How to Make Sourdough Bread Like a Pro (advanced/intermediate)

Рет қаралды 732,589

Күн бұрын

"No longer intimidated." Why I made a sourdough course that goes deeper than anything I've done on KZfaq: • The Only Sourdough Bre...
Take the course and start making great sourdough. Right away. With confidence: courses.truefood.tv/courses/m...
=================================================================
MY RECOMMENDED BAKING GEAR: truefood.tv/baking-gear
=================================================================
Getting your baking equipment via these links helps support this channel
ROFCO BREAD OVEN: bit.ly/2Z9KZRk
FAMAG SPIRAL DOUGH MIXER: bit.ly/2WvzHoU
KOMO GRAIN MILL: bit.ly/3h3fikS
STARTER JAR: amzn.to/3FpJ3tI
DIGITAL SCALE: amzn.to/3usPypu
4QT GLASS BOWL: amzn.to/3YifGkJ
BOWL SCRAPER: amzn.to/3FcC3iO
BENCH SCRAPER: amzn.to/3iHQALt
PROOFING BOWL: amzn.to/3hhm5fm
PROOFING BIN: shrsl.com/3ub6k
APRON: food52.com/shop/products/7471...
OVAL BANNETON: amzn.to/3BdVExM
ROUND BANNETON: amzn.to/3F6lmVT
FOOD-GRADE BOWL CAPS: shrsl.com/3tzcs
SPRAY BOTTLE: amzn.to/3WbI0Dw
PARCHMENT PAPER: shrsl.com/3u1az
LAME: amzn.to/3VRXxb7
DUTCH OVEN (OVAL): amzn.to/3urXjff
FANCY-PANTS UPGRADE: amzn.to/3uHGflu
DUTCH OVEN (ROUND): amzn.to/3UxCKbN
FANCY-PANTS UPGRADE: amzn.to/3UImNj7
BREAD CLOCHE: amzn.to/3Y9xVJ3
BAKING STONE: shrsl.com/3tzd2
FLOUR SHAKER: amzn.to/3VMmEwy
BREAD KNIFE: amzn.to/3VByVUp
BREAD BOARD amzn.to/3UvShJf
PADDLE: amzn.to/3P7DBiC
LOAF PAN: shrsl.com/3tzcz
KING ARTHUR FLOUR: shrsl.com/3u6v5
GRAIN STORAGE CONTAINER: amzn.to/3uqtADk
THERMOMETER: www.thermoworks.com/ThermoPop...
INSANELY FAST THERMOMETER: www.thermoworks.com/Thermapen...
==============================================================
Getting your baking equipment from True Food TV helps support this channel
==============================================================
SOURDOUGH COUNTRY LOAF
0:00 Intro
1:10 Sourdough Country Loaf
1:20 What is hydration
2:05 Best way to store bread
2:18 Ingredients
3:27 Schedule
3:35 Make the leaven
4:09 Make the dough
4:18 Water temperature (affect on fermentation)
5:04 Ever changing variables
5:55 Autolyse + “Fermentolyse”
7:55 Adding salt + more water (bassinage)
9:05 Slap and fold
10:12 Stretch and folds
11:07 When to end bulk fermentation?
11:54 Shaping
14:53 Cold proofing
16:05 Scoring
16:35 Baking with steam
=========================================
▶️ What is Gluten? • What is GLUTEN? Is it ...
FACEBOOK: / truefoodtv
INSTAGRAM: / truefoodtv
TWITTER: / truefoodtv
WEBSITE: www.truefood.tv/
=========================================
Thanks to our sponsor Pleasant Hill Grain
For partnership, licensing and speaking inquiries: info [at] truefood [dot] tv
TRUE FOOD is created by MANIC MEDIA, and maintains a strict independent editorial policy: www.manicmedia.us

Пікірлер: 951

@TrueFoodTV Жыл бұрын

👉 *Unlock the secrets to making consistently great sourdough, no matter your level:* courses.truefood.tv/courses/make-great-sourdough

@Sportyfan16 4 ай бұрын

Will you be adding more classes on your paid courses? Like how to using discard for baking, making sourdough with different types of flour, and other sourdough receipes.

@apricus4038 3 жыл бұрын

Friday night - Make the Levain: Mix together 25g starter, 100g flour, 100g water. Saturday - Make the Dough: Mix above levain, 650g water, 750g bread flour, 250g whole wheat flour. Rest for 30 mins. Autolyse (gives better texture & rise) - Incorporate 20g salt and 50g water into the dough by sprinkling it in batches, pinching after each incorporation. Use as much water as necessary to incorporate the salt. You may not require all the water. Bulk Fermentation - Slap the dough on the counter, pull it back towards you and fold. Turn the dough and repeat process for 6 mins. Strengthens the dough. Place in a bowl, cover with a towel and rest for 30 mins. Do 4 stretch and Folds (North/South/East/West). Rest for 30 mins. Do a windowpane test and if necessary, continue Stretch & Fold / Windowpane test. Place on the counter for the dough to rise. It is done when the dough forms a light skin and is giggly (gas is trapped inside) Sprinkle a little flour on the counter and do a Tri-fold to preshape. Cover the dough with the bowl (bowl turned upside down) and let the dough rest on the counter for 20 mins. Shape the dough into a boule or oval. Cover and rest for 15 mins. Lightly oil some cling film (can use shower cap) and cover the bowl, set on the counter for 1 hour and then place in the fridge overnight. Place the dutch oven in the oven and switch oven on to preheat. Take the dough out of the fridge, transfer the dough on a sheet of parchment paper and score at a 45deg angle. Lift the parchment paper to transfer the dough into the hot dutch oven. Place the lid on top and place it on the center rack of the oven. Turn the temperature down to 425 F (220 C). And bake with the lid on for 40 minutes. Take the lid off and if you would like a bit more color on the crust, bake it for 5-15 more minutes with the lid off. Cool the loaf for a minimum of 2 hours or overnight before slicing. Do not cut when hot.

@Sophiamia6960 2 жыл бұрын

Thank you!

@jaxsonwalrath7084 2 жыл бұрын

Yeah, thank you!!

@mattiwalker3891 2 жыл бұрын

Omg thanks. I didn't even see a spot where she said the bake times so I had popped my bread in the oven and was trying to find it in this HUGE video. 🙏

@solarsystem5600 2 жыл бұрын

Mum

@mydear6788 2 жыл бұрын

Love u 💓

@a.f.stevens 6 ай бұрын

In 2023, with the seemingly exponential growth of content being pumped out on various platforms, finding good content is a challenge. However, after watching a bit past 6:58 into your video, I can say that you are easily among my favorite content creators. Informative and easy to understand, no annoying transitions or distractingly loud music. Thank you! EDIT: also genuinely hilarious, caught me off guard a couple times

@SpedSpedding 5 ай бұрын

This video is amazing. I've made a few loafs now with mixed results. Added your methods to my checklist in notes and the results were amazing. Thank you!

@timjames4317 9 ай бұрын

Sometimes I wonder how much any of this matters. I've made poor sourdoughs doing everything perfectly with the right temp and I've made perfect doughs doing everything rushed and "incorrectly".

@WhoopiePies 6 ай бұрын

This is very true.

@gloriasundy4200 4 ай бұрын

Just stick to what works for you.

@wnburroughs4082 4 ай бұрын

I think all of these videos about how to make perfect loaves are done in their consistent conditions. I have made so many loaves incorrectly that tasted fantastic. I’ve learned to just roll with it and get out the butter and honey.

@prayalways- 3 ай бұрын

I am so glad I found you. This video was so helpful! Finally I made the best 🍞 ever. 🎉

@welshrarebit1153 3 ай бұрын

I think it has to do with a combined knowledge of science and heart.

@MommaFromScratch 3 жыл бұрын

Incredibly helpful and so exciting to see those beautiful loaves. I’m making some right now and normally I do it in a ditch oven but now I’m tempted to use my pizza stone with a bowl of water steam

@Prattyandfood 3 жыл бұрын

I'm so glad you talked about baking the dough right out of the refrigerator. When I started baking sourdough I used to have this doubt but no video or article covered that I had to learn the hard way! Amazing video ❤️

@benjaminbrewer2569 3 жыл бұрын

I can’t believe how excited I was to see the result when you cut the bread at the end. Beautiful. Now I’m hungry 😋

@davidsims1329 2 жыл бұрын

Thanks for the video, I followed your recipe for a double loaf to the T, I bought a scale, and a Dutch oven, The rise of the loaf with baked was unbelievable and the crumb I think you said that was the gaps are a little holes in the bread was outstanding and using 25% whole wheat really made it taste better I am just so thankful for that we appreciate the money to send you a couple pictures but of course I don’t think I can do it from here thank you very much much.

@dpsdps01 3 жыл бұрын

I really love how traditional tasty sourdoughbread has spread again to all parts of the world

@TrueFoodTV 3 жыл бұрын

My pleasure!

@maralynmohess9472 3 жыл бұрын

@@TrueFoodTV When I sow your videos i was so excited. You are knowledgable I like very much your style. The hope you can bake and send me two of the sourdougj bread I live in Trinidad. I am going to try making rhem.

@mariaTB10 3 жыл бұрын

I've been baking decent sourdough bread for about 2 months now. Your method doesn't seem to be too different than what I've been doing so far...I don't know what it is with it, but...following your recommendations, the bread is turning out just amazing! I am getting great oven spring and a huge ear each time! Thank you for making this video!

@TrueFoodTV 3 жыл бұрын

I'm so glad it's working for you!

@stephanieramires7750 3 жыл бұрын

That was amaziiiiiiing!!!!!! 💖💖💖 Loved every minute of it! I learned so much thank you for this it was so fun and you're voice is so soothing I could listen to you for hours 🤗 Fantastic work!

@TrueFoodTV 3 жыл бұрын

You are so welcome!

@richardgoeltz3769 2 жыл бұрын

This is the most thorough explanation I’ve heard/seen. Thank you.

@evelynwald9132 Жыл бұрын

I am always amazed at how many different approaches exist to making sourdough bread. I always learn something new. I have never seen letting the bread rest in the banneton after shaping and then apply a final stitching technique. Thanks so much for sharing. I’m going to give this a try on my next bake!

@TrueFoodTV Жыл бұрын

You're right! There are so many styles/techniques out there. Hope the stitching works for you!

@cdw584611 3 жыл бұрын

Scoring at the proper angle changed my bread so much. So simple but mattered so much!!

@nigarparsonage5526 2 жыл бұрын

Such a great video! Love how you explain all the details. ❤️

@jernejabene7294 2 жыл бұрын

Bravo, really well explained! Great content! My very first sourdough bread came out of the oven this morning. I used cast iron bread pan. It tastes and looks amazing 😆 Thank you!!!

@karinhammons4688 3 жыл бұрын

Ive watched dozens of tutorials on making sourdough bread and Ive had some successes and just recently a big flop. Your video is so informative that now I know how to avoid some of the mistakes I’ve made. Baking is a science and you teach the science behind it. Thank you for going in depth without being boring. Snarky twin is hilarious!

@karinhammons4688 3 жыл бұрын

Followed everything you said and my beautiful bread just came out of the oven! Perfect loaves! Thank you!

@davidcummings4273 Жыл бұрын

Great videos, you make it look so easy and satisfying 😂 your tips and methods are gold, thank you for sharing your talent.

@manman1767 2 жыл бұрын

Nicole, you are an amazing teacher! Your video was so clear and concise. Thank you so much!

@MEGAL0DONG Жыл бұрын

Omg you're explaining things I have wanted to be explained better in lots of other videos I've watched. Thank you.

@maria-teresafeliciano761 2 жыл бұрын

Thank you for this tutorial after 20 failed loaf attempts. I was able to bake 2 loafs of bread that came out almost perfect and my family enjoyed. Thank you.

@cnelson1106 Жыл бұрын

Im with you... several thousand grams of flour later and I finally made two decent loafs. My only issue is I am not getting the rise out of the fridge cold fermenting. They certainly do not look fully proofed but smaller and denser. Any advice would be great.

@constanzapr3039 3 жыл бұрын

Thank you so much for this recipe! I've been watching videos and trying for over a year and after watching yours I got it! THANK YOU SO MUCH💖

@jigarvaria9768 2 жыл бұрын

Hats off to you, for explaining in detail, i have never seen such video, that makes you understand in depth.Thank you so much.

@arlcrane 3 жыл бұрын

I just discovered your channel and LOVE it. You have the perfect personality for this! Bring on more sourdough and baking, please. LOVING the food info and tours. FYI, a useful bit of info would be sourcing whole grains, esp. organic. Pleasant Hill is great, but only sells in bulk. I got my Komo from them (unfortunately before you and I were friends).

@mymountainlife0707 3 жыл бұрын

Wow! Great tutorial! I learned a lot! I can tell with all your videos that you're truly excited and enthusiastic to tell the viewers about the topic

@TrueFoodTV 3 жыл бұрын

Thanks, Ezra!

@harvester71 3 жыл бұрын

Thanks for this video! Really brilliant, helped me understand alot of terms and all the reasons for doing stuff in a certain order, especially the salt! Probably baked my best loafs do far following your video! So massive thanks!! 👏👍

@ivykou6299 3 жыл бұрын

I have been enjoying you home gardening videos to bread making videos ALOT! Thank you for all these high quality tutorials! 😍 Looking forward to more of your bread making series , especially the beginner version.

@TrueFoodTV Жыл бұрын

kzfaq.info/get/bejne/fbdoiLSDya_NhGQ.html

@markascott1508 3 жыл бұрын

Hi Nicole, great video thanks! I have been baking sourdough at home for a couple of years. I am really interested in baking the best 80 to 100% wholemeal sourdough I can, so would love to see a demonstration from you making and explaining the pitfalls of wholemeal sourdough bread making at home. Again many thanks for your very helpful video.

@ismail_121 3 жыл бұрын

I can't wait to see the ancient grain video so excited 😄😄

@seajayhan 3 жыл бұрын

Excellent crumb structure! Air holes are big and evenly distributed. You are a master!

@natashamartinez7473 Жыл бұрын

This is the best recipe I have ever used thank you so much for also going in depth to the reasoning behind your methods!

@designomatic 3 жыл бұрын

After watching so many other sourdough tutorial videos and baking a ton of bricks, this one fills in a lot of gaps and answers looming questions. Definitely a skill that is mastered by few.

@arunyadav_96 3 жыл бұрын

Your videos kept me sane in this pandemic. Thank you Nicole 😊

@TrueFoodTV 3 жыл бұрын

I'm so glad! Hope you're holding up alright!

@arunyadav_96 3 жыл бұрын

@@TrueFoodTV Yes😊

@johndoe4073 Жыл бұрын

This is so well done! Thank you. Making the bread as we speak.

@ko0l-kat497 3 жыл бұрын

I can't wait for more "how does it grow" videos ♡♡♡ I loved those videos, it helped me to grow a few successful plants that I got to harvest ◇◇◇

@MisterTee2010 3 жыл бұрын

Thank you for sharing Nicole XXX

@marqessanzcora4089 3 жыл бұрын

Nailed it ! 👌

@bobalu58 2 жыл бұрын

About to bake my first successful whole grain loaves. I made some dense whole wheat loaves that needed higher hydration. Good, but little oven spring. Thought about it and this time I went with 250 grams each of whole wheat, white whole wheat, spelt and einkorn. They proofed up beautifully. Love the slap and fold. Thanks for the great video!

@catherinelambert1 Жыл бұрын

Fantastic video, thank you for the new recipe! I had been using a specific recipe for years, only playing with different wheat berries and seeds, but I didn’t know that I had been over proofing my bread with the summer heat! Thanks to your video, I was able to troubleshoot and change my methods. I tried this recipe and the loaves had a beautiful ear and wonderful structure and taste! I also watched your scoring video which helped a lot, especially with a new lame! Thank you for your tips!

@scottyplug Жыл бұрын

So I cut this recipe perfectly in half. I only slap and fold for 3 minutes, but then I do 4 stretch and folds, 30 minutes apart. I've done this twice now and my loaves come out absolutely perfect. I'm in Southern California near the coast and for me and my oven, I use a dutch oven inside preheated to 450 degrees F. I put the loaf on parchment, score pretty deeply in one cross cut, gently lifting the ear flap a bit with the lame. I lower the loaf in using the parchment, then carefully along the outside of the parchment put in 3 ice maker made ice cubes, then immediately put on the lid and bake for 20 minutes, covered. Then take off the lid and bake another 20 minutes at the same temperature. I get the fullest, most beautiful oven spring and a perfectly toasted ear across the entire loaf. It's almost foolproof at this point. I'm now confident enough to begin add-ins and maybe even play around with some more decorative scoring. I've been baking sourdough for about 3 years now, and this recipe and method has been the most foolproof and this video provides a great deal of information.

@TrueFoodTV Жыл бұрын

kzfaq.info/get/bejne/fbdoiLSDya_NhGQ.html

@1159Ironman 3 күн бұрын

Doesn't the melted ice cubes make the bread soggy? I've tried spraying a little water on top of the bread before I put it in and it didn't spring right but I'm sure there were other factors involved too.

@scottyplug Күн бұрын

@@1159Ironman No, it does not at all make the bread soggy.

@ladypoetess 3 жыл бұрын

Still looking forward to the beginner tutorial video on sourdough bread! :)

@mouhcineayad6470 2 жыл бұрын

This video is complicated for beginners, there is no enjoyment of making this type of bread if we do it with all these measurements and temperatures, i don't think that people in the past used to make bread in this way. (My personal opinion) Note : I know my english is bad

@KayPenn1 2 жыл бұрын

I agree! I want to see the beginner video as well

@TrueFoodTV Жыл бұрын

kzfaq.info/get/bejne/fbdoiLSDya_NhGQ.html

@wiggytoyou 3 жыл бұрын

I've watched so many of these "how-to "videos. I'm glad I clicked on yours now! So informative! Thank You!

@TrueFoodTV 3 жыл бұрын

So glad it was helpful!

@milanradulovic3915 Жыл бұрын

I made today this king (with seeds), and it was one of the most satisfying moments in my life. Actually, making the good bread is all about of set of crucial theoretical information (glutens, yeast, vapor effect etc.) And you explained those factors very well! 🤘🏼

@lakshmiramakrishna9255 3 жыл бұрын

Vow! Nicole :) Love to see sourdough from you :)

@halfnowhalflater3131 3 жыл бұрын

That's crazy! All your tutorials/videos are so educational and informative! I have enjoyed all the little things ( and big things) life offers because of your influence! Thank you Nicole!🥰

@Penaltybox66 2 жыл бұрын

By far the best sourdough video. Thank you

@basic48 2 жыл бұрын

So wonderful. Your advice was spot on (I tested it). Also, your deliberation technique was so enjoyable. This video is absolutely the best I have seen on KZfaq. Love to see more backing ideas.

@TrueFoodTV Жыл бұрын

kzfaq.info/get/bejne/fbdoiLSDya_NhGQ.html

@Clowdelion 2 жыл бұрын

You were right! I substituted 40 percent of my very basic weat flour with whole grain eincorn flour. I use a glass caserole with a lid for the fermentation. The aroma of the unbaked bread was pretty sweet, and once it was in the oven- pure heaven! I didnt know what i was missing until now! I had to put the loaves in a bag to travel outside of town. The whole buss was smelling of baked goods! Everybody was turning their head to find the source! And the taste....pure heaven! I sliced it and then toasted it on a wooden stove, then we used it as a snack along side a tomato-chickpea salad...didn't make it to the main course, soo delicios! Thank you!

@TrueFoodTV 2 жыл бұрын

So glad to hear this!!! I know that gorgeous fragrant well -- well done!

@Clowdelion 2 жыл бұрын

@@TrueFoodTV Thank you! Your instructions are awsome ( and fun)! Day and the bread is jsut as awsome. My greatgrandmother used sunday to bake the bread for the whole week and they never ate fresh ones- they used the last one from the previous week. Its a big tradition that fell in favor of east. Still lives on and will continue to grow. Have a nice day!

@armyguy91357 Жыл бұрын

Exactly right on. Finally Scored. I always wanted to say that

@jolapola696 3 жыл бұрын

What a wonderful bread! Absolutely AMAZING!

@TrueFoodTV 3 жыл бұрын

So glad you enjoyed it!

@cnelson1106 Жыл бұрын

This channel is amazing. You truly are a Pro! content and quality is virtually unmatched on KZfaq. Keep it up.

@nazirnaame8432 3 жыл бұрын

Hi Nicole , I did the bread with Kefir milk was great taste, by the way I hope you talk about kefir milk which also true food .

@matthewbrooker 3 жыл бұрын

Great series and a compliment to your garden work. I do a batch of dough at beginning of week and then retard in the fridge, baking a new loaf each day. The change in each loaf through the week is really interesting - later ones are very tangy! Local (Spanish) bread is pretty bland so doing your own is a must. Sourdough is a mystery to the locals, but they love the end result! Keep up the great work and a robust throw and fold!!

@TrueFoodTV 3 жыл бұрын

That's such a cool idea, Matt! I never thought to do that. Would be a fun experiment. I remember from my time living in Spain (many, many years ago), that tasty bread just was not to be found (even in Madrid then!). Glad you've taken it into your hands. ;)

@lawrencechdid9600 3 жыл бұрын

This is great and so much information I wish I knew earlier, your a great teacher, keep it up 😁

@Jbiglin 3 жыл бұрын

Wow! This was the first video of yours that I have watched and it was awesome! Your explanations were so clear, concise and super informative. Now it’s time to check out the rest of your channel. Thank you! Great job!

@TrueFoodTV 3 жыл бұрын

Awesome! Welcome! Hope you enjoy my channel.

@dalemccullough5693 2 жыл бұрын

I've been making sourdough bread for 2 years now using tips I've gathered from a wide variety of videos. Your video is one of the most helpful I've found and your methods significantly added to my success. I never was able to score the dough without the blade dragging. Doing this on cold, proofed dough was excellent. Also, baking the proofed dough that rose in Dutch ovens right out of the fridge was perfect. I've been grinding whole grains in a VitaMix. It comes out a bit coarser than I'd like, but it's still pretty good. I was doing 40% whole grain with 80% hydration. Switching to 25% whole grain and 73% hydration resulted in a better rise. Would you consider increasing the percentage whole grain at all? I tried the spelt and einkorn flour as whole grains and it was a great taste. My baking temps were: 475F for 20 min covered, 450F for 15 min covered, and 450F for 8 min uncovered, which was great. Thank you for such informative videos.

@alicat2069 2 жыл бұрын

VitaMix! I'm going to give that a try on my next bake. Thank you for the tip and happy baking

@lenapumber48 2 жыл бұрын

I would love to see your "beginner's video"-- on sourdough baking in a conventional oven. Any idea when you might get around to it?

@weaponson3-158 Жыл бұрын

I followed this recipe as best I could with a basic kitchen. Only fancy tool was a quarter inch baking steel. Underneath that was a cast-iron full of boiling water during the whole bake. Came out awesome!

@Lemonarmpits Жыл бұрын

I would like to see the beginners video without so much extra commentary.

@TrueFoodTV Жыл бұрын

@@Lemonarmpits kzfaq.info/get/bejne/fbdoiLSDya_NhGQ.html

@kostirakasiani0 3 жыл бұрын

Great presentation! All very thoroughly explained! Thank you

@TrueFoodTV 3 жыл бұрын

Glad it was helpful!

@markbrock9020 2 жыл бұрын

Such a great video! Thank you so much for putting this together. Baking today. :)

@tawfeeqmohammed3335 3 жыл бұрын

The secret behind the delicious baking is serving your hands.

@ladyazaz26 3 жыл бұрын

It is science of Sourdough. I'm so focus!

@iris100moon 3 жыл бұрын

Tried this method last night, Really good thanks.

@jimspelman8538 2 жыл бұрын

I am so glad I discovered your channel! Part of my healing after a divorce has been bread baking and I really wanted to learn to make sourdough. My starter is almost ready! It is going to be a delicious New Year!

@TrueFoodTV 2 жыл бұрын

This cheers my heart. Happy baking!

@mymountainlife0707 3 жыл бұрын

I'd love to see that chocolate sourdough starter video u were talking about😉

@nancypahl7755 3 жыл бұрын

I've made Foodgeek's chocolate sourdough bread and it's to die for.

@cattleNhay 3 жыл бұрын

Just need an outdoor wood oven now for summer pizza and bread..and cooking options if there’s no electricity

@TrueFoodTV 3 жыл бұрын

TRUE! Outdoor pizza oven would rock!

@moncher2797 3 жыл бұрын

Watch Townsends on KZfaq. He shows you how to make an earthen-oven. I’m guessing that is what you’re calling a pizza oven.

@tyliful 3 жыл бұрын

looks so good.

@perudia2002 2 жыл бұрын

Thank you for this, I’ve been watching your videos and after years of making sourdough , using your technique and tips help me certainly have a much better result! Thank you thank you!🙏

@TrueFoodTV Жыл бұрын

Wonderful! You're so welcome!

@alexandracassandroarora2945 3 жыл бұрын

This is a great video but would be SOOOOOOO helpful to see the instructions written out too :-)

@bcrossb100 2 жыл бұрын

me too

@TrueFoodTV Жыл бұрын

kzfaq.info/get/bejne/fbdoiLSDya_NhGQ.html

@gperhan180 3 жыл бұрын

sourdough mania from anita šumer..great book

@Blue_Angel.555 3 жыл бұрын

I'm taking notes!

@RonsardMoolman 3 жыл бұрын

You make great vids thank you, I built me an earthen oven about a year ago and have baked normal dough and sour dough regularly, Ive learnt so much and am still learning. Kind regards from South Africa.

@TrueFoodTV 3 жыл бұрын

Sounds like you're making delicious bread. Cheers!

@taylorswf23 3 жыл бұрын

I’ll be back for the beginner video 😬☺️

@TrueFoodTV 3 жыл бұрын

I gotcha, Taylor! It'll be much more straightforward ;)

@bobhedrick9824 2 жыл бұрын

Me too.

@TrueFoodTV Жыл бұрын

It's finally here - my NEW beginners course (also includes e-book): courses.truefood.tv/courses/make-great-sourdough

@jonathandoelander6130 3 жыл бұрын

FANTASTIC! I grind my own flour from einkorn wheat berries too! Are those cloth inserts in your breast pans/baskets?

@TrueFoodTV 3 жыл бұрын

The bannetons / proofing baskets have linen liners. I lightly flour them and find they're quite easy to work with in terms of getting the dough out. They came with the liners. (Yay for a fellow einkorn lover!)

@ivanak7149 3 жыл бұрын

Really enjoyed this video, thank you ❤️

@maziarjamshidi4505 3 жыл бұрын

I love these videos! They are packed with scientific facts and technical tricks. Plus the production is superb.

@TrueFoodTV 3 жыл бұрын

Thank you so very much!

@davidrodowicz943 3 жыл бұрын

Thank you, I've only made about 6 loaves in this wonderful hobby and with your help I got the best results so far. Maybe you are someone can answer this question. I followed the recipe to the tee but after I put the dough in the fridge I get almost no rise after 14 hrs. It is on the top shelf about 40 degrees. Thank you.

@TrueFoodTV Жыл бұрын

kzfaq.info/get/bejne/fbdoiLSDya_NhGQ.html

@MeliponiculturaenCostaRica 3 жыл бұрын

I would love to have different types of wheat available here.... well, I guess I will just have to use the 30 types of native corn I may grow, and invent something of a weird sourdough corn bread!

@TrueFoodTV 3 жыл бұрын

Oh man, sign me up for sourdough corn bread!!

@mobillove007 3 жыл бұрын

👍🏾. I will try today!

@n.m.2075 5 ай бұрын

This was a beautiful recipe. I made it. I used half for a batard and the other half for 4 baguettes. Very delicious.

@pemimpi 3 жыл бұрын

Yas.... Finally! The "evil twin" is back 🤣

@TrueFoodTV 3 жыл бұрын

She's baaaaaaack

@benjaminbrewer2569 3 жыл бұрын

They do look a lot alike.

@stinkdyr301 3 жыл бұрын

@@benjaminbrewer2569 Just a coinkydink.

@eduardoantoniocarvalho3850 3 жыл бұрын

How to make starter

@eastcoastartist 3 жыл бұрын

My mom never makes bread on a rainy day because is doesn’t rise as well.

@HebaHosni 3 жыл бұрын

That's a great instructional video, it helped me a lot

@zeinababdelrahman3571 5 ай бұрын

Thanks a lot for the lovely extended explanation ❤

@poster99999999 3 жыл бұрын

It would be awesome if there was a link to a printable recipe.

@Potatis1337 3 жыл бұрын

Check out "bread calculator" by Foodgeek!

@OO_sunflower_OO 3 жыл бұрын

Omg do you even know how many 999999999s I’ve been seeing these past 2 days 😱😱😱insane

@TrueFoodTV Жыл бұрын

👉 *It's in my beginners course, now live: **courses.truefood.tv/courses/make-great-sourdough*

@Blue_Angel.555 3 жыл бұрын

I'm new to sourdough starter and last night I thought adding a bit of honey would be a good thing and I think I killed it. No bubbles this morning :-(. discarded it...started a new one again.

@88NiceGuyLondon88 3 жыл бұрын

be kind watch this video helps you make starter from the first step How To Make Sourdough Bread Masterclass by Patrick Ryan

@Blue_Angel.555 3 жыл бұрын

@@88NiceGuyLondon88 I will! Thank you!

@TrueFoodTV 3 жыл бұрын

Did you see my video on making a sourdough starter with grapes?

@natalinegloriana3430 3 жыл бұрын

@@TrueFoodTV wait what?? Gotta go search for it 🍇

@aubsthomson3820 3 жыл бұрын

Clearly tutorial my bread came out great with a good height, ear, blistering, good crumb and crust thank you

@MrPappymn Жыл бұрын

I just found your channel. Just tremendous content. Thank you as I start my bread baking journey.

@eyesurgeon728 3 жыл бұрын

Did I miss something? I have been baking sourdough for years, but I’d love to try this method. You said bake in conventional oven at 285F for 20 min with steam, then ??? Remove water (steam) and cook for HOW LONG ( I assume another 20 min???) at what temp??? Same 285F or lower? If it’s in the video, and I missed it, sorry...

@TrueFoodTV 3 жыл бұрын

No, it's: 485 F for 20-25 min, then remove steam tray and lower to 430 F for another 15-20 min until it's as brown as you like. I will go into these steps in detail in my sourdough beginner's video.

@eyesurgeon728 3 жыл бұрын

@@TrueFoodTV Beautiful, thanks. True class among KZfaqrs- beautiful, informative, funny video, that one viewer (me) wants more info on, and you reply and answer my question. Keep it up!

@Puckerization 3 жыл бұрын

@@TrueFoodTV At 15:50 you said you dial the temperature down from 250 C to 150 C as soon as you place the bread in the oven. I'm a bit confused at how drastic this is. Is it because your Rofco oven retains the heat so well that it's the best way to get a fast reduction in heat? I would really like to know what the temperatures is when you remove the steam. Do you put it back up to 220 C for the remaining dry bake?

@jhong130 2 жыл бұрын

@@Puckerization I also confused. "485 F for 20-25 min, then remove steam tray and lower to 430 F for another 15-20 min" seems to be the answer. Final part of baking is not clear to me.

@TrueFoodTV Жыл бұрын

*See my NEW beginners course: **courses.truefood.tv/courses/make-great-sourdough* 😉

@ezetlin 3 жыл бұрын

I would love a text recipe so I can read as I bake. I'm recovering from a concussion and watching screens is difficult. Thank you!

@TrueFoodTV Жыл бұрын

👉 Yes, this is included in my beginners course, now live: courses.truefood.tv/courses/make-great-sourdough

@leonardcrespin6476 6 ай бұрын

absolutely in my opinion the best content out on baking sourdough.

@nazirnaame8432 3 жыл бұрын

Excellent, thank you

@sanjaygupta-yq4mh 3 жыл бұрын

Your voice so lovely❤❤

@JOEYdaMUSH 3 жыл бұрын

I will pay you $20 for a loaf! I need to try it 🤤

@TrueFoodTV 3 жыл бұрын

Aw, if you were my neighbor, you'd get it for free. I'm always giving bread away! ;)

@JOEYdaMUSH 3 жыл бұрын

@@TrueFoodTV I also live in South Jersey...do you ship 😬😆

@TrueFoodTV Жыл бұрын

kzfaq.info/get/bejne/fbdoiLSDya_NhGQ.html

@JOEYdaMUSH Жыл бұрын

@@TrueFoodTV I live in Brigantine…we’re practically neighbors!

@aaronarcher2356 Жыл бұрын

Very helpful video. Thanks

@tcasa587 3 ай бұрын

I finally figured it out. I wasn’t feeding my starter enough. I just made a beautiful loaf of sourdough bread complete with a gorgeous oven spring and a full crisp ear. 😁 Thank you again for all of your videos. 🥰

@TrueFoodTV 3 ай бұрын

Great job!

@aienatu 3 жыл бұрын

sorry, I'm just a guy with an oven and a spatula. this lady coming out with the special bread oven and the bamboo grain mill, leaving me like wtf am I watching?

@robertbrewer2190 3 жыл бұрын

Yes, she has the high-end stuff. Those ovens are backordered forever, so we simple people are safe! The kneading technique and the late addition of salt and water are useable by anyone with a bowl and oven. The results are wonderful and can be pretty much achieved with a pizza stone and some ice cubes in a metal pan in the bottom of the conventional oven. A dutch oven works really well also for the first half of the bake.