hey guys it's Bettie from BakerBettie.com and if you aren't familiar with me
I'm a trained chef and baking instructor and my goal is always to help you become
a better Baker through teaching classic baking techniques and approachable
baking science now today I am going to show you how to make my easiest
sourdough bread recipe this is the bread that I encourage all new sourdough
bakers to start with and it is a no need bread it takes very little effort and it
turns out so beautifully I mean look at this bread it's crusty its rustic and it
is so delicious okay let's go ahead and dive in so about
eight to twelve hours before you are going to mix your dough you want to feed
your starter so I'm taking 25 grams of starter and feeding it with 25 grams of
whole wheat flour 50 grams of unbleached all-purpose flour and 75 grams of water
at about ninety degrees Fahrenheit or 32 degrees Celsius and I'm mixing all of
that together and I'm just going to let it sit for about 8 to 12 hours to get
nice and vigorous now to check if your starter is ready to put in your dough
you can gently drop a spoonful of it into a cup of water if it floats then
you are good to go but if it doesn't float then it either isn't ready yet or
you have waited too long to use it and it has started to fall and lose its
gases so to start our dough we're going to pour 300 grams of 90 degree
fahrenheit water into a large mixing bowl and to that we're going to add 100
grams of our ripe starter and just give that a mix together to evenly distribute
the starter throughout the water now add 500 grams of unbleached all-purpose
flour or bread flour to the bowl and then 10 grams of fine sea salt or kosher
salt right on top now we're just going to mix all of that together I like to
start the process with a bowl scraper and then finish mixing it with my
hands it will come together into a thick and sticky dough and we aren't trying to
knead the dough here we are just making sure that everything is hydrated and
evenly mixed together and that is really it for this dough there's only a few
simple ingredients and you're going to get this really beautiful and rustic
bread now I know I'm going to get a few questions about using whole wheat flour
in this recipe so I will add some information about that in the written
recipe but I will say that because this is a no need bread it really does work
best with white flour we'll be using some whole grains and more advanced
recipes down the road now once the dough is completely mixed
together we are going to cover it and let it sit at room temperature for 12 to
14 hours to bulk ferment I like to use these shower caps to cover my dough and
then I just rinse and reuse them each time to prep your Bannatyne basket we
are going to give it a good dusting with rice flour this is the best flour to use
for your Bannatyne basket so that your dough doesn't stick to it if you don't
have a be in a time basket you can just use a bowl and line it with a lint-free
towel and dust that well with rice flour once your dough has fermented for at
least 12 hours it should look puffy and full of air and now we are going to
shape it so very lightly dust your countertop with a little flour and turn
it out onto the counter being careful not to deflate it to shape your dough
we're going to start by pulling on all four sides and bringing them into the
center one at a time this will start building a little
tension on the outside of the dough
next we're going to go all around the dough pulling in on the edges into the
center to round it up into a ball
flip the dough over and on an unaccounted-for out it and tighten it
into a ball as I'm doing this I'm using my right hand to sort of pull underneath
the dough a little bit and pull it towards me
using the counter to build some tension and then I'm using my left hand to sort
of finish turning the dough this takes a little bit of practice but just do the
best you can once the dough is tightened up into a ball use a bench scraper or
you could use a spatula if you don't have a bench scraper and turn it into
the Banneton basket with the seam side up now dust a little bit more rice flour
over the top of the dough and we're going to cover it again to let it proof
you want to let it proof for about three to four hours in the last hour of your
proofing go ahead and pre-heat your oven to 450 degrees Fahrenheit you want to
give it at least a full hour to preheat so it is very hot when the bread goes in
now the way you check to see if your dough is ready to bake is to gently
press in on it with your finger if it springs back up immediately then it
needs a little more time to proof if it springs back very slowly then it is
ready to go in the oven turn your dough out onto a piece of parchment paper and
use a bread lame or a very sharp knife to score it now you can score it however
you want but since we are keeping it simple today I'm just going to do one
right across the top when you score your dough it is important to move really
quickly and confidently to get a nice cut transfer the bread on the parchment
paper into a Dutch oven or an oven safe pot and you might have noticed that we
did not preheat the pot as many recipes call for I have recently learned that
you can get just as nice of a bake without preheating place the pot in your
oven and turn the temperature down to 425 degrees Fahrenheit bake with the lid
on for 40 minutes now remove the lid and then continue baking the bread for about
15 more minutes or until your bread is a dark golden brown
transfer your cooked loaf onto a cooling rack and let it cool for one hour at the
very minimum and preferably at least eight hours cutting into hot or even
warm bread is going to make it stale very quickly and the bread will have a
more gummy texture I absolutely love how beautiful and delicious this bread turns
out with such little effort it has a very mild sour flavor and it's chewy in
the middle and crusty on the outside it makes the perfect toast for butter and
jam or it's really nice to dip in some hearty soup and I just know you are
going to love it now I really hope you enjoyed this
recipe tutorial and if you did please give it a like and if you're new here
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and I'll see you guys next time with another recipe tutorial