6.Bread recipe, Can … Super easy. I do use the 5 qt exclusively for bread baking. I love this recipe! Or add a ton more flour… Good thing I have a ton of starter to experiment! And you feed at night, get the overnight part of your waffle mix together, add a few things when you wake and it’s a bit at our house. We really like the R.T. pots and are quite pleased with the bread. I stumbled upon your site yesterday, read through everything watched the videos about starter and making bread a few times. I do not see that in the recipe. This will make the dough … And they did! Hi Tom! 9 Inch Bread Banneton Proofing Basket - Baking Bowl Dough Gifts for Bakers Proving Baskets for … Thank you! It will come together a bit more, though with some more folds. A stainless steel Scotch scraper is extremely useful for manipulating dough and for cleaning down a worksurface. So far so good, until I touch it. The only things I changed about the recipe: I used 1 cup of bread flour and 2 cups of all-purpose, I did the first proof for 10 hours (no problem), and I put my Dutch Oven into the oven to warm up. My dough rose considerably over night but is still way too sticky and loose to try to shape. Once you get it to the point that it is doubling in volume within 8 hours and passes a float test, I would start changing your feeding schedule so that you are feeding it equal parts by weight flour and water. Regards, Alexander. Scale For best, most consistent results in sourdough baking, weigh your ingredients: flour and water for feeding, all ingredients for baking. This post may contain affiliate links. Only thing is, i’m burning the bottom of the loaf. 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. Or do you think the starter causes this to happen? Will keep you posted and will purchase a kitchen thermometer! I don’t think I would recommend going smaller. No brick loaves, and I definitely owe that to you!). I would try preheating at 450ºF. Can you help me troubleshoot my bread. This scale costs under $10, is very accurate, holds up to 11 pounds, and is beautifully designed as well. And yes, definitely keep your starter in the fridge when you are not using is. You can use that with a sheet pan placed on top. It forms a crust like top. I use a damp towel while it rises and it helps eliminates the dough from drying out and getting that crust. I decided that I’m going to try and bake it after all but what should I do?! Do you have any idea what may have caused this? I’m confused. Metal or plastic? 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. GST Add to cart; Linen Tea Towel $ 15.00 incl. Thanks to your posts, I have had the courage to go for it and my family is loving the results. You don’t need any fancy equipment to make sourdough bread. You can totally use bread flour for this recipe! I have never tried a Schlemmertopf, but I imagine that would be great. Homesteading | Self Sufficient Living | Living off the Land, 110 Comments | Jill Winger | Last Updated: June 11, 2020. It’s purely for looks — I like the contrast of the dusting of white flour against the auburn hue of the bread, and rice flour doesn’t burn the way wheat flour does. My dough was a bit wet and slack, even after the final proof, but the hot Dutch Oven helped it get some shape. If my math is correct, this is about 10% – 11% starter to flour ratio. Great to hear this. I followed the recipe just so, and was able to turn out a lovely loaf. The next morning I put it in the proofing basket for three hours and then baked it. Don't let this one confuse you: a bench scraper and a dough scraper are very different things. For making bread, it’s best to use starter that’s been fed in the last 24 hours or so. Now I have brought it around the world with me in all the places we’ve lived and it’s still going strong. So glad this recipe encouraged you to go for it and make your own sourdough bread. Thank you! Thanks. What type of flour are you using for dusting? I struggled to get my bread out of the basket and it deflated the first time. 3) I decided to peel off the “crust”and put it back in for another rising attempt. Hi! rest, then shaped loaf and let it do final rise before baking. If I leave it covered it is much more pliable. Once your dough has risen, it is time to shape it. ), Before you can successfully make sourdough bread, you will need an active and healthy sourdough starter. If you love this recipe, please consider giving it a star rating when you post a comment. My starter is about 8 or 9 months old. Third: This is the starter recipe I suggest you try: Favorite Sourdough Bread, Just found your recipe a friend emailed it,just new to the sour dough bread making so far loving it quite different then regular breads,just wondering in your recipe that calls for bread flour can I just use white I bleached flour instead,,enjoying reading your emails ,also if baking once a week is it good to keep starter in fridge as sometimes I may go longer as have just started to bake now lol Shaping your dough. Otherwise it’s perfect and delicious! This is when the crumb is setting. Instead, you generate your OWN wild yeast, aka a sourdough starter with flour and water. Does Yeast get mold or is this super active yeast on top? A simple X looks dramatic in the end. And I know you do too, judging by alllll the emails I’ve received. I read through as many comments as I could but didn’t see an answer to my question so here goes: Are there any adjustments needed/recommended for making this recipe at higher elevations? I tried taking the temp of the oven after I found it like that and it read about 77 degrees. It sounds like you may just have to add some more flour to your dough. Less laundry, too , Does this also apply if you plan to use discard in the morning, say for pancakes? First I want to thank you for the great instructions. Lower the parchment into the Dutch oven. Glad to hear the rise worked pretty well for you both ways! Makes me cry! My kitchen overnight will be 76F. For... More. Long story short…I wanted to try my hand a sourdough bread. Love the recipe! I thought the dough got more oven spring from using a hot Dutch oven. I’m going back and forth between getting the 4 and 5 qt for bread baking. Looks like fuzzy sort of bubbly stuff on top, with a strong yeasty smell! This will extend the souring/rise time and produce a more sour loaf. So, I peeled off the top “cooked” part and made pizza dough with the over-proofed rest of it. I have now made this recipe seven times. I just put what I had left that I could manage to get off my hands and bowl I just put it in the pan to raise so I don’t have that mess again… I really want this to work my husband love sourdough bread. Use cool water and allow your dough to rise in a cooler location. Thank you! Jill, it would be helpful if you could speak to the timing of feeding the sourdough starter to be active when you want to start making the dough. Curious if the final rise could be done right in the Dutch Oven? Was helpful your video.i have the tools &a few more after 3 years. Do I still feed it but keep it in the frig, and how many times with time? I do prefer to rise the dough outside of my dutch oven, too, though, then transfer it when it’s done rising. My comment is that I never had a very light loaf, or one that rose very well. For making sandwich bread easier. Love the simplicity of this recipe and the flavor was so great. The Tools I Recommend for Sourdough Breadmaking, It should double in size within 4-6 hours of each feeding, It should be full of bubbles and “grow” up the sides of your jar, If you place a teaspoon of the starter in a cup of cool water, it should float on top of the water. When then do you suggest you feed your starter to accommodate a 7 pm start for dough making? After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Do you think a regular cast iron dutch oven? I’m assuming just on the counter as nothing specific was said, but the overnight proof was in a warm location. It’s a good one and it’s now my go-to. Doughs that contain a lot of moisture tend to spread more than dryer doughs, so that could be the culprit. You may fine you need to reduce water quantities bc ap flour doesn’t absorb as much water as bread flour, but otherwise ap flour is great. But it gave me FITS for years… In fact, there was a time when I just quit trying because I was so frustrated with my flat loaves, dry loaves, hard loaves, and the list goes on…. I don’t see the recipe for the bread in this post. While you don’t need a bench knife for making sourdough, it makes the process easier, especially for higher-hydration doughs. Made by one of the most long standing cutlery and kitchen tools companies in the USA, the Lamson... Indigo True Flexible Bowl Scraper. This is the first time I have had to mix by hand. Hi! A few thoughts: first of all, it’s great that you have no trouble getting a starter going. Star ratings help people discover my recipes online. Then I go to take it out of my bowl to shape and rise for 2 to 3 hours to double again before baking. It was also recommended to me to heat the pan first, so that’s what I’ve been doing. Hope this helps! A proofing basket helps support the shape of the sourdough loaf during the final rise before baking. Just made this and it is delicious! (Bleached flour is not great.) Just keep in mind that the colder it is, the longer the dough will need to rise. I spent a good deal of my life in Central Europe, and I must say that my wife’s bread does not lag behind in goodness. Decided to try it! Crusty loaves require a good, sharp knife. 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. That should be *around* 60g sourdough starter, 260-300g water, and 550-600g flour. Learn how to make a simple homemade sourdough bread recipe in your very own kitchen. Bread enthusiast. Is there any adjustments that need to be made when using whole wheat? Proofing basket. Design by Purr | Support by Foodie Digital. The bread turned out perfect! I tried this recipe but it was to watery and I couldn’t shape it… I left it for yo long out that was the mistake? It is much better than a plastic scraper, although a plastic scraper is useful for cleaning out bowls. It can be helpful, but totally not a requirement for making great bread. You can venture into the fancier flours once you get the hang of a simple loaf. In the friendliest way possible I wanted to let you know most of these links seem to be dead. It isn’t thick, but I need to cut it off before I shape the dough. 3) Resist the urge to add more flour! 2) This made a beautiful, delicious loaf (for those of you wondering about doubling, if you do, certainly make 2 loaves. Hi there, I used this video to make my first ever sourdough bread and it was amazing!! Ve always wanted to try my hand through the Dutch oven, it! 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