10 Steps to Delicious Sourdough Bread

Video Description

In today's episode of Toms Doughjo, I’ve got a flavorful sourdough bread recipe for you and a 10-step bread-making process that will make learning to make sourdough bread much easier. INGREDIENTS (makes 2 loaves) 900g unbleached bread flour 100g whole wheat flour or dark rye flour (my favorite) 22g fine sea salt 750g water 200g starter (freshly fed) Semolina or rice flour for dusting proofing baskets 2 Tbs sesame seeds (optional) If you don't have a sourdough starter, you can make one yourself (takes about 4-9 days to develop). If you want to begin sooner, you can borrow some starter from a baking friend, or you can buy it online from a source like King Arthur Flour. HELPFUL TOOLS SHOWN IN THE VIDEO • Digital kitchen scale for accurately weighing ingredients • Digital kitchen thermometer for taking the dough temperature • 1 quart glass jar with straight edges and a lose-fitting lid to store starter • Waterproof digital food thermometer • Plastic stretch covers for bowls and proofing baskets • Kitchen towels • Flexible plastic dough/bowl scraper • A medium-sized stainless steel mixing bowl • Clear plastic food storage tub with a lid for mixing and bulk fermenting dough • Bannetons (proofing baskets) – I prefer the 9-inch round baskets (for boules) or the 10-inch ovals (for batards) • Lame (double-edged razor blade, scissors, or small serrated knife) for scoring dough • Parchment paper – I like the pre-cut paper-- if I can get it on sale – because I waste less • Water spray bottle – to get seeds to adhere to the bread and to generate steam in Dutch ovens • 2 x 5 qt Lodge cast iron double Dutch oven with loop handles (2 fit nicely in my oven) • Cooling rack for the hot loaves • Serrated bread knife 10-STEP PROCESS & BAKING SCHEDULE (1 x a week, 2 loaves of bread) 1. Prepare Friday: 11:00 p.m. -- Feed the starter 2. Mix Saturday: 9:00 a.m. -- Mix dough 3. Stretch & Fold Saturday: 10:00 a.m. -- Stretch & Fold #1 Saturday: 10:30 a.m. -- Stretch & Fold #2 Saturday: 11:00 a.m. -- Stretch & Fold #3 Saturday: 11:30 a.m. -- Stretch & Fold #4 4. Bulk Ferment (1st Rise) Saturday: 12:00 - 3:00 p.m. 5. Divide & Pre-shape Saturday: 3:00 p.m. 6. Final Shaping/Panning Saturday: 3:30 p.m. 7. Proof (2nd Rise) Saturday: 3:30 p.m. - Sunday morning (overnight in the refrigerator) 8. Score (Pre-heat oven to 500˙F with Dutch ovens 1 hour beforehand) Sunday: 6:50 a.m. 9. Bake (Turn oven temp down to 450˙F just before baking and take off lids after 20 min.) Sunday: 7:00 - 7:45 a.m. 10. Cool, slice, and store -- let bread cool for at least 2 hours before slicing. Sunday: 10:00 a.m. #sourdoughbread #sourdoughbaking #bakingprocess