How to Bake Sourdough Bread! A Detailed, Step-by-Step Guide to Bake Great Bread at Home

In this video, I will teach you step-by-intricate-step, EXACTLY how to make sourdough bread at home. I've been working on my bread baking technique for years as well as spending time making hundreds of loaves a week at Hasi Bread in Los Angeles, CA. I took my time to lay out every ingredient, tool, and technique you will need to make your own, delicious bread. I hope this video helps you enjoy your own, fresh baked loaves. If you have any questions or comments, please feel free to leave them below or e-mail me at foulballproductions@gmail.com

Thanks to:
Daniella LaFave for her excellent production and assistance
https://www.youtube.com/channel/UC9C4Za6QoNe-M3c845ovVvg
https://www.instagram.com/danielalafave/?hl=en
https://www.danielalafave.com/

Hasi Bread https://www.hasibread.com/
Barton Springs Mill https://bartonspringsmill.com/

Tools (amazon links):

Digital Scale: https://tinyurl.com/2p88rtyr
Dough Scraper: https://tinyurl.com/2jusyftx
Digital Thermometer: https://tinyurl.com/949zexec
Proofing Basket: https://tinyurl.com/yckhk5tf
Pizza Peel: https://tinyurl.com/4suscth5
Scoring Knife: http://www.alfi.com/bread-scorers-s/4.htm
Parchment Paper: https://tinyurl.com/5n8cbn6r
Dutch Oven: https://tinyurl.com/msdwpzwh

Recipe:

Ingredients
1000 grams of flour total
700 grams of bread or high protein flour
200 grams of einkorn flour
100 grams of rye flour

500 grams of rice flour (for coating only)

750 ml of water

15 grams of salt

250 mg/ml of activated sourdough starter

Step 1
Mix all flour and water until combined
Cover and let rest for 60 minutes
Preheat your oven to 400 degrees

Step 2
Add salt and activated starter to wheat flour mixture, either using a power mixer or the method shown in the video. Mix until texture becomes silky and smooth. Additionally you can use what's known as the windowpane test. Pinch and pull a piece of the dough with both hands and lightly stretch it. If you can pull it without it breaking and get a semi-transparent look, your dough is ready. There are many videos on YouTube that explore this method. When ready, transfer dough to a large, covered bowl. Take the temperature of the dough. If it is under 80 degrees, place on top of your preheated oven.

Step 3
You are now in the bulk fermentation. After 75 minutes, do your first fold. Take the temperature, then take the appropriate steps to obtain or maintain 80 degrees.
Do you Second fold 60 minutes after that. Adjust temperature accordingly
At 3 hours of total bulk fermentation, your dough is ready to shape.

Step 4
Separate your dough into two equal parts. Using your dough scraper, shape into two domed mounds as shown in the video. Let rest for 15-30 minutes on your pizza peel.

Step 5
Using the method described in the video, shape into two loaves. Dip each into rice flour and shake off excess. Put them into your proofing baskets, seam side up. Cover and refrigerate for 8-14 hours.

Step 6
Preheat your oven with the cast iron enamel pot to 500 degrees for at least one hour.
Remove your first dough and turn it over on the parchment paper, seam side down. Take your scoring knife and slice top to bottom at a 45 degree angle. Remove the cast iron pot from the oven and place your dough in. Spray with a lot of water, cover and return to the oven.
Check your dough at about 12 minutes to see it's progress. Follow the tips in the video. If you are satisfied with the rise, remove the cover and finish baking approximately 10-15 minutes. Check in on it regularly to avoid burning. If the ear is dark and the bread has a deep, golden brown, your bread is complete. Repeat with the second dough and enjoy your wonderful bread! Let cool for 15-30 minutes before cutting.

00:00 - 00:43 Introduction
00:44 - 02:46 Tools
02:47 - 04:26 Ingredients
04:27 - 06:45 Autolysis
06:46 - 13:04 Inoculation
13:05 - 16:36 Folding
16:37 - 20:24 Pre-Shape
20:25 - 24:56 Full Shape
24:57 - 31:53 Baking
31:54 Eating!