In this video let's unwind, slow down and relax. Come bake a healthy whole grain sour dough bread with me from scratch, without a Dutch oven. All you need is flour (all-purpose and whole wheat), water, salt, and some seeds (optional).
Sourdough Starter Instruction/Schedule
To make the sourdough starter, follow this schedule, all you need is just flour, water, and time!
1) 10g all-purpose white flour + 10g water, mix well in a jar, cover with lid (do not tighten it, air needs to get in and out!) leave on counter for 24 hours
2) add another 10g flour + 10g water, mix, cover and let it sit for another 24 hours
3) add 20g flour + 20g water, mix, cover and let it sit for another 24 hours
4) add 40g flour + 40g water, mix, mix, cover and let it sit for 12 hours this time
5) with a new jar, grab 50g from the sourdough starter (discard the rest), and add 50g flour + 50g water, mix, cover and let it sit for 12 hours
6) repeat step 5 for 2 more times, if every time it consistently doubles in size then the starter should be ready to use!
TIP: if it doesn't rise, wait 24 hours or even 48 hours between feeding, and keep repeating the steps above until enough yeast/bacteria develop that helps it rise.
Sourdough Bread Recipe
Ingredients
- 100g sourdough starter (see above)
- 450g flour
- 300g water
- 10g salt
1) Add 100g sourdough starter to 300g water in a mixing bowl
2) Mix in 450g flour and 10g salt, and mix until a dough ball is formed and no dry bits are left at the bottom of the bowl
3) Cover the bowl and let it sit on the counter for 1 hour
4) Stretch and fold 3 rounds (each round is 4 sides), cover and let it sit for 30 minutes
5) Stretch and fold 2 rounds, cover and let it sit for 30 minutes
6) Stretch and fold 1 round, cover and let it sit for 4.5 hours
7) (Super gently) place on lightly flour-dusted counter, stretch and fold 1 round, cover and let it sit for 30 minutes
8) Tuck and roll the dough into a ball to give it a final shape, and place it upside down in a plastic wrap lined mixing bowl, cover and put it into the fridge and let it proof overnight for 10-12 hours in the fridge
9) Take out the dough from the fridge to let it "wake up" for 1-2 hours prior to baking
10) Pre-heat oven to 500F/260C
11) Boil some hot water and fill a tray with about 1-2 cups, we'll be using this as a steam tray
12) Take out the sourdough from the tray and put onto a baking tray with parchment paper or silicone baking sheet
13) Once oven temperature is reached, place the tray of sourdough and steam tray in there, bake for 20 minutes
14) After 20 minutes, take out the steam tray, turn off the oven and let the remaining heat finish baking the bread for 5-10 minutes
15) Take the sourdough bread out and let it cool for 1-2 hours, cut and enjoy!
TIP: for the 450g flour mix, if you want a lighter/flakier loaf of bread, use 100% all-purpose white flour or bread flour, if you like it more dense and nutrient packed, do 50% all-purpose white flour and 50% whole wheat flour (but do not exceed 50% whole wheat because it will be too dense). In this video, I did 51% all-purpose white flour, 47% whole wheat flour, and 2% seeds. So experiment a bit and see what's your favourite ratio is!
Be kind to yourself. ❤️
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