How to Make Sourdough Bread - Step By Step with Hannah
In this video Hannah shares a step-by-step tutorial on how she makes her popular sourdough bread, made with the Ballerina Farm sourdough starter and recipe so you can make your own beautiful bread at home. Share your results here in the comments. **See the updated Full Recipe below in this description. Happy Baking!
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GET STARTED WITH THE BALLERINA FARM SOURDOUGH KIT and BOOKLET:
FULL RECIPE
Ingredients
250 g active starter
735 g water + 50 g of water when you add the salt
1000 g all purpose flour (always use unbleached)
24 g sea salt
DIRECTIONS
1. Add your active starter to a bowl.
2. Add 735 grams of water.
3. Mix starter with the water till it is “milky.
4. Add the flour.
5. Mix those ingredients together for 2-3 minutes until just combined with whisk then hands.
6. Cover the bowl and let it sit for 90 - 120 minutes.
7. Add the salt and remaining 50 grams of water using hands to mix.
8. Knead the dough for 5 - 10 minutes, until water and salt are fully incorporated.
9. Cover the dough and let rest at room temperature until doubled in size. OR place it in the fridge for 8-10 hours for a slower fermentation overnight. I prefer this method.
10. Shape Loaves: a) dump the dough onto a clean counter b) divide in half c) stretch to a rectangle d) fold over the sides first, then e) roll it up into a cylinder. The dough will be a little sticky, you can add flour if that helps! 10f) Once rolled up, push it away from you, and then pull towards you to build tension in the dough. Do that 3-4 times until your loaf is round and bouncy.
11. Repeat step 10 with the second loaf.
12. Leave the loaves on the counter uncovered for 20 minutes.
13. Using a bench scraper, lift and flip over. Gently repeat the shaping process (Step 10) one more time, the dough should be less sticky this time.
14. Repeat shaping steps with Loaf #2.
15. Gently, with a bench scraper, flip over and place the dough into the floured proofing baskets and cover with plastic. (I love to use shower caps.)
16. Place both baskets in the fridge for 2 hours to rest and rise.
17. Pre-heat the oven and cast iron pot (with lid) to 450º for at least 15 minutes or loaves are ready
18. Take your first loaf from fridge and flip the dough out of the proofing basket onto a sheet of parchment paper
19. Lightly flour the top of the loaf
20. Score your bread with the Ballerina Farm bread lame creating a shallow design.
21. Create the main score to allow expansion while baking. A C or O shape works well.
22. Add a small amount of water to the pot. Use the parchment paper to lift the dough, into the preheated cast iron pot. Then immediately into the oven.
23. Cover and bake for 30 minutes at 450℉ / 232℃ with the lid on - Remove the lid and put back in the oven for another 5-10 minutes or until a deep golden brown.
24. Remove from the oven and out of the pot to cool before slicing into it.
25. Repeat steps 19 -24 with the second loaf. Enjoy!
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VIDEO HIGHLIGHTS
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00:00 How to Make Ballerina Farm Sourdough Loaves
00:16 Step by Step Photo Book Being Made Today
00:23 Gathering Your Supplies and Tools
00:33 Use a Very Active Sourdough Starter
00:50 Adding Ingredients and Hand Mixing the Dough
01:25 Adding the Salt and Working the Dough
02:04 Second Rising
02:20 Shaping the Loaves and Building Tension
03:50 Cover and Set Dough in Fridge in Proofing Baskets
04:07 Scoring and Baking the Sourdough
04:57 Browning the Loaf and Enjoy!
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This channel is all about the adventures, hard work, and farm lifestyle chosen by two city kids who wanted live the dream of modern farming, while preserving the quality of life found in traditional home cooking and living off the land.
Watch for regular episodes of our day-to-day adventures, farming, homemade sourdough, the business of farming, and reaching your dreams while raising a family.
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How To Make Sourdough Starter | Good Housekeeping UK
Our sourdough starter recipe is easy – find out how to make it with this step-by-step video.
Ingredients:
Strong white flour
Mineral water
1. A sourdough starter is a live yeast mixture used to make bread. It can be maintained, or ‘fed’ and kept indefinitely. The simplest method uses flour and water.
2. On day 1: Put 75g (3oz) strong white flour and 75ml (3fl oz) cold mineral water in a container. Stir until well combined to make a smooth batter. Set aside at room temperature for 24hr. Don’t cover starter for first three days. This will allow it to pick up natural yeasts in air and give it a chance to breathe and grow.
3. On Days 2, 3 and 4: Feed starter with 75g (3oz) of strong white flour and 75ml (3fl oz) mineral water each day. Starter should be starting to bubble and smell sour. Cover loosely with a clean tea towel on fourth day and leave at room temperature.
4. On day 5: starter should be full of bubbles and ready to use. If it’s not, continue with feeding process for another couple of days.
5. Remove half starter and use to make sourdough. To maintain rest, “feed” it with 75g (3oz) new flour and 75ml (3fl oz) mineral water and put in a glass jar but don’t cover tightly.
6. If baking regularly, you’ll be removing some starter each time, so keep loosely covered at room temperature and ‘feed’ remaining starter each time.7 If baking less often, keep starter in fridge and maintain feeding process every 5 days or so, removing half and feeding with flour and water. A day before using it in baking, remove from fridge, uncover and bring up to room temperature to make it active and bubbly again.
Find out how to make sourdough starter on the Good Housekeeping website:
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Activating Your Easy Starter & Making Sourdough Bread!
In our last video we showed you how to make the easiest sourdough starter ever! With no measuring, discarding, or long term feedings! In this video we show you how to reactivate that starter from it's long term storage dormant state and make an amazing loaf of sourdough bread with it!
The Ultimate Homemade Sourdough Bread
Fermentation Friday, much belated but here! Making Sourdough bread at home is much easier than it looks once you get it down. This is not one of those recipes. Long story short, you guys asked for my advanced version, so here it is. It's all about Technique.
*We won Saveurs Best Food Video and I am just so grateful, thank you guys again!*
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Sourdough Starter recipe |Sourdough culture 101 |How to make sourdough starter in hot climate| India
It's been over a year now, since i first baked a sourdough bread and ever since i have made a lot of them. I wanted to have a clear understanding of it before posted a video on this or conducted a workshop on it. Sorry for being so late with this video, I know you guys have been asking me to post this for a long time now.
Sourdough bread recipe video -
What is a sourdough starter?
It is a natural, wild yeast, which has been used to make breads for around a thousand years (don't quote me on that). It is a naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.
It is much more healthier for your gut than a commercial quick acting yeast.
You can think of it in this way, it is a type of leavening agent/yeast used to make a bread ferment and rise.
What is feeding?
Feeding your starter is nothing but providing it with more food, if you have ever made dahi/ curd/ yogurt at home, you must be knowing that to make new curd, you have to put some tsps of the older curd and add milk to it and let it sit overnight in a warm place to form curd. It's exactly like that. But for making breads.
For feeding your bread, discard most of your starter after it has matured and add fresh flour and water in it. Mix it and let it sit, till it doubles or triples in size, thats when it becomes active for using in a bread dough. Then repeat.
How often to feed?
If you live in a cold climate, western part of the world, or if its currently winters going on, feed your starter once a day. If you live in India, or any other hotter climate place, in that case, during summers feed your starter twice a day. As the starter rises and falls more rapidly in hot climates.
You can also use a fermentation station if you want to control the rise and fall of the starter.
This is sourdough culture 101, if you still have doubts you can let me know in the comments below.
So, this is my sourdough starter recipe, basically a sourdough culture guide and you can use this to make sourdough breads, pizzas, baguettes, bagels, all sorts of stuff, even beer :P
Comment below and let me know what type of sourdough recipes you want to see in the future and we will make it happen, also make sure to subscribe to our channel to stay tuned.
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I hope now you know , how to make sourdough starter in hot climate country like India, or simply how to make a sourdough starter or how to make a sourdough culture.
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Video credits -
Shot By - Me and my team
Edited by - Priyanshi Manya Tiwari @priyanshimanyatiwari
Share your results with me, and make sure to subscribe :)
#sourdough #sourdoughstarter #sourdoughculture
YOUR FIRST SOURDOUGH (Sourdough Bread For Complete Beginners)
Welcome to Your First Sourdough! When I started making sourdough bread a decade ago, I had a lot of questions and a LOT of failures and could have really used a step by step video to walk me through an entry level loaf. This video is just what young-Brian would have wanted. The lower hydration makes it easier to handle and more sourdough starter ferments the loaf faster so it takes less time to make start-to-finish. This is a perfect place to begin your sourdough journey. We can get into higher hydration and silky open crumb in the future. For now, we're talking about an awesome, tasty, rustic sourdough loaf that anyone can make, even if you're an absolute beginner.
▶️Check out my sourdough starter video here:
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9 ROUND PROOFING BASKET (FOR BOULE):
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
5.5 qt LE CREUSET DUTCH OVEN:
PIZZA PEEL:
MY FAV STAINLESS BOWL:
STAINLESS BENCH SCRAPER:
BREAD KNIFE:
BREAD LAME:
RECIPE:
*i've listed measurements in grams and volumetric, but i HIGHLY recommend using gram measurements as listed for the best results*
1. Build the Leaven
•100g room temp water (78 F/25 C) or 1/2 cup
•25g or 1 TBSP ripe sourdough starter
•100g or 1 cup all purpose flour (11.7% protein)
Measure water, sourdough starter, and flour into a high sided container and stir to combine. Ferment, covered, at room temperature for 12 hours.
2. Mix the Dough
•310g water (92 f / 33 C) or 1 1/4 cup
•200g or about 1 cup leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter)
•400g or 3 1/4 cup purpose flour (11.7% protein)
•50g 1/3 cup whole wheat flour (14% protein)
•12g or 2 tsp salt
Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon. Once combined into a shaggy mess of dough, begin to pinch and squeeze with a wet hand until well mixed (about 2-3 minutes depending on how fast you mix). Cover and begin the bulk fermentation
3. Bulk Fermentation
Place the dough you just mixed from step 2 above in a warm place to ferment for 30 minutes.
After 30 minutes, give you dough a set of strength building folds. See 6:30 for process.
Cover dough and place in a warm place for another 30 minutes.
After 30 minutes (or 60 minutes total of bulk fermentation, repeat the strength building folds. Cover and place in a warm place and continue to ferment for 2 more hours.
4. Shaping
Flour the dough and work surface and flip the dough out onto the work surface. Shape as shown at 8:19. Scoop dough ball into a well floured proofing basket, seam side up.
5. Proofing
Cover with a towel and allow to rise at room temperature for 90 minutes.
After 90 minutes, when poked your dough ball should hold an indent briefly before bouncing back.
6. Baking
Preheat dutch oven in a 500 F / 260 C oven for 30-45min.
Sprinkle Semolina or cornmeal onto a piece of parchment and flip your proofed dough ball onto the parchment seam side down. Score with lame, razor blade, or scissors.
Load parchment and dough into preheated dutch oven, reduce oven temperature to 485 F / 250C and bake for 18 minutes.
See video for alternative baking method.
After 18 minutes, remove lid from dutch oven. Reduce oven temperature to 465 F / 240 C and bake for 25 more minutes.
CHAPTERS:
0:00 Intro + Sourdough Theory/Overview
4:00 Build Stage
4:50 Mix Stage
6:10 Bulk Fermentation Stage
7:55 Shaping Stage
9:24 Proofing Stage
11:10 Baking Stage
#beginnersourdough #easysourdough #yourfirstsourdough
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