Sourdough Round (pt 2): Scoring, Baking, Cooling, and Slicing
HTML-код
- Опубликовано: 5 янв 2025
- Learn how to score, bake, cool, and slice a Sourdough Round. This link will take you to Sourdough Round (pt1) • Sourdough Round (pt 1)... where you will learn how to shape the dough and load it into bannetons for cold proofing.
This dough recipe and method can be found in the Do-it-All Dough video, which will teach you the principles behind the recipe along with Mixing, Stretch & Fold, and Bulk Fermentation. • The Do-it-all Dough fo...
Here are some useful links:
This is the best Parchment Paper
www.amazon.com...
Astra Razor Blades are sharp and long lasting
Astra Razor Blades www.amazon.com...
This cast iron pot is great for batches of dough 350g-500g (flour weight)
Lodge 5qt Cast Iron Double Dutch Oven Pot with a lid www.lodgecasti...
This 14" Bread Knife is great for slicing across wide loaves
Amazon.com: KUTLER Professional 14-Inch Bread Knife and Cake Slicer with Serrated Edge - Ultra-Sharp Stainless Steel Cutlery: Home & Kitchen
#sourdough #sourdoughbread #sourdoughbaking #sourdoughrecipe #thestrengthkitchen
I have watched a lot of videos on sourdough baking and I think yours are the best. I can’t believe you don’t have 200,000 followers. Maybe you need some cow sounds or a green field in the background. LOL. Nice job!
Thank you! That’s a nice compliment.
Thank you i have spent hours trying other sourdough methods. Now i am going to try yours. I hope I don’t mess this up like i have so many others
@@shielagallo4538 Nice! Let me know how it goes. Thanks.
I will let you know how it does. Your videos give soooo much info. I just cant fail working with them
@@shielagallo4538 Thank you! If you run into any trouble, put some questions in here and I will see if I can help.
If you have had trouble with sticky dough in the past; adjust the hydration level in this recipe from 75% to 68%.
Great looking bread
Thank you!
If you want to take that top off in 30 minutes, simply invert the top on the bottom. Which gives you all that protection from the bottom of your loaf burning.
Do you feel that adding a little decorative wheat stalk type design on the side lessens the oven spring of the main scoring line?
@@winniehaha5755 I wouldn’t think so.
If it takes a long time to do the decorative scoring, and the dough warms up, it might really “sit down” and then you will have a “squatty” loaf.
Experiment and see what you think. I keep my scoring pretty simple.
Thoughts?
Thanks.
How long did you pop the first one back in the oven to brown? You never mentioned a time.
Generally, I need another 5-ish minutes to get it to the color I like. I turn it a couple of times. It depends on your preference. My heating element is on the back of the oven, so with a few rotations I get good even color. Be aware of the location of your heating element. If it is in the bottom of the oven it could be good to raise the rack up or put a sheet tray on the rack below the loaf to deflect some of the heat and prevent burning on the bottom. Thoughts? Thanks.
love the crumb not to holely :)
Thanks! It’s gotta hold some butter, right?
If you want to take that top off in 30 minutes, simply invert the top on the bottom. Which gives you all that protection from the bottom of your loaf burning. That cracked me up that you said you weren’t going to squish the bread like some of those crazy people. Because it always drives me nuts when they smash their loaf and crush all of the crust. Just to show you how soft it is.
Haha! Yeah, bread squishing is heresy;)
If your heating element is on the bottom that’s a good plan. Thanks for the tip.
You mention the 5.5 qt Lodge is good for 300-600g batch of dough but aren’t you making loaves closer to 800g. Just curious as I have the same Dutch oven. Thank you for these great videos!
When I refer to batch of dough, I am only indicating the flour weight. The water, salt and starter are percentages of the flour and can vary. The flour is the constant and easiest number to refer to when talking about a batch size.
When I say I make an 800g batch of dough I’m not accounting for the 160g of Starter, 600g of water, and 16g of salt. Add all that up and it is way more than 800g. So, when I say the lodge pot fits a 350g to 600g batch of dough, I’m referring to purely the flour weight.
When I make an 800g batch of dough it is really a double batch that gets divided during shaping. Each of those shaped loaves are 400g batches that fit perfect in the lodge 5.5 Dutch oven. The actual dough weight of each portion of dough is approximately 788g. What do you think? Make sense?
Thanks.
@@thestrengthkitchen Yes that makes perfect sense. Thanks very much for clarifying!
Thanks for the question. I go over this (flour weight/batch) in the Do-it-all Dough video. It’s the jumping off point into the videos for sourdough Rounds, Ovals, Sandwich Bread, and Pizza. One dough recipe to do it all;)
❤do you have a “same day” sourdough recipe ?
This is a same day bread, but you do need to feed your Starter the night before.
Sourdough Sandwich Bread: Shaping, Proofing, Baking, Cooling, and Slicing.
ruclips.net/video/WgFJitycqvo/видео.html
A focaccia makes a great same day bread too. I don’t have a recipe up yet for that.
Thoughts?
Thanks.