So today
we're going to be making a lovely multi seeded sourdough bread. We are going to be using a blend of two different flours got some white flour a
little bit of rye flour
Lovely seed mix here, which we'll talk about in a few minutes, but yeah, we'll make it a real classic sourdough bread.
Sourdough is very simply a way of making bread rise.
That is it!
People make a very complex very fancy make it way over technical than it actually needs to be. So it's all based on this little guy here.
So this is our sourdough starter or sourdough culture, so simply this is our yeast so this is what's gonna make our bread rise.
So we've done a recipe with this before which showed you how to make it straight from day one
straight through to day seven. so if you wanna check out some of the other videos you should be able to find the recipe very
simply which will show you how to make your very own sourdough starter. So it's from here
where everything comes from. So in our last video
I suppose we did have a little bit of controversy with people getting very hung up over is
sourdough a bacteria, is it a fungus? To be honest I'm sure you're all great craic
I'm sure you're great crack at a party but to be honest
I'm only here to make a loaf of bread so at the end of the day as long as it tastes good
that's all we need. So I suppose this recipe is kind of step on from the last one that we did so we got
450 grams of white flour and we're gonna add in a 50 grams of rye flour
It's a really lovely flour to work with it's quite low in gluten. We've got a very distinctive lovely flavour
We're simply adding in a teaspoon of salt
So to 500 grams with 10 grams of salt, so I've got a lovely seed mix here
I got some pumpkin seeds some sunflowers some sesame some linseed and a little bit of black sesame seeds as well
Basically you can use any kind of seed mix you like you can even use some nuts hazelnuts walnuts pecans just today
I happen to be using some seeds, so we're using 100 grams
We're using
150 grams
approx
of our sourdough starter, and then simply then be pouring in
325 mils of water, and we're simply bringing all our ingredients together
So with this recipe the water content in this one is that little bit higher
so we're actually looking to work with a wetter softer dough just take a little bit of practice and a little bit of
getting used to working with the wetter doughs. But you will find
it's gonna produce much lighter bread and also you need to think about the ingredients that you're using.
We've incorporated a lot of seeds, which is a dry ingredient.
So they're naturally gonna dry your dough out so we want to increase the water so we can keep that lovely balance.
And vice-versa if you're incorporating something that has been marinated or soaked it will add moisture to your dough
So you might need to hold another water back. So you will find the dough quite wet quite sticky.
You'll see everything kind of sticking to me a lot of people's reaction home is immediately reached for some flour and keep throwing it in there.
But if you keep adding the flour the dough will quite happily
soak it up and in turn the heavier and denser your bread will be so just stick with it you just need to be persistent.
Because it takes the flour a little bit of time to absorb all that liquid.
Again, if you find it all sticking
Use a dough scraper to bring everything together and just keep working away.
So I'm just gonna using the heel of my hand push
it away and just pinning the dough between here and here and like a little dough hook would be and I'm just
stretching it and put on the back, little sharp movements because again if I kind of go really long
like some people do you find you just tend to rip into it all and its much stickier.
So as you work the dough
you will feel the dough slowly starting to change its going to start coming more elastic
You can see that the dough is coming up together much more what has one piece
So you got to let the dough dictate the dough will always tell you when it's ready so as you can see as I stretch
or I'm working the dough, It's ripping. It's tearing. It's not really holding
So that is just the dough telling me: I'm not ready yet. Just keep working away.
And if you ever want to know the secret to firm arms knead bread, and this is what makes bread fat free!
But only if you make your own.
So we've been working our dough for about 10 minutes or so.
And you can see the dough staring to change it's much much smoother much more elastic.
So when it comes to testing your dough take a little bit of drop of oil
Just using a bit little sunflower oil it just means
you'll find it much easier to handle much easier to manipulate and as well as having strong arms you love lovely soft hands.
So when you're testing it, make a little windowpane
stretching the dough from side to side
Kind of aim it towards the center you're not just coming right out the edge because you don't give yourself a chance
Come in towards the center working the dough out.
And you can see the elasticity of the area earlier on it was just ripping, it was tearing, it was dropping, but now it's holding.
It's got the elasticity you can see the seed spread through out it. You can see the lights in the shadow.
That's exactly what we want and that's a telltale sign our dough is done.
So bring your dough back together.
And now we're gonna leave our dough to ferment, so this is kind of where all the magic happens.
Our starter culture our wild yeast can get to work. It'll start to be down the natural sugars within the dough
It'll produce carbon dioxide and releases a little bit of lactic acid because that's what gives a little sour taste.
That's why Sourdough kind of gets its name. And then
the dough is gonna begin to rise. So we're gonna leave that for about three and a half hours.
So then we just cover it over.
So you can see our dough is lovely and active so we can see how the dough is
gradually being climbing up the sides of the bowl so at this point again we need to knock our dough back.
You don't need to be overly complex or overthinking. What exactly? Oh I cant remember. I say turn it out make it into a ball
your dough is knocked back and that is it.
So at this stage we need to shape our bread now because this needs to prove again if we were to shape this round
Pop it onto a tray, it would slowly start to spread out and you're gonna be left with a very flat
looking bread. So the idea of the basket it acts like scaffolding.
It's encourages the dough to take on that shapes instead of proving out it proves up.
Traditionally they are made from kind of a wood. They've started making a bit more eco-friendly by using some wood pulp.
This is what these ones are made of so these are made using recycled material.
You'll pick them up online just google it check out Amazon you're gonna find it everywhere.
Banneton basket or proving baskets is what you're looking for. If you don't have a basket you can use absolutely anything a bowl, a tin,
a tray, a box. It's just something to support it. Oh, but just to improvise
you can always use a little casserole dish. The best thing to do is take a dry clean tea towel.
Shaping our dough let me turn it over.
Take all the little edges take one
Each one overlaps a lot and don't have them
Just meeting because if you do you create this big divot in the center the idea is it builds upon the last
next one next one the next one just.
To give you a rough sort of shape from this point get rid of the excess flour we don't need it if anything a little
Bit of flour on top or a little bit of flour in your hands.
Just dragging it over for it the idea is did always gripping the table. It's pulling in from underneath.
Turn it 90 degrees.
Go again.
Each time the surface of dough is tightening up. You didn't roll around
Basically, that's it ready to go. There's something a little bit different. We're taking our mixed seeds
Hold it from the bottom taking a damp cloth.
Roll the dough in it, and it's straight into your seeds.
Then your dough has a beautiful coat of the seeds, and then it won't stick to the tea towel
because you've got to seeds to protect it. Pop it in upside down a little dusting of flour on top.
And simply all you're with your dough is tucking it in.
We leave it to prove again.
If you wish at this point you can put this straight in the fridge leave it sit in there all night
Next morning simply turn your oven on heat up
and you can bake it directly from the fridge so the benefit is your proving time has suddenly gone from here to here
But we're gonna bake this today, so we're gonna let this prove again for another three hours.
I'm just going to gently
Unwrap it and open it up its growing beautifully
Its filled our little casserole dish so from this point you just simply taking the lid
with a little dusting of flour on top.
Just because sometimes the dough kind of bakes into the lid, so just have a little flour just stop from sticking.
Straight over. The great thing about using the pyre dish is basically the lid becomes the base.
So flip it straight over.
Gently unwrap it
You can see that beautiful coating of the seeds all over.
The very last thing we're going to do is cut it.
The idea of scoring a bread as well as aesthetically it gives the dough direction give it somewhere
in which is to rise because the dough wants to rise so allows the gas to escape.
So you can put have a bit more control. So use a razor blade to cut
straight across to dough again.
Back on with the lid.
Cause we're using another pyrex dish. There's no need to steam so it's going in at 230 degrees that it's gonna bake for 40 minutes.
So our seeded sourdough, it's been baking for the last 45 minutes.
Beautiful contrast you can see where it's kind of cracking open and that beautiful crust.
Coated with seeds
That's a multi seeded sourdough with a blend of white and rye.