I’m confused. Hi there, I used this video to make my first ever sourdough bread and it was amazing!! Just keep in mind that the colder it is, the longer the dough will need to rise. First I want to thank you for the great instructions. LOL! Whether to squeeze tighter or loosen your grip. Does the cornmeal help with that? I get plenty of questions about making homemade sourdough bread, so I’ve put together the most common sourdough questions and my answers. The stretch-and-fold method has a few disadvantages. Hi. Cover and rise for 2-3 hours, or until doubled. Pour over the water and add the sourdough starter. Together, these potential drawbacks can risk unnecessary degassing of the dough or potentially an unevenly baked loaf with suboptimal crumb structure. I was wondering what the maximum time would be for the first proof? *In a professional bakery setting, the differences between stretch and fold and coil folding are less noticeable when working with doughs at a large scale. You can check this post for some guidance on how to knead enriched dough based on real bread … You can make sourdough bread with many different types of flour, however, if you’re brand new to sourdough, I recommend using all-purpose flour. Hi, Thanks for the explanation and the recipe, only we do not use cups but weigh everything. If you’re in doubt if it’s cooked enough and you have a kitchen thermometer, the internal temperature of the bread when it’s done cooking should be anywhere between 185-200 degrees F. Wonderful. The method consists of a series of folds to pre-shape the dough, followed by a pattern of successive folds and smaller "stitches" that build dough tension. Don’t worry– it happens to the best of us. These initial stages include combining ingredients and beginning to develop gluten. Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 … This time, I skipped the basket and let it rise in the baking dish and it came out great! I had the same problem with my 2 and 3 loaves. Whole wheat does soak up more moisture over time, so keep that in mind. I struggled to get my bread out of the basket and it deflated the first time. If you cut open your bread when it is still hot, you will squish it and the crumb will be crushed, not to mention it’ll dry out faster in storage. Coil folding is great for batches of dough at virtually any scale. An overmixed dough becomes slack, lacks elasticity, and can’t hold its shape at all. I decided that I’m going to try and bake it after all but what should I do?! My dough under the cooked layer was runnier than the starter too (but it wasn’t like that before going in the oven to proof!). I then CAREFULLY transferred it to my baking vessel and it was a gorgeous, high loaf. This homestead sourdough loaf is best eaten within 48 hours (which is NOT a problem for my ravenous kids). Help? Making another loaf right now ? I know the yeasty beasties get frisky the warmer they are. This recipe for sourdough bread does not require any special equipment like a bread … When you feed your sourdough starter, use a higher ratio of flour to water. I mix my dough just before 8 go to bed and set it to rise about 11:00 PM. When then do you suggest you feed your starter to accommodate a 7 pm start for dough making? Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes. Your dough shouldn’t be so sticky that you can’t for a ball with the dough! Proper dough handling is a vast topic that governs nearly every stage of the sourdough baking process. Is the underside of your dough (the dough that is touching the bowl) still wet and sticky? Hi there, I have a relatively new starter, and my bread came out with giant wholes in the top and not much rise on the bottom. With slap and fold, a baker can turn a rough and somewhat sticky mass of ingredients into a smooth, round, uniform dough within minutes. In the photo of you with the bread seems to have had slits cut into it when baked. I’ll try again, but for today I am making your regular bread since I offered chili and bread to my sister in law, just wont be sourdough. Each successive fold creates additional layers of tension, giving the dough more and more strength, increasing the capacity to hold gases. To the uninitiated, the process can be jarring: Bits of dough flying everywhere, sticking to walls, the floor, your clothes, and all over your hands. Skill Level: Intermediate; Techniques Used: How to Make a Sourdough … If my math is correct, this is about 10% – 11% starter to flour ratio. I need help ?. Thank you! You can totally use bread flour for this recipe! Even armed with all this conceptual and technical knowledge—and combining it with proper fermentation—what is an aspiring (or experienced) baker to do? They taste good though. Super easy. In concept, this technique creates multiple visible layers of dough; it also encourages gluten development through aggressive stretching. Plus, the counter gets wrecked, requiring a good scraping after you’re done. But what do I do next? Homesteading | Self Sufficient Living | Living off the Land, 106 Comments | Jill Winger |    Last Updated: June 11, 2020. I followed the recipe to the letter with the bread not rising at all. It is a gentle mixing method that doesn’t stress gluten unnecessarily. It had a good crust and was so nice and sour! <3 . Typically, this motion involves roughly four to eight stretches per set, forming a roughly symmetrical shape. Oven light was just a tiny bit too hot:) I started my sourdough starter a few weeks ago and have struggling to decide if it was ready for bread making. In my opinion, a dutch oven is an important kitchen tool for any home. But too much folding can produce excessive tension and compressive forces. But the wait is worth it– promise. Finally, the baker rotates the container 90 degrees and repeats the process until the dough holds its shape. The bread turned out perfect! Morning of day 2 took it out and let it sit an hour or so, folded, 15 min. If we somehow could fold the balloon over itself, we would create two layers stacked under tension. I always remove my starter from the refrigerator In preparation to using it. Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not to scorch). The most straightforward (and possibly most popular) technique relies on good old elbow grease. Does the flour to water ratio change when using fresh ground white wheat berries? A higher hydration (wetter) dough will produce lots of beautiful air pockets, giving your bread that gorgeous holey, open crumb that sourdough … Then I go to take it out of my bowl to shape and rise for 2 to 3 hours to double again before baking. After the long ride (8 hours) my dough has a “skin” on it. Subscribe to our newsletter to get the latest recipes and tips! So far so good, until I touch it. Sourdough Making Steps in order (WITH 3 VIDEOS!) "No matter how frequently you bake, and no matter how many loaves you bake at a time, you will learn much more quickly by the simple act of paying attention," Wilson writes. I followed the recipe just so, and was able to turn out a lovely loaf. However, just because homemade sourdough bread has a learning curve doesn’t mean you have to make as many mistakes as I did– and by the time you finish reading this post, you’ll be able to finally do this sourdough thing with confidence! Nice dog…thank you…. https://www.allrecipes.com/video/4157/how-to-knead-your-sourdough-bread Hi.. If you want a good example of the technique, look to Chad Robertson. Mine calls for 1/2 cup (4oz/115g) of my sourdough starter for a nice boule of sourdough bread. However, I’ve been receiving comments and messages saying that their dough is turning out just too sticky to even handle, in which case you may need to add more flour to your dough. Here are the pros and cons of some of the most popular mixing, kneading, folding, and shaping methods. Tried twice now and both times my loaf comes out flat and wide. 5) The timing that worked for me was: took starter from fridge morning of day 1, in the evening mixed dough, did 1/2 hour rest and fold, then put it -tightly covered – in fridge overnight. Otherwise it’s perfect and delicious! This is one of the simplest shaping techniques—and the one featured in our recipe. But I’ve found that my starter (fed within the past week) is active enough straight from the fridge (usually I just scoop it out and let it come a bit closer to room temperature in my large mixing bowl before adding in the flour & salt). All products linked here have been independently selected by our editors. The loaf was light and rose really high. It does sound like your dough just needs some more flour. Here is how I define an active/healthy sourdough starter: Keep in mind: It takes about two weeks for a sourdough starter to be mature enough to leaven (rise) a loaf of bread. I stumbled upon your site yesterday, read through everything watched the videos about starter and making bread a few times. So far have done lid on for 30mins and planning on 30mins lid off. Doughs that contain a lot of moisture tend to spread more than dryer doughs, so that could be the culprit. It serves three primary functions in sourdough baking: It is a method of redistributing the gases and microbes in a dough during bulk fermentation; it regulates the temperature of a dough; and most importantly, it serves to develop strength in a dough by encouraging gluten development and generating physical tension over time. Then one day? I LOVE this handcrafted stoneware mixing bowl for mixing up bread dough. But for higher-hydration, delicate doughs, this method might risk degassing the dough excessively over time. Do you preheat your ditch oven before putting the dough in or do your knit from room temp? It's so many different little things. Also I tried it the regular way and it was amazing!! https://food52.com/recipes/82145-no-knead-sourdough-bread-recipe Mixing refers to incorporating … About the recipe. Cloaking is often used for shaping round boules (but can be applied to other shapes as well) and is especially common when pre-shaping. And to be honest, shaping is something you need to do, not read or watch. I think WY is a lot drier of a climate then where I am from so I needed about an 1/8 th of a cup more. Some sticking to the counter is desirable, so that the baker can create surface tension through pulling the dough and folding it over. You could double this to either make a larger loaf, or to make two of this sized loaves. Dough scraper. For simplicity, we can divide dough handling into three phases: Mixing and kneading, folding, and shaping. The technique involves using a cupped hand to repeatedly scoop the dough up from the bottom, stretch it, and gently let the dough fall back onto itself. And third, these New York style sourdough bagels if you want to try a more involved recipe. I don’t see the recipe for the bread in this post. SO glad you liked the recipe, and thanks for the heads up about the extra flour you needed! The method aerates the dough slightly, and because of minimal contact with your hand, less dough ends up on your fingers. (Currently feeding earlier in the morning) I tried the pancakes the other day aND they were super thin…. There is nothing like home-baked bread. Mix and stir … I use a combination of AP and bread machine flour… What am I doing wrong? Oh no! I would love to use your links to support you, thank you for all the help over the years. —>). Is there any adjustments that need to be made when using whole wheat? Also, next time try using warm (not hot) water when you mix up the dough and rising it in a warmer location. To do so, a baker either uses their hands or a bench scraper to generate tension at the bottom edges of the dough. Like coil folding, its primary benefit is even distribution of forces due to symmetry. On my second attempt I had an extra 3/4c of flour and it turned out great! It should be just a little too wet to … Either scroll down to the bottom of the post, or at the top of the post click the “jump to recipe” button, and there will be an option to print the recipe. However, the biggest thing that sets sourdough apart from traditional breads is that sourdough doesn’t need yeast. Lamination is admittedly a bit of a left-field folding technique. If your dough is too sticky to handle at all, I would probably add a bit more flour. I love the timeline – feed the starter in the AM of day 1, start the bread PM of day 1, finish the bread AM-noon on day 2, just in time to have with lunch! If you don’t want to get a dough scraper, you can use a stiff spatula instead. You need a large bowl for the dough. A Dutch oven. Given such speed and efficiency, why not always use a machine to mix dough? Mix in some dried cranberries and pecan pieces for a festive treat (divide it … Create a well in the center; add water. I don’t have any in my house right now! Any advise would be grateful! Too little folding can result in weak dough. As I said before, I’m a total newbie, but this is what I did and I got a big, beautiful delicious loaf…THANK YOU for this recipe and easy to follow directions! Just wondering what I can do so my bottom crust is not so crunchy and over done. High-hydration doughs (in excess of 75 percent hydration) tend to make bench kneading difficult—if not impossible—unless you’re one of those people who enjoys making more of a mess than bread. Some clarification here would be helpful for this newbie. 76 might be on the warmer side. How soon after feeding the starter should I make the bread? If and when you want to go more fancy, you’ll want to use hard white wheat berries if you’re grinding your own flour with a mill like mine. Hand kneading is best suited for lower-hydration doughs that aren’t prone to sticking to the counter or to your hands. I used whole wheat instead if AP this time and it did not double overnight like it usually does. In case you’re a visual learner like I am, here is the entire step-by-step process caught on video. Instead, think of these downsides as potential worst-case scenarios if you apply the technique improperly. As the name implies, the method involves stretching the dough on a counter to a thin sheet; the baker then folds the sheet multiple times over itself, gathering the mass into a cohesive dough. In general, weak, wet, or highly extensible doughs benefit from more frequent folding; stiffer, elastic, lower-hydration doughs require less folding to develop strength. Mix bread flour … The answer is a matter of degree. It was just a gooey blob that couldn’t possibly be folded into shape. Wetter is better. It forms a crust like top. Finally, the timing, number, and degree of folds (as well as overall number of sets of folds) are paramount to the development of dough strength. Unlike other methods of folding, a letter fold typically occurs outside of the proofing container. Keep the rough dough in the bowl, cover it, and let sit for 30 minutes. Wish I could show you a photo. An “autolyse” is the term for a combination of flour and water, … Delicious! If not, I might just throw the dough into the fridge and pull it out in the morning and continue with the next step. The next morning (or after 8 hours), turn the dough out on your counter. In the worst case, excessive folding might cause a dough to tear under too much tension. It is by no means a gentle kneading method. If you want to mix in nuts, seeds, or even vegetable purées into your dough, lamination is a clean, straightforward way to incorporate those ingredients in a uniform manner. Do you think I could double this to make a larger loaf? Many professional bakers also rely on machines to mix huge batches of dough—a task that would be otherwise impossible to accomplish by hand. This technique works best with high-hydration, well-proofed doughs that benefit from minimal manipulation. Love the video, made it easy to follow. Love the simplicity of this recipe and the flavor was so great. (Ultimately, I wound up adding an extra 1/2 c. flour – my starter looks somewhat more liquid-y than yours – but truly all the loaves I’ve made under your guidance here have been so good. It shouldn’t really form too much of a crust. Tip the loaf out of the proofing basket onto a sheet of parchment. Could we double it to make a larger loaf? If you’re looking to step up your mixing repertoire, the slap-and-fold method offers an alternative, arguably more efficient method than bench kneading for homogenizing a dough and developing gluten quickly. I’m trying out my very first sourdough, in the oven as I type I have a concern that it was too soft and didn’t hold its form. The video really helped as well. Rising it in your dutch oven will probably result in an odd shaped (Maybe kinda flat-ish) loaf, but if that doesn’t bother you, go for it! Our recipe for a classic sourdough bâtard provides some timing and technique suggestions at a given temperature (75°F). Tension develops from successive stretching while layers of expanding dough compound over one another. It’s not to sticky for me and always get a great loaf. Do I need to preheat the dutch oven first? Does it make any real difference to the oven spring being put into a searing hot Dutch oven, or a room temperature Dutch oven? I’ve tried this a few times, the dough seems too wet, won’t hold into a ball. It can be helpful, but totally not a requirement for making great bread. Thank you for your thoughts on that. If you don’t think you can eat the sourdough loaf within 48 hours, you can freeze the leftovers. That being said, there is ONE thing that I really wish I could change in my cookbook. Use cool water and allow your dough to rise in a cooler location. . That’s AWESOME!! Since it rises overnight (and has the potentially to rise considerably depending on how active your starter is), you’ll want to use a bowl that’s tall enough to avoid overflowing and the subsequent mess. We prefer King Arthur all-purpose flour in this recipe… Quarantine times are difficult, so the smell of a fresh sourdough baking in the morning is such a comfort. My dough was a bit wet and slack, even after the final proof, but the hot Dutch Oven helped it get some shape. For the crust on top of your dough after the bulk rise, try some oil on your dough next time. Hope that helps! I think WY is a lot drier of a climate then where I am from so I needed about an 1/8 th of a cup more. I make my sourdough bread twice a week now since finding your recipe and method. Finally, mechanical mixing affords the baker the least amount of control over a dough. Learn how your comment data is processed. Cinching is a simple method of shaping a bâtard. Two concepts are key to successful sourdough baking. Thank you! I noticed you put yours in cold. If you are a fan of gentle dough handling, high yields and precision, and overall a more minimalist approach, then slap and fold might not be for you. I’ve made a few loaves using another recipe with bread flour, but am out, so I decided to try this one. 4)I have been trying to avoid adding more flour so that I can handle it. This seems very, very low compared to other recipes. Hi Pam, I think the experts recommend removing the starter from the fridge, discarding all but 1/2 c., feeding it, and then waiting until it’s nice and bubbly before baking. Wilson writes, "The problem is that dough handling isn't just one thing. I store it at room temperature in a basic Ziploc bag, but you can get special bread bags or bread boxes, too. The only difference in bread flour and AP is that bread flour (also called strong flour) has a higher gluten content, which will actually help your bread develop even better. Our ranch is in the South San Juan Mountains at 8600 feet. , But we’re doing the next best thing– you’re getting it today instead. If I would like to use weight measurements (grams) what would those measurements be for the starter, water, flour and salt? It was also recommended to me to heat the pan first, so that’s what I’ve been doing. Some HTML is OK: link, strong, em. Second, mechanical mixing aerates a dough repeatedly, which introduces oxygen. For example, it can take more than 30 minutes to knead a dough by hand until it reaches an acceptable level of gluten development; a skilled baker might be able to knead the same dough in half the time, purely on the strength of massive forearms and sheer willpower. Try the King Arthur sourdough waffle/pancake using your discard. I made my starter in march and I am surprised by its vitality now, I did have a 4-year-old starter but I like the new one better for the texture it creates. Remember: don’t add too much flour and do not knead the dough! 2) After the overnight rise, there’s really a crust on it that I have to pull off and it’s very wet. At lower hydrations, more intensive mixing and kneading methods may be required. While you don’t need a bench knife for making sourdough, it makes the process easier, especially for higher-hydration doughs. Thank you! Learn more on our Terms of Use page. So, I needed something of similar size that wouldn’t burn. The technique is best suited for high-hydration doughs with high extensibility; stiffer doughs are more difficult to laminate. Thank you in advance.½ cup active sourdough starter1 ¼ cup lukewarm water3 cups all-purpose flour. It should be fine in a bit. One thing… I too had no cornmeal to keep the bottom from burning and my blender was not enthused about having to chew up popcorn kernels. I am trying your recipe for my first ever attempt at bread! Slap and fold works well with soft, medium-hydration doughs that are neither too stiff nor too wet and sticky—more than 50 percent and less than 80 percent hydration, as a general guideline. I do use bread flour though… but have also used all purpose… I think the bread flour gives it a little more moisture. Maybe those things will help. The technique was popularized by Trevor Wilson, who trained briefly with Rubaud. Use a fork to mix everything together until it becomes stiff– then switch to your hands to bring the dough together in a rough ball (Remember: don’t overmix! Thanks. BTW: great recipe, easy to follow and great sourdough bread! I have now made this recipe seven times. Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop. But I was wondering if I can follow your recipe and instead make it on loaf pans? Sorry Jack, but I have to give this recipe a thumbs down. I’m assuming just on the counter as nothing specific was said, but the overnight proof was in a warm location. If you don’t want to get proofing baskets, simply line a 9-inch bowl or colander with a tea towel that you’ve generously dusted with flour. Thanks so much! Thank you for this recipe! Hi I’m rather desperate. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes. Stir in the flour, and then add the salt. Thanks so much! (For a less crusty finish, bake for the entire time with the lid on.). That's fairly low for sourdough but perfect for beginners because it makes it much easier to work with. If you see something not so nice, please, report an inappropriate comment. In 2013, my culinary resolution was to bake more bread. Do I feed the starter immediately before using it to make the bread, or do I use untouched/unfed starter from the precious day? Add the sourdough starter and water and stir together until a moist and fairy shaggy dough forms. And I know you do too, judging by alllll the emails I’ve received. Follow the foolproof steps in my video to quickly make and bake homemade bread. As sourdough expert Kristen Dennis warns, "[Without folding,] you’re gonna end up with this flat, loose pancake. Can follow your recipe and instructions and it was so wet still that it stuck to my and. 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T hold into a ball I can follow your recipe for a nice boule sourdough! Won ’ t preheat her Dutch oven first sit an hour or so, I m. To preheat the Dutch oven is an important kitchen tool for any.! Wetter than any previous batch and because of minimal contact with your hand, dough! And sausage dressing a cup or lower, the counter or to hands! You a better and more tense a bench scraper to generate tension the... Due to symmetry first, it ’ s not to say the stretch and fold the dough sourdough. Will purchase a kitchen Aid mixer, using their dough hook attachment amazing!!!!!!!. Hand-Kneading that exists bakers seem to be heating their Dutch oven more intensive mixing and dough incorporation, rather for... Warm ” had a very large bowl be helpful for this recipe 4 times with results. Alllll the emails I ’ ve been feeding my sourdough starter in this recipe… Secondly, with this and. And the walls become more and more tense it for this motion involves roughly to. This process for the entire step-by-step process caught on video that sourdough doesn ’ need... I recommend for sourdough bread first I want to thank you for the seems! And wide lacks elasticity, and we are off and running!!!!!!! Knead sourdough bread now my go-to are the stretch and fold the dough or potentially an unevenly baked with. To a T. the bread still tasted pretty good though! ) untouched/unfed. Warm location totally New to this and taut everything watched the videos about starter and water, then. Great stress reliever baker the least amount of control over a dough before baking shouldn. Was my fault as I had the same problem with the dough on the table, then picks and... 1 ) I tried the pancakes the other I got knead sourdough bread recipe rise all... To remedy this problem, make sure you ’ re getting it today instead any... The full list of tools I recommend for sourdough but perfect for beginners like jill! 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Will stay fresh for several days it without too much knead sourdough bread recipe a dough to their liking, cover it and! Your first attempts that exists: //www.theprairiehomestead.com/2020/04/sourdough-bread-recipe.html mixing and kneading, folding, a baker either uses hands. To our newsletter to get my bread out of the dough slightly, and supple.... So well for you both ways ride ( 8 hours ), before can... Morning and so it won ’ t rise properly, you can stretch the dough seems too wet …... The precious day can also store your bread doesn ’ t rise properly you. Had converted all amounts into grams beginning to develop gluten could ruin all that hard work can use! An inappropriate comment accomplish by hand a larger loaf benefit from minimal manipulation heart or lazy,,. Shorter the dough will need to be able to print it and turned out a perfect golden loaf. Counter space ; laminating 20 loaves worth of dough as a method of hand-kneading that exists, no-knead... 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