- Oh, look at it everyone!
Hey everyone, it's Katie.
I hope you guys are doing well.
I am still social distancing,
and I really wanna make some sourdough bread,
but I'm not really an expert, my friend Marissa is.
So, I thought we could try to virtually bake together,
and she can teach us her beginner's sourdough bread recipe.
I'm gonna give her a call right now,
and we'll see how it goes.
Plus, I desperately, I miss people.
I miss hanging out with other people.
(ringing)
Hey! - Hi Katie!
- How are you? - I'm good.
- So I guess you're just gonna walk us
through this virtually.
- Of course, I'm ready.
- Can you just tell us what tools we need to get started?
- Yeah, everything can be modified
depending on what you have in your kitchen,
so don't be scared off.
I'm gonna make it in a glass bowl today.
If you have a medium sized plastic lidded container,
that also works really well too, to keep the heat in.
I also have on hand a bench scraper, a rubber spatula,
a food scale, if you don't have a food scale,
get some measuring cups and spoons out,
a sharp paring knife or a bread lame,
a proofing basket, if you don't have
a bread proofing basket,
you can take a medium sized bowl
and line it with a cotton towel.
For baking, you need a dutch oven with a lid,
if you don't have any of those,
you could bake in an open cast iron pan,
a combo cooker, or a loaf pan.
- Okay, I am gonna go grab all my stuff,
and I'll meet you back here.
I'm excited, I'm excited!
Alright, we're back, I'm here with Marissa over here.
Hello!
- So, first thing you wanna do is put your bowl
on a food scale if you have one, and tare it,
which means you're setting the scale to zero.
First step, we're gonna get warm water and measure 400 grams
into the bowl.
- We're doing it at the same time, it's so fun!
- It's like we're hanging out!
(chuckles)
The next step is adding your mature starter to the water.
I have done this last night, right before going to bed,
and now we're baking bread in the morning,
so it's been about eight hours.
- I also have my own starter
that I just made last week with Marissa's help,
you guys can check out that video
if you wanna make a starter from scratch,
and this acts as the leaven for the bread.
Like, the yeast.
- Yeah, naturally leavened bread.
- Okay, so the next step is
to add your mature active starter to the water.
We're gonna do 100 grams.
- ♪ 100 grams, baby. ♪
- So now we can use our spatula to dissolve the starter.
- Boom, done.
- The next step is that we're gonna add
400 grams of bread flour and 100 grams of whole wheat flour.
- Great, so then are you gonna use a spatula to mix this up,
or how do you do it?
- It's kind of fun to get in there with your hands
so you can feel what the dough feels like.
- Should we go wash our hands really fast?
- Yeah. You should. - Alright.
♪ Happy birthday to me ♪
And you, how do you just stir,
mixing it like your hand's a spoon?
- Exactly.
You don't need to mix this for a very long time,
you just wanna make sure there are no dry spots.
I'm just squishing it through my fingers
to get rid of the clumps.
I don't see any clumps,
so I'm gonna take my spatula and I'm gonna wipe my hand off.
- Did you scrape the sides of the bowl with the spatula?
- Yeah. - Okay.
- It does a better job... - Than your hand, yeah.
Do you approve?
- That looks great. - Yay!
- Cover it with a clean kitchen towel.
- Perfect.
- Set it in a warm spot,
and then I'm gonna set a 60 minute timer.
- I missed you so much!
- My dough looks pretty well-rested.
- Ooh.
- A little more relaxed on top, but other than that,
it doesn't look too much different.
So the next step is to add the salt
and a little bit more water
so we can get that salt incorporated.
My hands are clean, and I'm gonna dip it in.
I'm not being too tender about this,
I'm really squishing the dough through my fingers,
breaking it up,
trying to get the salt in every part of the dough.
- How do you know when you think
you've incorporated this enough?
- I can't feel any salt granules on my hands.
Now we're gonna move on to the stretch and fold.
So I'm gonna dip my hand in the water.
I'm going to stretch my dough up
and fold it towards the center.
And then I'm gonna rotate the bowl,
I'm gonna do that eight times.
Stretch and fold. - Whoa. Right.
- I don't wanna stretch so much that I rip it.
- This is gonna help build that tension and help it puff up.
- Totally right,
it'll help it hold its shape a little bit more.
So the last thing we do after I did the eighth fold,
I'm gonna wet both my hands, I'm going to pick my dough up,
do a little scrape, and I'm just gonna turn it over,
and then I tuck the edges under.
Clean down the edges of the bowl.
Take your clean kitchen towel, cover it up,
put it in a warm spot, and set a 60 minute timer again.
(jazzy music)
(upbeat music)
- Okay, we finally got through those folds.
How does yours look?
Mine looks good!
- It's looking great, it's been resting for the last hour.
You can see these air bubbles here.
I think we're ready to do the pre-shape.
- Great!
- Nearby, I'm gonna have some flour and a bench scraper.
If you don't have a bench scraper, we'll just use our hands.
Now, we're just gonna dip our hands
in the water one last time, pick the dough up a little bit,
and kind of fold it under itself,
and turn it slightly, fold it under.
I'm folding under just by picking it up
and letting gravity do the work.
It's like folding it under itself.
And I'm only gonna do that max, six to seven times.
Try to grab it out the bowl and set it right on my table.
I'm gonna take a light sprinkling over the top of my dough.
Not looking to totally coat it,
it's just a light sprinkling.
So I'm gonna take this,
and I'm gonna scoop it under the dough,
and then drag the dough towards myself.
And then I'm gonna try to repeat that process again
and it'll help fold the dough under and make a ball.
So scoop under, and drag towards yourself.
Nice! So maybe if, when you're dragging it towards yourself,
so scoop it towards yourself, and then the front part of it,
you kind of want to stay put,
you're not just trying to move it,
it's like the front is staying
and you're moving the back towards it.
- Like that? - Yeah, do you feel that?
Like, you could use... - Yeah, but I'm stopping...
- Your left hand to let it build the dough towards yourself.
Does that help at all? - Totally.
It's getting pretty tense now.
- Once it's tense and pretty round,
leave that be because it can rip on the top.
I'm going to sprinkle. - Okay, more flour.
- Cover with my towel, let it rest.
- All this thing does is rest, and we do all the work!
Oh wow. (laughter)
- So we're gonna leave this 30 to 40 minutes
until it has relaxed and flattened out.
Okay, it's been about 40 minutes.
Let's take a little peek.
So the dough has relaxed a little bit,
and we're gonna put it into its final shape.
Before we start touching the dough,
we wanna be prepared with our proofing basket.
- Which I have one of those guys.
- I have one of these as well, it has a little liner.
Sprinkle that lightly with flour.
If you don't have a proofing basket,
you can use a glass bowl that's medium sized,
lined with a cotton towel.
Make sure it's not a towel with terrycloth
or it'll get stuck in the dough.
So now, light sprinkling.
- Right on top of the dough? - Yep.
Scrape under it and flip it over.
- Alright, here we go.
Whoa, okay.
- Let's think of this as a clock.
- Yes.
- [Marissa] I'm gonna bring the 12 o'clock side
and the six o'clock side to the middle,
and then I'll bring the three o'clock side
and the nine o'clock side to the middle.
Kind of like we're wrapping a present almost.
- Cute!
- [Marissa] 12 o'clock, and I'm not stretching too much,
but I'm gonna lightly overlap.
- [Katie] Okay.
Oh, it is like a present.
- [Marissa] Three o'clock.
Two corners, we'll bring those in,
and I'll kind of pat them down so they're sealed.
Those two, I'll bring in.
And then scoop it up carefully, and place it in.
Pinch these seams closed to make sure it's sealed.
That looks fabulous Katie.
- Does it? - Yeah.
It's kind of like we're in the same kitchen,
making same bread.
- I could almost cry at the thought of you
in the same kitchen.
- Lightly cover it with your towel again.
You don't want the towel to be touching the dough,
you're just doing this so it doesn't get
too much of a skin on it.
- Okay, so we're done, I'm gonna put this in the fridge,
you're gonna put it in your fridge.
We will be back tomorrow to bake this.
I'll see you tomorrow!
Wait, bye!
(jazzy music)
It's time to prep our bread!
- Yeah, let's do it.
- Okay, so I'm gonna take my parchment paper.
(vocalizing sound effects)
And then I'm gonna flip it.
- Yep, just one swift movement right onto the table.
- Confidence.
(thudding)
Oh yeah, I think.
Okay, these looked better.
- So I'm gonna take my hot combo cooker bottom out
and put it on this cooking rack,
and then I'm gonna dump my dough and we'll quickly score.
So I'm gonna use a bread lame,
which is basically a razor blade on a stick.
- Terrifying. I'm gonna use a paring knife.
- Nice. Okay, I'm gonna flip mine.
- Yours is gonna perfectly flip out and mine's not.
Oh my gosh!
- So I'm gonna cut a square, kind of a tic tac toe board.
Gonna go one, two.
Three, four.
- Okay, yours has a lot more tension
than mine for some reason.
- Since mine's already cooking,
I'm gonna put it back in the oven.
Oh nice!
- It's flat! - That's okay.
I mean, you can't do anything about that now.
- Okay. - Get it in the oven.
(grunts)
(jazzy music)
- ♪ Okay, I have my bread Marissa! ♪
- With a cooling rack ready?
- Okay, so I don't have a cooling rack,
so I found, I took this out of a mini toaster that I have.
- Looks like a cooling rack to me.
- Thank you. It works, it's gonna work.
(exclamations)
Oh, it's a beautiful loaf of bread!
I think it might be the most pretty one I've ever made
because I made it with you.
- I'm gonna check mine out.
- Okay, go get your bread,
this is the the most exciting part!
- Here's my toasty loaf!
- (gasps) Okay, your scoring is so much better.
- To make sure it's done,
I'm gonna tap it and look for a hollow sound at the bottom.
Let's go. - Yeah. Oh, okay.
(quiet thumping) - Nice.
It's really tempting to cut into it,
but if you try to cut into it now,
you're gonna kind of squish it.
It's better to let it cool a little bit at least.
- It's the final moment Marissa!
- I've been waiting for this.
Okay. - Triumphant music,
cue it now.
(scraping) (humming)
Ahhh! I can't get through it!
Okay, I think I got it.
Wow, that was a journey.
Let's reveal!
- Looks good! Look at that fermentation!
- Ooh, look at it everyone!
Mmmm, that is excellent.
- So it's soft and squishy on the inside,
but it has a nice crust.
- If I could make this, you guys can definitely make it.
Follow Marissa's amazing recipe,
it's super easy and delicious, most importantly.
Follow her on Instagram for much more bread content,
and I don't know Marissa, how should we sign off?
- Loave-r and out! - Oh puns baby!
(laughter) Bye!