
Shape into loaves
Rest 20 mins
Reshape and tighten loaves by pushing and pulling again
Place in floured tea towel, inside bowl or banneton basket, refrigerate for 2 hours
When ready to bake, preheat oven with dutch ovens at 500' for 20 mins.
Remove dough from fridge and bowls. Place on parchment paper or silicone slings. Top with flour if desired, score, place in HOT dutch oven. You can add ice to DO or water to cookie sheet to create steam if you would like at this time.
Bake at 500' for 35 mins with TOP ON.
Remove top and bake at 425' for 10 mins.
Remove immediately and allow to cool.
Etsy Store: www.etsy.com/shop/bootsandbou...
Harvest Right Freeze Dryer Affiliate link:
affiliates.harvestright.com/2...
HomeMade from Scratch RUclips: / @homemadefromscratch
Chickcozy Automatic Chicken Door Affiliate link: chickcozy.com/bootsandbountyh...
Join the Boots and Bounty Village with a membership using the link below:
/ @bootsandbountyhomestead
Keep an eye out for our new designs in the Teespring link below:
Merch Store: teespring.com/stores/boots-an...
To order DRYCODE boots, go to:
www.drycodeusa.com
To Apply the 30% off discount to your entire order at checkout, type in "BootsandBounty" for the coupon and click apply to save!!
No minimum purchase requirements, no usage limits, available to all customers, can't combine with any other sales or discounts.
Canon EOS M50 Mirrorless Camera
amzn.to/43dv2lk
amazon Link for the 2" soil blocker and a 20% off discount code for you all to use!
Find the Product here: amzn.to/3G0meeU
Use Discount Code at check-out: 20E7T6T6
Connect with us at the following social media links:
Facebook: / bootsandbountyhomestead
Instagram: / boots_and_bounty_homes... 
Развлечения
I rate this video a 10/10 with 5 stars. Out of ALL the many videos I watched on sourdough, yours here gives THE BEST guidance that is down to earth and practical. THANK YOU so much for your wonderful teaching! What a gift you have!
Wow! Thank you so much! That's the reason I started my channel, was to teach and that's the most blessed comment I've ever received! That just makes it all worth it! Thank you very much!
Agree 100%
@@waitinthefire66 thank you very much!
Loved it very helpful
When you said that yeast farts, I new I had found my new favorite sourdough RUclipsr
😂😂😂 best way I could make it easy to understand 🤷🏼♀️ welcome friend!
lol 😆
If you don’t have one or don’t want to fuss with a dutch oven (I find them dangerous and heavy) simply place an inverted cookie sheet in the oven, slide your loaf onto it and cover it with an inverted stainless steel mixing bowl. Use a mister to spray the top of the uncooked loaf and the inside of the bowl before baking for great crust.
Great idea. I have seen others do it, but haven't tried it myself yet.
I think the Dutch ovens are just gorgeous specially the colored ones but they're so heavy for me and I agree they are dangerous cuz they're heavy so I'm going to try your idea thanks for sharing😊
Thank you this was really helpful
I have watched hundreds of ‚How to bake sourdough bread‘ videos, but now I know I found the holy grail. Your explanations are fantastic. This video gives me so much confidence. I have just fed my starter and really want to give baking sourdough bread another try! Kind regards from Austria, Europe ❤
You can do it!!! 💪🏼
Agreed! Love this!
@@robin-the-sourdoughbaker thank you very much! I appreciate that!
My dough is cold proofing in the fridge as we speak.. its so exciting! My sourdough journey has been one disaster after another and it finally looks like i may get 2 loaves completed. I cannot thank you enough. I was about ready to throw in the towel. You teach so well, you dont over complicate instruction and honestly you absolutely made me believe i could do it. Thank you so much! ❤
Oh that is fabulous! I'm so excited for you too! Tag me if you post pics! Or message them to me!
Yes, people tell me all the time I'm very easy to understand. Most things don't have to be complicated, just understood.
Thank you so much for sharing this with me! I'm so excited for you!
@@BootsandBountyHomestead Well I did it! 😃 Two beautiful boules is it?, I was only doing one, one Dutch oven.. for now, but when I saw how the 1st one came out I was so excited I got caught up in the moment and had to do the 2nd one. Yes I cried happy tears too 😂 I'm not going to sleep a wink tonight waiting until we can slice into one tomorrow... It's like Xmas Eve 😁 once again, thank you so so much ❤️
@@Suzco123 oh how wonderful! Thanks for letting me know! I'm so happy for you!
Thank you for your simple instruction for this bread. It is the best I have found❤
To determine the hydration level of a sourdough bread recipe, you can calculate it by dividing the total weight of water by the total weight of flour and then multiplying by 100 to get the percentage. Here's the calculation for the given recipe:
Total water weight: 362.5g
Total flour weight: 500g
Hydration level = (Total water / Total flour) * 100
Hydration level = (362.5g / 500g) * 100
Hydration level ≈ 72.5%
Therefore, the hydration level of the sourdough bread recipe with 125g sourdough starter, 362.5g water, 12.5g salt, and 500g all-purpose flour is approximately 72.5%. This hydration level falls within the typical range for sourdough bread and should result in a dough that is moderately hydrated and manageable for baking. Enjoy making your sourdough bread with this recipe!
Wow, that's some awesome math skills. That makes it easy to understand. Thank you
I've been trying to master sourdough for a month. I tried your recipe and method and my bread was amazing!!! I've made several loaves since then and they are always perfect. It surprises me how I get such a good rise in the oven too. Thank you so much for this video!
Oh that's fabulous!!! Thank you so much for letting me know! Blesses my heart so much!
I’ve watched quite a few videos about making sourdough bread. I really appreciate your explanations. Thank You!
You are so welcome! Sourdough is fun to make and so glad that I can help others gain the knowledge on how to make it for themselves. Thank you for watching.
Fantastic result. I learned quite a bit with your clear instructions. Thank you so much.
that's great to hear! thank you for letting me know!
Thank you, I stumbled on your channel accidentally, for some reason you started explaining at the right pace that I started to make the bread with you. I had to starter ready but i did not know who’s recipe I saved to go with . your recipes for the dough turned out really well. Now is about 8 pm 2 dough balls in the fridge to ferment overnight to be baked tomorrow on Memorial Day. Thanks
Oh that's fabulous! So great to hear!
I live in Arizona where it's hot year round I keep my ac on 70°. So I turn my oven light on and put it on warm for 10 mins. Then turn it off bout 20 mins before my dough rests, and then I rest it in the oven. And I get the best rise. Other wise I'd be sweating with a flat round lol.
Oh that's great! Thanks for sharing! Someone else may have the same problem. And AZ is also a little drier than TN. lol
A little tip for others reading your method, if your oven has knobs remove the knob so that the oven can't be turned on. Accidents happen.
Ooo thanks for sharing that!
Made your bread yesterday. I have to say, it’s the best one yet. Thank you.
@@reesa0109 oh that is fabulous to hear! Thank you so much for sharing your success with me!
Dear Casey, a miracle has happened. I made one loaf according to your recipe and instructions. It came out absolutely fabulous. Many thanks for your time and effort to teach us. Greetings from Austria.
Oh how wonderful to hear! Such a blessing to know your feedback! I'm so excited for you!!!! Thanks for letting me know.
In the winter when my house is a bit colder... I turn on my toaster oven until the top is warm (NOT HOT) but warm... and set my covered bowl and top of it. An hour or so later I came by and turn it on again for a minute or so to heat it back up. Works like a charm!
Awesome idea and so glad you found a way that works best for you. Thank you for sharing it with me and others here. 💕
I cannot wait to try this
I can't wait for you to either!!!
Love it!Thank you for your tips!
You're very welcome
Your recipe and instructions were foolproof! Thank you so much!!! We were about ready to give up on sourdough and then found this video. 2 really nice loaves. I won’t be following any other recipe. Thank you thank you thank you!!!!
You are very welcome! I'm so glad you let me know your feedback and that it worked out so well!
Love your music! Thank you for the video❤
Thank you and thank you for watching!
Wow! What a great video and instructions. Im feeding my starter tonight...baking tomorrow. Thank you so much.
Thank you very much! Let me know if you need any further help!
I baked a boule following your recipe. The recipe was easy to follow. I did put my boules in the refrigerator overnight. The loaf is beautiful!
That's great! When I put mine in the fridge, they came out flat 😂
This is one of the best tutorials I've seen. Thank you so much for sharing. ❤
Thank you! And thank you for stopping by!
Love old SD bread for French bread.
Wow!Perfect explanation of so many questions I have had. Thank you Thank you
You're very welcome! Ask me any other questions that may come up! I'm here to help!
Really enjoyed your video!!!!!! your presentation was very good!
Thank you very much. I hope it helps you or at least someone else.
love your music!
Thanks! 😁
Really enjoyed your tutorial! Thank you
You're very welcome! Thanks for stopping by!
Thank you! I will try this. So good instructions.
Yay! Exciting! I just pulled one out of the oven myself!
Excellent video, well done! 🍞😋👍❤️
Thank you very much!
Beautiful bread ❤
Thank you 😋I have been loving making it and making different designs into the top of the bread. I can make a different one each time and never run out of ideas.
Awesome. I finally understand!❤❤❤
Yay!! That tickles my fancy and blesses my heart!
I always struggled with a starter. But your. Explanation of drop biscuits consistency got my going. Thanks so much for easy to follow recipe and video
Oh that's great to hear!
This made the difference for my bread turning out with a crumb!! Thank YOU dearly!
Oh that's fabulous to hear! Thanks for letting me know! 😊
Thank you for simply explaining
My pleasure!
Like yr music. Love yr technique too.
Thank you very much!
You are a great instructor...a natural...explain everything just perfectly. Well done! I bought your starter...ha, ha!
Oh thank you! I see! I'll have it on its way Monday since the post offices are closed today.
Thank you so much for shareing,Very good instructions.
Thank you ma'am! Enjoy
I've started my sourdough journey about 2 weeks ago. I baked my first loaf yesterday, and it did not turn out. However, I appreciate all of your helpful tips, and I'm sure I'll have progressively better loaves here soon!! Thank you
It does take some practice to be able to get all the factors right, especially if you have a new starter
I'm in beginning stages of my sourdough journey and I've tried so many peoples recipes then get them mixed up and forget which recipe was what. Some of them turned out great, others not so great. Today I made your 1 loaf recipe and it turned out great!!I could only let it cool for 45 minutes before I had to cut an end piece. So, so good!
I could've maybe left it in the oven 3 to 5 minutes longer for a darker crust, but I dated a print out of your recipe, made notes and will definitely be making this one again!!
Thank you!
That's fantastic and thank you for the feedback. I have loved this recipe and so glad I have been able to share with so many other people. Hope you get lots of yummy bread from this recipe.
Sooo much work!
Yes and no. It's great to be able to make your own bread and eliminate a large amount of preservatives/chemicals from your bread. Yes, if you are in a hurry then it can put you in a bind, but it is so worth all of the time when you taste your first loaf.
Excellent video ❤
Thank you☺
I loved your video. Thanks for sharing your recipe. The bread looks delicious. Be Blessed. Hello from El Paso, Texas.
Hello there! Thank you for your kind words, they mean so much to me! I'm glad you enjoyed the video. Come back to se us soon. El Paso, TX....never been there! Maybe one day lol
Hi, from Australia, love the music. Great video.
Thank you! And welcome friend!! 😊
Just popped my first to loaves in for the last stage, next, into the oven in the morning.
@@terryfalkenberg4307 oh how exciting!! Send me pics on Instagram or Facebook!
I made your bread it's beautiful thank you!
@@evaarnim that's awesome! Thank you for letting me know!
Thanks for the help. So far so good. I took this loaf and cut it in half. I cooker the first one after 3 hrs in the fridge the next one the following morning. They were both good. A little dense. I was having trouble with hydration. I am now using 65% and getting better results. This bread thing is difficult.. I do have a strong starter..
@@lafflaff2676 it is. I tell all my students not leave bread for LAST! Don't jump in with both feet and bread be the first thing you do. It's something you have to learn!
Good job! You'll get there!
I’m new to this and my bread desires a rise. I’m trying yours today. I did buy some whole wheat flour for the starter feed.
Great! Glad to have you with me!
Whole Wheat is a little different than white and I've worked with WW very little. Unless you REALLY like WW, I would suggest you do half WW and half white in the flour portion of the recipe, the starter flour doesn't matter, its just the yeast portion of the bread. WW starters are a little temperamental so since you are new, I would suggest you learn your starter temperament first before trying to do bread, unless you have done that already. Try feeding it a few days and see how it acts, how long does it take to rise, try different feeding ratios (it may like one more than another), watch it's rise and see how tall it gets and how bubbly, need to see what the bubbles look like too, and how fast it gets hungry again so you can adjust your ratios accordingly. Bread can be VERY disappointing to a newbie. I never let my students start with bread for that reason. try other sourdough recipes while you are feeding your starter. Try cookies, brownies, pancakes, muffins, etc. You can just put a 1/2 cup in with any flour recipe and decrease the water and flour in the recipe by 1/4 cup each and use some of the starter up, it doesn't have to sit and ferment, just use the starter as normal flour and water. Let me know if you need any help. You can message me on FB or IG.
Also Hun if you use a damp wash rag or paper towels and put it under your cutting board it'll keep from moving. I can wait to try your recipe.
Thanks! And I can't wait either! 🤩
I’m an experienced sourdough baker, yet am always curious about how others do their sourdough. I just watched this video from start to finish (even though I have dough rising as we speak ready for the next step). You do a fabulous job of explaining, yet not over-explaining, and your choice of music in the background is perfect. Loaves look fabulous. Just one question: why all purpose flour instead of bread flour?
@@bonniedrewes704 that's just what I've always used. Never bought bread flour lol
Thank you for this video. I’m going to try this recipe next. I tend to overproof every single time. Did I understand correctly that you just time it for 2 hours. Can it be that simple? If so, you made my day! PS I too love your music.
Yes, that is correct, but this time can be adjusted to any length of time you need. Have fun!
I am new to your channel and love it! I love your energy and spirit, your kitchen, and your workspace. Hi new RUclips friend :)
@@carolyndaughton3373 hi there new friend!! Welcome! Have fun exploring all kinds of neat things on the channel! 😄
Nice ears👍🏻👍🏻👏🏼👏🏼👏🏼🤗 after listening to you I did subscribe you explain everything just wonderfully, got it😊
Thanks and welcome for becoming a new friend! Reach out if you have any questions!!
Hi there lm messaging from Australia. Been watching your videos! They look so easy would love to try today.
But l can't find the recipe just people's comments 😂😂 lm new to this sorry. Could you please give them to me ?
Great video😍 Very soothing and relaxing. Do you have a video on how to make your own sourdough starter? I'm new to the sourdough baking world. I'm just observing and learning in hopes of one day making my very own loaf for the first time🙏🏻
No, but it's easy. Equal parts flour and water, same amounts day 2, and then on day 3 take that much out and put that much back in. ALOT of people watch Ben Starr on how to start one. Don't get too caught up on "technicalities", keep it easy.
@@BootsandBountyHomestead Okay. Thank you. Do you think 25 grams water and flour are good to start with? Do I feed every 12 hours or every 24 hours? Day 2 just feed and no discard? Sorry, I'm completely new and still learning. Looking to start next month🙏🏻
@@Buttercurls it depends on who you want to listen to 😂
Yes, start with 25/25g each. Some will say leave it for 3 days before you feed again, I did not. I fed the same thing the second day. (Day being 24 hrs)
On the third day I took out half, which would be 50g, leaving 50g in the jar. I just keep doing this everyday until it rises consistently for 3 days, doubling in size. Now, doubling in size doesn't not mean that you end up with twice as much as you started. You will still have 50grams, it'll just be full of Bubbles and appears to have "doubled in size". If you stif it, the bubbles will pop and it will go back down to what you had before...I have a lot of people think that it doubles, in amount. I'm like, where do you think the extra flour and water comes from then? It doesn't produce more of itself 😂 they're usually like "oh, that makes sense".
If it becomes too watery, give it a little more flour. I don't measure, I keep it pretty thick. Too much water and it won't have enough "food" and will get hungry, which will make the "hooch" water on top when its hungry. No worries, just feed it a little more next feeding.
If you leave it too long, the hooch can turn black and smell like fingernail polish, DO NOT THROW IT AWAY!!! It's NOT dead! Just pour the water off and feed it.
Love you don't measure starter I dint either and it's always amazing. One question. How long did you rest the dough after initial shape to final shape?
Aww thank you. I let it rest 20 minutes this time. I have done more and less on other loaves. This recipe calls for a 20 minute rest.
I wanted Einkorn bread but I fed it from January to march & it still never got bubbly & what I’d call bread ready. I switched to organic King Arthur bread flour & in no time it’s bubbly & beautiful. I’ve asked several ppl how to get the einkorn where I need it & no one answers. Should I just give up on it? It’s the only bread I wanted to feed my family but it’s soooo expensive to just feed eternally with no results? I heard you say you have one for sale & I def am considering that, but hoped you could help me also with mine. This btw, is my favorite step-by-step video ever & have saved it for my next attempt at baking. 💖🥰
I would need to know how it's acting and a little more information to your environment to be able to help. It's kind of a vague question and I could only give vague answers at this point. Write me on IG message if you can, or you can email me at bootsandbountyhomestead@gmail.com and I'll try to help you a little better. IG would be easier or FB messanger so you can share pics with me. I will respond to those two faster.
I look it
Thank you 💕
Hi from Australia. If been in the refrigerator overnight do I have to bring my sourdough back to room temperature before I bake it? Love your videos. Thank you
@@susanthompson6854 I don't. Some people like to so you'll have to see what works best for you.
It would have been nice if you explained what you were doing after you did the stretch and folds. As beginner I would like to know what I should be looking for or feeling in the dough. Just a friendly suggestion.
After the stretch and folds it just rested for 2 hrs. Is that what you mean, or the shaping part?
With sourdough, it is a "learn to feel the dough" process. With this recipe and timing, you can follow step by step and there should be no problems, unless it's a starter issue.
Please let me know what questions you have be ause I want to make it easy to learn, esp in the beginning
There's a lot more I could show and talk about but couldn't fit it all in. There's two ways you can do stretch and folds, like I show here, and for bigger batches, coil folds. You just pick it up in the middle and it folds under itself. Your choice.
Also, you can shape it however you want. You can stretch it out flat (mine is only about 8"x12") fold it into thirds, roll it, then push and pull to tighten the skin. OR you can just pinch the edge towards the bottom and pull it up to the center all the way around. Totally your preference. Still gets the job done.
I love the fact that you don't measure your starter. You go for consistency. My starter is like a thicker pancake batter. Never lets me down. I will try your recipe soon. Thank you
Thank you! You can do it! Go for it
And a new subscriber to boot!
@@rich1184 welcome!
what does the steam do for the bread? Your bread looks so good yum
It affects the quality of your crust. It makes it that crispy crunchy texture. Without it, it's still good though.
Can you bake it in regular bread loaf pans
@@jackierobinson7991 yes you can!
This is the prettiest sourdough bread I’ve ever made! Where can I send you pix?
Instagram boots.bounty.homestead
Or Facebook boots and Bounty Homestead
If you post it on either one, you can tag me in it as well
@@BootsandBountyHomestead Posted on Facebook. (Hate instagram, sorry)
They have different sizes of those mats. I saw them on Temu.
Yep. I just randomly bought this one, didn't think to measure the size of my dough, lol. I figured 7" would be fine but a few are still too big. Most of them fit though 🤷🏼♀️ thanks!!
Have you ever used the Kitchenaid bread hook?
Not with this sourdough recipe. You need to do the stretches and folds because it's easier on the gluten and that's what traps those bubbles, with this recipe.
Now, with "dump breads" as I call them, you can use the hook because you're just mixing and dumping in the pan to bake.
Sure, you can use it when you mix the dough the first time, then swap over to your hands for the stretch and folds. I would not use the hook during the "stretch and folds" process because it can over work the dough and this kind of process needs time to rest with little aggravation from kneading. You don't "knead" sourdough like regular bread, you stretch it and caress it lol. Allow it to do its own thing instead of forcing it. I have seen people do it, so if you want to, go right ahead and try it.
Can I put my dough in the fridge overnight after stretch and folds then do a longer bulk proof tomorrow?
Yes, that should be ok.
I got lost because I was multi-tasking and just listening but you stopped talking, so I had to watch but it was still hard to get everything without some words.
I'm sorry, let me know what questions you have. Read thru the comments too, others have had a few things.
I agree, she should have talked us through what she was doing and, more importantly, why.
I reduce my time to babysit my dough every 30 minutes by working it on my countertop using a bench scraper. The reason for this is I live in a warm country - I have more time for BF untouched before breaking its gluten.
That's interesting. Good job!
“Working it on my countertop “. Means what exactly? Kneading it until smooth and no stretch and folds? (I also livein the tropics)
@@gattamom yes
Great video! Thank you for clear concise instructions! Btw YT had me unsubbed. Joyfully resubbed! Thank you
Hey friend! Welcome back 😁 the video is my pleasure! Enjoy!!! 😍
Hello. When you have used your starter, do you feed it again for the next batch, if so what is your recipe for making a sourdough starter and the feeding ratio please. Thanks.
@@vickivee2434 I feed it again after I have used it and put it in the fridge if I'm not using it in the next couple of days. If I need to use it again, I add however much I need for the recipe I'm using. I always keep about a 1/4 cup starter and and just feed it whatever I need for the recipe. I don't keep big batches of starter because the more you have, the more you have to feed it. You always have to feed your starter AT LEAST as much as you have. If you feed it less, it will be hungry. I don't have ratios like 1:1:1, I feed by consistency. If you need to start a starter from scratch, I can explain that too. I also sell mine on etsy if you want to skip that step.
@@BootsandBountyHomesteadthank you. 😊
what differences would you see if you did decide to put water or ice cubes? The bottom of my loaves are not over cooked but hard to cut and rather leathery. Taste good and is excellent toast, but wondering what I am doing or not doing to get that leather like bottom. Thanks for the video.
Do you cook yours with it flat on the bottom of your DO or is it elevated on something? And do you have something under your DO blocking the direct heat? That would be my first questions rather than the water/ice because I've done it with ice in my DO, water in a pan, and even without either and it all turns out fine for me. My inquiry would be about the direct heat on the bottom of your loaf.
Sometimes sourdough is just that way. Suggestion, Can you try cutting the bottom first, rather than from the top down? Lots of bakers actually do this.
@@BootsandBountyHomestead I have parchment paper in the bottom of the DO and then when I flip it out of the banaton I use parchment paper, so I have two pcs under the dough. I put a baking sheet on the bottom oven rack. I guess I could try cutting the bottom first. Thanks for responding back to me. I have asked several people I know and have not received a solution. Going to try again this weekend. (i work full time) The question about the ice or water was more of a curiosity than a possible solution to my issue.
You are most welcome!!
If you want to try, I have seen where people crumple up foil under their breads or use the instantpot wire insert to hold it off the bottom directly. The parchment paper won't help it much in your case from being off the bottom of the DO.
As far as the ice/water. I have noticed it makes my dough kinda shiny. As far as texture, I really have noticed any differences.
@@BootsandBountyHomestead I have a wire insert I could try using, thank you. I live in Florida so moisture is surely not in issue. LOL I cut my water back to 65% from 75% that a lot of the recipes call for. It was soooo sticky I couldn't work with it. I noticed you use extra flour and I have watched so many YT videos that they don't recommend using "extra" flour. Your bread looks really good. I am going to try your recipe this weekend. Thanks again. Dana
PS my starter does not look as thick as yours either... mine kinda pours out more so than scooping it out. It rises well and floats, but just thinner. I feed 25/50/50
Don’t the slings under the lid allow steam to escape from the pot?
A little that's why I put a cookie sheet with water in my oven. You can also put the sides inside the DO as well.
What kind of salt did you use? Sea salt?
No maam. I only use Redmond's Real Salt
I have struggled with sourdough bread forever! My bread looks beautiful from the outside but is not cooked in the middle and gummy!! It’s so frustrating. It always winds up being chicken treats. I’m going to try your recipe and see if I can actually get an edible loaf of bread for human consumption. Thanks for your wonderful video.
You are very welcome! Mine has always come out great. If you have trouble, it's probably your starter hydration.
Use a thermometer to measure inside temperature. Aim for 205°-210°F.
Do you have to leave it in the fridge for 2 hours after the 4th folding?
@@samanthahankins8995 after the fourth folding, you leave it on the counter, then shape, then fridge. I don't reckon you HAVE to put it in the fridge. It just allows the dough to set because if you try to flip and score warm dough, it makes a mess. It just "solidifies" the dough to hold its shape for flipping out of the bowl and scoring with it only being two hours. Now, you can also leave it in the fridge for a day or two of you need to. So there's flexibility.
If you were not putting it in the fridge, what's your thoughts on the process. Stretch and folds x4, then what? So I can better help you.
What is kind of flour are you using
@@sarahfoster4437 plain white king Arthur all purpose.
Can you over stretch the dough?
You don't want to cause it to break. You will feel the resistance, it won't let you stretch it unless you forcefully pull it and you don't want to do that, there's no need in that.
If you mean by overworking it, yes. It will make it tough. That's why most recipes only say do it 4 times. You have to read your dough. I have done some 6 times because the dough was still too sticky and getting smooth.
Once you actually do it, you will see what I mean.
If i don't have a Dutch oven?
I have seen people put a cookie sheet down and turn a cake pan over on top of it and put the bread on top of it. I've never tried it but it's called open baking.
What kind of flour did you use?
King Arthur all purpose. If you want big holes, use bread flour.
What kind of flour do you use? Does it have to be unbleached flour?
You can use whatever all purpose flour you want.
I like 20% whole wheat and 80% bread or AP flour. I exclusively use rye flour to feed my stater.
My dough seems to be too wet can I add flour
Have you done your stretches and folds yet?
Message me on IG
Can I half the recipe?
Sure can! I have it typed out in the description box for 1 loaf and 2 loaves.
The whole washing your hands and utensils in the sink and starter and dough going down the sink and hardening in the pipes makes me afraid to do this. What do you do to clean hands and bowls?
There's plenty of hot water going down the drains to keep everything cleaned out, IMO. I've never heard of it being a problem for anyone.
I do like to let everything soak while I finish up, dissolve everything in the water, and run all the dough bits between my fingers to thin it out. 🤷🏼♀️ Maybe that would help you. Or you could just take something and scrap it all out in the trash first. I'm sorry I can't be of more help, just never thought about it and never heard of anyone speak about it before.
Happy baking!
@@BootsandBountyHomestead I’m new to sourdough and had read that this could be a problem clogging pipes. In the final 2 hour counter rest now with your recipe. Loved your video, very informative. Excited to get it done!
@@lovethefruit yay!!! I'm doing the fridge part now myself! I'm so excited for ya!!!! Let me know how it goes! 🤞🙏
And girl, those people would REALLY have to be doing a lot of sourdough 😂 oil and grease even takes like 2 years + to clog drains!
I’ve heard you should not stir with the bowl in the scale, that it’ll screw it up. What say you?
If mine gets really heavy, I usually take it off and mix it. It's seldom I leave it on there but for the sake of video I just kept it in the frame this time.
Hi I just received your sourdough starter something in the instructions doesn’t seem right , it says in the next couple of days to feed it 15 grams of water and 15 grams of flour ( a bit less then 1/4 cup ) 15 grams is a long way away from almost 1/4 cup .
Once you do it, you'll see what I mean. It will be a bit less than a quarter cup. Message me if you have any further questions! You have direct contact with me in the instructions.
(15g is about 3 tbsp, and 4 tbsp equals a quarter cup, so that's why I said a little less than a 1/4 cup) some people will want to weight it and some will not have a scale.
Thank you I will keep going with it .
@@christianefletcher1042 text me if you have any questions, that way you can send pics.
The freeze dried stuff should be grams too.
Yes, you can. I don't weigh any inclusions, I just flavor with love lol
I used your recipe, however used Eikorn Flour. It’s seems like it is still too gooey and wont bake well. It wont even score right, what’s the deal?
You either have to increase the flour by 20% weight or reduce the water by 20%. That's how you swap from regular flour to einkorn flour with any recipe, it's not a 1:1 swap. Did you do that?
Can’t believe it, but they are as perfect as can be!
@@LynnePage omg, that's great!!! Thanks for letting me know!
You state all purpose flour instead of bread flour? So you do not use bread flour?
I do not, but you can use either one. Bread flour has more protein and will give you those bigger holes if you so choose to have them. We like the little bubbles for our bread. Try both and see which one you like better.
How much do you sell your bread for and how do you know you are making a profit?
$10. We haven't figured out profit. I'm charging more for my time and skills than ingredients. But you would take the total price of bag or container, figure it by ounce or cup, which we fits the ingredient better, then divide by the total and add all those up for your "cost" to make. The rest is profit unless you want to figure in your time and skill talent somehow and take that out. I don't get that technical. I charge what I'd pay for it, reasonably. Different areas across the country charge different prices. My cost won't work for everyone.
@@BootsandBountyHomestead Thanks for replying and I totally agree, the skill and time are ingredients too ❣️
@@Linda_Rella you're welcome!
Why did you shape it twice?
I shape it, let it rest, then shape it again so it holds the shape I make. I like my skin tight so it makes the pretty ear. If the skin isn't tight, sometimes it won't score well and it ends up affecting the expansion of the bread
@@BootsandBountyHomesteadhow long do you let the dough rest between the first and second shaping?
@@alexandracatomio7217 20 mins
I grew up eating this bread ... and I have never heard and saw anyone waiting 24 hours to eat the bread, actually there is nothing more delicious than eating a piece of bread with butter, right out of the oven . !!! Americans are too technical with their food , I have been making this bread all my life for my kids and now my grandkids .. and that bread does not last not even an hour after leaving the oven !!
True! I never wait that long either, but it's just so the bread doesn't lose all of its moisture thru the steam escaping when you cut it hot. I do usually wait an hour, but that's about all I can stand 😂
@@BootsandBountyHomestead telling you waiting for the bread .. is a torture !!
😂😂😂❤️
Love the music
thank you!
Thank you for the video. when I get to shaping the dough, at 28m in the video, it all sticks to the board, and it is one sticky mess. Can you tell me what I am doing wrong?
Need more flour probably. And don't over work it while shaping. The more you do it, the stickier it gets.
If you need to, instead of making the rectangle and rolling, just dump it out and pull the edges up and over to the middle to make an upsidedown ball, flip it over and push/pull to make the skin tight. Sometimes that's easier.
@@BootsandBountyHomestead Thank you. I would really like to master the rectangle and rolling. In the end, I panicked and poured the dough into two baking tins and baked them straightaway. The loaves didn't look as good as yours, but they did actually taste very good. Better luck next time with more flour. Thank you again.
As a beginner sourdough baker I feel a little frustrated that you stopped talking and explaining what you were doing after your four sets of stretch and folds. The last thing you said is you were gonna leave the dough on the counter for two hours then your video immediately went to you dumping the dough on the floured board, stretching into rectangles then rolling into rounds. You did that twice - was there rest time in between?
I have had several comments on this step and have covered it in detail in a second video making sandwich bread. Thank you for watching the video and helping provide feedback.
You said you weigh everything, but everything you put it was over weight of what you said.
That is true, but I also covered in the video that it didn't have to be exact. We have heard from many people that have made the bread from this video and their bread turned out amazing. Hope your turns out amazing as well.
I do the same. I weigh my ingredients but my water and starter are usually a bit over. My bread always comes out good.