same day sourdough for lazy people *with timestamps* скачать в хорошем качестве

same day sourdough for lazy people *with timestamps*

if i can do it, you can do it... or maybe this is the blind leading the blind. my qualifications: type-B somewhat beginner who has never had a total failed loaf - achieves consistently edible, delicious (albeit sometimes ugly) results, so I'm clearly doing something right. links: ✭ my IG →   / swumade   ✭ my website that I built! → https://www.swumade.com ✭ nick's IG →   / nickkealiiclimbs   ✭ nick's climbing YT (go show him some love) →    / @nickkealiiclimbs   ------ 00:00 - intro 00:59 - somewhat useful information 01:30 - the day before (starter prep) 02:06 - making sourdough bread (day of) 02:28 - combining ingredients 07:36 - nick, my husband 08:00 - build up initial gluten 10:05 - round 1 stretch & folds 10:37 - round 2 stretch & folds 11:27 - round 3 stretch & folds 12:30 - round 4 stretch & folds 13:19 - round 5 stretch & folds 14:21 - first rise 14:41 - shaping 19:10 - second rise 19:15 - cold rise & preheat oven 20:02 - score & bake (covered) 21:05 - re-score & finish covered bake 21:30 - remove lid & bake 22:03 - let cool 22:32 - slice & eat! 24:10 - outro & bloopers !!!!-----RECIPE-----!!!! If you want a written recipe for this, I have a version of it posted on my website (no annoying pop-ups, no autoplaying videos, no sign-ups, just pure fun): https://www.swumade.com/recipes/samed... AND because I'm nice, the recipe is down below: INGREDIENTS: 100g active sourdough starter, fed 500g (or roughly 3-1/2 to 4 cups) flour** 350-450g water*** (I used 390g this time) 1 tbsp kosher salt rice flour ** I pretty much always use bleached AP flour and I know there's a lot of opinions on that but just use whatever you want - if I can make a good loaf with the devil flour, you can make a good loaf out of anything *** as mentioned in the video, decrease to maybe 310-325g if you're a beginner and struggle with sticky dough STEPS: (8:00pm) The night before, feed your sourdough starter and leave it on the countertop overnight. (7:15am) In a large mixing bowl, add your starter, water, and salt. Mix until the starter is completely dispersed into the water. Add the flour and mix until flour and water are well mixed and there aren't any dry spots of flour clumps. Cover with plastic wrap, set aside to rest for 10-15 minutes. (7:30am) Uncover the bowl and using a wet hand, grab one side of the dough and gently pull it (let it stretch without tearing), then fold it across the dough, rotate the bowl 90 degrees, and repeat a few times ~10 minutes. Cover and let rest for 30 minutes. (8:00am, 8:30am, 9:00am, 9:30am, 10:00am) Uncover the bowl and using a wet hand, grab one side of the dough and gently pull it (let it stretch without tearing), then fold it across the dough, rotate the bowl 90 degrees, and repeat 4 times. Cover and let rest for 30 minutes and do this again between 4-6 rounds. After the last round, cover and let it rise for 2 hours. (12:00pm) Prepare a bowl with parchment paper. Use a bit of rice flour if you have it and flour your surface (if you don't have rice flour, it's okay - it might be a little more wet and sticky causing it to be more difficult to shape but you can also use a spray bottle to mist your surface to help). Turn out the dough onto the surface and shape using your favorite method. Then, place the dough seam-side down into the bowl with parchment paper. Cover and let rise for another 2 hours. My favorite method for shaping is the following: Stretch the dough into a rough rectangle. Fold the bottom up 1/3 of the way, then fold the left and right sides in to meet in the middle. At the top, use a "stitching" motion to stitch the two sides in towards the center all the way down to the bottom. Once you reach the bottom, fold and roll the dough starting from the bottom to the top. Use surface tension and a bench scraper to shape the dough into a circle. (2:00pm) Preheat the oven with the dutch oven inside to 500F (I do this without the lid to make it easy). Move your mixing bowl with the dough into the freezer (fridge is ok if you don't have room in the freezer) during preheating ~20-30 minutes. (2:20pm) Once the oven is preheated, turn the oven temperature down to 450F. Get the dough from the freezer. Score the loaf across ~1/4" deep. Carefully, grabbing the parchment paper, lift the dough and place it into the hot dutch oven. Cover with the lid. Bake covered for 5 minutes. (2:25pm) Optional: remove lid and carefully score the same area again to help get a more prominent "ear". Add a handful of ice cubes outside of the parchment paper to create extra steam. Re-cover and bake covered for 20 more minutes. (2:45pm) Remove the cover, turn the oven temperature down to 425F. Bake uncovered for another 20-25 minutes. (3:05pm) Let cool for 20 minutes before slicing. Enjoy! #sourdough #baking #4k #funny #recipes #howto