This channel is dedicated to those who are new and want to continue learning how to bake sourdough bread from home. I stared my journey after searching for healthier breads in my locality but failed to find one. I took matters in my own hands and learned how to do so without proper equipments like a dutch oven, or a banetton. It was a challenging beginning but once I had a healthy sourdough starter, baking a delicious loaf for me and my family has been more enjoyable.
Follow along to learn how to bake delicious and wholesome sourdough bread from home.
Thank you for sharing these videos! I started my sourdough journey about 4 weeks ago under your guidance and everything is going well. Thanks again and keep creating!
My dough is never that extensible by the time I'm ready shape. It starts out great, especially if I do an overnight autolyse, but as bulk progresses and perform more stretch and folds or coil folds, it becomes very elastic (and wants to hold it shape). If I try to do the cross stich, it tears. Everyone's dough always looks so extensible in these videos. Maybe it's the strong Canadian flour. I've tried many different techniques and hydrations ...
Hi, you can watch this video This is how I bake sourdough WITHOUT a dutch oven | Baking Sourdough Bread for Beginners ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1A8QO8F3VnY.html
Hi. I don’t discard. I keep between 20-50 grams of starter and feed mostly at 1:1:1 ratio. I’ll be left with enough starter to feed for the next bake again
This oven is now busyed but if I remember it right, it’s 40 L and the cast iron is 8 inches. I now have a new oven that’s much bigger and because I haven’t been baking much, I have not found a way to perfect my open baking method. But I will upload an update soon.
I put a microfiber hand towel on the bottom catch pan of my Breville Smart oven and soak it with a cup of hot water from my coffee maker before starting the pre heat. Once my oven is heated, I stick my unscored sour dough into the oven and use the 5-minute score method. The hand towel stays wet all the way through the 5 plus 15 minutes steam time. I conclude that the final shaping and proofing time plays a big role in the oven spring and ear formation. A deep shallow angle score will not form an ear with an over proofed dough because it won't have a good oven spring.
Hi. I find that microfiber material can burn with the heat of the oven even if you soak it. The heat can dry it up and it can burn inside your oven. I stopped using that method because it could be dangerous. I agree that the bulk fermentation time is important in oven spring and ear formation. Another factor is enough steam because the crust can dry up and fuse your scored area quickly without it. And most of the time there'll be no ear if the dough is overproofed.
@@wildlygoodsourdough yup, you are right. The ear formed when I got my proofing time down. I've been using a Dutch oven without any ice to form an ear. I don't use the microfiber cloth anymore. Your video was instrumental in taking me to the next level. Thank you for sharing your experience.
I have only two bubbles is that enough? And than I place it in over for bread proof setting for 4 hrs, is that correct? Receipt calls for warm room temp for 4-6 hrs. 🤷♀️
Hi. I often use 20% of the flour weight. That's because I'd like to keep things simple. It proofs in 4-5 hours. Hot summers shorter, so I try to manage the dough temperature by placing it inside the fridge between folds.
Yes, just to control the temperature, therefore controlling the speed of fermentation which is critical. Fast fermentation breaks down gluten formation.
Hi. You’re right this is not 100% rye or whole wheat. This is a levian though. My main starter is fed mostly with rye. I take out about 30 grams of it and feed it to make a levian to bake. I hope this is clear.
unfortunately, this method only works in electric ovens as gas ovens have vents and let the steam escape which is a bummer as I am tired of lifting two Dutch Ovens in and out.
Hi. I know people from a sourdough community who said they’re using gas ovens and can still open bake. Have you tried open baking but spraying water on your dough? Honestly my oven has poor steam and heat retention. I’m baking at only 200 degrees. I just have to respray the area where I scored my dough so it opens up. Otherwise, it just won’t.
@@wildlygoodsourdough Hi, no I haven't tried as I have a gas oven and after reading many posts saying you really can't I didn't want to waste a loaf of dough. I am just using two Dutch Ovens at a time for now Maybe next winter I will look for a used double electric wall oven so I can say bake 8 at a time then. In the meantime, I am just working on refining my bread baking and scoring.
I am pro using what you have then use the rest of your resources unto other aspects of the baking process. I hope you get that oven that you like though.
My go-to sorudough recipe is 20% whole wheat, 80% bread flour, 80% water, 20% starter, 2% salt. There are other recipes I shared in my instagram - @wildlygoodsourdough.
@@wildlygoodsourdough thanks! will check it out. have you ever made sourdough bread in a bread pan, with another bread pan on top of it to mimic a dutch oven? just want to know if this has ever worked for you.
Hi, just reading your response now. I've been offline a lot because of family matters. Now, I'm back and happy to jump on here. I have not tried doing that method, but I'll see how the bake will differ from open baking. Might be a good subject for next video.
Hi @hamig2228. I just found this reply. Sorry for the delay. I have found that when I use a mixer, my dough looks more sloppy. I think it's because the dough becomes warmer after. Maybe you can use iced water when mixing. See how that will differ. May I know why you let it sit for a couple of hours? Is it to autolyse?
Hi. I have not yet made a guide on starter feeding schedule. But I’ll leave some notes on description section of this video. Please check back in a couple of hours from now.
@@wildlygoodsourdough That is much appreciated ! Was so happy when I stumbled upon your channel especially it seemed like we're from the same country considering ambient temp could affect the bread ever so slightly. Looking forward to more of your content!
When i open bake. It doesnt have an ear like this and I’ve done the lava rocks and spray water method. :/ if I use a dutch oven it will have an ear. Any advise?
I think it could be the lack of steam and your oven heat dries up or hardens the crust quicker than it can expand. This happened to many of my bakes before. What you can do is do a 5-minute score or spray the expansion score with water allowing the bread to expand more :) I hope this helps! If you ever try this, let me know how it goes.
Hi. 5-minute score is when you go in for another score or run your blade in the same spot where you made the score. I do this maybe 5-7 minites after I put the bread in the oven or when it becomes puffy but did not really open up. The black container is from Shopee (an online shop in Philippines, just like Amazon). It’s a cast iron skillet
I’ve heard people say that using more starter leads to more sourness because you transfer more of the lactobacillus and acetic and lactic acid. I’ve also heard just the opposite, that using less starter leads to longer fermentation and more sourness. I think you could make the same arguments for and against using fed or unfed starter. Why not do some experiments and see for yourself? I love seeing the results of sourdough experiments. Tasting the results is even better. 😉
Hi. It’s a home oven, no steam type oven. I’m not sure about the oven temperature but I set it at the highest temp it could go. The recipe is below: 20% whole wheat flour, 80% bread flour, 80% water, 20% starter, 2% salt.
I have made dozens on loaves and I can not get any strength in my dough, I have tried more water, less water, no wheat, a touch of wheat, adjusting the water and both stretch and fold and slap and fold method. Ugh yours is beautiful
Hi. If you think the dough is still lose try to do more folds (either coil fold or stretch and fold). Using less water and a higher protein flour helps. Try 70% with bread flour and do four stretch and folds with 30 mins rest in between and see if that improves your dough.
I just put my bread in a cast iron loaf pan, and put a wet bread pan over it for 45 minutes at 425 starting from a cold oven. I then take the “not so wet” pan off and add a minimum of 15 minutes to the bake time.
@@wildlygoodsourdough it usually does. My kids like sandwiches, so having it in that shape is great, and just having the second pan keeping it relatively sealed gives it all the early moisture the loaf needs to rise.
I'm glad it's working out for you. I haven't tried this method and am curious to see how that will improve my bake. Maybe it's a good topic for the next video.
