Sourdough Bread 24 Hour Timeline – Step by Step [w/ subs]



00:00:00 – there's one more thing I have to do
00:00:01 – before we get into the baking and
00:00:02 – involves popsicle sticks
00:00:10 – ok we're going to be baking a lot of
00:00:12 – bread and as I was going through the
00:00:14 – process of baking i realized i was
00:00:16 – talking a lot about every single step
00:00:18 – and I don't want to have to explain
00:00:19 – every single step every single video so
00:00:22 – what I'm going to do here is give you
00:00:24 – guys the bird's eye view the overview of
00:00:27 – every single thing i'm going to do along
00:00:29 – the way in the process of making
00:00:31 – sourdough so from start to finish a loaf
00:00:35 – of sourdough bread takes about 24 hours
00:00:37 – but during that time you're only
00:00:39 – actually doing things for about an hour
00:00:41 – hour and a half a lot of that time is
00:00:45 – waiting so I pulled out the popsicle
00:00:50 – sticks to try to explain to you guys
00:00:52 – what we're going to be doing an all the
00:00:54 – rest of the videos can we be an overhead
00:00:56 – shot here there are nine basic steps to
00:00:59 – baking a loaf of sourdough bread
00:01:01 – this represents a 24-hour period that I
00:01:04 – take to bake a loaf of bread down here
00:01:06 – we have the time starting at 5pm
00:01:08 – midnight 8 am-noon and four five o'clock
00:01:14 – the next day the sticks represent about
00:01:17 – 30 minute periods the yellow sticks are
00:01:20 – things that you have to do to the dough
00:01:22 – the green sticks are resting times the
00:01:25 – blue sticks are times overnight in the
00:01:27 – fridge the purple sticks are proofing
00:01:30 – time and the red is for baking
00:01:34 – i usually start step one in the evening
00:01:36 – the day before I want to bake the bread
00:01:38 – so roughly five o'clock i will pry my
00:01:40 – starter take a little bit of starter out
00:01:43 – of the container put into a bowl with
00:01:45 – flour and water and let it rise for
00:01:48 – about two hours once the start is primed
00:01:52 – it's time to weigh and mix the
00:01:55 – ingredients in the recipe
00:01:57 – you're going to make your flower your
00:01:58 – water and your starter into a bowl into
00:02:00 – a loose mass and just smear it together
00:02:03 – into a big pile we aren't adding salt at
00:02:06 – this time then we move on to step three
00:02:08 – which is auto lease during auto lease
00:02:11 – you walk away from the bowl and let it
00:02:13 – it for about an hour during auto lease
00:02:16 – the flower will become hydrated and the
00:02:18 – gluten will begin to form you don't have
00:02:21 – to do anything during auto lease just
00:02:22 – leave the bowl on the counter and walk
00:02:24 – away after the hour
00:02:27 – step 4 is folding the dough just add the
00:02:30 – salt into the dough and begin the
00:02:31 – folding process we aren't going to be
00:02:34 – needing or mixing with a mixer or
00:02:36 – anything like that during this process
00:02:38 – this is all done by hand fold the dough
00:02:41 – into itself
00:02:42 – five six seven times and then walk away
00:02:45 – and let it rest come back about half an
00:02:48 – hour later and fold it again let it rest
00:02:55 – and fold it a third time after the dough
00:03:00 – is come together and it's got a
00:03:01 – relatively smooth surface and you can
00:03:03 – ball the dough up in the bottom of bowl
00:03:05 – i'm going to cover up that bowl with
00:03:07 – plastic and get into both fermentation
00:03:09 – which is putting the dough into the
00:03:11 – fridge for the night during both
00:03:14 – fermentation the dough is going to
00:03:15 – develop a lot of flavor and i'm going to
00:03:17 – sleep when I wake up I'm going to remove
00:03:19 – the dough from the fridge and let it
00:03:21 – rest on the counter to come to room
00:03:23 – temperature
00:03:24 – step 6 i'm going to turn the dough out
00:03:26 – onto the counter divide it into loaf
00:03:28 – sighs piles and then i'm going to fold
00:03:31 – those piles and i'm going to do what's
00:03:33 – called pre shaping those piles of dough
00:03:36 – into a rough ball shape the dough is
00:03:40 – folded over on itself turn 90 degrees
00:03:42 – and then fold it again curled into a
00:03:45 – ball and left on the counter to rest
00:03:47 – after about 30 more minutes I'm going to
00:03:49 – come back and step 7 is the final
00:03:52 – shaping this is when you can turn your
00:03:54 – dough into bulls or batard Zorba gets or
00:03:57 – whatever shape you like if you're doing
00:03:59 – a bool you're going to put your dough
00:04:00 – into a floured benetton for its second
00:04:04 – Rise or what's called proofing step 8 i
00:04:07 – put the dough in plastic bags at room
00:04:08 – temperature and let it rise for roughly
00:04:10 – two to two-and-a-half hours at the end
00:04:13 – of this period i preheat the oven to 500
00:04:15 – degrees and get ready for step 9
00:04:18 – once the dough has risen to roughly 2
00:04:21 – times the size of when I put it in
00:04:23 – banten i'm going to turn it out into a
00:04:26 – preheated pot or onto a peel and I'm
00:04:31 – going to slash the top of the dough the
00:04:34 – slashes allow the inner crumb of the
00:04:36 – dough to expand outside in a
00:04:38 – predetermined spot so it doesn't just
00:04:40 – explode out the side after the dough is
00:04:42 – / i'm going to put it into the oven at
00:04:44 – about 500 degrees Fahrenheit 260 Celsius
00:04:48 – for about the first 30 minutes if the
00:04:50 – dough is in a pot I'm going to remove
00:04:52 – the lid after the first half hour and
00:04:54 – lower the temperature to 450 Fahrenheit
00:04:56 – or about 2 30 Celsius for the second
00:04:59 – half hour then i'm going to start
00:05:01 – watching the bread after its reach the
00:05:03 – desired color either a golden brown or a
00:05:05 – deep caramel color I'm going to remove
00:05:07 – it from the oven and let it rest for a
00:05:09 – full hour on the counter to cool after
00:05:13 – the bread is cooled for a good hour
00:05:15 – it's ok to slice it open and enjoy
00:05:21 – so this is generally the timeline i
00:05:23 – follow for my bread it's actually
00:05:25 – possible to extend this time even
00:05:27 – further if you want to leave it in the
00:05:31 – fridge for a longer period here once
00:05:33 – it's in the fridge it's not going to
00:05:34 – expand all that much it's going to just
00:05:36 – stay in there and develop flavor
00:05:38 – I've heard of people leaving the dough
00:05:40 – in the fridge for up to 24 hours I've
00:05:42 – never done that but i think eight to 12
00:05:45 – hours would be completely suitable
00:05:46 – depending on your time you want to bake
00:05:48 – it's also possible to reduce your book
00:05:52 – fermentation to about an hour and then
00:05:55 – add the proofing time in the banat ins
00:05:58 – in the fridge and make this last eight
00:06:01 – to 12 hours so if you wanted to spread
00:06:04 – this out a little differently you could
00:06:07 – remove all this bulk fermentation time
00:06:09 – in the fridge have both fermentation
00:06:12 – last about an hour on the countertop
00:06:15 – that would bring all of this closer
00:06:18 – together you would have your book
00:06:21 – fermentation happens on the counter
00:06:23 – divided pre shape rest your dough to
00:06:29 – your final shaping put into Benetton's
00:06:31 – and your proofing stage could go into
00:06:34 – the fridge which would then extend this
00:06:40 – stage take it out of the fridge let it
00:06:44 – rest come to room temperature and then
00:06:49 – move this here so you can remove some
00:06:51 – time from your timeline and say do
00:06:56 – something more like this so this would
00:07:02 – start your process earlier in the day
00:07:04 – say two o'clock in the afternoon bring
00:07:07 – you up to midnight when you prove
00:07:08 – overnight in the baskets in your
00:07:11 – Benetton's and then you wake up in the
00:07:14 – morning let them come to room
00:07:15 – temperature
00:07:16 – wake up and bake and then you're baking
00:07:19 – at eight or nine a.m. the next morning
00:07:21 – so that's the 24-hour timeline i use to
00:07:24 – make sourdough bread as you can see you
00:07:27 – can stretch it you can reduce it you can
00:07:29 – modify it a little bit here and there
00:07:30 – but those are all the steps you need to
00:07:32 – get through
00:07:33 – to make the bread so feel free to come
00:07:35 – back and use this as a reference because
00:07:37 – i'm going to be doing all these steps in
00:07:39 – all of the videos and you can see how I
00:07:42 – tweak things here and there but all the
00:07:43 – steps are in there
00:07:45 – alright so I hope that helps explain
00:07:46 – what's going on here now let's get into
00:07:50 – baking some bread thanks for watching
00:07:53 – [Music]


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