Bread Recipes

Make Your Own Sourdough Bread! Part 6c: Out of the Oven!

Let me know how yours turned out in the comments!

It’s time to see what we’ve made! If it isn’t up to what you were expecting, don’t get discouraged. This is a process and your bread will evolve. Keep trying and keep improving! Even if it wasn’t what you had expected, it should still taste good!

Here we go! We are up to the step you’ve all been waiting for! Time to bake some bread. It is also time to experiment with how you cut the loaf before cooking, whether to steam or not, how to top your bread, or just leaving it be!

Here are some links to high quality, professional kitchen grade containers like the ones used in these videos:

Four Quart square with lid: https://amzn.to/2JvSN7V
Six Quart round with lid: https://amzn.to/2ytIWNT
Six Quart square with lid: https://amzn.to/3aDBQEK
4 & 6 quart combo, square with lids: https://amzn.to/3dQk1nZ
Big 12 quart, square with lid: https://amzn.to/2UZDo5a

Dough scraper/chopper: https://amzn.to/2VeTM1M
OR you can use this drywall knife! https://amzn.to/3aMNkFX

Rattan Proofing Bowl with Cloth Liner: https://amzn.to/3dXh4lz

A nice, sturdy OXO whisk at a great price: https://amzn.to/3bERIXw

Original of the video here

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Video Transcription

[Music]all right it’s the Hoku chef at theFirefly again and now we’re gonna getour local bread out now and let’s let’sdo that firstthere’s my loaf of bread that’s whatmine looks like so let’s do a littlereview here we make the dough last nightwe took the dough and we put it in ourplastic container and we left it thereovernight then this morning we got to goout and cut it in half and we made around blow and then we let it rise alittle bit while the oven was heating upto 500 degrees then we sliced up the topnow the reason that we sliced the top isimportant because what’s going to happenis does that look that nice that sourdough in there is going to make thatbread explode and if it doesn’t havesome cuts in the top that bread can thecrust over before the bread has a chanceto open up and if it’s if it’s uh ifit’s like this and it doesn’t have achance to open up then that piece isgonna bust out the bottom like that butwe want it to go like this and so we cutthe top and that allows it to do thatthe other reason that we put the steamin the oven because we’re trying to keepthe crust from getting too hard too fastso we want that that loaf of bread toopen up so we try to keep the keep itsoft on top let it grow grow grow growgrow and once the yeast hits a hundredand seventy degrees once the bloke gets170 degrees inside the yeast dies thatit doesn’t grow any more it just stopsright there and then it did that crustbegins to develop that nice hard to becrushedand so so that’s what’s happening insideof this thing so that baby here thatyeast that you made and you put it inthe dough here it did its work andsacrifice this life so that you couldhave a beautiful loaf of bread so thesourdough is your very good friend andit’s your servant and we’ll need to bekind kind to our salad oh okay so that’sthat we’ll let this thing cool down letit cool down for about an hour and itgives it you know it helps that bread tomature just a little bit more and thenyou just chop it up and start eating itnow your bluff is going to look likethis everybody this watches can I have adifferent loaf of bread just payattention keep tryingexperimenting and don’t give up becausethis is an art this isn’t just a youknow follow the steps and this is thesame every time it’s not the same everytime and and that’s what’s so beautifulabout it and and remember you might youmight need to be the baker for yourneighborhood and so you got to be goodat this you got to practice practicepractice keep making bread things justeither use it or give it away or afeeling for the bird you can make frenchtoast with this stuff you can makesandwiches with it toast toasted cheesesandwich huh some fantastic you know youwhatever you can imagine soall right now there’s a subscribe buttondown there if you want to hit that andthen there’s a bell icon you can hitthat and then you’ll get alerted toeither watch the video or alerted it Igo oh my god I don’t want to watch thatone again so anyway I appreciate itthere’s also some links down there someequipment that we’re gonna have out youknow like like this beauty right herethis is a this is an old drywall knifeit’s stainless steel so you know it’sgreat didn’t trustanything then it works great when youlike naked Oh[Music]

One Reply to “Make Your Own Sourdough Bread! Part 6c: Out of the Oven!

  1. Thanks for the videos Paul! This has been a fun experiment. My bread didn’t get a while lot of rise on it- could that be due to my starter not having enough yeast yet? Or I’m not kneading the bread enough? Any advice is appreciated! ☺️

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