How to Make WILD YEAST BREAD

In today’s video, I’m going to show you
how to make some WILD YEAST BREAD!Also known as sourdough!This recipe happens to be a gluten-free,
vegan and allergen-friendly.So if you want to learn how to
make a really nice loaf of breadkeep watching and I’ll show you how to do it!For this video, I baked four loaves.I’ve numbered them to make it easier to
reference throughout the video.Each loaf was pretty much the same except
for the amount of water I added.Another difference in this recipe even though
the ingredients are fairly similar to otherrecipes I’ve done in the past we’re
actually using a stand mixer todaybecause if you want to level up your
skills I thought that would be the nextbest step because typically I’d mix
everything by hand but using a standmixer is kind of nice and it’s easier so
we’re going to use it today. The stepsare simple for this recipe but you do
need a gluten-free sourdough starter.If you haven’t made one yet I will include
a link in the description and so you cango make your first sourdough starter and
then come back and re-watch this videoonce you’re ready to make your loaf.
If you already have a sourdough starteryou can take it out of the fridge if
that’s where you’ve been keeping it andwe’re gonna refresh it with some flour
approximately 1/4 cup, 25 gramsand/or a heaping tablespoon of
fresh flour with just enough water to stir.It’s okay if it’s on the thicker side.
You’re gonna cover it and you’regonna place it on your kitchen counter
overnight until the morning. Then firstthing in the morning you’re going to
take a portion of that starter and ifyou decide to leave it in your jar
that is fine just make sure that there’senough space for about two extra cups of
starter. And we’re gonna feed the wildyeast that you already have an
additional cup of flour and a cup ofwater. iIf you don’t think you have enough
space in your jar you can take a portionand feed it in a separate bowl. And, then
same thing you’re gonna feed it one cupof water one cup of flour and mix it and
at this point it’s okay if it’s thinnerI designed this recipe with that in mind.
So it will be thin but when it does getactive it should be very bubbly and when
that happens is when you want to mix itwith the other ingredients of this
recipe. And if at any point your starterseparates don’t pour the water out the
wild yeast needs time you can on theother hand stir it a couple times if
you’ve decided to use the second method.Another thing I’ve tweaked for this recipe
is that I’ve increased the amount ofpsyllium husk that I use and I’m also
adding flaxseed meal. Ideally what youwant to do for the psyllium and the flax
is you want to put it in a separate bowlI use a two-cup measuring bowl because
it works well you could just use anybowl it doesn’t matter. So today I did
put the psyllium the whole psyllium intomy spice grinder to grind it into a
finer powder. And I did the same thingwith my golden flaxseed meal. It’s fine
to use it as is but if you mill it itwill just be finer. Combine both the
psyllium and the flax. And I will add oneand a half cups of water. This water is
warm just because it will help to gelall the the the mixture together. So
that’s the half and that’s one here andAnd you want to mix it well because it won’t
take long and both ingredients will gel.And will thicken. Someone asked me if I
ever combined my starter with my binders.Well, I tried it for one of the loaves
but it didn’t really change much.In addition of being allergen-friendly, this
recipe is also free of corn, legumes, oiland can also be oat-free.For more information about allergen-friendlyingredients please visit freshisreal.com
and read the FLOUR GUIDE.I will include a link in the description
of this video.Alright it’s been 7 hours since
we fed the starter into a separate bowl.And, I’m happy with where it’s at
it’s bubbly and the water that you couldsee on the surface earlier has absorbed
into the wild yeast.And, I think it’s ready to use!If you chose Method 1 to feed yourstarter then you will need to measure
about 2 cups or approximately 520gif you fed your starter in your jar.The final notes will be in therecipe so please reference the instructions.So for your stand mixer,depending on if you have different
attachments the first few times I usethe dough hook but I kind of feel like
this one works better for me but it’spersonal choice you do what works best
for you. And I do want to mention that itis important to sift your flours.
You can whisk them but I find siftingthem makes sure that there’s no leftover
like clumps of flour or starches in yourbread recipe. Because I think that’s an
important detail. But what I like to doafter I’ve measured, and in today’s case
I actually weighed all my ingredients,I like to put everything through the
sifter just to make sure that it’s notclumpy. This recipe includes sorghum
flour, and today I’m using buckwheatflour. The recipe calls for a white rice
flour but you can also use oat flour ifyou want. In this recipe you
can include arrowroot starchtapioca starch, whichever one you have.
But keep in mind that I also includepotato starch. So including at least two
starches really helps to bind everythingtogether and create a nice light fluffy texture.If you enjoy bread videos like this one
don’t forget to Subscribe, Like and Share!I also add coconut palm sugar but I feel
like that’s an optional ingredient ifyou did not want to include sugar it
would work equally well. So that’sentirely up to you. An important
ingredient to add in a bread recipe is salt.In this one I include a fine grey
sea salt, and I’m putting 1 tablespoon.I have to… and this is the part I would
struggle with!!!I’ve been taking notes, throughout all these bakes. Because you can’t improve what you’re doing ifyou don’t write down what you try
because different ingredients actdifferently, absorbed water differently.
Yeah, so it’s best to take notes anytimeyou make a tweak just so you can better
track what you’re doing. All right sowe’re ready to mix the dry ingredients
with the psyllium and flax gel mixturealong with the starter and then some
more water. At this point, it doesn’treally matter which one you add first
but you can kind of put both in but asyou can tell the psyllium is like a big
blobby jelly mixture and that’s exactlywhat you’re looking for!
I’m just going to put this in here.The sourdough starter is very thin but I
like I said before I wanted it to bethinner in this recipe but it’s lively
and bubbly and we’re gonna also add thatto the ingredients but we can turn the
mixer on. On mine, it will be the lowestsetting, and gently start to mix it.Okay, so this is the part that you will
have to play around with. What I suggestis adding 1/4 cup of water to
start, up to 1/2 cup in total.In this particular loaf, I added way too much.
I think it was 3/4 a cup in total.The loaf turned out nice, but the dough was wet
and the loaf is way too moist.After about one minute of mixing you should
notice some dry ingredients left at thebottom that’s the perfect time
to add the 1/4 of a cup.I’m just gonna see whatthe dough looks like now. And, this is
where you’re gonna have to judge rightbecause depending on the brand of
ingredients you use. If it was seeds orgrains that you milled yourself. Some of
them might be more absorbent than others. Right?This with the consistency of the
dough for the second loaf and it wasactually perfect. The idea is you want
just enough water just help you combineall the ingredients and that looks really good!I will dust my countertop with some
flour and in this case, it is brown rice.And we’re gonna gently stretch and fold
the dough before we put it in a bannetonbasket or if you don’t have one you
can use a soup bowl. Make sure to watchthrough the whole dough shaping part as
I will show you what to do with a verysticky dough and one that you can
actually shape with your hands. I’m evengoing to dust the dough itself because
it is kind of sticky and I could evenput a little bit on my hands but
basically all we’re gonna do…Oh! You know what?I could use my dough scraper too!Well let’s assume that you don’t have adough scraper and bench scraper. We’re
just gonna use our hands. So as you cantell it’s very stretchy.
And we’re just going to…Is this step necessary?Could I just put this in my basket? Maybe.See, I chanced I added more water so for thatreason, my dough is stickier. Right?Okay, so enough of that because it’s sticky asyou can tell. I can’t do much. So I am
going to just try to add it to a verywell-floured banneton basket.So I am just going to pick
this up put it in mybasket and then this case you know what
maybe trying to fold it and stretch itwas almost pointless because
it’s such a wet dough.The dough for a loaf number 2seemed a little bit drier but it had
a really nice consistency and as you cantell I had to work a little bit harder
to knead it I guess. This is the only onethat I had to do that with. It felt drier
but in the end, once you see the finalloaf and the rise it was actually really
really nice so sometimes a little lesswater can create the perfect dough as well.Much better! Yesterday, it was too wet!And, just to show you this I know
will be a dough that I can manipulatewith my hands, definitely! I’m going to
dust it with just a little bit more flourand all I want you to do is just try to
stretch it a little bit and fold it justa few times, we’re not kneading it
per se but we dowant to create a nice dough ball.
Yesterday, I was desperately looking forthis (dough scraper) when I was stuck with my really
sticky dough. But if you have that youcan definitely use it to help you tuck
in a dough a little bit better. In thelast few loaves, I actually used a
banneton basket and just for today I’mgoing to show you that it’s okay just to
use a bowl. This dough ball is largerthan what I typically have so I’m gonna
use this bowl today. So all you have todo is line it with a clean tea towel you
can dust it with a little bit more flourBecause it’s kind of grey and cold
today, I will insert it in a plastic bagjust to help with the rise. If you have
Ziploc bags you can use that. If notjust any bag will do.And again, place is somewhere warm.In the summertime,time it could be much faster to rise—
2 to 4 hours. But today could be like 4 to 6.So let’s see… we’ll check on it in about 3 hours.
And then we’ll see how it’s doing.At the 3-hour mark I checked on the
dough and it was lookingreally good but it was kind of still
pretty wet and kind of jiggly anyway soI kind of felt like I needed to come up
with a plan B that’s what I decided toline a breadpan with some parchment paper
and I dusted the pan with some flour andI transferred the dough into that bread
pan and I covered it and let it rise foran additional hour or so.Before we continue with scoring and baking thebread I thought I would take a second to
show you the inside of my oven I oftenhave a baking stone preheating at the
same time as my Dutch oven but thebaking stone is not necessary but if you
do have one or baking tiles or bakingsteel you can preheat it at the same time.Now on to the fun part!So if scoring your loaf stresses you out
a little bit don’t you worry!What I would do is take a moment before
you actually score your loaf and justsketch out any ideas that you might have.
Sometimes simpler is better because youwill see it in one of my loaves that I
kind of tried to go fancy and I didn’treally like how it ended up looking like.
So again, simpler is better!With the right amount of water this
is what you can expect your dough tolook like so when you gently press down
on it it should just bounce back.After 4 to 6 hours when your dough is ready
you can transfer the dough onto a pieceof parchment paper and then dust your
dough with a little bit of flour andthen you’re ready to score.To score your loaf, you can
use a sharp knife and or ifyou come across a bread scoring knife
you could try that as well or you couldjust use the lame from the scoring knife
and that works equally well but becareful it’s very sharp!The main score lines can be about 1/8 to1/4 of an inch deep and any additional
decorative lines can be less than 1/8 ofan inch deep.Ok, so maybe this one was
more of my stylesimple, one main score line, with some
decorative lines on the side.To score this loaf, I actually used an exacto
knife that I keep just for this purpose.For loaf number 3 the scoring line
was kept pretty simple the dough wasalready cracking so I used it to my
advantage and then I just added a fewdecorative lines.For a loaf number 4
I think I tried to get a little fancyand artistic I added a little bit of
olive oil to help me stick the poppyseeds a little bit better but I also had
leftover bits of seeds and whatnot so Idecided to rub that all over the rest of
the space I then cut out a moon shape ina piece of parchment paper to help me
spread the poppy seeds. Then I did twomain score lines with just a few
decorative lines.Don’t be afraid to experimentjust have fun with it!The next step will be to remove the
preheated Dutch oven from your oven andthen with the help of the parchment
paper we’re going to transfer the doughinto the pot and be careful it will be
super hot and then you have the optionof adding a few ice cubes under the
parchment paper and or misting your loafwith a little bit of water. Doing so will
help create some steam when you coveryour pot. Then you’re gonna bake your
loaf for 25 minutes covered, 25 minutesuncovered, and about 10 minutes or so
directly on the middle rack or thebaking stone.I even bake the bread pan loaf into my Dutch oven.After 25 minutes of baking
don’t forget to remove the cover andthen return it to the oven for an
additional 25 minutes uncovered.For the last 10 minutes you want to remove the
loaf from the Dutch oven and return itto the oven on the middle rack and/or on
the baking stone. And if you need to youcan go ahead and tap it just to see how
it’s doing. A good indication that yourloaf is ready is when you tap it all
over and it sounds hard and hollow.Alright, let’s just make sure that this is ready.For me as long as when I tap it,if it sounds like this everywhere,
that’s how I judge. And usually, it’s ready.But if you touch it and it’s soft just
return it to the oven for a little bit longer.But—come on!I don’t know how this loaf is going to
turn out! Today was kind of weird and I’mkind of tired it’s late everything was
kind of like delayed because the processof the steps took a little bit longer so
even though this recipe wasn’t reallyhard to make it just took a little bit
longer but I’m very curious about thecrumb of this loaf so maybe adding a
little bit of water or extra water isgreat for the rise but it doesn’t create
a dough that you can manipulate withyour hands so you just kind of have to
figure out which option you want to tryso I need to let us cool and I’m gonna
let it cool overnight and you know whatI think I’m gonna bake another loaf
tomorrow. I’m just gonna tweak themeasurements a little bit and because I
want to offer and share the recipethat’s gonna yield the best loaf pretty
much every time consistently right soafter that if you want to tweak the
amount of water you use based on theflours, or the ingredients that you try
and that will you know ultimately be upto you but I’m very happy and I can’t
wait to slice it right now it’s hard butas the loaf cools the crust will
actually get a little bit softer.One of the best tips I can offer when you make
wild yeast bread is to wait until it’scompletely cooled before you slice it.
For two of these loaves I kind of gotimpatient and I sliced them after six
hours and they were still warm inside sowait overnight if you can!Let’s go over each loaf.
I would have to say that thiswas probably my favourite loaf it had a
really good texture the crumb was niceit was soft and squishy
without being too moist.In terms of looks, I thinknumber 2 is probably the prettiest
I really liked the simplicity of it andit rose really well it had a tighter
crumb but it tasted really good!Loaf number 3 was definitely an
experiment. I added more water in thatloaf so the dough was way stickier it
bakes surprisingly nice it created avery good open a crumb but the texture
was moist—a little bit too moist. The breaditself was nice and squishy but as you
can tell because of the addition of theextra water I did have a flying crust.
Overall this loaf actually made reallygood toast!!And as for a loaf number 4, it waspretty consistent with what I would
expect with a wild yeast bread it hadgood texture, good crumb and good flavour!I hope you’ve enjoyed this video!I thank you for watching andI will see you in the next one!