Bread Recipes

Sourdough 6: Making Bread – Day 3 (‘The Bake’)

This video is about the final steps in baking sourdough bread. On day 3, remove the proofing baskets (bannetons) of dough from the refrigerator. Let them come to room temperature and do a final proofing. While the loaves are proofing (in their final hour), preheat your oven and dutch ovens (or whatever you’re going to bake the loaves on or in). Bake with the lid on (to create steam for oven spring), then with the lid off (to brown the top). Let the loaves cool on a wire rack for at least an hour, perhaps longer (if you can stand it), until they are cool. Cut with a serrated bread knife and enjoy!

Original of the video here

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Video Transcription

okay so this is the final day of bakingthis is my beer day 3 I kind of prolongthings a little bit this sexualmente 4but this is baking day so I had all ofmy proofing baskets or Banat it’s in thefridge overnight and then when I go hometoday I took them out they’ve beensitting out for a little over 3 and ahalf hours it might take a little longeror the less time to come to temperatureand to double depending on thetemperature of your house okay and itcan really vary how long it’s going totake so you’re never really sure if youlook and they look nice and rounded andpuffy that’s one indication anotherindication is called the poke test so ifyou press down about an inch it’s alittle sticky you might want to put alittle flour down first and if itimmediately springs right back up it’snot ready it’s still under proofed ok ifyou push down that inch and you printthen it comes back up slowly but itleaves a little indentation which iswhat this is doing right now that’sready to bake and if you press down andnothing pops back up you’ve actuallyover proofed it so it’s a little toolate to bake you still can but you’renot going to get as nice up and rise sopoke testokay you want that slow rise but stillliving an indentation means ready tobake which is this okay so I’m going tobring this on some parchment you can puta little cornmeal or something downthere if you want if you’re afraid it’sgonna stick or a little bit of flourokay you can just eat it out eitherBantonokay like I said with the rice flour onthere that’s going to come out quitequickly quite easily that excess flourkind of just brush it off you can seethe lines that were made by the Benettonand at this point you can get creativeyou can do all different types ofscoring there’s a million videos alreadyout there generally you want yourscoring to be not straight on and notflat somewhere at about a 20 degreeangle yeah that’s what’s gonna give youthat nice lift you can just use astraight razor if you want if you don’thave a razor blade you can use aserrated bread knife super sharp knifesomething like that you might get alittle bit of drag but somethings betterthan nothing okay this is called thelamela Emmy you get all kinds of differentfancy ones or cheap ones on the interneton Amazon all over the place but you canjust take a straight razor blade as wellokay the purpose of this is that itcurves a little bit back in there againit curves it a little bit which helps alittle bit but really just a straight atnight for flat freezer blade like I saidwill work as well okay so just a littlebit of an angle start at one edgeokay and a nice smooth cut will give youthat nice rise okay you can go in alittle bit more if you want a little bitmore rise fake and add a little excesson there okay you could take it off anddo some decorative scoring you’ll seeagain a lot of things in the internet ofthings like this not necessary but ifyou want to add a little bit of designto your breadand there’s lots of YouTube videos thatthere people who get quite intricate doquite fancy scoring but anything at allexperiment with it it’s kind of fun tosee how it turns out okay okay so atthis point my oven has been preheatingfor close to an hour and there’s a lotof different ways you can do it if allyou have is a pizza stone that’s finebut you might want to put in somethingto add steam some people use ice cubesthere’s also different kinds of ways Ikind of go to the simplest route and Iuse a Dutch oven that has a closed lidand so the benefit of that is it createsits own steam and I also have a clayBaker which I used for the oval-shapedones you’ll see in a minute and thatagain because it has a closed lid itcreates its own steam and so I don’tneed to add ice cubes or hot water orsomething into the oven to try andcreate steam okay so this is done quitequickly because you don’t want to loseheat out of your ovenyou’re gonna get up and eat and aboutthe first two or three minutes so youwant to try and get that in there withthe least loss of heat keep the ovendoor closed this is set to about 500degrees Fahrenheitonce it’s preheated I turn it down toabout 460 somewhere around there between450 and 474 about 20 minutes after thatI take the lid off because you want tohave that browning at the top of thebread at that point then I leave it forabout another 6 to 10 minutes dependingand we’ll take it at that point with aninternal thermometer you want it toregister about 205 degrees Fahrenheit sowe’re gonna leave that in there for 20minutes we’ll take the lid off and thenwe’ll give it another few more minutesuntil it gets to 205 Fahrenheit okay soit’s been about 20 minutes I’m going totake the bread out of the oven take thelid off and then just put it back in sothat the top of itwe’ve quite a bit of oven spring lookingpretty good a lot of steam came out ofthere when I see hey I also did anotherone around new ones so we’ll take thatedge off as well take the lid offsee nice up in spring but it needs to bea little brown okay so sometimes thatthis size of a loaf it only takes aboutsix or seven minutes and now with thelid off you have much bigger loaf maybeup to vote a thousand plum a thousandgrams it could take another ten to eventwenty minutes and depending on whattemperature you’ve had it in your ovenso we’re gonna check it again in aboutseven minutes and that should be twohundred five degrees Fahrenheit with aninternal thermometer and nicely brownedon top you can leave it to as brown asyou like some people like a reallycrusty crust and they like a quick darkcaramelization on topsome people prefer more of a goldencrust and that’s fine too so long as youhave about 205 degrees internaltemperature then from there you can justmake it according to what you like asfar as the brown nests on top okay soit’s been about seven minutes I’m gonnacheck and seethe internal temperature of the bread isabout 205 degrees Fahrenheit and if soit’ll be done here you see you have anice browning on top I highly recommendgetting an internal thermometer if youdon’t have one just aim for somewhere inthe middle of the loaf here we’re atabout 206 okay so that one is done readyto burn yourself and put it on a coolingrack you can reuse your parchment if youwant if it’s not too gunky I have twomore loaves to bake so I’m gonna putthis one back into the oven preheat alittle bit we’re gonna take the otherone and check its internal temperatureokay right on Oh 206 as well so thatone’s goodokay again nice brownie you can seewhere there’s some nice evident springokay and this is gonna go back in theoven for the next uh the last thingbefore you eat your bread is you want tomake sure it cools you might hear itmaking some noises it’s called singingand that’s a good thingif you cut into it right now it’ll bequite gummy on the inside and you’regonna lose a lot of that great moisturethat forms the nice crumb inside somepeople say you should wait several hoursI personally Lowe’s the size I wouldrecommend waiting one hour at least mayup to two and then you could start tocut into at that point a nice sharpbread knife is best but if you don’thave a serrated bread knife of courseanything would work okay and hopefullyyour bread that smells and tastesdelicious

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