How to bake sourdough bread at home the easy way 🍞 | Everyday Food | ABC Australia
HTML-код
- Опубликовано: 11 сен 2024
- 'Backwards Bread' is a brilliant way to bake your own sourdough at home. Devised by bread enthusiast Mary Grace and cookbook writer Jessica Prescott, this technique involves simply mixing your ingredients together, leaving it for the night, and then baking it the next morning. That’s it! Subscribe 🔔 ab.co/ABCAus-su...
How to make your own sourdough bread starter: • How to make your own s...
___________________________________________
Web: abc.net.au/
Facebook: / abc
Twitter: / abcaustralia
Instagram: / abcaustralia
___________________________________________
This is an official Australian Broadcasting Corporation RUclips channel. Contributions may be removed if they violate ABC's Online Conditions of Use www.abc.net.au/... (Section 3).
For those who have asked about Sourdough starter, we have made a special video about HOW TO MAKE SOURDOUGH STARTER ruclips.net/video/2dIkaq-U1c0/видео.html
I have been baking bread in a camp-oven which is what we call it in Straia for thirty years or more and I thought I was pretty good at it, but watching her put out such magnificent loaves after learning to bake during the lock-down was a bit deflating!
I learned on an open fire, and I didn't have the internet for learning those fancy dough tensioning techniques (or even a set of scales). Baking one's own bread is one of the most soul-satisfying rituals of the Home. For long periods of my life I lived on the road (and off) and for me the ritual of baking was my home - where some would pitch a tent, I would bake a loaf.
So, I did not need to be inspired, but I am.
Thank you, Mary ❤️
This is by far the best sour dough bread recipe I have tried (and I have tried a lot), so easy to follow and cooks perfectly. Thank you
Essentially this is a " No Knead " version of bread making just using sourdough starter ( mother ) as the pre prepared reactive agent .. personally I think the hardest part with homemade sourdough
bread is feeding the mother and the amount of starter that it produces ... I hate having to discard some each time I feed it 😖 👍🙏 well done tho'
There’re some videos out there that don’t require discard though
Mary, how amazing. Your breads look awesome. I am trying this today. Thanks ❤😂
Wow I am floored at how easy this is!!! I’m so giving this a try!
Mary , great videos, thank you. For those of us with an ordinary oven, could you give the oven temp for fan forced ovens pls?
Thanks so much for sharing this awesome technique 🙂👍🫶🏽 Ozzie north of Brizzy
Going to make your bread this week- any advice for a fan from American?
Wow outstanding 💗
Beautiful 🥖🥖❤❤❤
Thanks for sharing
Thanks for watching!
What is your room temp at night...u left outside overnight..thank you very much...🌹
Hi, how long do you keep it in the fridge for?
Yes, we knead to know that (!).
Most videos have it covered then left out in the banneton until it's about doubled, then score and bake
wow.....
Mary God-bless you I'm so glad I ran into your video, you are awesome and you make learning about breadmaking less stressful. I'm sorry to ask this dumb questioned but what is the temperature that you say you start with and then you go down to 250.... I know you're in Australia would you please tell me what temperature to start here in America I don't think I heard you say it. Thank you so much
We need to know how long to leave it in the fridge before baking.
Most videos I've seen don't put the bread in the fridge in the banetton. They cover the bread and leave it out for a final proving.
So, it would really help to know why the fridge stage, and for how long?
After the final proofing, you put in fridge because chilled dough is easier to score but not necessary. You can just put it in then preheat oven then take it out once the oven is preheated (I do 40 min)
One of her videos on her channel says this about leaving it in the fridge:
"Leave for min 1 hr to max 24hrs before baking"
Here are my notes from here video.
Mix starter from the fridge, salt and water to milky water
use wet hands to to keep mixing
leave covered with wet tea towel
30 mins
stretch and fold with your hands
leave covered with wet tea towel on bench
8-10hrs (overnight)
Shape the dough (pull edges to shape into a ball) flouring the bench.
Flour the ball
Put into bread basket upside down, put in fridge
Leave for min 1 hr to max 24hrs before baking
(Can bake in 1hr or up to 24hrs before baking)
preheat 250C with dutch oven inside for at least 45mins
Cut some baking paper and empty dough onto it (this will be baked on)
Score the dough
Spray the dough with water
Put in the dutch oven with the lid on and bake for 25 mins at 220C
Take out of oven and remove lid
Then bake without lid about 15 mins without lid until its crust is golden brown
this is so helpful, thank you! What is the purpose of putting the shaped dough in banner on bowls into the fridge aside from making it easier to score. Does it help it ferment for a healthier dough or rise better etc? thx for any help!!
Leaving the dough overnight turns it to a soup for me :( I tried it two times and had to throw the dough away. I dont know if it is due to the temperature or the flour I am using, but does not work for me
Hi! May be it's too late to answer after 10 months lol but try to use strong flour with higher protein content like 13-14 grams
When I do the sourdough it is very sicky I have done it twice both the same...I have checked your recipe it is right...??????
Same with me..
help, my dough will not hold its shape after the 10 hour rest, what to do? The starter I made myself and it doubles in size after feeding in less than 4 hours, the mixed dough doubles in size overnight.
I have the same problem whenever I follow American or European recipes so I was hoping an Australian recipe would fix the issue. I suspected Australian wheat or starter was the problem. When I followed this recipe I still had wet sticky dough that doesn't keep shape. I reduced the water to 450g while keeping everything else the same and it was much better.
May be it's too late haha but try to use different flour the one that is stronger with higher amount of protein like 13-14 grams or lower hydration of the dough using bakers math
80 starter
285 water
Mary please Please help me.... Of all the videos I chose to follow yours I just have one confusion I'm in America I don't know what you meant by the 1st baking baking temperature... You said at maximum you didn't say a number I don't know what that means my maximum is 500ﾟ😫 Please tell me what degrees I'm supposed to start my bake of the breads
Here's one of her recipes on her channel (she says to preheat the oven to 250 Celsius ie 480 Fahrenheit, 500F would be fine im sure):
Mix starter from the fridge, salt and water to milky water
use wet hands to to keep mixing
leave covered with wet tea towel
30 mins
stretch and fold with your hands
leave covered with wet tea towel on bench
8-10hrs (overnight)
Shape the dough (pull edges to shape into a ball) flouring the bench.
Flour the ball
Put into bread basket upside down put in fridge
Leave for min 1 hr to max 24hrs before baking
Can bake in 1hr or up to 24hrs before baking
preheat 250C with Dutch oven inside for at least 45mins
Cut some baking paper and empty dough onto it (this will be baked on)
Score the dough
Spray the dough with water
Put in the dutch oven with the lid on and bake for 25 mins at 220C
Take out of oven and remove lid
Then bake without lid about 15 mins without lid until its crust is golden brown
Nice. Question?? How do you make starter???
Hi Nasareta, You might be able to find someone who already has some and can share with you. Or you can ask a local bakery that makes sourdough. Otherwise, it's not too hard to make yourself. There are lots of tutorials out there that can show you how. Hope this helps.❤
Hi Nasareta, you might interested in this video - How to make Sourdough starter 😊ruclips.net/video/2dIkaq-U1c0/видео.html
It's no knead bread. You can't rename the wheel and claim it as a new invention!
Too much off topic content. Stick to the subject please.
it's not compulsory to watch