How to Make Sourdough Bread with Zoë François
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- Опубликовано: 5 сен 2024
- Let's make sourdough bread! This simple method is a little bit like traditional sourdough and a little bit like the method in my Artisan Bread in Five Minutes a Day cookbooks. It does take a bit of time and because you can't get away with a super fast method with sourdough, so let's do it together. This video starts at the point where you already have an active sourdough starter that's ready to use.
*NOTE! Before you begin with this sourdough bread, be sure to read the recipe through all the way, including the notes! The recipe is part of ZoëBakes Academy for my paid Substack subscribers! Sign up to see the whole recipe archive: zoefrancois.su...
Chapters:
1:50 How to know sourdough starter is ready to use
2:30 Sourdough bread recipe
5:56 How to fold sourdough
9:29 How to shape sourdough into a ball
11:45 How to prepare a banneton
12:49 How to form a gluten cloak
16:10 How to get sourdough out of a banneton
17:08 How to score sourdough
17:50 How to use a razor blade to score sourdough
19:21 What to bake sourdough in
22:40 How long to cool sourdough
Equipment (affiliate links):
MyWeigh Kitchen Scale: amzn.to/44UJsPU
Tea ball: amzn.to/44YiKWX
Cast iron cloche: amzn.to/44VKAms
Dutch oven: amzn.to/4dRexZ1
Ceramic cloche: amzn.to/4dSQJEa
Bread knife: amzn.to/4dY1uVB
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Хобби
You buttered the bread, and then gave Buddy the first bite. You've got my vote!
Definitely nothing like freshly baked sourdough slathered with butter! Yum 😋 loved the sweet poodle too!🐩💖
The poodles LOVE bread and butter so much! Ha. Enjoy the bread!
I saved your sourdough starter video and came to see this! You’re so adorable and explain everything to where I can understand it! Now I can do my sourdough bread! I’ll let you know how it turns out! ❤
I'm so thrilled to hear it! Enjoy!
Squeeze to Hear the crackle?? Looks fabulous. I took a few of your classes at Cook’s many years ago and have all those Bread in Five Minutes a Day books as well as your Cake booke…love watching you bake.
Oh, I love that you took my classes back then! Thank you for the support!
Thank you for sharing your recipes!
You are so welcome, thank you for watching! Hope to see your loaves!
Loved, loved, loved. Thank you! Can’t wait for your starter video. My first time attempting one (15 days in) and I don’t feel thrilled with it. I love the smell but just don’t see the crazy bubble activity like I see in every other video that I have watched . PS…just like everyone else, I really miss your show!
Hi. Thank you so much. I am hoping to have the starter video up soon. If your starter is bubbling but not wildly, try increasing the feeding to two times a day. If there is any water separating, add a bit more flour. Enjoy!
Can’t wait to try!!! Thank you Zoé
Great bread, great video, I didnt notice what temp you used on your oven, did u change it once removing the lid? Europe fan here so Celcius is my go to :)
what I love about this video is that i finally feel less crazy handling sticky doughs in my kitchen. All other videos out there hide and simplify how sticky those doughs can be. Thank for keeping it real Zoe! This was awesome is every way. I learned how to not be afraid next time I handle a sticky dough and just… use more flour! and be patient with resting🥹
Yes! No need to stress. So glad it was helpful to you. Cheers!
Thank you for sharing this recipe!! Can’t wait to try it !!
Love, love, love.
Woof! I will sit too!
What do you do with starter when go on vacation?
To put your starter to sleep for a week or two: Add 50g organic, all-purpose flour* and stir into a thick paste. Cover the jar with plastic wrap and refrigerate for one or two weeks.
There is a lot more information about sourdough starters in this newsletter! zoefrancois.substack.com/p/zoes-baking-academy-bread
Beautiful! What is the room temperature to leave it on the counter for so long. I’d be afraid to over proof if I did it that way.
Hi. Thank you for this question, I added that detail to the recipe. I keep my kitchen at 68-75°F depending on the time of year and I do adjust the rise time, but not by much, to match.
We live in the US Virgin Islands. Our humidity runs very high (averages 80% this time of year. We live with our windows open and no air conditioners so room temperature rounds about 80 F during the day. My question is relative to the wetness I am having in my dough. I have made your recipe two different times and have found the dough remains very sticky anfter the 3 30 minute sessions that are supposed to help form the dough structure. So, when I scoop it out after resting overnight - I end up adding a lot of flour to form a ball. Should I try reducing the amount water I use when mixing the dough? I use King Arthur’s bread flour and Zyphyrhills Spring water at room temperature when creating the shaggy dough. I appreciate your feedback. Also miss watching your show on Magnolia channel.
Hi. What an incredible place to be baking, I wish I could come show you in person! My recipe is high hydration, so you'll need to decrease that. This will be somewhat of an experiment for you, since the high humidity and temperature will for sure have an impact in your dough and rising times. You will want to decrease the water by about 50g (If not more) and see if that helps the stickiness of the dough. Forming the ball with that much humidity is going to take extra flour on your board and hands. Once you've done the first rise, I wouldn't knead more flour into the dough or you will change the structure and get a denser loaf. Also try decrease the rising times in that room temperature, since your yeast will be active sooner. Let me know how that goes and we can take it from there. Enjoy!
We love it here and baking is one of my favorite hobbies (quilting, painting, stained glass and pottery are the others). I will try less water on the next loaf and let you know how it goes!
I reduced the water by 50 grams as you suggested in your reply and I thought all was more closely aligned to the ones in your video during the process of the three 30 minute resting periods. I definitely thought the dough was much better when I was able to shape the loaf. When I took the loaf out of the refrigerator to prepare for baking, I turned the basket over on the parchment paper and the whole shape collapsed. I think I will reduce the water by about another 20 grams next time.
Any tips on how long I should bulk ferment my dough given I live in a tropical county with room temperature between 28-32 degrees Celsius?
30% rise
@@elainefisher747 thank you.
Could you please tell me how long you let the dough sit when you take it out of the refrigerator?
Hi. Just long enough to score it and get it into the preheated pot. If your dough had a long enough rise in the refrigerator it doesn't need more time on the counter. If it was a short refrigerator rise (less than 8 hours) then let it sit on the counter while you preheat the oven and vessel.
@@zoebakes thank you so much. I have and love your cookbooks.
bread
If I understood you right you rested that dough for something like 30 hours.
Fyi, its pronounced "broat" form, not "brought" form ;)
I’m sorry but there are hundreds of bread videos on you tube that cost nothing. Sorry no offense.❤
No offense taken. I spend weeks or months developing the recipes, videos, and posts and I think I am offering a lot of value. You by no means have to join the paid newsletter, I have one that is free. If you decide to support my work in that way I am thrilled! Enjoy the bread!
You get what you pay for. I actually have two of Zoe’s books and a third one on the way. She explains everything in minute detail and the science behind baking, the need for accuracy and weighing the ingredients. If you want to bake like a pro, which Zoe is, I highly recommend buying her cookbooks.
Sorry to say this but i can’t stand loose hair while cooking. I have short hair but i still wear a shower cap when I’m cooking for company.