How to Make Sourdough Bread From Scratch and How to Perfectly Roast a Chicken and Root Vegetables
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- čas přidán 25. 04. 2018
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Host Julia Collin Davison makes the Best Roast Chicken With Root Vegetables with host Bridget Lancaster, and test cook Dan Souza reveals the secrets to making Almost No-Knead Sourdough Bread.
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Thank me later:
- 520g All Purpose Flour
- 360g water, room temperature
- 11g salt
- 85g mature Sourdough Starter
These weights were based on the recipe on their website.
It’s later. Thank you.
I think the following is better: 1000 grams of flour, 760 grams of water, 250 grams of starter, and 20 grams of salt. You can push your water content up to 800 grams (or 80 percent) in certain circumstances. The ratio/recipe you posted is about 69 percent water, which is a wee bit low.
Christopher Orman 8
thank you!
9:40 is time stamp for bread part.
Thanks I was like WTF!
Thank you!!
Thank you!!!!
Not all heroes wear capes.
My hero!
America's Test kitchen has ratcheted up my cooking skills over the years. Something simple like roast chicken that I've made many times improved by some simple alternate steps. Bravo ladies!
Wonderful to hear it!
Bravo chefs!
Marinate the chicken in a Balsamic vinaigrette and you’ve reached the Parnassus of gastronomy.
@@AmericasTestKitchen Many other starter recipes feed the initial starter every 12 hours. Yours calls for letting it sit for 48 hours. I just want to be sure this is what you recommend. Thanks.
I've been binging this channel like crazy. I love this and hope you guys continue your great work for years to come. So informative, interesting, and oddly comforting.
Baking sourdough bread from scratch has been my obsession for over a year. My starter is now about a year and a half old. I keep her in the refrigerator and feed her once a week. When I’m ready to bake with her, I take her out about two days before, let her warm to room temperature, give her a feeding, let her raise and fall, feed her again the night before I bake with her, and she’s ready to bake the next day. Yes, she has a name, lol. She is is the “yeast beast”! lol
It’s such a satisfying journey into the past with growing your own wild yeast, and I’m absolutely hooked!
I loved watching this, as I do all of your recipes, tips, suggestions, and product reviews! You guys rock!
monica flores Ha Ha, that’s a great name. You have to name your starter, it is kinda like a pet. I have two starters and they taste different. I ordered ‘Flo” (short for flour) and I made “Monti” (I used flour from Montana)! It’s a lot of fun and healthier too!
My starter's name is Navadough. Arizonian.
my first time doing hope came fine
Only discovered this channel about a month ago but it has quickly become my favorite CZcams channel! And I became a sudden fan of Dan as well. Can’t get enough of his content.
I’ve been cultivating a starter for a while and have mostly used it for pancakes and a rouge batch of biscuits here and there. Your bread recipe looks Delectable and so much easier than the rest I’ve perused. I can’t wait to give it a go 💗
the great thing about sourdough is that everything we knead is already in the bowl
@disp3rsion :) ... except salt.
ncooty Even the salt is there when you knead it.
Albert Ledesma
In the form of air exhaled by really salty people.
Please stop
That Bread looks scrumptious and would be great with the Chicken. Thanks to the three of you. Really enjoy these videos.
These two ladies are really fun together.I hope you do some more shows with them.You have a great team of people in your kitchen.
I do enjoy every episode you have great chemistry and you all seem to really like each other. Every recipe I’ve tried has been scrumptious. Thank you very much for sharing your knowledge.
Many thanks to Dan and Julia for the sourdough-bread tips. The outcome looked so delicious that I've been urged to make some for myself very soon.
You guys are awesome!!! Great job! Also loved the chicken & roasted root vegetables! Bravos!!!
Thank you!!!!! That was perfect! I feel confident now to start my own, THANK YOU, LOVE THIS!!!!
America's Test Kitchen never disappoints! I'm pretty versed in making my own sourdough and roast chicken but you always can learn new techniques to improve! In this case the roast chicken section was where I found some new things to try! Thanks!
That bread looked so good and I can’t wait to try making bread in my Dutch oven. The roast chicken was also good and that is such a great idea on the root veg.
I got some fabulous Le Creuset pots for Christmas and have been dying to try out this loaf. Your recipe is simple and clear. Your sourdough starter is simple and easy. Really. What’s not to love about this recipe?
Thank you for both of these recipes!
I love Dan!!! Have him do more segments and episodes 🥰🥰🥰
I just love Dan's recipes. I've never been inspired to make bread, so much kneading, etc., but with this recipe, I'm wanting to make bread!
The no-knead technique was published like 10 yrs. ago.
I love ATK so much! Informative, educational AND entertaining!
WOW! 10-14 days to make the bread!! I have a HUGE respect for sourdough bread now! The finished product..oh the crunch with the butter❣️ Lovely❣️
Once you have a mature starter, you can make bread off of that same starter as much as you’d like, as long as you maintain it
Look forward to your recipes........I will be trying both. They look amazing.
Thank you!
I just love your videos!
Best,
Matt
Matt Wernecke it would be helpful to list details...
I was SO excited to see you are on You Tube!! When I need a recipe I ALWAYS go to America's Test Kitchen!!!!
Always great tips and ideas. I love watching pbs and this show is one of my favorites. I was wondering if I use whole wheat flour for my bread will I have the same result.
Excellent episode! The sourdough bread was amazing and the ladies were bunches of fun at the video finish 😃
Thanks for watching! :)
Awesome programing! So glad to find so much full content on CZcams for recipes and everything else ATK does so well. Can't wait to try this new way of making Sourdough in cold pot and starting in cold oven. Thankfully no more burns from trying to juggle a screaming hot pot! I do have one question. Why doesn't your sourdough have large holes in the crumb?
I love how much Julia enjoys that bread.
Julia’s enjoyed a lot of bread . . . ..
I have been trying to perfect my sourdough for the last 2 and a half months. A few fails, a few "wows" but was still missing something. I followed your recipe here and made a perfect loaf! Thank you!
So many ways to make it just on CZcams alone. Thanks for your comment. I will stick with this one and see how it goes.
@@edgarturner7032 WELL EDGAR...i BET IT ENDED UP AS A DOORSTOP. SOUR DOUGH RECIPE S NOT WORTH THE TIME YOU INVEST IN IT.
Loved the sourdough tutorial. Epic.
It sounds like some of those who left comments doesn't understand that you only need to make the starter once. After that, you only need to feed it the night before you use it. I have been making sourdough bread, pancakes & waffles with the same starter since 1974 and I was given my start by my sister who got it from her mother in law 20 years before that.
Really?! wow that is amazing !
They say this method of not feeding daily works only if you refrigerate the starter, putting the yeast to sleep. For keeping room temperature, you must feed daily or the yeast dies of starvation.
I want to join your club!
WOW! Great story to share. Thanks.
so you are saying that the leftover starter on baking day is fed again, and after that stored in the refrigerator until the day before you need it again? Is that correct please
Sourdough bread recipe is just awesome, thank you
Great great episode, thank you. I usually only follow the Barefoot Contessa's recipe for chicken. But y'all's recipe is awesome
Thanks girls, awesome as always. Love the show.
love the glassy look of the developed glutens in the crumb...I can never wait 2+ hours for it to cool...Butter on warm fresh bread is heaven sent.
Yeah it is! Bread🍞!
Neo Prototype Negative ghost rider.
With "Wild Mountain Honey" Lol
Everything is yummy and mouth watering
Most efficient and simple formula, thanks! Next move, to try it out.
Homemade is soooooo much better!!! Plus, you know exactly what ingredients are in it. Not hard at all and so worth it!!
enjoy your series and the experience of your chefs
I wish I could watch this on Tv, I’m so grateful for CZcams and ATK for making this available ❤
Love the show and am subscribed. Getting ready to make some sourdough bread!
Thanks for being a fan, happy baking!
Do you know someone with chickens? Sourdough discard makes a great occasional, very healthy treat for my chickens. I spread a very thin layer of it, sprinkled with chia and flax seeds (best sources for omega 3), between 2 sheets of parchment paper and let it dry for a couple of days. The paper will peel away easily when it's dried. Drying it with anything other than parchment paper won't work because it sticks like concrete to everything else. Break it into pieces and the hens love it. The probiotics are so good for them. It has to be spread thin enough to break easily by hand when dried or it will be too hard, with sharp edges, for the chickens to swallow.
4 chicks adopted me. I'll will feed them some. They get into the cat food as well.
Very nice recipe thank you
You make shaping the dough look so easy. My dough handling skills need LOTS of work. Perhaps you can do a show on that technique. I like the idea of using a cold oven for baking.
Excellent! This is my next one!
My mouth is watering just looking at those veggies! And the chicken! And sourdough!,😍
OMG, OMG, OMG...that chicken and veggies are making me hungry
Tried several versions of sourdough bread baked in cast iron pot. This video was the best so far in promoting the understanding of sourdough readiness and I liked the cooking process starting with cold cast iron pot with bread in it and heating everything at once. I love your show and am glad you are using a variety of cooks to share recipes. Thanks for all you do. Diane in Oregon
It always amazes me how and why people, way back in whatever day it was, thought to use something like a 3 day old flour and water mixture that smelled funny to make bread! 😜. Who woulda thought? 😏
people didn't just throw things away back in the day, and were much more curious about how things worked. Easy to imagine really. Inidgenous people and primitive cultures were extremely astute and intelligent.
@@muchohucho They were probably also not as well fed as people today. They didn't throw things away, because they didn't have as much.
That's called being hungry, ya over privileged twat
they probably didnt have anymore food, so had to use it. I can attest, I made several starters, one smells like beer, the other horrible but sour. combing the two and omg such good sourdough. But if it wasn't for videos I would have thrown out the smelly one.
Ever Changing Me
Perhaps it was when per say someone was making a noodle dough or a dough in general and noticed it began rising then began experimenting with and consumed it. Or in other words. “This dough has inflated and also smells funny. I know, I’ L L E A T I T”
Edit: it’s was from Egypt
Thank you for clarifying that the initial feeding process takes 10-14 days. I've been reading articles that say throw it out after a week if it's not doubling. Glad I didn't listen! Mine is at 12 days and not quite there yet.
The Sourdough segment got my attention. I have tried many times in the past with good taste but too dense. The cold oven approach looks like a winner. Thanks Dan.
I will follow your recipe to begin then try switching to 1/3 Emmer wheat flour, 1/3 AP flour, 1/3 strong flour. I have a grain mill and 20 lbs of Farro wheat (Emmer). See how it goes.
Be sure to let us know!
🥖🥖🥖🥖🥖🥖🥖🥖
Thank you for the video!
There are a thousand videos out there about how to make sourdough bread, but this is the most unique method I have ever seen. ATK does it again.
Another winning episode. Ya'll are getting better and better at these videos. Please keep up the good work.
2AKNOT it's been 16 years I'd hope they would make good episodes.
TENDER SHEEP longevity doesn't always equal quality. Besides, hasn't your momma taught you to be generous with complements and stingy with criticism. I'm just trying to show these talented ladies how much I enjoy their hard work. :D
2AKNOT fair enough, I'll appreciate that.
Happy cooking :)
Great recipes!
4/13/20- Your recipe for sour dough starter popped up on my You Tube search. Thank you for clarifying how to make starter. I have everything but the digital scale, which is on its way. I even have the King Arthur flours and the dough whisk! In these times, I have heard folks say they cannot find yeast so, this starter is perfect and the bread tastes amazing!
Yes, the search for yeast is something I've never seen before and I've been baking for many years. There's tons to be had on ebay for the right price. :-/ Apparently ebay has not bothered to weed out price gouging like other sites are doing.
I just went thru a week worth of double feeding my starter. I wish I saw this first! I trust ATK over anyone else’s advice. Tonight I’m starting my sourdough starter over, I’d rather get it right before wasting even more flour trying to bake a loaf of bread. Ty!
So satisfying,…bread and butter on a cold rainy day like today
those veggies look delicious
My favorite cooking show..
Great sourdough bread recipe!
super excited to start a starter and have myself some REAL sourdough bread!
That boiling water idea is brilliant. I can't wait to try this.
You guys are awesomeness!
I had an awesome starter in 5 days!
happy to find the recipe here after catching the tail end on tv. Definitely trying the bread recipe.
Some lack patience to make this, others like the commitment. Either way, sourdough is delicious!
Everyone enjoy!!
Love your show
Faved. I love sourdough.
Well done!!!!!
Hello Test Kitchen, my sourdough starter is now 14 months old. I learned how from this link. I am now experimenting with variations.. I feed my starter 100% rye flour, weekly, put back in the fridge. But I also have a 50% mixture of Rye flour and good old fashioned American All Purpose flour. Every 3rd feeding I use this mix. AP flour is great because it is high in carbs which the starter loves.
I like to reply to my own posts because it saves space. It is very important to mention, that if you use whole grain flour, wheat or rye, that you use it within say a month or so. I put my bags of wheat and rye flour in plastic 1 gallon bags and store in the freezer. No need to do this for all purpose flour or other cheap blends. I learned here on youtube from the baking experts that whole grain flours, if not frozen will go rancid in a few months at room temp.
My mom and grandma roasted chicken or beef with vegetables..it all tasted great!...
Fascinating to watch and learn - thank you very much! - but I can't envision putting two weeks of care into a loaf of bread.
Deirdre Young Two weeks of effort for a starter. After that you just make bread like normal
You retain the residual starter for future use.
For the riae in the oven: first, you cover it with plastic when you have a lid. (waste), then you put in moisture which can't get at the dough. I assume it is for the heat and moisture for the later baking.
Here is an idea Dan, preheat the Dutch oven and lid in the hot water of the sink, use the lid, continue your way.
amazing!
The chicken is amazing!
Hi - I'd like to see Dan revise his instructions to clarify exactly what to do with the starter each day that it's maturing. Thanks!
John Scanlan 1st three days keep it on the counter and do nothing, then feed once every 24 hours up to 10- 14 days, then refrigerate and feed once a week.
@@esalenchik every time you feed it, do you only take out the 2 ounces and feed that?
@@Brandi_the_Baker yes
Oh my goodness that Roasted Chicken and Root Veggies! Nothing’s better than Roasted Rooties! I wanted a Grill Cheese Sandwich, I thought I’d make my own Sourdough Bread... Three weeks later, my sandwich was finally finished but, I was too weak to chew it! 😂🤣😂🤣
Very clearly understood
Hi, i thought the lacto bascillus and the yeast come from the surface of the grains and that the air borne yeast had a lesser role. I guess, over time the starting microbes are replaced by those from the air? How does it work? Love the show, always did. Thank you for your work. I fear i missed my calling!
The spores are in the flour.
I have been following your method here for my first starter and I have a question. At 14:00 Dan portions out the amount needed for the first loaf of bread and goes right into making the bread. In the recipe on the website, the directions under “Prepare for Baking” have you portioning the part out for the bread, then covering and putting in the fridge for 12-18 hours before starting to make the bread. I’m confused which direction to follow.
yum learned a lot
I like the fact that this method doesn't require pre-heating the oven! "Jenny Can Cook" has a good bread recipe, but you have to pre-heat the Dutch oven to 450F (abt 30 mins) before adding the dough, which, now that I've seen this version, seems like you're just wasting time and heat. PLUS the Amer. Test Kitchen method doesn't require much longer oven time than Jenny's method.
There will be lots of comments about the bread, so here's one more: I've been making it for many decades. Whole wheat flour does help because it likely contains more yeast spores and perhaps bacteria than more processed flours. I used much less flour for my original starter MANY years ago. I have one starter than has survived from the late 1700s! I keep mine in a cold fridge and feed it about once a month, if I remember. There are always at least 2 jars in case my neglect kills one, but more likely a foreign mold succeeds in invading and necessitates discarding that batch. I also drain the "hooch". For my taste, those loaves were very burned. I sort of throw loaves together in minutes but, if consistence is important to you, weigh everything to allow for differences in the hydration state of your flour.
Thank you for the tips! (I, too, prefer a lighter-colored, shorter-baked, loaf.)
IDK jack about bread but i definitely thought “he burned the bread!”
@@hansendesigns Me, too.
The.Best.Show.
This taught me new things and got me excited to bake. That’s exactly what food should do. Thanks for this video!
There’s some very comforting and refreshing to bake something to simple and nuanced like fresh baked sourdough bread.
Question about feeding the started after it’s mature. Do you need to continue with all purpose and whole wheat or can you just feed with all purpose flour. Thanks!
Hello from Tucson Az. Mmmmmmmmmmmm looking good
I would like to know where i can buy the oven racks you use in your oven. I really like them. Look so much easier then normal oven racks.
Thank you
Christine
Chris Leagy E'er they come “free” with $10,000 ovens.
Love it now I have to get a Dutch oven
is there a pita bread recipe I cant find it also a glutenfree pita love to have it!!!!from Test Kitchen love your recipes.also can you do a Persian bread for us please barberi.
You guys are absolutely the best. What is the brand of the fat separator you used? Is that your best recommendation?
Thanks for watching! Our winning fat separator is the Cuisipro: www.amazon.com/dp/B008N86YLK/?tag=atkyoutube-20
For picking up the fond after the chicken roasts, could one use white wine? I mean, I know there is already a lot of flavor, but would wine be too much?
No! Not too much. (If it's a dry wine.) Just cook it a bit in the skillet, to reduce it, before pouring it into the separator.
I know right
Yes, you could deglaze with wine, stock, juice, or vinegar.
One more ? How do you store fresh herbs thank you I love your shows
If you're buying cut fresh herbs from the grocery store, they only last about a week in the fridge. Put them them in a glass with some water and a plastic bag over the leaves. Far better to just buy a thyme plant, though. It's really hardy and tolerates just about any climate. Water and trim it once a week.
I love chicken roasted in a skillet! The only thing I have to say is watch when you let the juices run out of the cavity, they can run down the channel in the tongs. Also, I was shocked when I made bread in a Dutch oven, I didn’t think it was possible to get that lovely crust at home.
Juan Barba
yup, that hot fluid in the tongs has scalded me more than once too.
it looks the best
Love your videos . Where can I get those rolling racks, I’ve been having a hard time, and I don’t want to spend an arm and a leg! Thanks
I am Datty77... Just better to buy a good quality Sour Dough at a good bakery. Now the Chicken with vegetables that is something I can tackle and not mess up. Awesome reculioes guys. Love your show.
I recently started a sourdough starter from scratch (Feb-Mar 2022) and thought the reason for it not really coming together was bc it was too cold in my kitchen overnight. I tried the light bulb on in the oven trick... But it was not getting there. I also so read, you had to let the culture be able to breath, not placing a tight lid on top, so I used a coffee filter with an elastic (new) hair tie band to hold it in place. In my search to learn how to do this right, I came across somewhere explaining if you have hard water, which I do, it is best to use bottled water....OH MY!!! With the next feeding - It bloomed! It floated, it was amazing!! Finally got it to where it had to be..... I came home from work and found my wide mouth ball jar, with the pretty white paper top, almost full to the top, all bubbly and pretty! So excited to finally be able to make a loaf of sourdough bread! Yippee!! OH WoW - oh wait.... what-the.... there was a hole on one side of the top... I've only been trying to get this to work right for almost 3 months,
now, so when I went to stir it, I noticed it was darker this time...What? no.... oh, no.... NOOOO!!! I cried, literally cried.... there, in my jar of risen sourdough, buried, was a curious little field mouse who made his way in, hungry and cold, only to satisfy his needs where he met his untimely death.... I put a metal lid on it and threw it in the garbage... I was done.
NOW April, and I come across your video, where my dear friend just yesterday, gifted me the same Dutch oven... I'm destined to try again.... Maybe with the discard still in the fridge? Maybe? Or maybe I should just start from scratch 😜
Omg! This was a rollercoaster.
Achieved success second time around by switching to metric measure ( thanks Graeme Love) and reducing water by 25g ( thanks Christopher ).
I reduced the hydration level of my starter for a few days beforehand but it was nowhere near the stick to the bottom of the bowl shown. Instead of fiddling with the boiling water, I let it rise in the oven with the light left on. I did bake from a cold oven but reduced the temp to 400 and removed the lid after 25 minutes. Not a fan of the "char" trend so took it out when the crust was golden - about 25 minutes more. Result was a nice sized loaf with terrific flavour. The only fault was that the crust could have been a bit crispier so I will play with that a bit to improve.
I also prefer the golden crust, not charred.