Hey guys, salut it's Alex! So it's episode 3 of the Sourdough bread odyssey and today after many many days
I'm finally releasing my
sourdough bread recipe
And I think it's about time because you guys seems to be more than ready with your sourdough starters
I try to be as thorough as possible
however there we go there are things you need to experience yourself like example different levels of
Stickiness of tackiness I can say the words and I will but you will understand ten times better
Maybe a hundred times better by doing it
Anyway, don't be scared and let's begin
first off we need to wake up our
Sourdough starter in order to make it more
Lively and ready to bake bread if you don't have one then watch the first episode of this sourdough bread series
In a container are two tablespoons of Sourdough starter
100 grams or milliliters of Warm water
100 grams of bread Flour
let it sit at room temperature or until it doubles in size
I use my oven to rest and to proof
doughs and
Sourdough the temperature is off, but the light is on so it keeps it slightly warm
Which is just perfect there are no drafts
You know no shaking no nothing
So [it's] just the perfect
Peaceful place for that sourdough is ready when it's all bubbly and foamy and when it can pass
safely the floating test
In my case it takes four hours and 45 minutes
What will make this recipe practical almost magical is that I use?
nominee proportions one part sourdough to pass water three parts flour and that makes for [a]
decently soft
Hydrated dough, not like an insanely
You know super hydrated shaggy mess, so in a large Bowl place 400 grams or milliliters of water
200 grams of Sourdough
and 600 grams of bread flour and no
Bread flour is not all purpose flour if you want to know more about [ash] [content] [protein] content all those stuff
Watch episode number two of the sour bread series
Now with your hands or a spatula get rid of any lumps, flour pockets, or puddles of water
Let it rest in the bowl covered for 30 minutes up to one hour
Don't skip the resting period it's crucial to allow flour and water to combine
Properly [in] [fact] do not skip any step in this recipe because I already did I removed everything that was
unnecessary so just, you know, be square!
Add 12 grams of salt and a splash of water super important first it dissolves the salt
Straight away and also it gives you that helpful extra boost in smoothness during the next step
Get the dough out of the bowl and hard clean and non-Porous surface
And I'm kneading the dough using a routine. It's not complicated so just watch carefully
And so let me just reenact this routine just for you to truly and deeply understand it
Let's pretend this is our dough turn grab turn
Smash pull roll repeat the process for at least 10 minutes or until the dough feel smooth
elastic tacky but not sticky
that will give you a proper dough with a strong yet organized mesh of
Gluten let it proof for four hours in warm environment
While it's slowly proofing inside
Let me remind you that you can subscribe to my Youtube channel because I make new videos every week
And if you can't really expect classic recipe bam bang bang every time you can expect however
delicious vibes
creativity and
inspiration
Drop the dough to an unfloured countertop Sprinkle it with flour and flip it
handling the dough can be sometimes a bit tricky, so always use quick and
Confident moves to start building some tension fold the edges in the center until you get a rough ball
Let it rest covered for 30 minutes during which it will flatten slightly into a pancake shape
Now Sprinkle it with flour and flip it
Keeping in mind the picture of an envelope fold the bottom to almost the top
The right to almost left the left to almost right and the top to bottom
Finally the bottom to top and roll it up that final shaping is very important because
It's giving strength
Which is absolutely necessary to rise properly afterwards
With the theme of the joint facing down use your hands or a flat knife and slowly but firmly
push the dough in all directions
You can definitely feel the surface tension building up
Cover a bowl with a kitchen towel and dust it liberally with flour
Bread flour works ok but if you mix it with the rice flour 50 50 it works even better
Thus the dough ball as well and transfer it upside down in the basket meaning the seam is now facing up
Time for the second and last proofing dust with flour cover and [then] cool it in the fridge overnight
Proofing it in the fridge overnight is really helpful with the texture
But most importantly it allows you to organize your schedule as you like which is super important
Especially with the long lasting process like this one get the dough ball out of the fridge two hours before using it
You know it's ready to be baked when it's slightly wobbly and when you touch it it gently bounces back
To bake our bread we need a dutch oven or a big heavy pot with a lid
It can store and release a lot of heat in a minimal amount of time which [is] essential to create steam
inside the dough and make it puff and because I believe it also keeps all the
Generated steam inside the pot. I know it's hard to [believe] but it is that steam which is responsible for the
Outrageous crispiness of the crust at the end
Place it in [the] oven at 250 celsius or 480 Fahrenheit for about 30 minutes or until it gets blistering hot
Gently flip the dough upside down on a floured plate you can dust some flour off if needed using a brush
Now using proper gloves get the [dutch] oven out and place the dough inside as gently as possible without
burning yourself
Score it all the way through but not too deep with a razor blade at a very
Low degree angle it allows the bread to open up properly to meet your job safer
You can fix that blade onto a skewer, or onto Chopsticks
I mean it depends if [you're] a fan of Chinese takeaway or lebanese take away
Just before putting that lid back on
spray the inside with water a few times now whack this set up, in the oven as quickly as possible and
Immediately turn the temperature down to 220 celsius or 430 Fahrenheit
Do not take the lid off for the next 25 minutes it's very important to get the oven rise
now take the lid off and bake [it] furthermore for another 25 minutes also
Even after 10 or 20 times getting that beautiful loaf of bread out of the oven is always always
Magical a properly baked bread sounds hollow when you tap it
let it cool down completely on a rack before slicing a
soft Chewy Airy but intense
Cream-colored crumb inside and a dark crispy caramelizing slightly sour crust
Outside of course it is the perfect carrier for any tartine or open-faced sandwich
But I strongly encourage you to enjoy it first naked. It's a very
sensual experience
So guys that's it. I hope you enjoyed this baking tutorial today. I mean as much as I enjoyed making that
beautiful loaf of bread
It's super rewarding on a personal level if you did give it a like thumbs up and share that over your social Media
You know Facebook Instagram Twitter
Spread it like butter using the correct hashtag which is very appropriate at this time to be truly honest with you guys
It hasn't been always easy in fact. It's been a roller coaster of
mistakes and Whatnot, so if you do experience
problems and failures yourself please by all means
use the comment section down below and ask your
Question you explain your problem to me into the community I will pick the most common and the most
Interesting one and try to make like a Q&A episode
on this sourdough bread series
I will upload a printer-friendly
Fully detailed PDf recipe on my patreon page for all of you who are financially supporting me out there
Thank you very much
But in the meantime go get your sourdough starter feed them right and start baking bye. Bye salut