How to Bake Sourdough Bread Part 2

but they should be you know still prettyclose I still I’m going to use the scaleevery time okay yeah so now we’re justtrying to integrate the save starterinto the water you really kind of wantit to be partially dissolved in thewater so that it’s gonna be everywherewhen you put the flour in here so thiswill take a little bit another thing youcan do is I have one time when I wasfeeding it instead of throwing all of itaway like you just saw me do I alsosaved a chunk and put it in a ziploc bagactually a vacuum sealed bag buttonZiploc we find two and put in thefreezer and now I have a little bit ofthis starter frozen in case I everaccidentally kill this you know I’d besuper sad because this is like whatevernine months of work so you can you canfreeze starter and then it’s you canprobably have it frozen there for like ayear or two I think you can alsoactually spread it out real thin and dryit out on something so make a super thinlayer and let it to dry and then crumblethat up and you can have like starterdust and I guess that’s supposedly shelfstable and will last for years in caseyou kill it you could use that to maketo like re reanimate it and as soon asthis starter is going really good againI’m gonna actually take another sampleand put in the freezer and ditch theolder one that’s probably four monthsfour months old or so okay so we’re goodthere turn our scale back on now so Igave it 180 grams of water I’m gonnagive it a hundred grams of AP flour102 grams of wheat your your starter canbe anything you want but it shouldprobably somewhat mirror your your doughyou’re makingso whatever dough be whatever doughmakes you use most often at some pointyou will consider having your startermimic that because then you’re sort ofadding the same flavors from yourstarter as you do from your filming andthen we’ll do 30 grams of the rye flourso you can see the if you actually golook the percentages are kind of flippedon between the Rye and the wheat I couldI could probably flip them but thisstuff is like more expensive harder toget and it makes everything a lotstickier so and I forgot how I came tothis this mixture I think it was basedoff of something I read online orsomething I talked I have gone andactually talked to Baker’s at two of myfavorite bakeries and asked them a bunchof questions because at first I was notgetting good results I didn’t know whyand I really think now that that had allto do with them just to start not beingready but mm-hmm I do I can’t tell youthat for sure because I’ve only gonefrom no starter to start at one time onething that one of the bakers told me todo was have just a pure AP flour starterfor a while and not put any other floursin it because that would make the yeasthave an easier time taking over andbecoming super active so I did do thatfor a little bit I don’t know if that’sif that worked or not it did seem to butit it was also around the time wheremaybe my starter was just finallybecoming very active and then I’ve beenmessing with the star a lot to try toget more sour flavor which is done byfavoring the yeast that producedacetic acidokay so that’s good enough it’s mixednow for baking for getting ready to bakewhat I would do is and so this is notimportant now because I’m just gonna putthis in the fridge but if I was doingthis the night before to get ready tobake today I would kind of smooth outthe top because it mine is pretty prettydry so it’s pretty um it’s not gonnaflow like a high hydration so I want itto be flat so that I can put a rubberband or a piece of tape and see how muchit’s grown you know if it’s if it’s abig peak in the middle I have to kind ofdo a nest more of an estimation of okaywell where is it starting point okay sothat’s that’s it and it’s ready to go inthe fridge and then I’ll just leave inthe fridge for about a week and take itout and feed it once and then eitherbake with it or just put it back ingenerally I bake with it I do big abouta loaf a week okay we’re back it’s beenthirty minutes so time for our firststretch unfold you can see it’s justkind of a lump on the bottom andeventually it will be able to maintainsome roundness so that’s what we’retrying to do now is build up that glutenstructure so I do wet my hand goodthough try not to add too much water tothe dough it’s gonna stick either waybut this will help get a little ways Ilike to go around 3/4 of it and likeunstick it from the bowl and then I getunder and pull it over and fold it andthen I kind of just go around and dothat all the way around the last one isa problem because it doesn’t having asmuch of a stick to it okay so there’s acouple things you can you can just keepdoing that which is what I do I shouldsay there’s also this cool coil foldthing which I have been meaning toexperiment with I haven’t had much luckwith it because if the way it sticks inthis container butthe coil fold you come underneath fromtwo sides and you kind of lift and itshould stretch because of that on bothsides and then I think you just pop itback and then you rotate it 90 degreesand then you do that again but you cansee mine doesn’t stick enough to do agood coil fold so I still kind of get itto stick and then fold over on itselfand then I just try to go around and dothat from a bunch of angles this isnobody does this but I have also youknow I haven’t seen this anywhere butyou can kind of just pull it and fold itover and pull it I don’t know if that’sthere’s some reason not to do that butsometimes I do that some and you can seeit’s pretty I can get like that much outof it without it sticking super bad andthen you can either go back and add somemore water to your hands which is what Ido would do at when I used to do thisnow I generally just let it get stickyand get it all over and you know Iprobably lose a little bit but then I’mnormally I only use my right hand and myleft hand just holds the bowl but yeahit’s not much more complicated than thatum you should probably do this for likea minute or two so we’re not doing thisthat much because at this point we’renot gonna be able to build that muchgluten off of you know this one we needto do this and then let it rest and thendo this and then let it rest okay atthis stage it doesn’t really matter howyou leave it in the bowl because againit’s not there’s not enough structure todo anything yet but at later stages wewill be trying to start to build a skina taut skin which will hold trap helptrap the gases in as it expands so thatwe’ll get a nice loaf at the endokay it is only 4:30 so it’s not evenquite as I stopping as quite as long asI expected I think my my bread dough isprogressing faster maybe because of thetemperature it might be slightly warm inhere I definitely know it doesn’t appearto be um it may be because I put morewater in I don’t know but we have inthis bowl 50/50 rice flour and AP flourwhich is really great for dusting let’ssee first we’ll actually get you guys totake a look at how big this do I got youcan see it’s just completely filling thebowl now it’s very jiggly I know howwell you can see that but if I shake itit’s got a lot of jiggle it’s got a lotof air in there and we’re gonna losemost of that air when we plop it outonto here but that’s fine that’s normalokay so just gonna put down a nicelittle coat of flour here again youdon’t really have to use the siftingmethod you can just kind of throw someon there but I don’t know I like doingit um okay get your Ma’s bowls in theftthis thing with flour too while we’re atit so just kind of get that everywhereand then what I like to do too is um Ilike to kind of rotate it there’s a lotextra in here from previous previousrounds because I don’t really clean itout in between so I don’t want too muchextra because I don’t want a bunchbecause a lot of it will stick to theloaf and it kind of makes a cool patternbut you know I don’t want to be I don’treally want a bunch of extra dough bytrick to add rye flour on the outside ofmy deal it won’t really wreck it thoughokayyou do want to make sure it’s not gonnastick too much cuz it sucks when youturn this over onto some parchment paperand you have to bang it and shake it andit’s not coming out okay let’s go backover here now and so we will try ohhere’s two more tools out I forgot tomention also not necessary but benchscrapers are pretty cool I’m only gonnause this one because rounded to try tohelp me get that out and then this oneI’ll use for shaping because the lessyou touch it the less it I don’t know Ifeel like it sticks to metal a littlebit less than my hand oh yeah speakingof which hands a little bit on those asmuch as you can and it is even good tosprinkle a little bit around the edgewhere you’re gonna try to release itfrom the bowl I’ve also tried I triedoiling the bowl once and that workedreally good and I did have a bunch ofoil everywhere but it still made a goodloaf so you could oil your bowl okay sothis is gonna be flat like crazyactually already is out try to get it tonot take too much oh it smells goodthough I can smell up all frumenty okayokay so we have our very elastic andmuch reduced size here and we’re kind ofgonna fold the sides in you can do thiswithout the bench scraper totally but Ilike using it we’re gonna try to pullthis part all the way up and all the wayover and make a little seam on thebottom and then we’re gonna roll it sonow we have the seam on the bottom andwe’re gonna try to make a somewhat tautsurface so that again as it expandsit will pull taut and we’ll get a nicecrust now it is best if you can kind ofpinch your pinkies under and rotate andpull towards you you do need it to stickto the surface somewhat so what I’mdoing right now is kind of yeah there wego I’m trying to get it to – so it’s gotall this flour from the cutting boardand I want it to stick so I can so I canget some surface tension and then yousaw I just popped a big bubble youshould definitely pop bubbles on theoutside for now we do want bubblesinside we don’t really care aboutbubbles outside they will just lead tolittle lately – the ability to crustthat’s bubbled out and probably cooksome more faster than it shouldokay now it’s starting to get hard to doso I’m gonna try to use this just tips Ireally still want to get it to kind ofyou can see this is sticking to but thisis this is a blow I want right here kindof going around in a circle and drawingit towards me and yeah this is this ispretty good not bad okay it’s supersticking on the bottom and I think I’mgonna just let it rest like this nowokay I will sprinkle a little bit aroundthe top to make sure to prevent stickingand should be good now we don’t want itto dry out so I’m gonna get a clean dishtowel I’m gonna get it pretty pretty wetin the middle but then I’m gonna wringit out as much as possible so I reallywant to add water either to it I justwanted to keep doing what it’s doing sonow I have a nice wet spot in the middleof this dish towel and I’m gonna drapethat over and let it rise again it’sgonna it’s gonna it’s gonna get prettybig again what I really want is I wantit to be about this this big you knowthat’s not really critical at all but Iwant to write rise again what we’redoing is we let a lot of gas out weand that’s gonna let it keep it’s gonnakeep developing more gas and it’s gonnakeep it’ll more flavor and then onceit’s big enough to fit in this will putin the fridge and that will kill itsgrowth and it will continue to develop alittle more flavor overnight wells inthe fridge and then tomorrow we’ll bakeit we have now been who it’s been to twoand a half hours which no it’s beenthree three hours which is really againthings are progressing faster then theyshould be more than I thought but thisis giant again and it should still fitin here cuz they’re probably loose somebut now I just wanted to quick show youhow to get it in the basket hopefully Ishow you good kind of want to fun youstick it from the board it’s reallypainful when it sticks and you try topull it off hopefully it doesn’t we’llsee right here okay so when how it’sunstuckjust feels good oh yeah nope that wasbad so that’s gonna have to be how itgoes for this loaf this loaf isdefinitely not what I best I think I’mgonna put it in its bag and let it sitout for another hour or two and see ifit will grow again which it probablywill and then we’ll still just bake ittomorrow see what happens okay everyonewe’re back it’s the next morning theoven has been preheating to 475 for anhour with the cast iron in it and we’regonna do the final steps now the loaf ofbread has been hanging out in hereovernight in the fridge let’s see whatit looks like it looks pretty good oncewe cut into it we’ll find out if theygot overproofed or not cuz it willdeflate pretty pretty good if it gotoverproofed which it may have just got anormal razor here like I use for shavingand that’s what I’m needs to score it asI said you can use a knife that willwork just fineso now I’ve got a piece of parchmentpaper down here just flip it over andthat’s what it looks like before yeahyou can see it’s deflated some that mayhave happened actually when I put it inand it has this nice round pattern fromthe basket so that’s a few wondering howbakeries are people get that it’s justfrom the basket it’s not something Iactually try to do but it happensanyways and then scoring is actuallyreally fun you should probably go watcha bunch of video videos on YouTube aboutscoring there’s a lot of differentpatterns you can try and mount see whatyou like my current favorite right nowis just a big cross you do want to getit a good like quarter inch or a littlebit more deep the scoring is more thanjust you’re looking pretty if you don’tscore it at all the steam has to escapesomewhere and it will blow out somewherearound the bottom generally and comeshooting out and you’ll just have a niceragged tear so this is just a slightlymore pretty way of letting it out but italso kind of makes it more controlledand yeah you get a better a betterpattern also one thing to think aboutwith scoring is cutting the bread if youmake a non symmetrical pattern then whenyou go to cut the bread later you couldhave a little bit of trouble cuttingthrough where there’s a weird patternbut I’m you should just try differentscores that you they look pretty and seewhat you like okay and then now that thenow the cast irons been all preheated Ijust got to plop it in it’s really thatbe very careful not to burn yourself Ithink a lot of people occasionally burnthemselves and it’s that’ll stay withyou for several days a burn like thatokay we’re gonna bake it at 475 for 30minutes and then we’re gonna take thelid off and turn it down to 450 and bakeit for 15 more minutes so a total of 45minutesthere’s a couple different things youmight want to do in thereI sometimes the crust is a bit dark forsome of my family’s taste so sometimes Ibake it at 465 for the first 30 minutesand also nothing else if experimentedwith is putting a sheet pan under thecast iron right when I put it in to tryto slow down how fast the bottom heatsup cuz the bottom of the crustspecifically will get the most done atleast in my oven and with my my setupokay the bread has baked and let’s seehow it turned out not too bad for not mybest loafso this probably looks like a great loafto you if you haven’t been baking yourown yet to me it looks pretty sad it’snot as tall as it should beit’s not a even roundness you can seeit’s kind of it’s fallen in on itself sothat’s why it’s definitely overproofedit’s pretty hot you know it’ll be tastyI’m definitely gonna eat it I’m not I’mnot too sad I’m just sad because this isyou know a tutorial video and if so if Igot a nice perfect Tolo for you guys itwould have been more impressive but youstill learn everything you need to seeyou can see it’s pretty short it shouldbe like at least 1/3 taller for me andprobably some people might be gettingnearly double as high as this but yeahit looks good it’s gonna be tasty andhopefully that’s that’s all you’rethat’s hopefully that’s a helpful videofor you guys