My Main Sourdough Bread Recipe

Рет қаралды 8,240

3 ай бұрын

Hey guys! I haven't posted in a while but I randomly got bored yesterday and decided to make another sourdough video. This time I'll be making my main sourdough bread that is always reliable and works well.
RECIPE (makes 1 loaf)
Levain:
50g water
25g starter
50g bread flour
Dough:
330g water
405g bread flour
45g any whole grain flour
100g levain
10g salt
Schedule:
Mix levain, leave overnight
Mix dough, set 30 minute timer
Coil fold, set 30 minute timer
Coil fold, set 30 minute timer
Coil fold, set 3 hour timer
Preshape, set 30 minute timer
Shape, cold proof overnight
Preheat oven, set 30 minute timer
Bake covered (260°C), set 20 minute timer
Bake uncovered (240°C), set 20 minute timer
Schedule:
Mix levain, leave overnight
Mix dough, set 30 minute timer
Coil fold, set 30 minute timer
Coil fold, set 30 minute timer
Coil fold, set 3 hour timer
Preshape, set 30 minute timer
Shape, cold proof overnight
Preheat oven, set 30 minute timer
Bake covered (260°C), set 20 minute timer
Bake uncovered (240°C), set 20 minute timer

Пікірлер: 27

@theunknownatheist3815 29 күн бұрын

“Dough Butt” 😂

@meysam9 Ай бұрын

Delicious recipe 😊😋

@pingpong6861 3 ай бұрын

You follow exactly the way Simpel Sourdough shape his loaves. Good job!

@shermanthefisherman 3 ай бұрын

Haha I actually learnt this technique from him, it's actually really good. Thanks for watching!

@niniedmax2578 3 ай бұрын

Thank you so much for the video :) I'm waiting for my starter to arrived, then I will follow your video to make mine :)

@shermanthefisherman 3 ай бұрын

You're welcome! Hope you are successful in making your loaf!

@salarycat 3 ай бұрын

You make it look easy... WIth a bit more water I was doing 6 sets of stretch & folds, left it 8 hours and still ended up with a sticky mess on the shaping stage.

@shermanthefisherman 3 ай бұрын

Maybe 8 hours for bulk fermentation a little bit long, which causes the gluten to overdevelop and then splat all over the place. I think you'll find it much easier to handle the dough if you keep bulk fermentation to 5 hours long. Hope this tip helps!

@Biscuits_2030 3 ай бұрын

Very informative and didactic

@shermanthefisherman 3 ай бұрын

Thanks! Glad it was helpful.

@sandrayant7668 10 күн бұрын

How many hours you leave in ice box , over night

@shermanthefisherman 10 күн бұрын

@@sandrayant7668 hello, I left it overnight for 14 hours. Hope this helps!

@Gregasaurus 2 ай бұрын

Great loaf Sherman! Loaf envy. I'm using 13% protein strong white flour and dough is so sloppy and sticky at all stages. It never forms into smooth dough. Any ideas or tips?

@shermanthefisherman 2 ай бұрын

Thanks for the compliment! I recommend you to reduce the water content a little bit if your dough keeps becoming too sloppy. Reduce the water from the recipe from 330g to 290g. Hope this helps!

@Gregasaurus 2 ай бұрын

@@shermanthefisherman I will try it out. Thanks! Subscribed...

@cliffcox7643 3 ай бұрын

Where did you get the lame at and wont proofing uncovered make a skin on the dough?

@shermanthefisherman 3 ай бұрын

I got it on Amazon the brand is called Mure & Peyrot. Proofing uncovered does make a skin but I don't really mind cause it's only on the bottom and that gets dried out during baking anyways.

@cliffcox7643 3 ай бұрын

@shermanlau4107 hmm, I cut out the crust sometimes cause it's just too chewy.

@shermanthefisherman 3 ай бұрын

@@cliffcox7643 yeah then I think covering it would be better for you since it makes the crust less dry in the end

@lynnvasquez4425 3 ай бұрын

Want to know your room temperature when you did the process

@shermanthefisherman 3 ай бұрын

It was around 25-27°C

@barrychambers4047 3 ай бұрын

The fermentation temperature is perhaps the most important thing about bread baking. Not everybody in this world has a nice comfortable room temperature. Otherwise, nicely done!

@hugo9846 Ай бұрын

No autolyse? My dough did not look or feel like yours after 30 minutes. I'm going to power through and see what happens but things are not going as they should ....

@shermanthefisherman Ай бұрын

The temp in my region is quite hot like 28°C so things go really quickly. Maybe do a 1 hour autolyse first, hope this helps!

@hugo9846 Ай бұрын

@@shermanthefisherman Looking a lot better after an hour. I have hope again :)

@cliffcox7643 3 ай бұрын

73% right?

@shermanthefisherman 3 ай бұрын

The hydration is 73% not counting starter but 76% counting starter