8 STEPS TO BAKE BREAD – Sourdough

[Music]for the past two monthsI’ve been watching a lot of my friendson Instagram making bread which havingsuper-supportive about before becomingtravel Filipino I was head scientist onething but wouldn’t thing you may nothave known about meanother potential option was Chad theBaker when I was still in San Franciscodoing science research I would makebread everyday baking bread to me is soscientific it’s basically like a scienceexperiment or you have your hypothesisyour experiment which is actually makingthe red and then your results which isthe product and then from there youbasically just want to troubleshoot andthen you just want to figure out whatpart of the process can make him breadbetter in my opinion making bread ofscience because I don’t make sourdoughthe Philippines norcand I bake bread in South Korea Ibasically search through my wholeInstagram on chemistry from the past twoyears to find a footage of me makingbread so today I am Chad the Baker thiswill be the first video in many upcomingones where I teach you how to make breadI hope is relevant to a lot of myfriends on Instagram that making breadshout out to all my friends at hotdogsand all you other home bakers out therealso I want to say that there are somany different types of bread such aslike brioche focaccia pun to soul but inparticular the one I’m gonna be focusingon today is sourdough and for the mostpart most three steps will apply tothese other types of bread I just wantto say also that like you know I wasjust had the day here but I never workedin a bread bakery as much as I wanted tobut most of my training is from breadbook called 13 bread and if you’re notfamiliar with Tartine itself theybasically are the OG artisanal breadbakery in San Frisco and anything afterthat was independent research or justsecond opinion from post chef friends Ihad that making bread as a journey andfrom each experiment of making breadyou’ll have more data to kind of analyzeI swear you messed up step one when youwant to make your bread is to make thestarter starters are super interestingbecause even though they’re only a mixof flour and water say the flavor ofyour hands and environment really playsa huge impact on the flavor of yoursourdough no two starters are going tobe the same I will post links on thecomment section on how to get yourstarter started why is that importantwell because starters have flavor andstarters have the yeast which causesyour bread to rise so the second step ismaking a Livan Livan is basically yourstarter but instead perpetuating itselfas something you saved your Lebon isgoing to bake and mix into your bread tomake it live on you want to mix yourmature starter with some flour and waterand ferment it either at the nightbefore or early on in the day theyintend on making bread it’s importantbecause you live on it what makes breadrise step 3 is what we call the autolice what you want to do is mix flourand water together at this point this iswhere your actual bread will come fromthis step is important because one itallows the water to job all the starchand sugars from you know all the flourtogether and to the hydration allows thestarch molecules to come together andconnect gluten networks together whichis what gives bread is structuring thispair will take anywhere from between 30minutes to one hour just so that all thestarch and sugars and clean isinterconnected together one thing thatyou may be considering is hydration inthe future filmmaker video about thisparticular aspect because as bakers wekind of lust after the idea of havingreally high hydration dough’s a highhydration dough does not necessarilymeanwhat high hydration does basically is itdid you like more chilly fluffy breadless dense and potentially more hairybut on the downside it’s very difficultto handle properly so if you’re makingbread for the first timestick to little hydration dough’sanywhere from like sixty to seventypercent of total bread volume relativeflour that’s for after you waitedanywhere from between thirty minutes toone hour this is where you mix in yoursalt and your Lebon I took that I useand maybe a lot of other Baker’s use isI reserve a small amount of water on theside that I mix my salt into if you areto make salt itself it’s not going todistribute evenly and among the breadhowever if you dissolve salt in waterfirst you have a saline solution thatwill then be mixed more evenly afterthat you can then mix in the Lebon whichis where the flavor will come from so Ijust added my starter I’m just mixing itall together now thank you very much sirThank You KitchenAid not sponsoredthough the real fun starts because wemore intimate and kind of building yourBaker’s intuition on how to make breadwhich is what I find to be verymeditative about tactile processes likeI was just had to be here but I was alsolike Chad the pasta makermy ex-girlfriend for Christmas one yeargot me a pasta maker and I was likemaking so much pasta I was making likeravioli and like fettuccine like that’sdoesn’t rabbit hole I’ll make like avideo on that amount of time pastas itgoes right to play back to break so thisis step 5 and this is the bulkfermentation which i think is the secondmost important step in the whole breadmaking process what you’re doing isletting the glue bond really integrateand mix into your button and give itflavor this is also where you kind ofgive your bread preliminary luxury breakit down for you your Livan is composedof bacteria how it works is that theselactobacillus bacteria old form and areinto alcohol what are the byproducts ofthis fermentation is carbon dioxidewhich is how do you get all thosebubbles and this is the important partsays this isget fluffy moist crumb with lots of likeholes and textures but also where youget flavor – during this welcomingtation process you’re gonna be doingwhat we call is essential because theygive us bread structure the method thatI learned from Tartine bakery and it’skind of more easy and lately to behonest allows you to do your wholefermentation inside the bowl so everylike 30 minutes or so for two hours youwant to mix your bread so you buildsurface tension structure hopefully getlike a good rise in your bread as theuseful format release a lot of carbondioxideyou need structure so that air doesn’tcollapse and just like this gamewelcoming tations can last anywherebetween two to three hours the amount ofall folds you do really depends ideallyyou want to do more folds in thebeginning and then after two hours usedo less for just to keep it like ageneral you don’t have not justTartine bakery I will put the resourcesthat I use down below so step six stepsix steps into the shaping part which Ithink it was the hardest part justbecause this is where you reallyreinforce that bread structure that Ipersonally did all of my shaping insidethe bowl as I’m lazy and I didn’t reallywant to clean up the dough remnantsunlike my my counter have some flour onthe side Bobby a counter to help yourbread onto your counter and then youjust want to do a series of shapingwhere you like fold on each other foldit again on the top holding on thebottom and then flip it upside down andthen roll it and kind of just likemassage it it should be like a like achubby baby play-doh and then a Benettonwhich is like one of those weavingbaskets inside a Dinah tongue and atthis point you can either let it proofagain or you can do what I normally doand do idle retarded proofing retard andretard are two different things by theway if you are pinch for time or youwant kind of want to let more flavorsdevelop put the bread in your fridge anddon’t kind of retard in the fermentationprocess and you can then just bake itoff the next day I don’t stop taking itso you’ve all will recommend making itand youa cast iron ore gachaaan you do you youwant to preheat whatever device you’reusing because when you first add yourbread that’s what its gonna sizzle andthat’s what’s gonna be like a thickbottom crust for this baking process youbasically start from a very high heataround 400 degrees Fahrenheit and thenafter a 20 30 minutes separate up to 400degrees Fahrenheit or a 250 so at thehigh temperature you actually one haveyour bread covered but at the secondstep you want to remove the lid you havewhy this is is because in the first partyou’re kind of steaming the bread tohelp give it more oven spring this isbasically what’s gonna be like that riseto help you get like a really tall readotherwise you might be like flat andmore wide than it is tall oh but also bythe way like scoring is like anotherimportant thing that’s like kind ofwaiting like flex your creativity Idon’t really care about I’m just tryingto eat the bread scoring is importantbecause you you basically just likesplit the top of your bread at an angleand this helps release air from theboule so that it can rise better ideallyand then so going back to part two ofthe breaking process you remove the lidbecause after you get the oven springyou know wanna kind of caramelize thesugars on the tops of your loaf andwhat’s gonna help you give you thatbeautiful crust this is kind of whereyou can play around with it depending onyour results but if you want like athicker crust maybe try be made for lesstime and then making it a higher feetuncovered so that you have more directoven heat kind of caramelized put thesugars on the top of your bread and thefinal final step is efforts when bakinglet your bed rest down because althoughthe interior bread is done cooking theactual bread interior is still verymoist and soft and so by allowing yourbread to rest you kind of give it timeto allow the gluten and bread interiorto stabilize and connect with itselfresist all temptation I know firsthandexperience eating freshly baked bread isone of the best pleasures of lifeespecially with like some olive oil orbutterI would like literally about half a loafI ate so much bread well anyway this isbasically the whole gist of how to makebread but I hope thesehave my archives to help you if you’relooking for any more in particular I’llmake more videos on how to make bread inthe future once this whole quarter thingis over like him you have my DMS if youneed any particular help in the commentbox definitely provide some resourcesfor people who are interested making getthem more confident or a moreknowledgeable about technic breads is aTED the Baker that console’ any now ifI’m making sourdough because it’shonestly sort of so fun it’s a journeybut it’s worth it in my opinion becauseyou really build some patience and learnmore about yourself but also when yousee the difference between like yourfirst ever grad level versus likewhichever one you think is like yourfirst perfect one you’re gonna feel veryproud of yourself and then also nobodytell you with all this bread you canmake sandwiches and then also begin todelve into making other kinds of breadtoo like brioche which is like my otherthing I love brioche so much it’s so badfor you but it’s also super 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