How to make : Sourdour Bread – My Hobby Box

hi there thanks for tuning in to our
latest instructional video here at the
Hobby box channel this time we’re gonna
make sourdough bread now if you bought
one of my hobby boxes this video is
going to show you what to do next
incidentally the first part is making
the salad a starter hopefully you’ve
done that already
this is my solo starter this has been
going for about two years now and it’s
still going strong so first thing to do
measure out all your dry ingredients so
I’ve got 500 grams of strong white
flours remember it has to be strong
white and then pop in your other bits so
we’ve got 9 grams of sea salt and 9
grams of sugar pop that in now it’s not
from extra and the recipe calls for 10
grams of skim milk powder it’s an
optional extra I quite like it with
bread because it gives it today adds to
the texture somehow I’m using it anyway
so pop all that in give it a good mix
now next we’re gonna put in the salad a
starter now I don’t bake every lay so I
keep my salad a starter in the fridge so
what I’ve done is yesterday yesterday
evening I’ve taken out of the fridge
I’ve given it a feed and it’s super
active today you can see here okay so to
this we’re going to add 300 grams of
salad a starter so the best way to
measure out is to use scales
yeah that’s 300 grams there now I’m
gonna do I’m gonna feed my starter again
to double the quantity of what’s left
inside pop it in the fridge nice to me
ready for next time
now when you form something like this
that vaidhi was resembles a dope just
pop it straight out onto your clean work
surface with all the excess flour as
well now that’s going to be quite wet to
handle initially so little trick just
all up the hands a little bit
I just helps to prevent too much dicking
and then we’re gonna get gun now wink
when it when you’re needing there’s no
hard and fast technique it’s just really
working the day however you feel now
it’s really sticky at the moment it’s
it’s really important not to over flour
the dough the temptation is of course
just to keep flowering and flowering to
prevent it being too sticky but the day
will absorb that flour and you’ll get a
much denser bread and perhaps not so
nice so as I said resist the urge and
just try reowww your hands if you need
to it will get a bit easier
wow this is really sticky so I’m gonna
apply a bit of flour to my hands now
you
like you I’ve been needing must be for
about 12 minutes now so we’re going to
do the test again pull up a little piece
from the top that’s looking really
really nice
there’s no breakage is there so that
tells me it’s ready it’s looking nice
and smooth nice and silky so form it
into a rough shaped ball and we’re going
to lightly oil a mixing bowl just the
olive oil pop a little bit into the
bottom and with your hand just make sure
it coats all the bits will the edges and
then just pop it in like so now with the
dark Muslim you’re gonna pop that into
the top and you’re gonna let that proof
for about three to four hours
the thing with sourdough bread it takes
a lot longer for the dough to rise it
needs to rise so if your salad day
starts is just taking that little bit
longer then so beer if it doesn’t work
quite as well as you hoped that might be
because the the sourdough starter isn’t
as active as it could be in which case
refer back to my other video about
making a sourdough starter and
maintaining the salad a starter because
that’s really important if if it doesn’t
rise that could be the reason and but it
does take two it does tend to take a bit
longer to rise the normal yeast of bread
and that’s fine so give it about three
to four hours ambient temperature room
temperature make sure you use a damp
muslin or a tea towel pop over the top
stop it drying out and that’s it right
well the days been proving for three
hours and let’s have a look it’s risen I
don’t know if you can see that very well
but it’s really risen really nicely so
I’m really happy with that okay we’re
going to come back to that at the moment
because for the next stage we’re going
to prove for the second time now for
this stage you need
your balance on your proving basket I
see if some flour and perhaps some oats
this is what I use in the bottom of my
prima basket and we’re going to prepare
our proofing basket first of all with a
scattering of oats this is totally
optional this is something the idea at
the bottom that helps prevent sticking
and then the flour now use a sip for
this part as well get a bit flour and
cover each part of the premium basket
with flour it doesn’t matter you can use
lots and lots of flour because at the
end you can brush it off if you don’t
want too much excess flour now we’re
going to set that aside for the moment
I’m going to take out the dough now
first thing we’re going to knock the air
out of the dough
we’re just squeezing it a little bit
okay that’s good enough now and week it
just simply form the dough into the ball
and pop it straight in the proving
basket however it won’t work as well
because you need to give the dough some
structure so again using a tiny bit of
flour I’m gonna fly my hand as well I’m
going to show you exactly what I mean
now make the dough into a rough ball
shape take a piece from the edge and
fold it over like that turn the dough
around do exactly the same thing piece
from the side fold it over like that
that’s twice you want to do that about
ten times turn it around again piece
from the side fold in on itself that’s
three four five six
it’s my turn now that’s going to give
the structure and when it rises it’s
going to rise into a ball shape so from
this point pop the day straight into the
proven basket and once again cover with
your dunk muslin and for this stage
you’re going to prove it for at least
two hours between two and two and a half
hours
Kidwell we’ve come to the final putt and
that is the best part we’ve got the
bread which is over here that’s been
proving the second proving for two hours
just over we’ve got our dough cutter
we’ve got our cooling rack and we’ve got
our baking tray now to prepare your
baking tray I tend to scatter a few
notes again that’s just a help prevent
sticking and for the moment of truth now
when I first made this bread it used to
stick to the baton but if you’ve done it
in the way that you’ve seen in this
video you shouldn’t have any problems
so he goes nothing
come I have to tease it out with your
fingers because it will seep the dough
is very sticky
and there we have it now it’s gonna rise
in the oven as well looks pretty good to
me a little bit stuck on my finger but
it’s not the end of the world as I said
once it’s been cooking it’s gonna get
even bigger and puffy or in the oven
says we’re really going to look good now
if you want to score your bread take
your knife you need a really sharp knife
for this and cut through any shape you
like
now I’ve preheated my oven to 200
degrees you’re going to bake your bread
for around 30 minutes until it’s nice
and golden brown
one last pot I’ve got a baking tray in
the bottom I’m going to pour some really
cold water onto that baking tray to keep
create some steam that steam is going to
help to really get the bread nice and
crusty
and I swore on Watson and voila
can I set our timer for 30 minutes and
then check after that
into the real moment of truth I was
wrong oh yeah this here now is the most
exciting part of bread making and taking
it out of the oven so without further
ado we’re gonna put the bread straight
onto the cooling rack and I am very very
happy that it looks great it smells
amazing and it passes the top test it
sounds Hollow it’s cooked for out gonna
leave it to cool now for at least an
hour or two before getting stuck in