How to Make Sourdough PART 2!
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- Опубликовано: 29 апр 2018
- This is PART 2 of my two-part video series showing my process of how I make a basic, OPEN CRUMB sourdough (80% hydration, 15% spelt)! Here you will see my method of shaping, transferring to the banneton, proofing, slashing, baking, and slicing! This video is also available on my Instagram feed @fullproofbaking. Scroll down 👇 to view the recipe details!
PART 2 Recipe: ...(continued from previous video post) After the final stretch and fold (s&f), allow dough to rest in the bowl another 40 min (or until bulk is complete) before turning out dough onto floured counter. Proceed straight to final shaping. Perform "cinching" method as shown, and then pinch to seal edges. Bench rest 10 minutes to allow seam to seal, then transfer to banneton (dust liner with a thin layer of brown rice flour before adding dough). Proof at room temperature 15 minutes before transferring to the refrigerator (38degF) overnight, approx 16 hours. Preheat oven to 500degF for 45 minutes with baking stone, roasting pan lid, & broiling tray holding lava rocks. Turn out dough onto parchment paper, brush off old flour, slash using a sharp razorblade. Slide dough into the oven on the stone, and lay down a few ice cubes before replacing roasting pan lid. Overhang slightly above the tray with lava rocks, and just before closing the oven door, splash on 1 cup hot water. Bake 20 min. Remove lid and lower temp to 450degF. Continue baking until beautifully browned, about 20-22 more minutes. Cool on a rack at least 3 hours. Slice and share and enjoy (with butter is best!)
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I love how the entire video is silent except when it comes to slicing your beautiful loaf. Cutting through that awesome crust certainly merits cranking up the volume to eleven. The crumb is simply gorgeous. Well done! 👏👏👏
Excellent!! I’ve tried and works perfectly, never cooked so nice. Thanks a lot Full Proof Baking to share
I'm amazed how seriously you take it and how well-thought every step is managed. The result looks terrific.
Haha - thank you for the feedback :)
What a beautiful bread! Your magical hands made it looked all so easy!
Very kind, thanks Jan, for your feedback! :)
For me, one of the most helpful parts in this video was where you jiggled the dough to show that it was fully proofed. Reading a description about what is proofed -- finger touch, spring back slowly but still leave an indent -- leaves a lot to the imagination and is very subjective. Pictures and descriptions can only go so far! But to see the proofed loaf full of air and jiggly like a jello mold, I now know what to aim for when I proof my bread. Thanks!!!!
Haha that's so funny! I love to jiggle the dough at the end :) Thank you for your comment and kind feedback!
Congrats on this awesome presentation!! I learned a lot! My loaves turn out beautiful too, but how come I never get that crunchy "ear"?
You are an excellent baker
Kristen. The quality of your videos and your instructional technique are amazing! Would you kindly tell me the details of your jumbo roasting pan and where to obtain one? Thank you.
WOW
Thank you. I will follow every step!
Thank you! Please see here for the updated tutorial: ruclips.net/video/HlJEjW-QSnQ/видео.html
Full Proof, thank you. People like you that not only have expertise, but are willing and able to share and teach are special. I'm having trouble finding your "jumbo" roasting pan. Would one of those disposable aluminum pans serve the same purpose?
I think this would definitely help to trap the steam! Great idea!
Wow. Where do you learn to bake so beautiful. I wish my bread looks like yours
I started my sourdough journey a month ago. Thanks for sharing your video ! Your bread knife looks great. May I know where to buy one ?
Hey Full Proof Baking , thank you for the awesome video. i was wondering if you let the bread come up to room temperature before baking or was it straight from fridge to score and bake?
Great video! Thanks!!
Very kind, thanks for your feedback! :)
i realize I'm kinda off topic but does anyone know of a good place to watch new tv shows online ?
@Robert Gerardo i watch on FlixZone. You can find it on google :)
thanks this help me so much! one queston, how long you wait after taking the dough off the refrigerator and before go into the oven??thanks
Very thankful for your feedback! I just tip out, slash, and get into the oven - no additional time spent at room temperature after removing from the fridge :)
Bread looks really great, especially the crumb. I have a question: why do you use steam when covering bread with the pan lid? As far as I know, dutch oven type bakes don't require using steam and people use it mostly when baking bread uncovered, for example on a stone.
Thank you! Very kind of you. The lid I use is very large and there is quite a lot of area under the lid. I am trying to generate as much steam as possible using a home oven - so the ice cubes and the steam tray are just bonus methods to boost steam. But I know other bakers use this set up without any additional steaming apparatus - just cover and it works great! I have great results with no added steam when I bake 2 loaves on the stone (though I think the extra water in the loaves helps fill the space better). You can try it out and see how the loaves are affected.
Thank you for this amazing video! I am just learning and I will be trying this for sure! Will you be posting more videos in the future? I am following you on instagram as well, you are an inspiration, thank you! Dora
Very very welcome! I am happy to share! There will be more videos, uploaded both to my Instagram (@fullproofbaking) as well as here on RUclips :)
Great bread, thanks for the info. May I ask about the total flour mass (excluding the levain)? Did you use about 300 g? And your levain was of 100% hydration? Thanks for the reply. Laszlo
Thanks for the feedback - much appreciated! :) For this particular loaf, check the description in the Part 1 video for the exact measurements. The autolyse is composed of 400g flours (200g BF, 132g AP, 68g spelt) and 312g water. The levain is 80g (100% hydration correct - 40g flour and 40g water). So total flour adds up to 440g. And total water adds up to 352g. Hope this clarifies things! :)
If i want to put multicereal seeds. In which moment i have to introduce it? Thank you! Greats videos!!
I love to add seeds and other ingredients at the step of lamination :)
Super
Hey full proof, I have a question: do you leave a space between the stone and the lid, thw side of the pan with lava rocks? Thanks
There is a 2-3 inch overhang (very hard to see in the video), you are correct!
do you need to put the dough in the fridge for the final proofing?
Thanks for your detailed video. Could I use a Lodge Dutch oven? If so what would be different?
Very welcome! You can most definitely use any baking apparatus you'd like. The idea is to get your dough during the first 15-20 minutes in a very hot, very steamy environment to get an excellent oven spring. Your Lodge DO would be perfect! :)
Full Proof Baking Thanks, Kristen.
Hello! Thank you for teaching me on the very detailed tutorial on how to make sourdough! I've been struggling to make one for days and found your video at last! May I know what size is your banneton? 😁
Thanks for the feedback! The banneton I prefer is a 10"x6"x4" oval by Bread Bosses :)
@@FullProofBaking thank you!
Where did you find the jumbo roasting lid? Most have the base as the deep portion but the lid only a couple of inches deep. Thank you.
She is using the base of the roasting pan, not the lid.
Does the lamentation step improve the crumb, by making it more open?
The lamination (a technique I learned from fellow Instagrammer @autumn.kitchen) is great for building a lot of strength into the dough early on during bulk. It also acts to add layers of structure to the dough which can benefit the crumb! :)
Hi, I followed your recipe in these videos and my dough never developed much strength. When removing from banneton, it spread even though I feel it was passing the finger test. I did several extra s&f to no avail. Any suggestions? Got minor given rise, no ear.
what is the thermometer you are using?
Hi, can you let me know the size and shape Benetton you are using?
Certainly! This is a standard 10"x6"x4" oval banneton :)
After cold proof in the fridge my dough (seam side) is not puffy, it’s quite flat. Is that normal? When it went into the banneton it’s nice and puffy.
I seen ones that are puffy after cold proof. And my dough starts to spread out once I turn it over onto my parchment paper. What am I doing wrong?
Hi, I notice that before slashing and baking, your dough is firm and hold its shape after you took it out of the banneton. But my dough is still soft, shaggy, and flatten (12 hr fridge). Could give some advice why?
It's very important to build up a lot of strength in your dough, and also to shape your dough properly, so that it can hold it's height. I recommend another video you can find on my channel titled How To Develop Dough Strength - perhaps this can help!
Hi Full proof, I didn’t manage to shape this dough as it was very soft and flatten up when I try to shape it. I ended up just put straight to Benneton . Temp over here was around 84F , was it over proof which resulted to be flat?
Hello! The temperature can definitely play a role in how the dough feels (warm dough can be stickier and can feel wetter than cooler dough). It can also cause the dough to ferment much more quickly, whereby it can be difficult to catch it at just the right time at the end of bulk. At 84degF, I would recommend a total bulk time of approx 3.5-4 hours total. If you transfer to the banneton and then immediately into the fridge for the overnight cold proof, that may help you achieve a better oven spring. Hope this can help!
Dear Full Proof, thanks for your suggestions! I will definitely take note! Other than that, the bread texture is awesome as i had never achieve such texture before. It does not have many open crumbs as yours, but it is not dense as there are many small and consistent air pockets. I will try it again
Excellent to hear! :) Keep practicing and taking notes - and your dough handling technique will continue to improve! Happy baking!
Hi Full Proof, I bake again this week with shorter bulk proof time( 3.5 hour) . But this dough is still difficult to shape and the end result it is still flat😭. I reckon it was flat because of the shaping stage which I didn’t do it correctly . I still have difficulty in shaping this dough and I put straight to banneton to cold proof for 16 hours.
6t0 A lot of strength comes from the ferment itself. I would not be able to shape an underfermented dough - it just wouldn't hold it's structure enough. It's possible that your shorter bulk time was not enough to supply the dough with any real strength. Next time - be sure you're aiming for a full ferment - shoot for about 50% increase in dough volume. Should help for your future bakes! :)
Out of curiosity, what number loaf is this for you? I'm onto my 5th and starting to get the hang of it!
That's great to hear! This is maybe my 1,000th loaf. Lol. Keep up the practice! It's a wonderful journey :)
You seem to know what your doing ha! They say 10,000 hours until you master something.
I think that's about right! Haha. With the right resources you can gain a lot of knowledge, which is great - but it's important to get your hands dirty and try it out - every bake becomes a learning experience, whether a success or fail. I always recommend to take a lot of notes about your process as well as the end result. You'll get there! Happy baking!
Hello:) I have a question.
How do you keep your dough from not drying out in the basket? I have the same basket but my dough seems to get really dry when I leave it in the fridge over night.
Interesting - do you cover your dough when it goes into the fridge? I have not had this issue. But maybe you could try flattening your cling wrap directly onto the dough - so that it touches the dough. This may help it from drying out :) Let me know how it goes!
Full Proof Baking I made it again this time I wrapped my whole basket in cling wrap. There was still a bit of drying out around the edge but nothing like the first time. It baked great though and I had wonderful results. I’m wondering if it’s something to do with temperature I don’t have a thermometer and don’t take so temp of the water or the dough at all before for it goes in the fridge. Maybe inconsistent temp is making it dry out easier?
@@5555555553885 Could be! I've never had this issue... but if you run some experiments let me know what fixes the problem :)
Make sure your dough is wrapped airtight. It should not dry out in the fridge if properly wrapped.
So, after I take it from the fridge, do I put it straight away in the preheated oven?
Yep! Here's my more recent tutorial with more information about each part of the method: ruclips.net/video/HlJEjW-QSnQ/видео.html
@@FullProofBaking Thank you! I've been learning from you, and I understand better, I feel the dough better :)
Excuse me, the next day, are you taking out the dough directly from the refrigerator and baking it?
Yes, this is exactly what I do! Just tip out onto parchment, brush off the excess flour, slash, and get into the oven. The dough is already fully fermented from the day before.
Wait, where did it say about refrigerating the dough? I scroll back and forth a few times but couldn't find it.
@@DMichigan I refrigerate anywhere from 12-20 hours at 38degF. I preheat the oven for about an hour, then I pull the banneton out of the fridge, tip out onto parchment, slash, and bake. I do not let the dough sit at RT before baking :)
What size banneton is this
This is a standard oval banneton: 10"x6"x4" :)
Is there a full recipe I can use for this loaf?
For sure! Just check the description notes - the full recipe is there :)
allow dough to rest in the bowl another 40 min (or until bulk is complete) ------ May I know, How to know bulk is completed?
Hello Yim - I just posted a full explanation of how I know that bulk is complete. Please check out my 3-part series on Instagram (@fullproofbaking) titled Bulk Fermentation Parts I-III :)
@Elena N ruclips.net/video/HlJEjW-QSnQ/видео.html
This should be helpful :)
Do you really only proof 15min at room temperature? That seems really short or did you mean 51 min?
I like to really push my fermentation during the bulk stage (dough has about a 50% increase in volume during this time), so that really no further fermentation is necessary after shaping. I like to do a short 15-20 minute RT proof before transferring the dough into the fridge for an overnight 16-18 hour cold proof :)