Simple Sourdough Bread (Whole Wheat-ish) : A Step-by-Step Tutorial
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- čas přidán 12. 06. 2024
- This is as simple as they come as far as sourdough bread recipes go - there's no pre-ferment or autolyse, no fancy scoring, no banneton. It's a 75% hydration dough, and with a bench scraper and minimal handling, it's easy to shape into a beautiful boule.
Find the full recipe here: alexandracooks.com/2019/11/07...
-⏱️Timestamps⏱️--
0:00 Weighing the ingredients for the sourdough bread dough.
1:00 Mixing the sourdough bread dough.
1:24 Transferring the dough to a straight-sided vessel for the bulk fermentation.
1:35 First set of stretches and folds.
1:56 Second set of stretches and folds.
2:13 Third set of stretches and folds.
2:20 Fourth set of stretches and folds
2:30 End of bulk fermentation. Turning dough out onto work surface.
2:48 Using a bench scraper to shape the dough into a rough ball.
3:14 Bench Rest.
3:17 Dusting a bowl lined with a flour sack towel with rice flour.
3:30 Shaping a sourdough boule.
3:57 Transferring shaped boule to prepare bowl.
4:09 Transferring bowl to the fridge for 24 hours.
4:19 Preparing boule for scoring and baking.
4:38 Scoring the boule.
5:00 Transferring boule to heated Dutch oven.
5:26 Removing lid after 30 minutes of baking.
5:57 Removing boule from oven.
6:11 Boule cooling on rack.
6:30 Slicing into cooled sourdough boule. - Jak na to + styl
i love this- no music, no talking, no extra personality, quick, easy to understand. My fav tutorial so far on sour dough!
I KNOW RIGHT! Tell me about it! I've been sick and tired of all these personalities wasting my time making a fuss about their experiences.
Yes. And it helps when we have to go back so many times to repeat the steps 👍
Agree! At first I was like, “uuummm....” and then it quickly went to, “So much yes.” 😂
I thought was just me..i hate see videos for 30 minutes and 15 of that are talk and talk..never come to the poing..is why i love this video..short, effective and no talk and music..lov it.thanks
agreed. clear. no noise. no headache. thank u
Great video. One thing to add, if I may: You're losing a lot of the tension created by final shaping by transferring the dough immediately. Let the dough sit on the seam for a few minutes to seal the bottom of the final shape. This way the dough won't just expand when you transfer it to your proofing basket. This will help the proofed dough keep its shape and will increase oven-spring.
I"m so thrilled to find an excellent cooking video by someone who knows what they're doing, that also doesn't have any annoying, repetitive music behind it. THANK YOU for the silence. Subscribed.
Now I know why enjoyed this video!! HAHAAH
I was going to type exactly that, silence is bliss 😊
Wonderful a simple explanation without any nauseating conversation or annoying music. Thank you
This is by far the best bread making video I’ve seen! No fuss, no muss, no nonsense.
I have been addicted (obsessed) to sourdough tutorials on CZcams lately, and having tried lots of recipes and techniques, I think this is THE BEST sourdough video on CZcams. Clear, concise, and bang on with technique. Perfection! Thank you so much for sharing.
So have I, and I've noticed that the salt is not added together with the starter. It's added later. I wonder what the difference is and if it matters.
@@Gardis72 Many claim that it stiffen the dough. Others say that it will relax with time. I think it comes down to personal preference in your process, and not a major factor to worry about.
My bread is busy with the final proofing
@@darrenb9751 Some videos show people dissolving the salt in water, then the starter and then adding the flower. Others start with the flower then the salt and the starter with the water last. So it does not matter. Enjoy baking and eating your sour dough bread.
Darren, did you actually make the recipe in this video? It looks great visually, but some of the measurements don't align with the printable instructions provided on the website. I'm curious if it worked for you.
This is the best sourdough bread video I've seen so far. All the other videos make it look so complicated and they take so long to explain the steps.
Thank you for not talking like a chatterbox as most breadmakers do. You gave my ears a huge break. Also, No music?? LOVE IT!
You did the impossible! A sourdough recipe that doesnt take 50 mins to explain and no fancy gadgets.
Would be great if she included the imperial measurements too. Now part of the world has to go to google to convert. Also no need to go out and buy rice flour. I will say this recipe will make very good pizza dough also. A couple ounces less of water and use the same amount of flour but split it between all purpose and bread flour. (it will be less dense) Use only your finger tips to push out the dough into a circle, make crust fairly thin and edge thicker. Cook around 14 minutes on stone....give or take a minute.
@@cugir321 She's not your mum, you know how to google.
@@ellethedoulajames1018 Yea.....she's just lazy....she gets paid for the video....not us cup cake.
@@cugir321 You should be using a scale and your scale should be able to do ounces or grams.
I make dough every other day......cups and teaspoons/tablespoons work just fine.
After a series of failures, finally I succeeded to do my sourdough bread with the help of your recipe! Thank you so much !
Keep on trying until you succeed. Congrats.
yep...thats what i like to watch a tutorial, not too much fancy stuff, no bla bla yabadee yabadee, simple and easy .... thank you
I have been baking Sourdough for a while and have some suggestions for people who want to try it for the first time. First, try using a lower hydration so that it is not so sticky and hard to handle. 250gr of water might be a better start. As you get used to handling dough, increase the water ratio. You won’t get as open a crumb, but definitely easier to work with. Second, keep a bowl of water nearby to wet your hands before handling the dough. This will stop it sticking to your hands. Third, I don’t do ANY stretching and folding of the dough at any point. This is for many the most annoying part of making sourdough, as you have to be able to come back to it over an extended period. I still get a very good loaf without any of the stretching and folding process, and also no bench resting time! Fourth, invest in a wicker basket for shaping. Fifth, leave it to shape in the fridge. A cold loaf is easier to handle and will retain its shape as you score it and put it in the oven.
Hi, you mentioned no stretching and folding. Did you mean just combine all the ingredients and leave it in the fridge overnight?
@@evyewe That’s correct. Just combine. But I do let it proof first in the bowl I mixed it up in on the bench. The amount of time I leave it in the bench depends on the weather, but around 6-8 hours is sufficient. I then shape it and put it in the basket and then in the fridge for a few hours, depending on when I have time to bake. Hope that helps.
That works with dough at lower hydration. But at hydration levels greater than 75%, you will need to build gluten manually.
@@jtris01yeah I can’t make dough and not stretch and fold it. It doesn’t have to be excessive like some people do it (one video said do it six times over 2.5 hours) but I refuse to just not do it at all
I too love the no music, no talking, just showing me what you're doing. Your recipe has given me amazing results! I've tried a couple others, but this one performs better in every way possible, and gives me such an incredible loaf! Thank you!
I must have viewed at least a dozen simple sour dough tutorials on CZcams, I wish I found this a month ago-yours is the best.
Thank you so much Alexandra! Less is more! No gadgets no music only the good quality basics. Excellent result. Subscribed.
Cenital overlooking of the dough process, silent and gentle steps, creating expectation, giving a rewarding view of a beautiful loaf of bread! From a teaching point of view , it can't be better!.
By far the best sourdough recipe on CZcams. Not only is it simple, but the crumb it produces is amazing. No massive holes, but not dense either, just perfect.
Can't be made more perfect looks then this the crispy sound and the air pockets tells the whole story. Thanks
Thank you for the great recipe delivered in a peaceful manner without all the hype of music, talking and such. Easy to follow and understand. What a pleasure.
best sourdough bread tutorial video I've ever watched! thanks.
Thank you for a concise, to the point video without all the non-sense and lame humor so many others put into their publications. Well done!
I love it, learning in silence is great and beatiful! Thank you so much!
This was the BEST video I have seen in sourdough bread land! Straight to the point. Exactly what this girl needed! Thank you!
There is plenty of wisdom packed into 7 minutes here. Thanks for avoiding the noise and glitter.
Okay this is awesome. No talking on your videos is Genius. Who needs the extra noise and chatter. Thumps up my dear. Had to subscribe!
LOVED your tutorial. I am making your recipe and read all detailed notes pertaining to it. Truly appreciated the matter-of-fact way in which you explain everything, very clearly, without unnecessary and bothersome chatter! This is my go-to recipe for sourdough from now on, THANK YOU, Ms. Stafford! (I'll let you all know how my sourdough bread comes out tomorrow:)
Loved the video. No-frills, straight to the point.
Loved it. So many videos say "simple" sourdough recipe. Then, 3 days later the video ends!
LOVE. . . LOVE this recipe! ❤️ Thank You Alexandra for all your wonderful recipes. You’ve been a great help in my new journey of sourdough baking.
Love how clean, simple, and to the point this was. New subscriber!
My favorite sourdough video ever. You have brought so much joy Alexandra. Thank you
I really appreciate her instructions as I have tries others. They are simple and easy to follow and I was able to bake my sour dough successfully. My kids love it! Thank you Alexandra.
The best ratio of simple technique to quality product of any other recipe
Sounds of kitchen clatter and then the awesome sound of bread crust being cut. Thank you 🙏
I made this. It worked! After 4 failures with other recipes/methods I finally got often spring! Thank you for clear instructions.
I second all you lovely people. This is by far the BEST sourdough video I've ever seen. Thank you for taking me from wot sourdough?? To SOURDOUGH BREAD making. I'm grateful.
Best demo so far by a long way. Thank you.
Made it today!! After multiple tries this is the first successful sourdough bread I've made. I live in a very humid climate so I cut down 20 gr of water and it was perfect!
Wow. This is the smartest, most succinct and economical and effective procedure I've seen. I'm doing it this way.
OMG! I’m making this one. It’s absolutely beautiful 🤩! Just waiting for my starter to arrive.
I've watched a bunch of sour dough bread videos for the starter and baking the bread and this is by far the easiest to understand and follow. I'm on day 2 of making a starter of this new adventure. My first bake will be your recipe, thank you
Quiet, informative, made well: EXCELLENT!
Giving your instructions a try for the first time this weekend!
Simple, Direct....SUPER instructions. THE BEST. Have a copy of the recipe....will try it soon.
And the Final Loaf...THE BEST. Thanks for sharing.
I have used this recipe twice with great success! Great video!
After so many attempts with other recipes i finally got it to work. Thanks!!!
I have been teaching myself how to bake breads including sourdough but I find it relaxing watching and taking mental notes of other peoples techniques
Thank you for the knowledge and tips! Liked and subscribed!
Good looking dough - gentle folds to keep the air in. I am going to get a Dutch Oven.
Amazing tutorial. The way u handle a high hydration dough was made so easy. So simple yet delicious bread. I also made your sourdough focaccia turned out perfect, the way I want it, crispy and soft from the inside. The only thing since the starter I was using was kinda dormant, I thought to add smaller tsp of yeast to it, the crumbs were still perfect and I’m happy. Thank so much for sharing your gift.
Beautiful Loaf. Watched the video. Made a copy of the recipe. Now to study and view again.
Looks like it will take some time. Will try it. Thanks for your great delivery.
well done. one of the best and to-the-point youtube videos on how to make sourdough bread i've seen. i've been looking for ways to make the process less cumbersome. thanks!
Thank you for the kind words 😍
Thank you ! Your bread looks delicious ! I’m just getting into sourdough and your recipe looks easy to make ! 😊
Easy to follow, no nonsense. Thank you!
Love your simplicity ❤
Great video! Very helpful! I finally nailed my first few loafs this weekend.
Thankyou, mine turned out awesome, perfect tutorial, straight to the point with out wasting time or annoying chatter
Followed this using the recommended 50g of freshly milled flour from a local store - EXCELLENT!!! My family of 3 devoured the entire loaf with a Tuscan bean soup (worked perfectly for dunking). The texture was beautiful. This will be my go-to recipe from now on. Using both the printed recipe and the video together was extremely helpful for me as a novice sourdough baker. Thank you! :)
Wow! Very good! Exactly how I make mine, super simple 😎👍
Thanks much for this recipe and your excellent videos. One question. After refrigerating dough overnight (12-24 hours) as suggested, should I let it warm up before popping it into my preheated 450 degree dutch oven? Does length of cooking differ based on whether dough is room temperature when it goes into oven or chilled? Thanks!
beautiful result
I just made my first sourdough bread using this recipe and it came out great!! The step by step video really came in handy. I also suggest visiting her website for additional tips.
Another beautiful video....yuh seriously are giving me so much confidence to make my first loaf of bread. Thank yiu
I made your recipe today... turned out amazing!! I left it in the fridge for 18 hours.
This is my favorite sourdough recipe! I an giing to do it! Thank you so much!!!💕
Thanks for the tip on using a container! Had to add just a smidge more flour to match your dough consistency. I have a beautiful loaf cooling with great color and oven spring. You have enviable shaping skills.
Great fantastic hand work.
Thank you. Best sour dough video yet.
Really lovely, easy to follow.
I am with those below. This is a good guide and as someone new to baking sourdough bread I appreciate it. My sourdough starter is a few days away from being ready to bake with! I'm not a novice baker but I had not tried bread until recently for the same reasons that others are now learning. Subscribed.
My starter took 5 days 6 nights. Then bang. Lots of bubbles and floats.
so simple and easy
So easy to follow!! Thanks!
I just saw this lesson, so that answers my 1st question. I will write these ratios down and use it. Thank you.
Definitely a great 👍🏻 work of love 💕 thank you 🙏🏼
Simple and neat
Great tutorial, thank you!
The top down view of shaping is so so helpful. I realize my doughs have been way to dry, they dont move like that
Thanks
&
Salaam to you and to all.
Thank you! Excellent ASMR video!
Amazing tutorial..thanks for sharing..👍
Thank you! Finally my bread turned out well.
What’s amazing is the dough doesn’t stick
Loved this video!
Love it EXCELENTE tutorial!!!🥇
You make it look so easy! What I am fascinated by is that you don’t use any flour when you put the dough on the wooden counter and that you are able to form such a beautiful ball. Also it was interesting that you added salt immediately to the water with the starter followed with the flour and your crumb was perfect! Thank you for sharing.
Excellent video!
Great tutorial thank you!
Great bread recipe
Amazing, thank you so much.
Perfection!
I only wish I could get those amazing results! Nice 😍
It's fantastic!
Hello new to sour dough baking just followed your directions to a T yeh!!! First real success, others I made were good to eat but these two loaves in the Dutch ovens were a bonifide success!
love this!
Hi Alexandra, thx for the great vid, I’ve tried so many times from many recipes and methods most of them put directly in fridge overnight after the 4th fold ,but mine were unable to shape it , very sticky and flat, no oven spring, and finally got the very tough skin dough. But your vid left it ferment outside fridge for 12-18 hours, then preshape and leave in fridge after that , I think this is the key point. Thxx a lot I’ll definitely try your method.
Silence 👍🏼 Omg I enjoyed thid awesome video ❤️
Bagus . Senang faham, takda celoteh.
Thank you so much!! I did it!! ☺️☺️☺️
Good job 👏
Fantastic baking !!! I can’t get mine right , God knows I’ve tried so many times .
Here too
The best!