How To make Sourdough Bread

How To Make Sourdough Starter - Dished #Shorts

On today's Dished #shorts we're making Sourdough Starter
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If you love this guide on how to make a sourdough starter from scratch, let us know what you think in the comments below! #dished​ #sourdough​ #bread​

The ultimate best sourdough starter recipe tutorial:
- You’ll only need two ingredients and a bit of patience
- Mix together 60 grams of flour (you can use white, whole wheat or a mixture of text two) with 60 grams of water
- Once that’s combined, transfer to a see-through container at that is least 3 times bigger than the volume of your starter
- Place lid on top but don’t screw it on all the way
You want it covered so it doesn’t dry out, but it doesn’t need to be airtight because oxygen will help to jumpstart the fermentation process
- Let this sit at room temperature for 24 hours
- After the first day if you don’t see much fermentation activity, simply stir the starter, cover and allow to ferment at room temperature for another 24 hours
- At this point you should see a fair number of bubbles on the surface and the starter should have grown in size
- It will also likely smell slightly old gym socks but don’t worry! That just means it needs to be fed
- To do this, You’ll need to discard all but 30 grams of your starter then “feed” it with 60 grams of flour and 60 grams of water
- Mix it all together, cover and sit at room temperature for another day
- To speed up the process you could feed your starter twice a day as long as it has risen and fallen between feedings
- Continue this process for the next 8 or days until the starter consistently doubles in size and develops a sweet, yeasty smell
- Your starter is now ready, to use! Stay tuned to learn how to turn your starter into yummy sourdough bread

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The only sourdough bread recipe you need!! Sourdough Enzo sourdough bread recipe

It’s finally here! My full sourdough bread recipe. Follow the video for the process! Here are the ingredients:

Makes 2 loaves

720g water
200g active 100% hydration sourdough starter
20g salt
850g strong white bread flour
150g einkorn or spelt flour

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Simple Sourdough Bread: Step by Step ????????75% Hydration

This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish).

At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof.

A longer, cold proof is the key for a lighter, airier crumb.

Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high.

Find the full recipe here:

--⏱️Timestamps⏱️---
0:00​ Combining the water, sourdough starter, salt, and flour.
0:26​ Mixing the dough.
0:43 Transfering the dough to a straight-sided container.
0:51​ First set of stretches and folds.
1:10​ Second set of stretches and folds.
1:16​ Third set of stretches and folds.
1:22​ Fourth and final set of stretches and folds.
1:41​ Dough left alone to rise.
1:51​ Dough doubled in volume.
2:00​ Preshape + Bench Rest.
2:29​ Preparing the banneton with a flour sack towel and rice flour.
2:41​ Final shape.
3:07​ Transferring sourdough to prepared banneton and then fridge.
3:26​ Scoring a sourdough boule after a 6-hour cold proof.
3:49​ Transferring sourdough to preheated Dutch oven.
4:20​ Removing baked loaf of sourdough from the oven.
4:23​ Cutting the sourdough boule (6-hour cold proof).
4:35​ Cutting the sourdough boule (24-hour cold proof)

Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time

An outstanding basic no kneed sourdough bread recipe that produces amazing results consistently. This is a “bare bones” recipe to help new bakers understand the process and get to grips with their first loaf without worrying about too much technique.

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FULL RECIPE:


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SOURDOUGH STARTER:


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Bread basket:
Bench scraper:
KD-8000 dough scales:
Precision scales:
Bread tins:
Challenger bread pan:

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IMPORTANT NOTE:

You need to use flour with a high protein content to achieve the same results. I am using a non-speciality all-purpose flour with a protein content of 13.2%

The protein content is very important as it contributes to building the gluten in the bread. You will not have the same result if you use a low protein flour such as 10% or 11%. For this recipe, I would not use flour with a protein content under 12.5%, but would ideally suggest flour in the region of 13%

You can normally find the protein listed on the side of the bag in the nutritional details

If you use flour with a lower protein content then you will probably find the dough is very wet and sticky and will not develop the gluten network required to hold the shape.

There is no kneading as time will build the gluten network. There is also no reason to keep folding this dough. The final hydration is 71% and makes for very manageable bread dough. Please note that depending on the flour you use the “stickiness” may vary.

My kitchen temp was in the region of 16-18c.

My starter is fed at a ratio of 1:1:1 (Starter / water / flour) and therefore remains at 100% hydration making future recipe calculation easy. The flour is divided into 75% white flour and 25% wholewheat flour. Again, if you have any questions let me know in the comments.

My banneton size: 25cm across the top length, 15cm across the top width, and 8cm deep. This was advertised as 500g banneton but for my use, I find 750g works best. My recipe works out to 762g which fits perfectly!

Scheduling

You can use the fridge to put the “brakes” on your baking schedule. For example, you could mix your dough at 17.00 and complete through to the end of the bulk ferment before going to bed at 23.00. In this case, you could cover your dough well, I normally use a plastic supermarket bag, and then pop it in the fridge overnight. The next day you would let the dough come back to room temperature and the shape and place it in the proofing basket.

You can also refrigerate the dough while it is in the proofing basket and hold it overnight. Just remember that you will need to flour your basket very well as the dough may have more of a tendency to stick.

You can bake your dough directly from the fridge with excellent results. There is no need to let it come back to room temperature.

How to make Sourdough Starter in 1 minute video

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Beginning’s Sourdough Bread

Beginners Sourdough Bread

Ingredients ✨
180g sourdough starter
260g water (warm)
410g flour (bread flour is best!)
1 two salt

Knead the dough. If you are using stand mixer then for 3-5 minutes on medium-high speed until it developed glossy shine. Don’t over-mix! If you are kneading by hand then just do the best you can. It’s works too. ✨
IMPORTANT to give the dough enough time to rise. You can even proof it over night. With time the dough will develop more sour taste.
6-8 hours 1st proof
3-4 hours 2nd proof

Bake at 450F for 20 minutes.

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