The easiest sourdough bread | SNACKS Episode 2
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- Опубликовано: 17 янв 2022
- My sourdough bread recipe is finally here!! It's easy, it's fool proof, and it will help you master the basics of sourdough but also get a great result on the first try. The full written out recipe and links are below!
How to make a sourdough starter: • sourdough in a week: m...
INGREDIENTS
For a 300g loaf:
210g of bread flour + 90g of whole wheat flour (Baker's % = 100%)
234g of water at 90 degrees Farhenheit (Baker's % = 78%)
60g of activated starter*** (Baker's % = 20%)
6g of kosher salt (Baker's % = 2%)
***To activate your starter, feed 40g of starter with 30g all-purpose flour, 10g whole wheat flour and 40g cool water.
INSTRUCTIONS
- 4 hours before you plan to bake, feed your starter
- Step 1: Autolyse - Mix together the bread flour, whole wheat flour and water until combined. Cover with a wet cloth and let sit for 20 minutes.
- Step 2: Mix in the starter and salt - pour the starter over the dough, use a wet hand and the Ken Forkish fold-and-pincher method to combine it in. Once combined, add the salt and repeat the process. Let the dough rest for another 20-30 minutes.
- Step 3: Begin the slap & folds - Pour the dough onto a lightly wet surface, use damp hands to lift, slap and fold the dough. Rotate and repeat until you see the dough begin to tighten into a coil. Cover with a damp cloth, wait 30 minutes and repeat the process. Cover and wait another 30 minutes and repeat the process again.
- Step 4: Begin bulk fermentation - right after finishing the third set of slap-and-folds, place the dough in a clear or glass container. Cover and let rise at room temperature for 4-5 hours or until almost doubled in size. You can also let it bulk ferment in the fridge for 24-48 hours.
- Step 5: Shape the dough - Pre-shape the dough on a lightly wet surface. Cover and let rest for 20 minutes. Flour your surface, proofing basket and hands and do the final shape. Seal the seam with sesame seeds. Cover and let proof in the fridge overnight.
- Step 6: Bake - Put your dutch oven in your oven and begin heating it to 500 degrees Farhenheit. 1 hour before you bake, remove your loaf from the oven and let it get to room temperature. When the dutch oven has been preheated for about 45 minutes, add the loaf to a piece of parchment paper, score the top, place in the dutch oven and bake.
Bake at 500F for 20 minutes, then move the loaf to a baking sheet and bake for another 10 minutes at 450F.
SAMPLE SCHEDULE
6:30am - Feed the starter
10:30am - Autolyse
11:00am - Mix in starter and salt
11:30am - First slap and fold
12:00am - Second slap and fold
12:30am - Third slap and fold and begin bulk fermentation at room temperature OR in the fridge if you want to free up your day and shape the loaf the next day.
4:30-5:30 - Shape loaf and place in the fridge to proof overnight
7:00am the next day - begin baking
Thank you to Bare Bones Filmmakers for producing this episode. You can see their work here: / barebonesfilmmakers
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Website: justinesnacks.com
can't wait to try it out! love that your recipe is straightforward and easy to follow 🙏🏻
I'm sitting here watching my very first sourdough bread until it's ready to be opened. I have an ear, I have hollow feeling, I am so happy. Thank you so much for this recipe!!!!
Made my 2nd loaf using your recipe. Turned out perfectly!
I watched this video again. You are the best. - Sally
I was the one asking for this tutorial on TikTok and im just so happy you actually posted it. Thank you very much!!
It took me a minute but I wanted to make sure it was perfect!
Omg I love everything about this. You are so... SCIENCE. Also lol the little laugh the camera person had for "looking nice and tight" while you were so serious 👏🏻😂 been wanting to hit the sour dough starter phase of covid for some time and this may be when it finally happens lol thank you!
Looking forward to trying this method!
justine you are brilliant omg like I've learned so much more about baking bread than ever before. thanks for gracing us with your knowledge!!
Aw thank you!! I’m so glad you liked it 🙏🙏
you’re such a great teacher !!
gah thank youuu 🥺🙏
I've recently gotten into sourdough and haven't had a lot of success with oven spring. Good taste, not that much rise. This video is exactly what I needed, I'm going to follow it step by step next time I bake. Thank you ❤️
Hope you like it! Keep me posted on how it goes :)
queen! Thanks for your recipes! You are amazing
Omg thank YOU for being here! I’m so glad you like them
BRAVO 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽 this is one of THE BEST sourdough videos I have ever watched! Your care and dedication is so SPOT ON! Oh, and you have the patience of Job. BRAVO 🙌🏾
THANK YOU LOVE ❤️
I am sitting here eating my first slice of the first sourdough bread that I have ever made! It took 10 days for my starter to kick off and that was only after letting it sit in my oven with the light on. Your instructions were great and the end result is so good. Thank you from this newbie!
Omg this comment made me so happy!
Just want to say you have become one of my favourite yt channels! Thank you for your content - love it! ☺️
Omg thank you!! And I’m so glad you’re here! This comment means so much to me 🥺🥺
When I tell you I NEVER got sourdough until this video .. I'm inspired to try now. Thank you ❤️
Yass!! This makes me so happy you have no idea
Loving this recipe! Question: what would the difference be between taking the lid off the dutch oven vs. moving to a baking sheet? Thank you!
Love it
Appreciate you 💚💚
Loving your recipe! Tried once so far, and then looked at your sourdough starter recipe online to see how you maintain your starter and notice you maintain a 65 gram starter not a 40 gram. Do you still do 65 grams starter in your jar and discard what you don’t use for this recipe? Or have you changed your change your starter maintenance to just keeping 40 grams each day now. Hope this makes sense. Just trying copy exactly what you do 😅
thanks for the recipe... i've tried 3 times and the dough keeps flattening out and like zero oven spring. super frustrating. i can't wait to try this version, fingers crossed!!
Hi! Big fan here. Just a question: any idea of why my dough isn't feeling slack after adding starter, salt and waiting? It feels rather tight once I place it in the counter and keeps tight once I come back to perform second fold.
You’re my bread queen.
Ily queen
Thank you!!!!!
Yasssss, been waiting so long for this video! Loved it. Please can you tell me the protein % of the bread flour you’re using? Thanks!
It’s around 12.7%!
Niiiiiice!
Hi, Can I activate my starter a night before?
Greetings,
Studio Kitchen?
Cheers,
Upstate NY
Silly question but what is the container you use to store your flour? I'm having an impossible time finding an airtight-ish container that will store approximately 5lbs of flour.
because of you, i bought a food scale! not to weigh my food for intake, solely for bread. :)
Omg I love this haha
I have made this loaf 3 times now and every time have had a gummy almost underdone kind of texture. My starter passes the float test, my proofing passes the poke test. I let it cool completely before cutting. Can anyone help me diagnose this problem? 🙏
Love this!!!! Now I can try sourdough. Just need to make a starter that is active haha. Where did you get your banneton? Also, THANK YOU for describing and listing everything in the comments. This is a life saver!!!❤
Amazon! I think I have it linked in my Amazon shop
@@justine_snacks thank you!!!
May I know what brand and model of dutch ovens you used and showed in the video? I made the bread exactly as explained and it turned out great in my second attempt. Thanks to you.
I use either Challenger Breadware or an enamel Le Crueset!
I’m never going to make sour dough but we stan mama snacks in this house.
Ily
Followed this recipe on my first attempt at sourdough and it came out PERFECT. Thank you!! Question: would you recommend using the proof setting on the oven vs just room temp, for any of the dough resting periods or would it be too warm and over proof? :)
Hmmmm do you know what temperature the proof setting is? Anything over 85F would be too risky in my opinion because sourdough can overproof easily!
@@justine_snacks Oooo good question. Yeah, it seems to be at about 95ºF, I’ll stick with room temp then! Thanks!
My oven only goes up to 450°f (even a bit less because it's actually 230°c), do you think I could still bake this bread in it?
Yes, but just heat your oven all the way with the Dutch oven in it, but wait another hour with the oven on so that your Dutch oven can get as hot as possible! Keep the times the same and bake a bit longer uncovered if you need it to gain more color :)
FINALLY have my first loaf in the oven!! Fingers crossed 🤞 😬
omg HOW DID IT GO??
Hahah tbh the first two tries were misses for me 😅 but third time was truly a charm for me!! Shes beautiful 😍
Thank you!!!
Come back to RUclips we miss you
Quick question - what's the reasoning behind proofing seam side down? I've had it recommended to me mostly to proof seam side up so just curious what your thoughts are!
It helps hold the seam together, which when I was a beginner baker was a game changer for my bread's structure. But if you're a confident stitcher it's totally up to you!
@@justine_snacks Ok! got it.
mine tripled in size is that normal😭
Can I do the last proofing in room temperature instead of the fridge but for shorter time?
Totally, let it proof around 2 hours, the flavor just develops a bit more if you proof for slower-longer, but you’ll still get a great result with a room temp proof!
@@justine_snacks thank you so much :)
That SPRING!!!!
It’s bc of the fake boob energy
Is it possible to do a double batch and split it into two loafs at some point?
Absolutely - it's actually easier to handle that way so I highly recommend!
@@justine_snacks awesome! At what point would you recommend splitting into 2?
@@hannahcochlin1175 Right before the pre-shape!
You’re Claire Saffitz’ prodigy