3 minutes : How to make a basic sourdough loaf
Vložit
- čas přidán 4. 09. 2024
- A quick recipe video to show the key steps in preparing an baking sourdough bread.
Recipe
400g / 3.25 cups of Strong White flour
290ml / 1.2 cups of lukewarm water
10g of extra water + 7g (teaspoon) of salt
150g / 1 cup of sourdough starter
Extra water included for filling up the channel of The Spring Oven.
The Spring Oven is a unique ovenware vessel designed specifically for bread baking. With a lowered channel in the base, water can be added to create steam while baking. Find out more here: www.thespringov...
Music:
Temple Pt. III by Cutside
I used this video for my second loaf, but it was my first successful loaf. Super easy for someone who's never worked with sourdough before !!
Thanks for the float test tip- I had never seen that!
I watched about 10 different videos rn and some really tested my patience or fried my brain... basically they all boiled down to this.. thank you for keeping it simple! Even putting the gram measurements to cps.... I will be using my dutch oven, incorporating a lil info from other vids and see how it goes, will update. But great video 🎖️😊
This is the best method for making sourdough I've been able to find. Thanks!
Straight to the point! Brilliant. I need that cooking vessel😁
Wow, so far iv'e seen at least 5 different methods to make the dough and all of them came out fantastic, with Kneading, without kneading, adding all the ingredients at the very start, adding them after the first rising, some cut the top of the bread, some don't.... I mean.. make a few loafs of bread and find the way you like the most, seems like it'll work anyway
Yes there are many ways to do it. You can also get a variety of different end products depending on your method. The stretch and fold methods gets a lot of air into the dough, which can help a well made dough get the large airy look inside with big holes.
Ги тььлдбюжхх
Terrific video! I LOVE your “Spring Oven” and can not believe how genius you were to design that. 🤩
Great video, with a touch of jazz
You can also use a baking sheet and a metal bowl to make steam, so you don’t have to buy that baking vessel
Love this beat 🎶
instaBlaster...
You know you're serious about bread making when you have a baking vessel.
Very good video, I personally like my crust done a bit darker. Would love to see the inside of the loaf, could we see it sliced next time, please?
Carla Tate I tried this recipe and inside was perfect as well as the crispy on the top and bottom I used my Cast iron with the lid on it instead of what she used and it was wonderful It’s sliced beautifully give it a try enjoy I did
I loved the music and the presentation! It was almost therapeutic. :)
PlantBased.Kitchen me too I replayed it play whilst kneading
Thank you for this recipe - it worked an absolute treat after another one I tried yesterday was a total fail!
Woo! I miss sourdough bread!!^^
I love the background music
I gave this a thumbs up immediately because of the length. Some of the other videos were just too long.
Very simple and easy recipe, thanks 🌺😊
Beautiful cooking vessel
Thanks, it's called the Spring Oven, it's a new and different way to make sure you get enough steam in you baking. There is a link in the video description if you wanted to find out more.
I LOVE that clay pot I need one !!
Placing an inset picture over the instructions @ 3:05 minutes is truly inspired!! Uncovered for how long?
30 minutes
@@Ancient88Wisdom Thank you, apologies for the sarcasm.
@@deuceelec No worries! Good luck with your bake!
haha noted.. sorry about that, we've changed it now
OK, I've been baking breads for 30 years. The last 10 years with mostly sourdoughs. I was given a 'Spring Oven' as a birthday present and am now giving it a good series of trials. To be honest my first impressions were not good. It's a bit too small for my liking. Very fragile and delicate like a thin tagine. Also the instructions say 150ml of warm water goes into the channel. If you put that amount into it the channel is full to the brim and when you move it, unless you have the steady hand of a surgeon, you end up with very wet feet so I have reduced this in the hope it still works. Anyway, more later......So Later it is. Well I managed to break it on the 6th loaf. Shame as it was working pretty well though not really any better that a good dutch oven. So I contacted the shop and after some considerable time they answered and I asked if i could buy a new base separately. They said not usually but would try to find me one. I'm still waiting after weeks. I don't expect another contact from them. I think they've gone under.
#ThinkingOutLoud
Y’all cannot have this amazing music and not credit who it is! The people need their beats!
Temple Pt. III by Cutside for anyone else curious.
Looked everywhere can’t seem to find it... I guess he credited the wrong name... there is no temple pt 3 by cutside
Would be nice to show the temperatures in both C and F instead of just C. Also would be great if you demonstrated this recipe with a Dutch oven, maybe in a separate video?
New to Sourdough. Watched Many Videos....all so complicated, difficult to follow. YOURS
direct, simple, copied your Recipe....Now ready to try it. Thanks for your directions.
Thanks!
Wonderful
looks absolutely lovely!
Thank you!
Really? If we're watching videos on how to make basic sourdough, why would we already have a banneton basket or a special bread baking vessel. You left me in the dust. :(
How long do you bake it in the oven? What's written was blocked by the next video thumbnails, So I could not read the instructions of the baking.
Thanks a lot for the quick
15 minutes covered, and then 25-30 minutes uncovered or until golden brown (time varies depending on the oven).
The Spring Oven at what temp
Am I the only one wondering what all the measurments are and how they made the starter and is there any yeast didnt see them add any, would be nice if they told you how to make the starter and how much flour and water measurments,
Lorraine Pretty there are separate videos for starter, it’s a whole ordeal
Also there are some measurements in the description, that confused me too when I first watched
simply awesome
Thank you!
Awesome video💖
love music what is it?????
looks good but you failed to brake into it show the large holes and sponge? no taste test? thanx
Trying this today. Let's see how it comes out
Too time consuming for me. I'll just purchase mine.
Did you try it? Let us know how you got on...
@@PatchKndl yeah, it was great. First time I made sourdough!
Liked that baking vessel, is it available for sale
Hi, Thanks for the comment. Yes they are for sale, head over to www.thespringoven.com
Oh wow
What is the Float test! And steam the bread! OMG. I hope this works. I will try today. So u hv to start to prep before 9 hours of your preferred baking time!?
Float test is a method used to check the maturity of a sourdough starter before using it in the sourdough bread making process. The float test involves taking a small amount of sourdough starter and placing it in water. If the sourdough starter floats on the surface of the water, it is considered mature enough and ready to use.
Steam is commonly used when baking sourdough bread to create a humid environment inside the oven, which helps to create a crispy crust and a good rise in the bread
Is this bread as sour as sourdough done with a starter? I just got some starter and your recipe seems like me doing no knead bread. Just about to try my first sourdough one part Rye flour to 3 or so parts white flour with a cup of starter. I was given the starter and fed it with some Rye flour and water. My loaf didn't rise like my white no knead bread do. I use a dutch oven
Sorry for complicated questions. Thanks for the video.
Aidan Poulter bruh. It has starter in it what are u talkin about? Plus if u payed attention she said knead the dough for a couple minutes
Great sourdough bread
Great video, thank you! Just wanted to ask, does all the 300ml of water go in the mix, or is some reserved for the baking vessel?
All the 300ml goes in the mix. I use a preheated Dutch oven for my bake. 20 minutes with lid on at 230 centigrade which produces steam to help oven spring. 20 minutes lid off to brown the loaf.
Can I get the full recipe measurements please
No crumb shot?
Yes, sorry I forgot to do a crumb shot of this loaf. Will hopefully get some more video's up and put crumb shots with them
I would just love to have the recipe!
If it helps the ingredients quantities are in the description of the video
@@PatchKndl l am unable to see the flour and water measurements you start with, could you please let me know how much you use? This will be my first try at sourdough and your recipe makes it very simple to follow 😊
Hi, does the 4hours included the 45 and 90 minute periods? Or is 4 hours after the last 90 minute folding? Thanks
I would also like to know! Thanks
@@charliewoodstock3604 I am now thinking that 4 hours is the total time, including the folding at 45 and 90 minute marks.
@@rcgsail1 Yes you are right, four hours was just a rough total time and it will depend on your room temperature, humidity etc. Sometimes it can take longer, but be flexible and watch your dough as you do the folds. At the start the dough will feel heavy, often after about three hours the dough feels softer and more airy, it should also release more easily from the sides of the bowl. Then is a good time to move onto the next stage. Hope this helps
@@PatchKndl love this recipe and I’ve never baked before!!
Usually it needs about 12-24 h to ferment, this is quite a quick method, and I am not sure the protein in the grain had enough time to break down.
What can I substitute the Strong White Flour with? Is All-Purpose Flour sufficient? Or should I use bread flour instead?
Hi what is the temperature of the water in very beginning while making the starter is it room temperature or warm water
YEP....... Just gonna head down to my local Supermarket and buy one for €2 👍
Excellent video though ✌
Are you sure the music is temple pt. 3 by cutside... ??can’t find it on CZcams or Spotify....
Yes please show the inside that is the most important haha
What happens if I skip the water bake ? I haven’t so far but I wonder what would happen
Every oven is different but it would still bake. Adding water just helps the bread rise as much as it can and makes the crust crispy.
Does anybody know how it gets it flavor? What do they do to get it that distinct flavor? Is it the yeast??
Where do you get the stone vessel, and what’s the name for it? Thanks!
The vessel is called The Spring Oven, I designed it myself for baking bread at home with steam. Check out my website www.thespringoven.com to find out more.
Does it not need to prove in the fridge overnight? Sorry new to sourdough and find it a bit confusing
The extended fermentation period in the fridge allows the dough to develop a more complex and nuanced flavor. This is because the long, slow fermentation process allows the yeast and bacteria to break down the starches in the flour, producing more flavorful compounds
Hi. Can you clarify when you let it rise for 45mins and do the first fold then you say repeat again at 90 mins. Do you mean wait another 45 mins and fold again (i.e. 45+45=90) or after 90mins rise fold again? I think im over thinking this... thanks in advance. Mala.
Yes, you wait 45 minutes in between each fold. You have to be fairly patient in this stage and keep going until the dough gets light and billowy
Very informative thank you. Where can I get a cooking vessel like the one in this video please?
There’s a link in the description, Carol; but in case you can’t find it there try this: www.thespringoven.com/products/ohh1565ytjjkrr6u0i520jr18rokun-bdknk
Step 03: make sourdough bread
What kind of flour??? One kind or two to mix together?
The sourdough starter was a 50/50 mix of white and wholewheat flour.
The bread flour was just the strong white flour
Can you use a Dutch oven instead?
Hello, I made bread from oxidation. And I put in the refrigerator but I did not make the bread and it stayed in the refrigerator for about 48 hours. My question is whether it's worth baking it now, or should I make a new dough and throw it in the fridge? I'd love to hear from you, thank you
Sorry for such a late reply. I have heard sourdough made after 48 hours in the refrigerator but unless you control it well, it will overproof and probably taste a bit over sour. Probably would be best to start again, although I hope you gave it a go anyway!
@@thespringoven6997 tank you
Nice..
what is the kind of floor ? what do you mean strong white floor ?what is the name of the grain ? can you answer me , please ? I Am from Egypt.
Hi, how much starter should I use for a loaf ? I mean the % of starter to my bread flour. Thanks.
The Spring Oven Thanks for the reply.Appreciate it.
Sorry, I've been so slow to get to this. I use 150g of my starter in this loaf, to 400g of flour. Which is 37.5%, other recipes use less, the popular tartine method is 20%, this depends on the activity or your starter and the amount of time you spend in the fermentation stages.
Tarzan101 Jungle agree, but I normally do Tartine which is 20%, but I’ve done less with an overnight bulk ferment.
How did you make the starter??
Just released a short video that shows this, it is really easy, have a look czcams.com/video/jHEXhXy2J8w/video.html
Followed this to the letter but my dough was way too wet and unstructured. My starter floated before I added it but maybe it was ‘too’ active or something . Not sure what went wrong. First try though.
Then it is the flour. He did not use regular white float on the video.
Or the temperature, you do not know how warm is in his house.
This recipe of mine was a sticky mess. Nothing like what is shown in this video!😢
How much water and flour do you use at the beginning of the video?
All the quantities are in the description
400g flour
290ml water
What is a starter made of? Is it yeast?
starter consists of various of lactobacillus and wild yeast. At first, we cultivate our own starter about 7-14 says, then we can start to bake. Here you can see process of starter making czcams.com/video/DcPw6LRcnIM/video.html
I baked this "Sourdough Bread", today, following Nigella Lawson's recipe, and it took me 4 days for the process, but yours only take a few minutes!!! How so ... ???
Thank you for taking the time respond. I’ll definitely take a look on your site.
Why is the water added for the pre-heat of the dutch oven?
It is best to heat the terracotta to at the same time as the water. Otherwise thermal shock can risk cracking in the clay.
How much starter do you add? It just says add the starter?
Please see quantities in the Video description
Wtf that video recommendations thumbnail covers the baking details at end.
I think the covered text says "cook uncovered for 30 minutes at 210 C"
Sorry about that, we've changed it now
You have the steps but no ratio of ingredients or how to make a starter.
Please see the description for ingredients
Just released a video on how to make a sourdough starter, hope it helps. czcams.com/video/jHEXhXy2J8w/video.html
Can i make it with unbleached white flour?
Yes, as long as it is Strong bread flour you will be fine
How do you make a starter?
SoCal Drifter only a million sites about that
Working on a starter video currently... I'll message you when it's up
Here is the short sourdough starter video, it is really easy to make czcams.com/video/jHEXhXy2J8w/video.html
Why do so many recipes avoid kneading and instead strech and fold the dough? Is it of crucial importance to not knead it or do people just think it's annoying?
One advantage of stretch and fold is the amount of air you can get in the dough. I have heard it is favourable for high hydration doughs which are very popular although harder to get right. As far as I understand they are essentially doing similar things.
I think it's b/c people are realizing that gluten formation comes equally/more from autolysation, but I'm not sure.
Boris Knapp most doughs nowadays are 75% and higher hydration. Very sticky to do a normal, conventional knead. I went to no knead 10 years ago doing Jim Lahey’s method, as I hate to knead, and add too much flour kneading.
In the artisan and hobbyist bread baking in the last 15yrs or so, big air is king. When I was studying bakery as an apprentice chef 20yrs ago, big air was taught by the bakers to be faults in the bread making! This was attributed to insufficient kneading and unskilled shaping.
To this day, when I do the fold method and get the open crumb and big holes, I sometimes get the feeling I'm about to be told off. 😁 (Mind, the rest of the family prefers a closed crumb so the butter and jam don't fall through 😥.)
IMO I would say the no knead concepts stems from the lower capacity of a wild yeast starter's ability to leaven a loaf compared to commercial yeast. Commercial yeast is like an air compressor compared to a kid blowing up a balloon. In my experience, you can beat up a commercially leavened dough much more than you could a naturally leavened dough. The extra gluten formation would only hinder the starter from being able to get it up.
making it right now but my dough was super runny and i followed the recipe to a T... i want to be successful in doing sourdough bread, but thinking this will be another 'chicken' dinner... help?
you might have overproofed your dough. check out 'bake with jack' 's video regarding overproofed sourdough!
can you use this recipe with a mix of different flours like 20 percent whole wheat or 30 percent rye?
Yes absolutely
What music is that?
Where did you get the starter? And what is it exactly? You just pulled it out of nowhere, not quite the basic video went you miss steps. 🤷🏻♀️
Hello! The starter is something you make from flour, water and wild yeast. It’s a pet of sorts. Here is a link that will guide you to make one yourself. Alternatively some health food stores sell starters, or you can often find some for free on craigslist or Facebook marketplace locally.
Hello! Finally I have managed to make a sourdough starter video, its really easy to make, check it out czcams.com/video/jHEXhXy2J8w/video.html
It is not clear how much gram of each ?!
you can take this
450 grams bread flour
50 grams whole wheat flour
350 grams water
100 grams active sourdough starter
10 grams salt
*after 4 hours* is it total or 4 hours after your second fold?
4 hours after second fold
Can I bake it in just a normal oven?
Yes, normal ovens are fine
Where did the starter come from?
The starter is really simple, but you do have to make it a few days before. We plan to do a video of how to make your starter, its just a fermented flour and water wet mix.
Exactly. The starter is critical. This video is useless without instructions on how to make the fermented starter.
I just checked their channel and there is no "sourdough starter" video. I downvoted this.
@@GSPirosaki If you read the reply it says 'we plan' to do a starter video.
@@PatchKndl When? This video.,with the snazzy music, is 18 months old. Why would you not have done the "starter" video first? Does the "starter" require 18 months to ferment?
'add water, add flour, add started' doesn't tell us hwo much x(
please see the description for the amounts of each ingredient
What should the ratio of starter to dough be?
Mary it says in the desc 150g! if u have a starter i suggest doing 1:1:1 of starter, flour and water then letting it sit a few hours
margaux thank you!
رائع🙏
Thank you
Hello there, I prepared the same as you and did not get high, my question is is it because the pot I baked is relatively large for the size of the dough ?? I'd love to hear from you. Thank you
Hello,
Sorry for the slow reply, it shouldn't be. It could be a few things, many people don't have the oven hot enough so it could be that. Or sometimes you lose your rise because of baking at the wrong time, (underproofing or over proofing)
Add more yeast and you can add little bit of oil....
What size of that Bread basket did you use for this spring oven? What size is best to use? Thank you... Im guessing you used 7 inch (18cm) basket?
I actually use a 25cm basket, it fits a 500g dough well with some space for proving, I think its always best to allow a little extra space so it doesn't spill over when proving.
Thank you for the quick answer :) Did you also use the 25cm basket in this video? It seemed smaller... It doesnt matter Im just wondering :)
Also Im think about ordering the oven, I wanted the glazed version, but I am from Slovakia, your site doesnt ship to Slovakia, it seems, the only option I found was buying it from Amazon UK, but the version there seems the NOT glazed one... Is it so much better with the glaze?
I like the natural look of the first version, but Im worried about burned parts of dough on the oven... is it a big advantage having the glaze? Or are there also some advantages of not having the glaze? Thank you :)
I just went to go measure the banneton it is actually 22cm! I cant remember where I got it from. I just updated the website to add Slovakia in our shipping options. In terms of performance both the glazed and unglazed are very similar, I find the glazed version cleans very well, and also the line of the glaze works as mark of where to pour the water to. Apart from that I think the advantage of the glazed base is that it just looks nicer.
I wouldn't worry about burned parts of the dough, the vessel holds steam so well that the dough naturally caramelises. I hope that helps.
Thank you very much, again, for your quick answers and help :) I will make an order
Any recommendations for all purpose flour only?
You can still bake with all purpose flour, only it is not as strong a flour, will be harder to get the dough to the right consistency. Give it a go though!
The Spring Oven so just knead it more? A little less water?
Why is there no kneading in this recipe
Ugh it looks so easy when other people do it... I have yet to make a perfect loaf. 😑
No yeast needed?
The yeast is in the sourdough starter. Natural yeast and bacteria from the air
Rhonda L the sourdough is the yeasts.
What flour is it? I mean is it plain flour or self rising flour?
It is regular strong white flour, not self raising. The proving bowl we use is called a bannetton.
I don't think anyone made it because there were no measurments
Where did you get that clay baking vessel,thanks.
It is our baking vessel, it is called The Spring Oven. You can find it at our website www.thespringoven.com
Ok, I'll bite. What the hell is sourdough starter? Do you buy it?
What if I don't have a "baking vessel?"
Use a tray with hot water to create steam in the oven before the bake. Take the tray out after loaf begins to brown. We purchased a cast iron Dutch oven works great.
Could there be something wrong with the measurements...? Mine came out runny after 6 hours plus of wait.... cant get it shaped, its all wet and sticky.... :(
When you first mixed all the ingredients was the mixture still runny? Or would it just not firm up enough to shape after all the proving?
The Spring Oven its more to sticky and wet from the beginning... after proofing, it rise high and bubbly looking.... but when folding, it was just too hard it keeps sticking to my fingers.... when i added more flour, it became even stickier...
I tried my luck with proofing it in the banneton, after more than 6 hours, when i want to start removing the dough from the banneton, it stuck! Lol. So when the dough dropped off the banneton, it became flat.
Dont know what I do wrong. Its my first time anyway with bread... starter seems healthy... been fermenting it for 2 weeks... :(
It could be many things.. cold ambient temperature, dough not fully mixed, i don't know.. I would suggest just trying to mix a higher ratio of flour at the start, this is quite a high hydration recipe which makes the dough harder to work. Get used to shaping loaves at lower hydrations and then work your way up. I would suggest adding around 80g of flour extra and try that.
Mine was very runny too (before the starter went in). I added more flour.
Amy Dv x