SF Sourdough Episode 5 - Bar Tartine with Chad Robertson
Chad Robertson author of several books explains what he is doing at “Bar Tartine”, a trendy restaurant where sourdough bread is used as main ingredient in the menu with an open-view bakery.
San Francisco Sourdough Bread Series: Day 11 - Best SF Sourdough bread recipe for beginners
In this video, we'll continue our journey from Starter to Loaves by going through a no-knead style recipe for making your first loaf of San Francisco Sourdough bread at home.
It might be easy, but it's not a compromise... we're using real sourdough starter (no baker's yeast shortcuts here!) and showing you how you can use long fermentation and stretch-and-fold techniques to produce this iconic type of bread without any advanced bread knowledge.
Download the recipe here:
****For those following this series live****
You now have your starter, and your first SF sourdough recipe. Please use the next week to try this recipe at least once. I will be publishing the next video in the series *NEXT WEEKEND* to give me some more time to film and produce the advanced recipe videos. In the meantime, please do reach out in the comments or via Instagram @loafhacker if you have any questions!
Here's the schedule for the remaining videos in the series:
Day 12: Advanced recipe: Gluten development
Day 13: Advanced recipe: Scoring and baking
Day 14: Wrap-up, Q&A from previous days
Thanks for watching!
San Francisco Sourdough Baking
This is a basic way to make a sourdough boule that has that San Francisco blistered crust which will fool most people. Instead of a 3 day build cycle, cold proofing, slapping the dough on a baby's butt, etc, this single loaf can be started and finished in one day. This video shows mixing and kneading by hand, but one could use their feet or a Kitchenaid mixer with dough hook. The point is this you don't have to be careful about anything with sourdough. It will turn out ok.
This is a low hydration recipe which is easier to handle and gives the novice a feel for handling dough without the sticky mess.
Soundtrack: The Middle Class
Sir Edward
King Joseph
Prince William
Monkey Boy
How to Make San Francisco Sourdough Bread
Watch more How to Bake Bread videos:
There's a simple reason this tangy bread is famous – it's delicious!
Step 1: Make the starter
Make the sourdough starter by stirring 2 tablespoons of active dry yeast, 1/2 tablespoon of sugar, and the all-purpose flour into 2 cups of warm water. Cover with plastic wrap and let it rest at room temperature for two days.
Step 2: Combine ingredients
In a large bowl, combine 1 cup of bread flour, the remaining sugar, the salt, and the package of yeast. Stir in the milk and butter; then stir in 1 1/2 cups of your starter.
Step 3: Mix in flour
Mix in the remaining bread flour gradually. Add more if the dough is too sticky.
Step 4: Knead the dough
Turn the dough onto a floured board and knead it for 10 minutes.
Tip
You can also knead the dough in a stand mixer or bread machine.
Step 5: Let rise
Place the dough in a lightly oiled bowl, turning the dough around a few times to coat. Cover with a dishcloth or plastic wrap and let it rise until it doubles in volume, one to two hours.
Step 6: Punch down
Punch down the dough and then let it rest for 15 minutes before shaping it into two loaves. Place them on a greased baking sheet dusted with coarsely ground cornmeal and let rise until it doubles again, about another hour.
Step 7: Bake
Preheat oven to 375 degrees Fahrenheit. Just before you're ready to put in the loaves, gently make 1/4-inch-deep slashes on the top with a sharp knife. If it's a round loaf, make two horizontal and two vertical slashes in a tic-tac-toe pattern. For an oblong loaf, make a few horizontal slits or one long vertical one.
Tip
Dipping the knife in cold water before each slash keeps the dough from sticking to it.
Step 8: Make egg wash
Beat an egg with one tablespoon of water and gently brush it over the top of the loaves. Bake until golden brown, about 30 minutes.
Did You Know?
The Ancient Egyptians made sourdough bread as early as 1500 BC.
San Francisco Sourdough Starter Kit
Our Sourdough Starter Culture sets you up for bread-making success!
The Sourdough Starter is an heirloom culture in a San Francisco style, meaning you'll make endless bread dough all from one starter! Just add water and white flour.
One of the premier sourdough starters for sale online, Cultures for Health's San Francisco style starter has proven itself very versatile and hardy, happily thriving in a variety of environments to continually produce chewy, crusty, tangy sourdough loaves.
Sourdough is perfect for beginners. It is a very forgiving culture and one of the easiest to work with!
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)