How to Make Sourdough Bread from a Sourdough Starter

so here’s my sourdough starter Abrahamhe’s looking very bubbly and ready to goI’ll just give you an idea when I fedhim this morning he was about to here’she’s about doubled in size now sincehe’s been fed that’s about four hoursago it depends on the temperature reallyhow long it takes for him to get activeso now my sourdough starter is activeand I’m going to use him to bake mysourdough bowls todayyouso now that I have mixed started mixingmy sourdough bread I need to remember torefeed Abraham so you can a good idea asto measure the weight of your sourdoughjar your starter jar so that you knowhow much is in there once you’ve takenout what you need to make your bread forthe day but I’ve done this enough timesnow to where I kind of know how much Ineed to have left in there but basicallyyou should have about a hundred andthirteen grams left of in my caseAbraham or your sourdough starterwhatever you decide to name him so now Ineed to repeat it before I’m going toput it back into the fridge for the nexttime that I need him so each time I feedhim I’m gonna give him a hundred andtwenty three grams of flourand I’m gonna give him a hundred andthirteen grams of water and what Iusually do is I start my my bread bakingmorning with a big pitcher of water so Idon’t have to keep going back and forthto the faucet to get water and so thenalso my water is at room temp when Istart using it so that’s my flour andwater that’s what I need to refuteAbraham and I’m going to no mix it upand then abraham needs to become activeagain before I put him back in thefridgeso he’s going to feed and then bubble upagain just like he did before and thenhe’s going to go back in the fridge nowthe lid is just gonna go on loosely nottightly because we need to let him emitthe gases that are produced so we’re notgoing to screw it on tight we’re justgonna put on loosely and we’re justgonna set it aside while we finishmaking our bread for the day so now thatwe’ve added we’ve had our doughauthorising for about 20 minutes whichbasically means it’s all absorbing thewater I added the salt and now I’m gonnatake it out and I’m gonna need itkeep in mind kneading is probably themost time intensive and not timeintensive sorry labor intensive thingwe’re going to do to make this bread youmight hear my kids in the Bakerbackground right now so this is thestuff that takes the most effort fromyou and you really do need to give ityour best effort you’re going to need ityou’re gonna need it for a good 5 to 10minutes or until the dough is has asmooth surface so as you see I’m goingto push in down and out and I’m going tokeep doing that for about five to tenminutes until I’m satisfied with thetexture I’m going to produce my glutennow or create my gluten strands for mygluten strands is probably with thebastard term I don’t need a lot of flourif I if it’s sticking a lot then I’lluse a little bit of flour on my surfacebut I don’t need a lot of it so we’regoing to keep going kneading this if Iget tired sometimes I get tired and I’lljust stretchfolds like this okay but otherwise I’mjust gonna keep kneading until I’m happyyouokay so now that the dough has gonethrough its fermentation phase which hasbeen about two hours long we are goingto dump it out onto a floured surfaceand then we’re going to shape itappreciate it we’re going to do justwell this is scaling and pre shapingphases really because we’re going todivide it in half because we’re gonnamake two both bowls with this and thenwe’re going to just quickly shape itinto a rough round and let it rest for20 minutes now that we’ve cut it andshape it and needs to rest again sothese are gonna get covered and they’regonna rest for another 20 minutes beforewe do the final shaping and proofingokay so now they’ve been resting forabout 20 minutes next thing we need todo is our final shape for these we’regoing to make them bowls which are roundand we’re going to put them into thesebaskets these are special baskets I’vecoated it heavily with flour so itdoesn’t stick or you can line it with alinen cloth you don’t have to use thisthis is what I use to get the shape thatI want but you can also just form it andput it onto a parchment lined bakingsheet alright so what we’re going to doto form a round is we gotta form a tightball what happens is is that the gasesform in thedoble and creates the proofing and thethe rising of the bread if it is notshaped into a tight bulb it’s just gonnago like this when it starts to risewhere the gas just spreads it out into abig blob and we want it into a niceround shape for our bread so we aregoing to get underneath that bread withour hands and twist while we’re talkingunder and you can already see the airbubbles forming because it’s gettingtrapped inside this is why we need atight gluten structure because thegluten is what traps the air in bubblesand creates the nice rise and withoutthe gluten we wouldn’t have thoseperfect little cages where the air couldget trapped so you see this is very niceand tight ball and we’re going to put itinto our bowl basket here seam side upand just tighten it again and then we’regoing to cover it and it’s going to risefor a couple of hours if you have aproofing drawer you can maybe get awaywith an hour hour and a half so I thishas been proofing for about two and ahalf hours and I can tell that it’sready because first of all it’s filledup in my basket or my Bannatyne and I’mgonna take a little floured finger andI’m gonna press lightly and you see itsprings back slowly if it’s from backvery quickly but like that that was notready yet if I pressed and it deflatedthat would be over proofed so this isready to go so now I’m going to flip itonto a parchment paper and onto my pizzapeel so I’m going to takeI’m going to take down the parchment andput it over here on top of my bread I’mgoing to take my pizza peel I’ll put ithere this is my easy way of flipping itso I’m going to flip it like thisokay and if I flour the yes it does looklike a beehive sushi you’re right so ifI floured it properly this should comeright offnow it looks like Adobe yes it’s itstoken form of the patterns and yes yesall right so I need to slice it verymuch out you should need to slice it’svery important that we score the breadto let it release some air gassesbecause otherwise it’ll explode in theoven and rupture in places and in waysthat we don’t want it to so we’re gonnacontrol the rupture now so I’m going toscore it like this like a hashtag thisknife isn’t very sharp so there we gothere so it kind of needed a littledeeper that’s nice now this way wecontrol the release and we of air and wecontrol the pattern on it so we canactually have different kinds ofpatterns but in this case I’m just doinga hashtag this is going to go into theoven on my pizza stone that’s beenheating up with the oven I have it at400 convection and it’s gonna bake forabout 30 minutes