To Bake Bread Using a Dutch Oven//Parchment paper

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Sourdough Bakers Makehttps://www.youtube.com/watch?v=BJEHsvW2J6M

1) Put sourdough in the Benneton (cooking cloth) with flour around it. 2) Then, put it in parchment paper

3) Put it in Dutch Oven.

personally I think baking sourdough

bread from scratch is the most rewarding

thing you can do in the kitchen there's

really nothing better but with that

reward comes direct correlation to a lot

of pain and agony and failure and

screw-ups it's just part of the game and

over the years I've seen every type of

screw-up when it comes to sourdough

bread and really it's it's part of the

journey so today I want to do a one dish

breakdown or a one loaf breakdown in

this case on sourdough bread baking to

really give you the confidence on your

sourdough journey and show you all the

tips you need to make incredible

sourdough at home so the first tip for

making great sourdough bread at home and

probably the most underrated thing to

the entire process is having a really

healthy active sourdough starter this is

the life force of your bread this is the

yeast this is what gives it flavor this

is what gives it its rise and without

having a healthy starter that's super

active you're just not going to get

great results and I can't tell you how

many people send in their bread and

instantly I can just tell that their

bread results weren't great because they

don't have an active sourdough starter

at home they might feed it a few times

they start off the process and it's not

up to the level to make really good

bread so you want to be feeding this

thing once a day ideally twice a day

once in the morning once at night and

really all a sourdough starter is is a

combination of flour and water and equal

parts mixed together to create a culture

for the wild yeast and the bacteria in

your environment and this right here is

the original way bread was made for

thousands of years and the reason people

are going back to sourdough more flavor

longer fermentation healthier for you

compared to just a dry active yeast

which is going to be a quicker

fermentation you're not going to get the

flavor and you're not gonna get those

health benefits from the long

fermentation the breakdown of that

the first thing you're gonna do in the

sourdough process is refeed your

sourdough starter you probably fed it

some flour and water the day before and

it's consumed all of the sugar from the

starch the yeast needs more food to

activate but what I like to do is rather

than just pouring this out into the

trash can is I chop up a little bit of

chive action or some scallions I get a

pan on medium heat and I pour in my

sourdough starter to the pan and just

fry that up because that is just good

fermented dough right there fried dough

delicious I add some of the chives add a

little spice this time I'm adding some

zatar I have a whole video on this you

can click above if you want the details

but the key is just don't throw out your

sourdough starter when it's not

activated you can use that it's

delicious

this thing right here is one of the best

things you'll ever taste

it's just fermented fried bread it's a

little bit of spice a little bit of

scallion you can dip it in some sauce it

makes a great breakfast or really just a

delicious snack so now that we've made

some room in our jar we've got a little

bit of starter at the bottom and we're

going to refeed this and I'm gonna use

equal parts flour and water so I'm gonna

use 75 grams of flour and 75 grams of

water and I use a chopstick to just mix

this up I find it works really nicely

until it's fully incorporated and ready

to go you're totally fine to put the cap

on your starter and just let that

activate for around three to five hours

at room temp tip number two is making

sure you auto lease your bread which is

a step that a lot of people skip over

but it's so crucial for the gluten

structure of your dough so you might be

asking yourself what is gluten structure

well it's pretty simple

gluten is made up of two main proteins

so these proteins are in your flour

you've got gliadin and you've got gluten

in and they're both different shapes and

when you add water to your flour

basically these two proteins they bond

together and when they bond together

they form gluten and gluten is amazing

because there's these little pockets in

between these bonds where the co2 can be

trapped and gluten is special because it

stretches out so when that fermentation

happens and the co2 is released it gets

caught in here and stretches out the

gluten structure and that's how your

dough expands and by Auto leasing your

dough you're going to be starting that

whole process before we auto lease our

bread we need to learn one more thing

which is tip number three using Baker's

percentages and Baker's percentages are

great because you can easily calculate

the hydration level of your dough and

also it's easy to expand your recipe and

make multiple loaves

that's why Baker's use Baker's

percentages so to make it really easy

we're gonna use a thousand grams of

flour for this recipe every

thing goes off the amount of flour so if

you have 800 grams of water that's 80%

hydration it's a really easy calculation

if you want 75% hydration 750 grams of

flour and then the other two ingredients

are just your starter and that's 150

grams of starter which is 15% we're

still going off the flour and then 2%

salt would be 20 grams of salt so

everything is really easy to calculate

and to manipulate and to expand if

you're using bakers percentages so I'm

gonna take out the scale and start

weighing my flour and again we just have

to get up to a thousand grams of flour

so you can add whatever flowers you want

and I'm just gonna add a mix I've got

around 600 grams of white flour then I

added around 300 grams of whole wheat

flour and then the last 100 grams was

just a little bit of spelt flour and

some I corn flour that I had lying

around in the pantry so tip number four

is just lowering the hydration level of

your sourdough bread so like we said

before the hydration is just the

percentage of water to the dough and

when you're dealing with sourdough it's

a very wet dough so it's really tricky

to deal with it's not like a pizza dough

that you're used to where it's nice and

firm and you've got no stickiness so

most people will go off a recipe that

will be like 80% hydration and they've

never dealt with a wet dough and they

run into some sticky situations later on

which we will get to soon so what I

suggest is going down to around 70%

maybe 75% hydration level if you're a

beginner and although your final bread

might not be as airy as an 80% hydration

bread it's gonna be so much easier to

deal with and you're gonna save yourself

a lot of trouble by just lowering the

hydration a little bit so I'm gonna add

my water to my flour and I'm going with

around 77% hydration because I know what

I'm doing I've been doing this for a

while and then I'm just going to stir

those together and this is your auto

lease process you're not kneading it

you're just bringing these two

ingredients together until they form

this little

ass right here as long as the flour and

the water are incorporated you're good

to go you can just let that sit so now

we got to check back in on our starter

it's been a few hours at room temp and

it's activated but the question is when

do you use your starter when you add it

to the dough and that is tip number five

knowing the proper point to use your

starter so you really want to use your

sourdough starter when it's at peak

activation and to know that point

there's a few things you can look out

for one it's going to at least double in

size you can see this is almost tripled

in size maybe even quadrupled in size

this thing is super active and also you

can see it's still slightly rounded at

the top of the starter and that's a

really good sign that it hasn't started

to deflate yet so it's still feeding off

the flours it hasn't completely run out

of food and it also has a really nice

tangy smell

I guess nice you know depending on if

you like that that sourness but the

smell should be a bit tangy at this

point another technique you can use to

check if your sourdough starters ready

is the float test where you just take a

scoop of starter you put it in some

water and if it floats

you know you at least have something

that's gonna make bread so now that our

sourdough starter is ready and activated

we are going to add that to our auto

lease dough so we're gonna pour 150

grams of the starter over the dough and

then we're gonna add our 2% of salt

which is just 20 grams to that and just

start folding that in together start

mixing that in until it's incorporated

and it's not going to be smooth at all

because we have all that salt and we

have different textures between the

starter and the dough but don't worry as

that sits and as you work on the dough

it's going to completely change I want

to take a quick break from sourdough to

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for your discount now back to some

sourdough so we are officially

fermenting once the starter hits the

dough fermentation has begun and now we

we move into developing that gluten

structure really working on the dough

through a stretch and fold process which

is gonna be about two hours long so

every 30 minutes you're gonna be

repeating this stretch and fold process

and you're gonna see each stretch and

fold your dough is gonna be completely

changing textures and that's a great

sign that your gluten is continuing to

develop you're creating a stronger dough

and that brings us in to tip number

seven which is knowing when your stretch

and fold process is done and you'll see

once we get to that fourth stretching

fold the the dough has completely

changed it's smooth its supple it's

starting to pull away from the sides a

little bit and you can see the rounded

edge on the side of your dough that's a

good sign that the structure is

beginning to form whereas beforehand the

dough would have just sunk completely

into the sides and made a flat surface

so you're looking for all of these

little key elements to know that you

have developed the structure of your

dough so now that we're done the stretch

and fold process we're moving on to the

bulk rise which is where you really

develop the volume in your dough some of

that gas through the fermentation and

the best part about this which is tip

number eight is that you can do it

around you

on schedule a lot of people think

sourdough bread is something they can't

obtain because it's a long process and

yes it is long but you can fit it into

your schedule because of the slow

fermentation process you can work with

the fermentation so when I was finished

my stretching full process it was later

on in the day and I didn't have time to

let this sit out at room temperature and

rise would take about 4 to 6 hours so

what I did was I threw it in the fridge

and let it ferment overnight because

it's colder in the fridge it's gonna

slow down the fermentation process and I

can just get back to it in the morning

now if you do have time you can let them

bulk rise at room temperature then you

can form your loaves and put them in the

fridge it all depends on your schedule

you're working the sourdough in your

schedule which is why I created these

checklist sourdough guides above which

will help you no matter what schedule

you have I've got a guide for a 9 to 5

schedule someone who's freelance someone

who likes to stay up late at night click

the link if you want the perfect guide

for your schedule so my dough is

fermented overnight and I take it out in

the morning and you can see some of

those fermentation bubbles it's gained a

little bit of volume it's looking really

nice it smells good it smells like

fermented dough we are ready to shape

our lows which brings us in to tip

number 9 which is finding that perfect

balance between the stickiness and the

dryness of your dough how much flour do

you use I see a lot of people at this

point they get super overwhelmed by the

the wetness the stickiness of their

dough and I start adding all of this

flour but you need some stickiness in

your dough to actually form your loaves

to shape them correctly but you can't

have it too sticky or it's just gonna

stick everywhere so this will definitely

take time to develop it's one of the

trickier parts of making sourdough bread

at home but you'll get that feel over

time and remember this bench scraper

right here this thing is your friend

think of it as like a nonstick hand

because the the dough the sticky dough

won't stick to the bench scraper but it

will certainly stick to your hand so

take advantage

so I divided my dough into two pieces

and I'm giving them a rough shaping

right here and this shaping doesn't

matter so much it's just giving them

that that loose form before we really

refine it and give it a final shaping

and just let those sit on a little bit

of flour on the board and cover those

and we're gonna let those bench rest for

30 minutes before we move on to the

final shaping so these right here are

your bana tins or your proofing baskets

where your dough sits in to hold its

form and to proof but tip number 10 is

just remembering to generously flour

these bana tins because remember you're

dealing with a really wet dough and if

you don't generously flour these things

then you could have dough sticking to

the side and when you've gone through

the whole process you're ready to bake

and your dough sticks to the proofing

basket not fun and you can always just

brush off your excess flour later sore

dough has been dressed for 30 minutes

and we are ready to shape our lows get

our final shaping in there and tip

number 11 is there's no perfect way to

shape your dough there's so many

different techniques out there and you

really just got to get in there and and

try you can find a million techniques on

Instagram I've been in bakeries I've

seen so many different styles of shaping

your dough but you're really trying to

just accomplish a few key things what I

like to do is just add a little bit of

flour to the surface of the dough into

the board and then I'll flatten out the

dough just a little bit stretch it out

so you've got some surface area to work

with

then I grab the two closest corners and

just start folding them over and this is

why you don't want too much flour

because if there's too much flour these

corners won't stick together now once

it's folded together you're gonna start

folding it in on itself and really

you're trying to build some surface

tension here by folding the dough in on

itself but you don't want to deflate the

dough at this point you've worked so

hard to build all of that nice air in

your dough and just keep doing that and

make sure you fold in the seams and let

that sit on your board for just a few

seconds so that seam on the bottom

completely seals and then what I like to

do is just roll that in some sesame

seeds

sesame sourdough it's just unbeatable

and once it's in the sesame seeds you

can just pop that right into your

Benetton you also want to make sure that

once it's in the Benetton that you go

around the sides and flour the sides

because your dough is gonna be proofing

in there and if it proofs to the sides

and they're not flour that's an easy way

for the dough to stick to the sides now

our dough has to proof in the baskets

and if you didn't put it in the fridge

already for the bulk rise you could pop

it in the fridge now if it's late at

night and let them proof overnight or

you can just do it at room temperature

for around two to three hours and that

brings us in to tip 12 how do you know

when your dough is ready to go in the

oven well you're gonna use something

called a poke test and it's really

simple you give your dough a little poke

and if it springs completely back to the

surface and doesn't leave a dent well

you got to let it proof for a little

longer if you poke it and it just leaves

a big dent and it doesn't spring back at

all it's probably over proof the perfect

place you're looking for is when you

poke it and it springs back just a

little bit and still leaves a slight

dent that's when you know your dough is

perfectly proofed and ready to go in the

oven so ideally you have one of these

Dutch oven type things that you can

throw in your oven that's gonna imitate

an actual steam oven because when the

dough Rises it gives off steam and it

gets trapped in that Dutch oven which

will help the rise it will help the

color so get your Dutch oven preheated

at 500 or 550 degrees for at least 30

minutes ideally an hour and we're ready

to bake our lows

[Music]

the ovens spring the most exciting part

about making sourdough you never know

how it's gonna turn out until you can

see we've got a nice ear right here but

the crust is super light that's why we

take the lid off and now we slide this

baby back to caramelize the crust and

finish it off and one more tip take a

tray like this top this on here a lot of

people have issues with their crusts

burning on the bottom that's a great tip

you slide that under that will help the

burning of the crust so I lower the

temperature of the oven we've got a nice

caramelized darkish brown color crust

it's beautiful and a lot of people they

don't cook their bread long enough and I

think this is where you can develop a

lot of flavor so rather than going off

the actual time everyone's oven is

different go off the color this looks

beautiful so it's ready to go

but I've got a bonus tip for you we're

just gonna go and turn off the oven this

is a step I learned in a bakery where if

you put it back in with the oven off and

just crack the lid this is a curing

process so the bread continues to dry

out and you get a seriously intense

crust on your bread it's going to be so

crackly and so delicious and let that

sit in there for 20 minutes but make

sure this is cracked right here

[Music]

so I've taken you through the process of

baking sourdough at home and tip number

15 is don't be ashamed to screw up or

fail it really is part of the sourdough

journey because there are so many

variables when it comes to baking bread

at home when you're dealing with a

natural fermentation you really never

know and this is a loaf I baked today

and you know to be honest it's good but

it didn't come out perfect even me I've

been baking for years and I screw up

although that that crumb does look

pretty nice I I highly suggest not

cutting into your bread when it's super

warm because it will affect the texture

but sometimes it's just irresistible so

I'm just gonna give this a taste just

look at that fifty percent whole wheat

sesame crusted sourdough it's a

beautiful thing right there there is

nothing better this is so sustaining

this bread sometimes I bake a loaf of

sourdough and it's just it's just my

lunch or my dinner you don't need too

much more or other than maybe some olive

oil or some butter it's hard to explain

how good this is and how much better

this is then the loaves you get in

bakeries never in a million years that I

think you can make artisanal style

sourdough bread at home but it is

possible and you can do it as well it's

just you know a road to success so stay

patient stay in the game and you'll be

having delicious bread and remember you

can download those free guides to making

sourdough right above just click that

link that will help you get in sourdough

to your own schedule and make sure you

follow me at life by Mike G on Instagram

to get all the behind the scenes action

in this studio and all of the

fermentation projects I'm working on so

until next time and get cooking

[Music]

陇山陇西郡

Parchment paper - Wikipedia

https://www.youtube.com/watch?v=e5l1EqxSqRs

How To Bake Bread Using a Dutch Oven

How to Bake Bread Using a Dutch Oven

Cut out parchment paper to fit Dutch oven

Using a flat surface, flip dough out onto parchment

Set aside dough and carefully grab hot Dutch oven

Transfer dough to the Dutch oven and cover with the lid

After first 20 min, remove Dutch oven and remove the lid to vent steam

Full Proof Baking

@aribland53

@panj193

@jerrylounsberry7937

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Sourdough Bakers Makehttps://www.youtube.com/watch?v=BJEHsvW2J6M