Like folding, shaping and pre-shaping build tension in a dough. All of the following techniques are primarily kneading techniques while mixing is inherently built into the processes. Its cold here (OR) at night so I think I might have to wait until it gets warmer to try this again. The baker picks up one end of the dough and stretches it, then folds it over the top; after rotating the vessel, the baker repeats this action until all sides of the dough have been stretched and folded, with the seam facing up. It works great for me, I’ve done this several times. I need help ?. Thank you! For the crust on top of your dough after the bulk rise, try some oil on your dough next time. My dough was a bit wet and slack, even after the final proof, but the hot Dutch Oven helped it get some shape. Skill Level: Intermediate; Techniques Used: How to Make a Sourdough … But if your fermenting temperature is higher, or lower, the timing of folds changes. A higher hydration (wetter) dough will produce lots of beautiful air pockets, giving your bread that gorgeous holey, open crumb that sourdough … In my opinion, a dutch oven is an important kitchen tool for any home. I use good ingredients and measure carefully. Overnight it rises and looks and smells wonderful. He cooked for years at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and most recently, BiSq. Cloaking involves pulling the surface of a dough on a counter so that it tightens and gathers at a seam on the bottom. When you feed your sourdough starter, use a higher ratio of flour to water. This is my favorite no-knead sourdough bread recipe. In the friendliest way possible I wanted to let you know most of these links seem to be dead. While an experienced baker might be able to fold and shape a dough with ease, a novice might find the same dough impossibly sticky and unworkable. I love these vintage bread boxes, and this one’s pretty cool because it has a cutting board on top! As it inflates, the balloon expands and the walls become more and more tense. I leave it in the dutch oven for 55 minutes and do not remove the lid because I find the crust to sharp on my mouth when it is too crispy. That's not to say the stretch and fold is a bad method. Copyright © 2020 The Prairie Homestead  •  All rights reserved  •  Site Design by Emily White Designs, How to Use a Grain Mill to Make Your Own Flour from Wheat Berries, Save time & money as you build your homestead with my, my super easy versatile yeast bread dough recipe, learn how to make a sourdough starter in this post through a printable recipe or a video), a dutch oven is an important kitchen tool, See the video for a walk-through on how to do this. I prepared my loaves of bread using a Kitchen Aid mixer, using their dough hook attachment. Also, I had tried to make this recipe last week, but when I followed the trick of putting it in the oven with the light on overnight – my oven got hot from the light, and the dough tried to cook! These initial stages include combining ingredients and beginning to develop gluten. Curious if the final rise could be done right in the Dutch Oven? I researched, tested … How you pick up the loaf. This recipe for sourdough bread does not require any special equipment like a bread … I started the process yesterday morning and never raised so put it in the oven with light and it hardened the top layer so peeled it off and trashed that tried to take out of bowl and lost 1/4 of the dough! Homesteading | Self Sufficient Living | Living off the Land, 106 Comments | Jill Winger |    Last Updated: June 11, 2020. You can, however, it’s not a skill that is in my wheelhouse. Adjust the hydration - This No Knead Sourdough Bread recipe has a hydration of 73%. You can check this post for some guidance on how to knead enriched dough based on real bread … This dough is not on the sticky side, however, you need to make sure you develop the gluten very well. The method aerates the dough slightly, and because of minimal contact with your hand, less dough ends up on your fingers. But the wait is worth it– promise. Lesson: just follow the recipe. I would recommend checking out this recipe from King Arthur flour. Thank you for the step by step instructions to make a beautiful sourdough bread! If you don’t want to get a dough scraper, you can use a stiff spatula instead. I get it, I love the tangy taste of a super sour sourdough. Where you pick it up from. Was your dough covered well? In general, you want to fold the dough enough times so that it becomes strong and taut. It’s a work-intensive technique, and depending on the type of dough, can turn into a back-breaking endeavor. All the previous attempts were somewhat sticky or wet, resulting in a flatter finished bread. This basic sourdough bread recipe is also naturally vegan / vegetarian. My comment is that I never had a very light loaf, or one that rose very well. My dough rose considerably over night but is still way too sticky and loose to try to shape. You can totally use bread flour for this recipe! Hi.. In fact, improper dough handling could ruin all that hard work. Since it rises overnight (and has the potentially to rise considerably depending on how active your starter is), you’ll want to use a bowl that’s tall enough to avoid overflowing and the subsequent mess. I’ve been feeding my sourdough starter in the morning and so it won’t be active at 7 pm. That really depends on the recipe as they are all different. Hello. I would love to use your links to support you, thank you for all the help over the years. As I said before, I’m a total newbie, but this is what I did and I got a big, beautiful delicious loaf…THANK YOU for this recipe and easy to follow directions! Once it was perfect, the other I got no rise at all. Thanks so much! I just put what I had left that I could manage to get off my hands and bowl I just put it in the pan to raise so I don’t have that mess again… I really want this to work my husband love sourdough bread. If we somehow could fold the balloon over itself, we would create two layers stacked under tension. I used whole wheat instead if AP this time and it did not double overnight like it usually does. Your yeast is working hard to leaven your sourdough bread, so the last thing you want to do is mistreat the dough and undo all that progress. Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. Hi. Super easy. stretching the dough on a counter to a thin sheet, How to Make Crispy, Tender Fried Calamari, Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce, Classic Sage and Sausage Stuffing (Dressing), Real Talk: DIY Vanilla Extract Is a Waste of Time and Money, Beautiful, Flaky Pie Crust the Old-Fashioned Way. But without the benefit of mechanical mixing (or aggressive, sustained kneading), bakers must encourage even more gluten development by stretching and folding the dough during bulk fermentation. After the long ride (8 hours) my dough has a “skin” on it. Hi! It can be helpful, but totally not a requirement for making great bread. The oven light was on and the top was cooked. A flick of the wrist here, an adjustment of the fingers there. I highly recommend this recipe for beginners like me…thanks Jill! Thank you for your thoughts on that. However, the biggest thing that sets sourdough apart from traditional breads is that sourdough doesn’t need yeast. I’ll try again, but for today I am making your regular bread since I offered chili and bread to my sister in law, just wont be sourdough. Is the underside of your dough (the dough that is touching the bowl) still wet and sticky? Bread made with pure levain, or sourdough, is not identical to bread made with baker’s yeast, or a mix of levain and baker’s yeast.Pure sourdough breads are typically rustic, denser, with … Each successive fold creates additional layers of tension, giving the dough more and more strength, increasing the capacity to hold gases. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. This motion continues repeatedly until the dough becomes a smooth, cohesive, and supple mass. If not, I might just throw the dough into the fridge and pull it out in the morning and continue with the next step. Finally, the baker rotates the container 90 degrees and repeats the process until the dough holds its shape. I have round ,risen golden brown bread loaf that smells divine. I know my measurements were spot on but I need some guidance on how to get this dough in shape to bake AFTER the overnight rise. Hope that helps! That’s AWESOME!! I was wondering what the maximum time would be for the first proof? Our ranch is in the South San Juan Mountains at 8600 feet. If you cut open your bread when it is still hot, you will squish it and the crumb will be crushed, not to mention it’ll dry out faster in storage. Hi! If you’re looking to step up your mixing repertoire, the slap-and-fold method offers an alternative, arguably more efficient method than bench kneading for homogenizing a dough and developing gluten quickly. Use a spatula to thoroughly mix together into a sticky dough (if it feels too … Love the recipe! There are several ways to fold dough. Do you think a regular cast iron dutch oven? . Thanks. Meanwhile, heat oven to 450. Whatever your house temp is will be fine. I decided that I’m going to try and bake it after all but what should I do?! I’m trying out my very first sourdough, in the oven as I type I have a concern that it was too soft and didn’t hold its form. Don’t worry– it happens to the best of us. Popularized by Chad Robertson of Tartine fame, the stretch and fold is the most well-known folding technique. Especially appreciate the video so I could see how you shape the dough. Hi I’m rather desperate. Notes Regarding my Sourdough Bread Recipe. You need a large bowl for the dough. Cloaking is often used for shaping round boules (but can be applied to other shapes as well) and is especially common when pre-shaping. Doughs that contain a lot of moisture tend to spread more than dryer doughs, so that could be the culprit. Proper dough handling is a vast topic that governs nearly every stage of the sourdough baking process. We prefer King Arthur all-purpose flour in this recipe… Is it normal that when I let my dough rise overnight it formed a crust on the top that was hard? Is there value in proofing in a bowl and then transferring it before baking? So, I peeled off the top “cooked” part and made pizza dough with the over-proofed rest of it. It far less finicky to use than Einkorn or whole wheat, and it will rise more consistently for your first attempts. With each successive series of folds, the dough retains more and more tension—improving (along with ever-increasing gluten development) the capacity to trap gases in large pockets. Thank you for the recipe, I have shared it with other pandemic bakers as an easy to follow and delicious bread. If I would like to use weight measurements (grams) what would those measurements be for the starter, water, flour and salt? But it gave me FITS for years… In fact, there was a time when I just quit trying because I was so frustrated with my flat loaves, dry loaves, hard loaves, and the list goes on…. Stitching is one of the more complicated shaping methods out there. Secondly, with this everyday no-knead sourdough bread. Does the flour to water ratio change when using fresh ground white wheat berries? In general, weak, wet, or highly extensible doughs benefit from more frequent folding; stiffer, elastic, lower-hydration doughs require less folding to develop strength. For this reason, hand kneading is typically employed as a method of mixing and dough incorporation, rather than for gluten development. Lamination works best with small batches of dough (one to three loaves). A proofing basket helps support the shape of the sourdough loaf during the final rise before baking. LOL! Stir together the bread flour, wheat flour, salt, and yeast. I am sure I am just looking right at it, but I need to be able to print it. Shorter rise time, or air tight cover, or? It’s amazing. This one today I decided to stick to the exact recipe. It sounds like you may just have to add some more flour to your dough. Place the lid on the pot and bake for 20 minutes. Gluten develops naturally over time through enzymatic action. It will come together a bit more, though with some more folds. I’m assuming just on the counter as nothing specific was said, but the overnight proof was in a warm location. If you don’t want to get proofing baskets, simply line a 9-inch bowl or colander with a tea towel that you’ve generously dusted with flour. . Thanks to your posts, I have had the courage to go for it and my family is loving the results. Question with the recipe though. Learning to handle dough properly will make you a better and more consistent baker. Great question! Nothing I write here—or anything you read in a book, for that matter—will teach you how to shape properly. One of the most remarkable things about no-knead sourdough bread is how the dough transforms with only a little encouragement from the baker. Decided to try it! However, the crust of your finished sourdough will be different. Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Third, mechanical mixing creates significant friction, which can raise the temperature of a dough beyond the desired dough temperature (DDT). Mixing refers to incorporating ingredients: At minimum, simply stirring together flour, water, salt, and levain. I came across Jills video and it was exactly what I was looking for, straight forward easy to follow, perfect. Bench Knife. Kathleen, I had the same problem with the dough on my first attempt at this recipe. Use cool water and allow your dough to rise in a cooler location. Jill didn’t preheat her dutch oven for this recipe, but you could if you want to. Tension develops from successive stretching while layers of expanding dough compound over one another. Why is this happening? My only question is the proofing of the second rise: nowhere does it mention the location for where this should happen. Tim Chin is a professional cook and sometimes writer. I don’t see the recipe for the bread in this post. And you feed at night, get the overnight part of your waffle mix together, add a few things when you wake and it’s a bit at our house. Mine did the exact same thing. Post whatever you want, just keep it seriously about eats, seriously. I am trying your recipe for my first ever attempt at bread! Mixing and kneading fall under the umbrella of aggressive dough handling. Or do you think the starter causes this to happen? After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. I thought the dough got more oven spring from using a hot Dutch oven. Two concepts are key to successful sourdough baking. I do use bread flour though… but have also used all purpose… I think the bread flour gives it a little more moisture. STEP TWO: . The first is proper fermentation, which we've explored in depth. The only difference in bread flour and AP is that bread flour (also called strong flour) has a higher gluten content, which will actually help your bread develop even better. Use a fork to mix everything together until it becomes stiff– then switch to your hands to bring the dough together in a rough ball (Remember: don’t overmix! This site uses Akismet to reduce spam. Mine calls for 1/2 cup (4oz/115g) of my sourdough starter for a nice boule of sourdough bread. No-knead dough transformation. High-hydration doughs (in excess of 75 percent hydration) tend to make bench kneading difficult—if not impossible—unless you’re one of those people who enjoys making more of a mess than bread. Folding dough is much the same. Move to a cooling rack and allow the loaf to cool completely before slicing it. The main limitation to this method is counter space; laminating 20 loaves worth of dough in a professional setting would be impractical. I’ve been keeping my sourdough start alive (barely) for the past 25 years with the intention of using it. No brick loaves, and I definitely owe that to you!). Many professional bakers also rely on machines to mix huge batches of dough—a task that would be otherwise impossible to accomplish by hand. This was so easy!! Cinching is a popular technique for shaping lower-hydration loaves: It’s fast, efficient, and doesn’t require too much practice. After this resting time is complete, stretch and fold the dough a few times to form it into a ball. My dough under the cooked layer was runnier than the starter too (but it wasn’t like that before going in the oven to proof!). How do I avoid that? I love the timeline – feed the starter in the AM of day 1, start the bread PM of day 1, finish the bread AM-noon on day 2, just in time to have with lunch! Create a well in the center; add water. But I’ve found that my starter (fed within the past week) is active enough straight from the fridge (usually I just scoop it out and let it come a bit closer to room temperature in my large mixing bowl before adding in the flour & salt). We can think of dough as a mass consisting of thousands of elastic, inflatable layers. To perform a coil fold, the baker picks up the dough from the middle and lifts, allowing it to stretch until one end releases from the proofing container. Mixing refers to incorporating … Mix water and salt together in a very large bowl. How you handle your dough has a profound effect on gluten development, dough structure, and ultimately can dictate how effectively your dough retains those bubbles after baking. I’ve attempted this recipe twice and at this point, after waiting 8 hours, my dough is too sticky to form in any kind of tight ball shape. In fact, the more leverage and force you apply toward kneading, the faster a dough comes together and the faster gluten tends to develop. "Living in the moment. Picture a balloon. Learn more on our Terms of Use page. Mine got a crust from being covered well with a tea towel. Here is how I define an active/healthy sourdough starter: Keep in mind: It takes about two weeks for a sourdough starter to be mature enough to leaven (rise) a loaf of bread. 2) After the overnight rise, there’s really a crust on it that I have to pull off and it’s very wet. —>). My first attempt ended up in a gooey mess and had to toss it. I used your sourdough starter recipe as well, and we are off and running!! Could we double it to make a larger loaf? An “autolyse” is the term for a combination of flour and water, … I tried the recipe don’t know if I did something wrong with it but I had a gooey mess everywhere counter hands sink you name it . Sourdough Making Steps in order (WITH 3 VIDEOS!) Hallelujah. 3) Resist the urge to add more flour! STEP ONE: . And third, these New York style sourdough bagels if you want to try a more involved recipe. It is an easy, beginner sourdough bread that requires very little effort or skill and it creates a beautiful crusty loaf! The rectangular shape of the container lends itself to the equilateral, symmetrical motion of coil folding. In 2013, my culinary resolution was to bake more bread. Is it okay if I don’t use parchment paper? Unofficially known as the "scoop-and-slap" method, Rubaud mixing imitates the action of a diving-arm mixer, a machine prized for its gentle dough handling and its ability to keep a dough’s temperature from rising too high due to friction. Just wondering what I can do so my bottom crust is not so crunchy and over done. First I want to thank you for the great instructions. However, just because homemade sourdough bread has a learning curve doesn’t mean you have to make as many mistakes as I did– and by the time you finish reading this post, you’ll be able to finally do this sourdough thing with confidence! I like to make the dough before bed and leave it in my turned-off oven (I leave the oven light on) to rise overnight. This is supposed to be a no-knead-style wet dough.). It should be fine in a bit. Thank you for these instructions! I’m confused. Totally! Love the simplicity of this recipe and the flavor was so great. This seems very, very low compared to other recipes. The bread turned out perfect! This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn’t require tons of effort and time. Help? Hope that helps! And given enough time, a machine can begin to break down gluten by mechanically breaking the bonds between gluten proteins. Did I miss something? The slight stickiness of the dough to the counter induces a tightening effect, an action known as cloaking. Instead, think of these downsides as potential worst-case scenarios if you apply the technique improperly. If you’re making a double loaf, you’ll definitely have to cook it longer, but not sure how much longer. The baker folds the top two corners of the dough to the middle, then rolls the dough from the top to bottom, creating a log shape with the seam side on the bottom. Proper tension might require four folds, or even six folds. And if you’re like me, and don’t enjoy cleaning renegade bits of dough from every corner of your kitchen, then there are alternative ways. SO glad you liked the recipe, and thanks for the heads up about the extra flour you needed! Thank you for this recipe! I now think it was my fault as I had converted all amounts into grams. In contrast, hand mixing is a gentler, slower, far more tactile process that forces a baker to pay attention to the feel and consistency of a dough. Simply wrap it in plastic wrap and it will keep in the freezer for up to 2 months. I love this recipe! Get your hands on some dough. Proofing basket. 3) I decided to peel off the “crust”and put it back in for another rising attempt. I struggled to get my bread out of the basket and it deflated the first time. 1) My dough never gets to a point where I am able to handle it, and form it into a bar. *In a professional bakery setting, the differences between stretch and fold and coil folding are less noticeable when working with doughs at a large scale. Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not to scorch). It isn’t thick, but I need to cut it off before I shape the dough. Sure, I could hype up another recipe for a "foolproof" no-knead sourdough bread … How do you improve? , But we’re doing the next best thing– you’re getting it today instead. Your Prairie Homestead Cookbook is wonderful. <3 . Less dough on your hands means higher yield and less clean up. Delicious! Substitute rye flour for the whole wheat and toss in some caraway and anise seed for American style rye bread. If you’re struggling with your dough sticking to everything, try dipping your hands in a bowl of cool water before you work it. However, I’ve been receiving comments and messages saying that their dough is turning out just too sticky to even handle, in which case you may need to add more flour to your dough. You do NOT need a bakery full of fancy equipment to make sourdough bread, however, there are a few tools that will make the process easier: A large bowl. Thank you! Dough scraper. I resurrected my old sourdough starter and this was my best ever sourdough country loaf. How soon after feeding the starter should I make the bread? To do so, a baker either uses their hands or a bench scraper to generate tension at the bottom edges of the dough. Is it ok if I leave the dough out for more than 8 hours? There are a few drawbacks to slap and fold kneading. Hi! When to pull here or when to push there. Nice dog…thank you…. Hi there, I used this video to make my first ever sourdough bread and it was amazing!! The technique involves using a cupped hand to repeatedly scoop the dough up from the bottom, stretch it, and gently let the dough fall back onto itself. It’s the perfect recipe for beginner bakers. One thing… I too had no cornmeal to keep the bottom from burning and my blender was not enthused about having to chew up popcorn kernels. Thank you! He also spent three years at America’s Test Kitchen, creating and testing recipes. The answer is, simply, to bake. In general, you want your starter to have been fed 8-12 hours before using it in a bread recipe. Or does it need to be enamel? Thank you!! If you want to get fancy, you can fold the top of the dough toward you after each push. But too much folding can produce excessive tension and compressive forces. So any time in that time stamp should work. Also known as the French fold, this technique was popularized by Richard Bertinet, a masterful, old-school Breton baker. A household favorite! Unlike other methods of folding, a letter fold typically occurs outside of the proofing container. I did not adjust the recipe for elevation, and it seemed OK. Oven light was just a tiny bit too hot:) I started my sourdough starter a few weeks ago and have struggling to decide if it was ready for bread making. Without folding, a baked bread might be flatter and unevenly shaped. For an easy bread recipe that allowed us to put our Sourdough Starter into action, we developed a sourdough version of our Almost No-Knead Bread, which we let rise overnight to develop flavor and then baked in a Dutch oven to produce a well-risen loaf with a crisp, crackly crust. ), Before you can successfully make sourdough bread, you will need an active and healthy sourdough starter. With slap and fold, a baker can turn a rough and somewhat sticky mass of ingredients into a smooth, round, uniform dough within minutes. It should be just a little too wet to … Wilson writes, "The problem is that dough handling isn't just one thing. In the photo of you with the bread seems to have had slits cut into it when baked. It was also recommended to me to heat the pan first, so that’s what I’ve been doing. Your snazzy Kitchenaid doesn’t care if it’s mixing a highly enriched brioche or a high-hydration ciabatta dough; it will mix and knead at whatever setting you choose, and if you’re not careful, it will blow right past that sweet spot at which you should stop kneading. But baking sourdough doesn’t have to be an exercise in futility. Do you preheat your ditch oven before putting the dough in or do your knit from room temp? It's called deliberate practice, and the more you engage yourself in what you're doing, the more you'll get from the process each time you bake.". My starter is the same consistency as yours and it’s very healthy. Our house gets a little cool overnight so decided the oven light method was the way to go…or not, got up and my oven had gotten so warm that it cooked the top layer. It first … It was just a gooey blob that couldn’t possibly be folded into shape. I use them for every loaf. You can venture into the fancier flours once you get the hang of a simple loaf. I have a huge bag of bread flour I want to use up, Could I use bread flour for this recipe or is it best to stick with all-purpose flour? (And if you have my Heritage Cooking Crash Course, it will likely look familiar, as it’s the same recipe that is included in there.). It's a matter of nuance. Glad to hear the rise worked pretty well for you both ways! For these reasons, a baker might rely instead on gentle dough handling combined with lengthy hands-off processes like an autolyse and a long bulk fermentation to develop gluten. To perform a fold and roll, the baker folds each side of the dough to the middle and then rolls the dough from the top to create a bâtard shape, keeping the seam on the bottom. I store it at room temperature in a basic Ziploc bag, but you can get special bread bags or bread boxes, too. Also, your starter will probably need a bit to adjust to drastic changes in flour. It might be properly fermented, but it doesn’t have volume.". I love this site and am watching your videos on YouTube. My starter is about 8 or 9 months old. Hope this helps! To remedy this problem, make sure you’re using recently fed, active starter with lots of bubbles. I’ve just made my second sourdough loaf following this recipe and instructions and whoopee!!! The dough is folded in thirds, like a letter; the baker rotates the dough 90 degrees, flattens the dough into another, smaller rectangle, and folds it in thirds again. While you don’t need a bench knife for making sourdough, it makes the process easier, especially for higher-hydration doughs. If you’ve got any pent-up frustration or anger, slap and fold is a great stress reliever. Hi there, I have a relatively new starter, and my bread came out with giant wholes in the top and not much rise on the bottom. I followed all of the instructions and it looked beautiful after it was done baking but the bread came out hard as a brick! Love your blog! My second attempt I added an additional 3/4c of flour… Perfect! As the bubbles—or alveoli—expand, the overall volume of the dough increases.
2020 knead sourdough bread recipe