Easy Imperfect Sourdough Bread SD 480p for youtube
A walk through on making sourdough bread. I've listed the equipment I rely upon below with links. Following that is the recipe itself.
Sur La Table Stainless Steel Scraper: https://shorturl.at/gAEH8
Red Silicon Scraper: https://www.amazon.com/CybrTrayd-RM-4...
OXO Good Grips 5-lb Food Scale with Pull-Out Display: https://shorturl.at/jpzN0
Cambro RFS6PP190 Camwear 6-Quart Round Food Storage Container with Lid: https://shorturl.at/aglW9
Saint Germain Bakery Premium Round Bread Banneton Basket with Liner: https://shorturl.at/kFU35
Lodge Cast Iron Loaf Pan 8.5x4.5 Inch: https://shorturl.at/grs45
RECIPE
INGREDIENTS (1 loaf)
50g bubbly, active starter (I use between 70 and 100g)
350g warm water (it doesn't have to be warm but make sure no warmer than 100 F)
500g King Arthur's bread flour (Sir Galahad)
9g fine sea salt (I use 6-7)
-Night before: Make dough
-Next morning: Shape
Directions: Make the dough in the evening. Whisk the starter and water together in a large bowl. I all my mixing by hand. Add the flour and salt together in a separate container. Combine until a stiff dough forms, then finish mixing by hand to fully incorporate the flour (or by stand mixer). The dough should feel dense, shaggy and will stick to your fingers. Scrape as much off as you can. Cover with a damp towel if not using a plastic cover. Let it rest for 30 minutes. Replenish your starter with fresh flour and water before storing in fridge.
(this next step I skip because I kept forgetting it and didn't notice a change in my bread)
After the dough has rested, work the mass into a fairly smooth ball. To do this, grabe a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the dough until it begins to tighten, about 15 seconds.
BULK RISE: Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8-10 hours. I've even let mine go for 12. The dough is ready when it no longer loks dense and has doubled in size.
Shape dough into a round, Flip it over and let it rest for 5-10 minutes. (another step I skip) Meanwhile, line an 8-10 inch banneton with flour. Gently tighten the dough into a ball and place into the bowl, seam side up.
SECOND RISE: Cover the bowl and let rest for 30 min-1 hour. (I've let mine rest from 1 1/2 to 2 hours and its worked. This could be because of the temperature of our house). The dough is ready when it has risen slightly and is puffy but not doubled in size.
Preheat Oven to 450 degrees with baking bowl in over or pan with lava rocks. When ready, turn dough over onto parchment paper, sprinkle flour on top, score and drop into dutch oven. Bake for 15-20 minutes with lid on. Take off lid and bake for another 20-30 minutes or until the bread looks done. If bread isn't getting crispy, you can finish it for 10 minutes on the rack. Cool for 1 hour before slicing....if you can wait that long. Otherwise, cut bread while burning your fingers. Spread large amounts of butter and sink your teeth into a little bit of heaven. Then, if you feel like it, share with family:)