How to make sourdough bread from scratch - bread vlog no.1
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- Опубликовано: 21 авг 2024
- The first intallment in a series if ‘bread vlogs’ like travel blogs but for bread 😄
Using fresh flour but you can use wholemeal or even just white flour. 💕
Bread details (makes two loaves):
160g starter (from fridge)
16g salt
600g filtered water (room temp)
400g fresh milled wheat flour
400g white flour (strong plain flour)
additional water: 100g
Total development time at room temp (about 18C) 7 hours followed by 16 hours in fridge
Bake:
preheat 240C with Dutch oven inside
Bake 10 mins at 240C
then 25 mins at 220C, remove lid
Then about 15 mins without lid
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If you wanna learn more about how to make the most delish sourdough bread without it being stressful or complicated, my book, Live Laugh Loaf is for you!
It’s available as an ebook
www.marygraceb...
and a printed book too:
www.marygraceb...
You’ll find beginners recipes for making a starter and your first loaf on my site too! And some troubleshooting tips for common questions 💗💗💗
www.marygraceb...
www.marygraceb...
I just wanna help you make good bread ✨✨🍞🍞
Finally! THIS is how Im going to attempt my first loaf. Ive watched hours of videos, read pages of online info, and its so overwhelming. Its extremely intimidating. I finally have my starter ready and have been scared to just go for it although I make yeast bread at least weekly. This video kinda takes it all and just simplifies it. Thank you.
Same! I have combed three hours of videos and articles. I found a great starter video and after I switched to whole wheat, starter has bloomed! I’m in the process of making same from this video! Good luck to you. I’d like to know how yours turns out.
Did you add extra water too or no?
I've been making sourdough for years but I never loose interest in seeing how other people make theirs.
I would love to know how you make it! I just started making sourdough (my first loafs are about to go in the oven) I love seeing the differences in how to bake!
It’s addictive 😊
Lose
Same❤
After making sourdough bread for a couple of years now, sometimes I get all bound up in the do’s and don’t. Watching you in tune with your process and ease with the dough has helped me relax so much more, knowing it will turn out ok. And I have made my best two loaves this week by relaxing more, not sweating the small stuff and learning to watch my dough and learn from the feel of it. Thank you Mary, you are a breath of fresh air and a joy to watch. 😊
I don't even particularly like bread but the process is just fascinating to me. All of the small steps like the way you fold to add more tension, the water you spray to create steam, using freshly milled flour, those little details that come together to make an even more perfect loaf of bread. It's so interesting all the ways you can influence the process of breadmaking, and the experimenting that you can do by going rogue like you call it. That's what makes your videos so interesting to me
My sourdough's have been falling flat recently but this video rescued them and helped me take sourdough less seriously, thank you!
Hi Mary!! I’m a middle schooler and I am literally obsessed with sourdough baking! I love watching your videos on sourdough and it would be nice if you could do several more videos on recipes. I tried this recipe and it turned out great!!
i like the idea of using the starter strait from the fridge, because considering the amount of time a sourdough loaf ferments at room temp, and the amount of flour and water that is used compared to the amount of starter, it's like you feed it during the dough making process
I adore watching your shorts, genuinely can’t get enough of your simple joy in making bread, so imagine my delight to see you’ve uploaded a video that’s similar to your shorts content but longer!! There’s just something very comforting about your bread making, and I’m learning some new things too! I’m a happy subscriber and that loaf looks fantastic 💕
Thank you Mary Grace, I have improved much more my sourdough baking watching your videos. I will be practicing the way you shape the dough. Also I was so afraid handling the dough thinking I was was going to break the bubbles! Thank you. Blessings to you!!
Thanks for the easy instruction and your gorgeous pets
This worked out so exceptionally well!! I baked my first wheat sourdough loaf today and it looks and tastes so good. For the first time I’m incredibly proud of my bread. Thank you for the recipe ❤❤
I just pulled my starter from the back corner of the fridge after a 6 month rest, revitalized it and decided to try this recipe. The flavor of this bread is so good(!) - this recipe is def a keeper!! What a great recipe, Mary Grace - thank you for sharing.
This video is a 10/10, would watch your sourdough experiments forever!
I didn't find watching RUclips videos about sourdough bread to be appealing until last year. I love baking. But by that I mean cookies, cakes, brownies. But sourdough is like art. At first I was so intimidated by the starter and how long it takes to proof the bread. It's also so relaxing to watch.
Really appreciate all the fabulous info & I just love your eclectic style too. Many thank yous Mary Grace
By far the easiest process to follow! Thanks for helping me make wonderful bread!
I'm making my 5th loaf of sourdough now and I'm trying this recipe out. It's pretty cool tonight so I'm leaving it out overnight and I'll see what it looks like early tomorrow. Hoping to get that crumb!
Hey there Roche! We are at about the same point in this sourdough journey! I’ve always loved working with bread dough, but the sourdough brings it to a new level.
I love you videos! Could you make one like this about the proses for making starter? 😘
My grandma would have just shrugged seeing the circus people are making out of the simplest thing of baking a loaf of bread. The Internet is full of videos and blogs where self-important hipsters are teaching tricks and cheats to making the best bread ever. This video shows that you should not let yourself fooled by those people. Baking bread is simple. Just get started and do it many times and you'll get better and better.
You make me plan my next baking 😆
Thank you very much Mary Grace for sharing your experience! You explanation are so simple and easy to follow:-)
Thanks to you I made my first real sourdough loaf. It tastes wonderful !
Many thanks 🙏
No but seriously how does the dough not stick to EVERYTHING 😂😢😂?? I’ve followed what you’ve done and after the slap and fold it’s still shaggy.
Same :(
What kind of flour are you using? You might need a higher protein (gluten) flour. You can just add about a tablespoon of vital wheat gluten per cup of AP flour, or you could buy a higher protein flour like bread flour.
Tried 2 times and same thing🙄 I even bought the book and no success
So no nonsense. Love it.
Could you do a video in depth on sourdough starter?
I love love love your videos, Mary Grace!
I feel hungry every time I see your amazing sourdough bread , yummy 😋
... ma'am how long does it take to make the video
Hi Mary I’m a big fun of your short videos. And my all time favourite is the cracker from discard starter 😊
I really want to make sourdough starter but I find it so scary!! Hopefully I can do it because this process of making the dough itself looks really fun
Not scary! Just try it!
The flour knows just what to do when you give it some water! The yeast is plentiful on the whole grains. When I introduced rye flour and/or whole wheat flour to my very young starter it bubbled right up. Mine took about three weeks to get going, but that whole grain really made a difference. Best of luck to you! (Oh, and in case you didn’t know, there are many recipes out there to use the discard. Just save it in a jar in the refrigerator. I don’t save the discard from the first three days.).
It’s beautiful it takes so long for great bread
Thanks!
if you knock the dough when its golden brown you should here a hollow sound if not and it sounds density like its not ready
Praise the LORD for fresh dough!
Please could you do a 100% wholemeal version? ❤❤❤
Thank you !!! I love you so much ❤❤❤❤❤
Holy heck this takes long 😂
Hi Mary! Thank you for your video.. could I ask you please how much each loaf weighs? Thank you🌺
Your a cool person, keep up God's work kiddo
You are very good at this❤
I bet her house smells ahhhhmazing!!!!
I like how you show that when it was still super sticky you didn’t just add more flour to the dough because that is what I would have done until you just now taught me not to.
What if after seven hours the dough it still very sticky
No matter what I do or how exactly I follow measurements my dough keeps being too wet and I’m not sure what I’m doing wrong, would love some suggestions!
FINALLY!!
I simply cannot understand how your dough isnt too sticky to handle at the moment when you devide it into two loafes and shape them.. I can not handle my dough like that even after many tries with similar schedule as suggested here, what am i doing wrong?
Different types of flour (even can depend on country of origin!) require different amounts of water. The ambient temperature and humidity can also affect the process. There are multiple right answers for your setup, you'll get there ☺️
Hey mary, I enjoy your videos and have just followed your recipe. It was weird to not let it proof for 4h (or so) straight but to give it the in-between folds. Unfortunately, while shaping mine just wouldn’t build up any tension and came out messy. Still love the flavour but won’t get an oven spring that way.. maybe next time 😅
Hi. Can you please link the fresh wheat grains you use for your mill ? Thanks!
Do you use 50:50 fresh whole grain wheat : white store bought flour ?
Which wheat do you use for the starter ?
Absolutely gorgeous
Hello Mary Grace I just found your channel. I’ve been making sourdough bread since Covid started. I’m wondering about why you cover the dough with more flour before going into the baskets. Somewhere along the line I got the idea to not add anymore flour than needed on pizza dough. Your loaves are great and I see you do it to all of them. I’m going to try it. I also never spritz mine with water. Definitely changing that. I do steam during the bake. Thanks 🤙🤙
I make my sourdough sandwich bread with 100% freshly milled hard red wheat flour, and I do the mixing in a Bosch mixer, three to four loaves at a time. I have not yet tried to do six loaves at a time but I want to get to that point. I have been hesitant to do that many at once, as I don't want to lose too much of an amount of ingredients if it all fails.
I'm wondering what the difference might be in spending 7 hours going back and forth to stretch and fold occasionally, as opposed to just kneadng for 8 minutes in a large mixer and then letting the dough bulk rise for 7 hours before shaping it into loaf pans?
Typically I bake my sourdough at as high as my oven can go, 500°F and it turns out great. I tried your temp at 465°F and 430°F and it was super under baked. Any tips?
Will you make a video without folds and using starter from fridge?
Hi! I've done some regular breads before and used different grain flours and a bit of oil too and they turned out stiff and and, in a way, kind of moist, not the usual dry inside that you would expect. I made my own recipe by combining a few recipes that I watched here on youtube. Do you know if the stiffness has something to do with the type of flour, grain or not giving it enough time to sit and grow before baking it? And the moisture, is it due to the oil? Also, can I mix different grain flours? And is it important to use specific types of flour like 55 or 130? Thank you. Loved your video! ❤
Can you show how to make the starter from scratch please?
Nice 👍🏼 😊❤👍🏼😁
I stared making my bread in the evening. Can I leave it on the counter overnight and refrigerate tomorrow morning?
How long does it need to be in the refrigerator before it can be baked?
Your method makes it look so simple 😅 but only those that got into making sourdough experience the dedication that it requires. Great work!
I have a question though. Based on your ingredients weights, assuming your starter is 100% hydration, I did the calculation and got 780g total water for 880g flour, which makes it 89% hydration. But looking at how your dough looks, it looks to me a little stiff for a 89% hydration. If I did that to my flour it would be impossible to lift it up from the bowl without stretching above the limits. Even the final loafs wouldn't stand holding their shape as yours. What is the secret?
Cheers
Please do more longer videos. Not just shorts
Bravo 🥳🥖🎉
I watched a reel recently where you said you keep things simple now and don't do any folds. Does that mean you skip all these folds now as shown in this video?
My loaves always blow open on the top to my pretty wheat scores never show. I'm a newbie. I'm going to try it your way and see if that fixes it!
Hi I have a question. If you use your discard for sourdough bread do you have to do the following steps:
1. Take sourdough starter out of fridge and wait till room temp
2. Remove discard and feed starter
3. Feed discard and wait for it to rise.
That sounds complicated to me can you explain a good way to once a week when you feed starter make a loaf?
This was really helpful, im going to attempt it soon 😬 What phone stand do you use for your videos?
Hello! with fan-based ovens, most recipes need to go 20c lower than conventional ovens. does anyone know if this still hold true with dutch ovens?
Thank you for the video. Is it okay to leave the bread in the fridge in the developing process? For it to hydrate or something? Im new in bread making.
I just watched you on a reel saying you don’t autolysis or do stretch and folds and in this video you are doing stretch and folds?
Can I use whole wheat flour for my starter?
In my experience with the cheapest American whole wheat flour, it makes the yeast grow faster.
@catherinedufresne3543 thank you
can you put up your ingredient ratio? I like having full control of how much bread I make in every batch.
How do you know when to stretch and fold again?
Who has time to wait on this for 7 hours. I watched your first video and you said you can literally leave it overnight but didn’t specify to spend a whole 7 hours with it prior to baking it
Well, you don’t wait on it. You do it ahead of time. So if you wanna bake it today, prepare the loaf yesterday.
It seems like a lot, but it’s not.. each step takes 30 seconds to 1 min
I tried to make this, however here in Germany the flour just doesn't match for this amount of water. It got so wet it was impossible to make proper loaf and i had to add a lot additional flour.
Next time i will try to use Italian pizza flour which tends to be much better for wet dough.
However it still turned out to be really nice.
Hi, FelixKSS
I love sourdough bread. I follow Mary's measuring ratios and that has improved my bread results. My flour that I used is just wheat flour ( in Canada All Purpose Flour) and I mixed with a bit of whole wheat flour.
Hope it may help.
Most European flours (except UK) are milled from soft wheat, and they are weaker and at least 10% less thirsty than typical bread flour, which is milled from hard wheat. It would definitely help a lot if tuning down the hydration by 10%. Adding water is just for the purpose of increasing extensibility, which is the innate characteristic of French or Germany flour.
I hope this helps❤
@@Ange_de_la_Musique That is indeed a helpful information, i already switched to another flour from a special mill which helped already.
@@FelixIsGood 👌
Do you have to leave it in the fridge over night or can you just bake it? I'd like to make the dough at night and bake in the morning
So the starter is straight from the fridge? How long before did you feed it? Cause I feed my fridge starter only once a week.
I used this recipe to the tea and my bread didn’t come out anything like yours. I even used your exact measurements, the water was too much. I did everything I could: I think moving forward I do have to let me dough speak to me because I am trying to make an oat sourdough bread and this is not giving what it’s supposed to give.
@marygracebread I’m a bit confused. I just found your RUclips and am hoping to learn. The video pinned to your home page details multiple folds, but this video says you dont fold at all…??
Thank you for sharing! What brand of flour mill do you use?
Hi Mary! Can you tell us about your steaming method, why you spray the loaves, do you also steam your rofco, and how you bake in your bread oven?
Thanks! Love your channel!
Hi i would like to bake a bread but my oven is not working 😅 is it possible to bake on gas stove top ?
You could bake in a BBQ! ✨✨
After the first rise my dough is tooo sticky..what did i do wrong? Followed your recipe book and after 2 attempts ive failed. You say the temperature plays a role to determine if the dough has proofed but even with Taylor proofer (25 degrees) I use it seems like even after 4-6 hrs my dough is still too sticky
Lovely so much lovely super duper 🥰🥰 delicious n perfect 🥰😗💟💟 beautiful 😍❤️❤️
Do you cover them in the fridge overnight? Or just leave it open like that
Hi! When taking out your stater, do you need to feed the rest of the starter immediately?
I like to feed it and then it gets bubbly at the same time as the dough. Once it’s bubbly it goes back into the fridge! ✨
@@MaryGraceBread thank you! 🫶🏼
The temperature seems way lower. I have seen other videos that say 450-500 degrees. Also see that your oven doesn't go that high. Can you explain?
Her oven is probably in Celsius
how long we can keep the starter at the fridge??
Is white flour the same as all purpose, or is it white whole wheat flour?
When you weigh your flour then weigh your water do you change your scale to fluid weight for the water.
No it's not in ounces or fluid ounces, it's all in grams
Hi Mary, what is the weight of each of these loaves after baking please?
What kind of wooden handled mixer are you using?
What brand mill do you have and use?
Yes please answer this! The mill is beautiful!! And where do you buy your wheat berries?
What if you only want to make one loaf at a time?
What do I cover the bread with in the fridge?
Have you ever tried roasting the grains prior to milling? I think that's a game changer for flavour
Whats the temp where you ferment your bread? During the 7 hrs.
Where do you get the sour dough starter?
You make it. Check her shorts, she has two recipes, one for winter and one summer. You just need flour and water and the whole process makes natural yeast.
Where to get such a big stone for the oven?
Where do you find those bowls I’d like to get one
what kind of mill are you using ?
It's a Mockmill
Do I cover while in the fridge?
I came here because in your short you said you don’t stretch and fold, but you do?
If I’m home and awake sometimes i do them. Sometimes I just leave the dough out on the counter overnight and then I don’t :) both methods give me very similar results I’ve found. I just like handling the dough 😄
I made sourdough bread 2 times
first time there was no flavour and it had no crust
second time it had little flavour and had hard shell on tge outside
need to make it third time some day