How to Make the Perfect Sourdough Bread at Home (Step-by-Step) скачать в хорошем качестве

How to Make the Perfect Sourdough Bread at Home (Step-by-Step)

There’s nothing better than fresh homemade sourdough bread! Crispy crust, soft airy inside, and that perfect tang. In this video, I walk you through my full sourdough process. In the next video I will show you the process of feeding the starter. This is a beginner friendly approach that focuses on simple ingredients, timing, and technique. You’ll see how I mix, stretch and fold, shape and bake using a cast iron pot for that bakery style crust. If you’re new to sourdough or just looking to improve your loaves, this recipe is easy to follow and forgiving, just remember: practice, practice, PRACTICE. If you enjoyed the video, don’t forget to like, subscribe, and drop any questions in the comments. 🍞 🥖 Sourdough Bread Recipe & Process Feeding Starter (Night Before Baking) Feed the starter the night before making bread. Ingredients: (For feeding Starter) • 50g starter • 100g flour • 100g water Instructions: • Mix together and let rise overnight on the counter. • Starter should be active and bubbly in the morning. Making the Dough The more starter you use, the faster it rises and the more sour it becomes. Ingredients: • 100-120g starter • 350g water • 500g flour • 10g salt Instructions: 1. In a glass bowl, mix 120g starter with 350g water until murky. 2. Add 500g flour and 10g salt. Mix well. 3. Let rest for 30–60 minutes. 4. Every 20-30 minutes, perform 8 pulls (twice around the bowl — 4 pulls each round) for a total of 4 sets of Stretch & Folds. 5. After the 4th pull, let dough rise on the counter until the dough doubles in size. • 4–6 hours in summer • 8-12 hour in winter (Over Night) 6. Flip dough onto the counter and shape it. 7. Place shaped dough into a banneton basket. 8. Cover with plastic and refrigerate overnight. Baking (Next Morning / When Ready) 1. Preheat oven to 475°F with a cast iron pot inside. 2. Flip dough onto parchment paper. 3. Score dough with an X-acto knife or bread blade. 4. Once oven reaches temperature: • Carefully remove hot pot. • Add 5–6 ice cubes into the pot. • Place dough (on parchment) into the pot, cover, and return to oven. 5. Bake covered at 450–475°F for 30 minutes. 6. Uncover and bake at 425°F for 20–30 minutes, depending on desired crust darkness. • Bread should be between 200 - 210 degrees Fahrenheit when done. Practice, practice, PRACTICE.