Bread Recipes

How to make SOURDOUGH BREAD with AND without DUTCH OVEN

We want to teach you how to make sourdough bread with and without a dutch oven because as simple as sourdough bread is to make the barrier of entry can be quite intimidating. Steve is going to show you how to make your sourdough bread in a dutch oven to start but then how to bake in your regular home oven and still get an amazing crust and tasty bread. He also suggests alternative equipment you can use throughout the process.





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Dave & Steve.

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Video Transcription

welcome to easy sourdough bread so I’mgonna show you in this video how to makea beautiful bread just like this usingsimple ingredients sourdough bread inessence I’m gonna show you thetransformative process of simple flourwater salt to create beautiful breadlike this this is beautiful this ismagical and if anyone has more time intheir hands this is so worthwhile doingokay first step you’re gonna need alarge mixing bowl like that into that Ihave lukewarm water I’ve 325 millilitersit’s important that you have a lukewarmbecause it’s often said there’s twosecret ingredients with sourdough youhave time and you have temperature anideal fermentation occurs when it’sbetween 24 and 27 degrees Celsius solukewarm is great to start with intothat I’m adding 11 grams of salt okayyour hand and just give it a nice stirjust to disperse that salt so it’ll gothrough the bread beautifully enter thesourdough mother or the leavenso – 4 years old it’s actuallytechnically older than my youngest sonNed it’s like a path it’s somethingthat’s beautiful not highly recommendyou doing and making very easy to makeyour own 10 below in the description barthere’s a link with how to start yourown sourdough mother check it outso in this recipe I’m going to be adding150 grams of sourdough mother so it’sreally important that your sourdoughmother floats which means that it’sactive and it’s vibrant it’s ready tobake bread so when I pour this in it’sreally important that I see it float seethe way that’s lovely and buoyant andwhen I press it it just bounces back upso what I’m gonna do now don’t worryyour mother isn’t gonna die because ofsalt in the water it’s totally take yourhand like a claw and I’m gonna justSpurs this throughout our lukewarm waterand salt next step we’re gonna add ourflour I’m basing this bread on 50%wholemeal flour 50% white most ofsourdough people eat are predominantlywhite what’s really important inmodern-day societies that we all getmore fiber wholemeal flour has a lotmore fiber I have 250 grams of wholewheat flour and it goes and I have 250grams of just white flour some peoplemight want to make it 100% white that’scoolpeople moan I’m awake 100% wholemealfind out what works for you this worksfor me it’s kind of that middle point ifI go 100 percent wholemeal my kids won’treally eat it if I go 100 percent whiteI don’t want them having that becauseit’s not as healthy so I found themiddle ground and that this is the breadthat I make for my family get your handlike a claw and it goes and we’re gonnamix it through so you’ll see right nowit’s a bit of a shaggy mess and don’tworry just make sure you’ve incorporatedall the flour water salt I’m going topour it out on the counter so there aretwo things that we really want todevelop here we want to develop glutengluten is the elasticity and we alsowant to encourage fermentationfermentation in essence is when theyeast eat the starch in the flour andthey give off carbon dioxide and that’sthe air in essence the gluten is the theactivated kind of elasticity of thedough that will hold and contain thecarbon dioxide so we’re gonna developgluten now I’m gonna lead it for eightminuteskneading is a wonderful stress relievingprocess right now you might go on such asticky dough don’t worry this will allcome together and it’s beautiful it’sreal lovely process so in terms ofkneading there’s many ways to do itdon’t get caught up and which one’sperfect and how to you in essence we’retrying to push the water and the flourtogether to activate the two proteinstrands two linked together so there’selasticity in our dough you’ll know whenyou have developed enough gluten whenyou pass the windowpane test so when Ipick up my gel like this I should beable to open it up and see the lightcoming through what I don’t ripping sowhat you see that right there Ideveloped enough gluten so it’s got ait’s gone from a nice shaggy masterwhere there’s a bit of glutendevelopment now what I’m gonna do iswe’re gonna do one fold and I’m gonnaleave it to do its first proof so I’mgonna stretch my dough out I’m simplygonna fold it over fold it back fold itunderneath fold it over don’t get tooworried in essence I’m just creating abit of structure and then I’m just gonnabring it together don’t worry too muchabout the shape bring it up and we’regonna put it in the bar in the bowl soI’m gonna put a lid on top of that nowand the reason why I’m putting the lidis just to stop any moisture loss andjust start from developing a crust Ibelieve thatand ferment or to proof for two to threehours ideally the temperature is between24 and 27 degrees Celsius because that’swhen fermentation is most active so iflet that one proof or rise for two hoursif your room temperature is below 24degrees you’re gonna have to leave itfor a longer four possibly four or fiveeven six hours and so what you’relooking for is that it’s kind of risenby about a third it’s kind of lost thattight dough eNOS where there’s a bit ofaeration in it and I’m gonna pour mineout and you’ll seewell you’re pouring it out be reallycareful we don’t to lose any of that airthat we’ve worked hard to dig out tokind of develop so often I would use adough scraper I forgot mine today butjust come in and just use this cansimply be used as a dough scraper you’rejust kind of helping release it from thebottom of the bowl okay cool so my doughhas aerated you’ll see the way it’stapering around the edges it’s no longerthis kind of loose mess and I’m gonna begentle there’s no flour on my worksurface here so what I’m gonna do is Iwant to shape it here shape it anddevelop surface tension and then I’mgonna prove put it in the Banat ownbasket or my proofing basket for itsfinal rise so shaping what I like to dois I like to take my dough stretch itout this waystretch it out this way stretch it outthat way first thing take the top downbring it to the middle next one take thetop down bring it to the middle andafter one bring the top out bring it tothe middle whatever so Dave pouring itto the middle and then I’m gonna fold itover on itself again take it down likethis this bit knows well don’t worryabout what happened exactly what fold itaround the act of folding you’re gonnabring it in so that it has morestructure it has more attention andyou’re gonna have more get more of thisshape in your bread so now what I’mgonna do is here I’m gonna take my handand I’m going to develop surface tensionso I’m pulling it around and I’m pullingit back I’m developing surface tensionon the front of the dough it’s alsoslightly degassing the dough so it meansthere’s going to be a more evendistribution of air pockets next stepI’m going to take my banner tone basketor my proofing basket I’m gonna just putflour around it if you tellhave a bonnet on baskets simply take abowl of a similar-sized take a tea toweland just dust to it flower and that willwork just the same the panettone basketwill give you these nice ridges ifthat’s what you’re looking for so I’mjust simply taking flour and I’m justgonna make sure it goes in and out ofall these little pockets here next steptake a little bit of flour and justcover the top of it just spread itaround just make sure we’ve all thattension that’s a nice bit of tensionthere then we’re gonna pick it up andI’m gonna put a nose side down I’m gonnatake a little bit of flour and just putit all over the back because thatultimately is gonna be the part thatwe’re gonna bake with so I’m gonna putthe lid on that and leave this toferment for about five to six hours at atemperature of 24 to 27 degrees if yourroom is cooler it’s gonna take a littlebit longer it might take 8 to 12 hoursif in the middle of this you need to goto bed and you’re like this so it’staking over my life don’t worry you canbe in control of your sourdough justsimply put your dough into the fridgethat’s known as retarding your doughbecause the fridge typically is below 5degrees so it’s going to slow down thefermentation process it’s like thebrakes on it then in the morning take itout and just continue that fermentationprocess again so I let that rise forabout 4 to 6 hourI know that sounds really really vagueand you’re kind of like 4 to 6 hours isa huge difference don’t worry whatyou’re looking for is that your breadhas risen again possibly by aboutanother third and when I press it inhere it bounces back but it still leavesa slight indent so I’m gonna show youhow to use a Dutch oven to get thiswonderful crispy crustso Dutch oven is a simple name for acast-iron casserole dish so I’vepreheated mine in the oven for at 250degrees Celsius for 20 minutes untilit’s piping hot so this is my Dutch ovenit’s piping hot so just be reallycareful I’m gonna take the lid off andleave it out check out that heat what Ilike to do is just to make sure ithasn’t stuck anywhere I slowly justrelease it from the edges just to makesure we’ve put a lot of love into thisbread we just want to make sure we getthe best out of itso I’m gonna turn land it in my handjust be gentle here and I’m just gonnadrop it in next step for scoring manypeople use a razor blade I don’t haveone I’m using a scissors very simplevery accessible in the old days theyused to be a communal oven and this is away it’s like the Baker’s signaturedon’t worry there’s gonna be wonderfulovens spring now it’s gonna pop up andpull up beautifully so I’m gonna popthat in 250 degrees Celsius for 20minutes so I know I briefly brushed overthe term oven spring what happens is theDutch oven there’s a huge amount ofthermal mass in that cast-iron pot andonce it hits the base of it and the lidson it’s just that extra surge of heatjust makes things go Beach the waterwants to start evaporating and becausethe Dutch oven is sealed any water thatstarts to evaporate hits the lid and isactually redistributed so it’s steam sowe get this wonderful crispy blisteredcrust so that’s why Java is incrediblefor getting beautifulprofessional-looking sourdough bread athome so it’s been in the oven for 20minutes at 250 degrees have a look hereto see oven spring mmm see the way it’spuffed up a lot it looks great I’m gonnapop it back in I’m gonna reduce thetemperature to 200 degrees Celsius I’mgonna bake it for 15 minutes until itcaramelizes and go so beautiful on thecrust[Music]so it’s been in the oven for 15 minutesit smells amazingcheck this beauty out ah look at thatabsolutely magnificent well worthgetting a Dutch oven if you can suggestto show your there take her I’ve just becareful she’s really hot so you see thatthey’re just quite a little beauty so inFrance they always say never eat hotbread part of the reason if I was to cutthis open now the crumb or the inside ofthe bread hasn’t cooled and thestructure isn’t fully formed so ideallyI’d leave this sit for even half an hourhowever it is phenomenal when you eathot bread so it’s always a trade-off butit’s worthwhile at least even leavingfor 15 minutes so while that’s coolingI’m gonna just show you how to cookbeautiful sourdough bread at home whatera do children first step by the bakingtray it’s been in the oven for obviouslyabout thirty minutes it’s really reallypiping hot I’m gonna take it out Iturned it upside down take a little bitof flour and pop some flour on top of itjust so it doesn’t stick be carefulthere next step my bread I’m gonna takeit out again same method just take alittle spoon and just make sure itdoesn’t stick sometimes if you didn’tkind of flour properly it might stickslightly pop it down and just carefullyon there we are palm tick right take ourscissors and score it I’m gonna just gofor just a traditional next step take amisting bottle and we’re just gonna mistaround the outside open her upwell that’s in there I’m just gonna giveit a nice mist again just to the steamsaves in the oven last and final stephere is I have a bowl of ice here I’mjust gonna take four or five ice cubesand I’m just simply got a pop then thebottom here they’re gonna create loadsof steam so the oven is a 250 degreesI’m going to bake that for 20 minutesand courage and open spring and thatlovely crispy crust so after 20 minutesI reduced the temperatures down to 200degrees Celsius and I put the remainingice in so here we are the moment ofglory the know Dutch oven sourdoughbread whoo okay obviously it’s a littlebit overwhelming or underwhelming didn’tbake so evenly there’s a little few hotspots kind of came out a little from thebottom and when compared to this it’squite a good advert to Hawaii one shoulduse a Dutch oven I’ve never found thismethod to result in the most beautifullooking bread it will still taste greatin the chrome will still be lovelyinsideso very basic rule of thumb this willwork fine for a sourdough but don’texpect results like this it’s quite hardto get results like this for theirlittle children so without further adolet me reveal the crumb and the crust ofthis bread so lovely open crumb quitenice and spongy smells amazing beautifulso that’s a 50 50 % wholemeal – weissbeautiful simple sourdough it’s anincredibly beautiful process it’ssomething that I baked almost every dayit’s something that I love and Icouldn’t recommend more my family adoresI adore and I think if you give it a bitof attention love you could one dayadore – to check out down below ourlittle very easy how to make yoursourdough mother at home guide linked inbelow thanks for watching this thanksbeing part of the community and sendinglots of love we have started doingYouTube stories so do check them out andplease tag us on social media if you tomake sourdough bread like this thanks amil Cheersgenuine e surprised that the breadcooked with elder Dutch oven probablyhas a nicer interior just nicer biggeropen air bigger chrome more kind of airdistribution and just looks a littlebettermy didn’t expect that at all

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