To Bake Bread Using a Dutch Oven
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How To Bake Bread Using a Dutch Oven
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Finally a serious guide with no BS and a great result thank you
6
This is the BEST and most effective instruction I have tried! I did not preheat the lid though in order to create a very hot bottom that encourages oven spring (from the bottom).
Exceptional! I just came across your videos and without a doubt they are extremely helpful. Some of the best videos on YouTube. Thank you for your highly articulate informative presentation.
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Sourdough Bakers Makehttps://www.youtube.com/watch?v=BJEHsvW2J6M
1) Put sourdough in the Benneton (cooking cloth) with flour around it. 2) Then, put it in parchment paper
3) Put Dutch Oven.
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Intro
personally I think baking sourdough
bread from scratch is the most rewarding
thing you can do in the kitchen there's
really nothing better but with that
reward comes direct correlation to a lot
of pain and agony and failure and
screw-ups it's just part of the game and
over the years I've seen every type of
screw-up when it comes to sourdough
bread and really it's it's part of the
journey so today I want to do a one dish
breakdown or a one loaf breakdown in
this case on sourdough bread baking to
really give you the confidence on your
sourdough journey and show you all the
tips you need to make incredible
sourdough at home so the first tip for
making great sourdough bread at home and
probably the most underrated thing to
the entire process is having a really
healthy active sourdough starter this is
HEALTHY/ACTIVE SOURDOUGH STARTER!
the life force of your bread this is the
yeast this is what gives it flavor this
is what gives it its rise and without
having a healthy starter that's super
active you're just not going to get
great results and I can't tell you how
many people send in their bread and
instantly I can just tell that their
bread results weren't great because they
don't have an active sourdough starter
at home they might feed it a few times
they start off the process and it's not
up to the level to make really good
bread so you want to be feeding this
thing once a day ideally twice a day
once in the morning once at night and
really all a sourdough starter is is a
combination of flour and water and equal
parts mixed together to create a culture
for the wild yeast and the bacteria in
your environment and this right here is
the original way bread was made for
thousands of years and the reason people
are going back to sourdough more flavor
longer fermentation healthier for you
compared to just a dry active yeast
which is going to be a quicker
fermentation you're not going to get the
flavor and you're not gonna get those
health benefits from the long
fermentation the breakdown of that
the first thing you're gonna do in the
sourdough process is refeed your
sourdough starter you probably fed it
some flour and water the day before and
it's consumed all of the sugar from the
starch the yeast needs more food to
activate but what I like to do is rather
than just pouring this out into the
trash can is I chop up a little bit of
chive action or some scallions I get a
pan on medium heat and I pour in my
sourdough starter to the pan and just
fry that up because that is just good
fermented dough right there fried dough
delicious I add some of the chives add a
little spice this time I'm adding some
zatar I have a whole video on this you
can click above if you want the details
but the key is just don't throw out your
sourdough starter when it's not
activated you can use that it's
delicious
this thing right here is one of the best
things you'll ever taste
it's just fermented fried bread it's a
little bit of spice a little bit of
scallion you can dip it in some sauce it
makes a great breakfast or really just a
delicious snack so now that we've made
some room in our jar we've got a little
bit of starter at the bottom and we're
going to refeed this and I'm gonna use
equal parts flour and water so I'm gonna
use 75 grams of flour and 75 grams of
75 GRAMS ALL PURPOSE FLOUR
water and I use a chopstick to just mix
75 GRAMS OF WATER
this up I find it works really nicely
until it's fully incorporated and ready
to go you're totally fine to put the cap
on your starter and just let that
activate for around three to five hours
at room temp tip number two is making
sure you auto lease your bread which is
a step that a lot of people skip over
but it's so crucial for the gluten
structure of your dough so you might be
asking yourself what is gluten structure
well it's pretty simple
gluten is made up of two main proteins
so these proteins are in your flour
you've got gliadin and you've got gluten
in and they're both different shapes and
when you add water to your flour
basically these two proteins they bond
together and when they bond together
they form gluten and gluten is amazing
because there's these little pockets in
between these bonds where the co2 can be
trapped and gluten is special because it
stretches out so when that fermentation
happens and the co2 is released it gets
caught in here and stretches out the
gluten structure and that's how your
dough expands and by Auto leasing your
dough you're going to be starting that
whole process before we auto lease our
bread we need to learn one more thing
which is tip number three using Baker's
percentages and Baker's percentages are
TIP NUMBER 3: USING BAKING PERCENTAGES.
great because you can easily calculate
the hydration level of your dough and
also it's easy to expand your recipe and
make multiple loaves
that's why Baker's use Baker's
percentages so to make it really easy
we're gonna use a thousand grams of
flour for this recipe every
thing goes off the amount of flour so if
you have 800 grams of water that's 80%
hydration it's a really easy calculation
if you want 75% hydration 750 grams of
flour and then the other two ingredients
are just your starter and that's 150
grams of starter which is 15% we're
still going off the flour and then 2%
salt would be 20 grams of salt so
everything is really easy to calculate
and to manipulate and to expand if
you're using bakers percentages so I'm
gonna take out the scale and start
weighing my flour and again we just have
to get up to a thousand grams of flour
so you can add whatever flowers you want
and I'm just gonna add a mix I've got
around 600 grams of white flour then I
added around 300 grams of whole wheat
flour and then the last 100 grams was
just a little bit of spelt flour and
some I corn flour that I had lying
around in the pantry so tip number four
is just lowering the hydration level of
your sourdough bread so like we said
before the hydration is just the
LOWERING YOUR HYDRATION LEVEL
percentage of water to the dough and
when you're dealing with sourdough it's
a very wet dough so it's really tricky
to deal with it's not like a pizza dough
that you're used to where it's nice and
firm and you've got no stickiness so
most people will go off a recipe that
will be like 80% hydration and they've
never dealt with a wet dough and they
run into some sticky situations later on
which we will get to soon so what I
suggest is going down to around 70%
maybe 75% hydration level if you're a
beginner and although your final bread
might not be as airy as an 80% hydration
bread it's gonna be so much easier to
deal with and you're gonna save yourself
a lot of trouble by just lowering the
hydration a little bit so I'm gonna add
my water to my flour and I'm going with
around 77% hydration because I know what
I'm doing I've been doing this for a
while and then I'm just going to stir
those together and this is your auto
lease process you're not kneading it
you're just bringing these two
ingredients together until they form
this little
ass right here as long as the flour and
the water are incorporated you're good
to go you can just let that sit so now
we got to check back in on our starter
it's been a few hours at room temp and
it's activated but the question is when
do you use your starter when you add it
to the dough and that is tip number five
knowing the proper point to use your
WHEN TO USE YOUR STARTER
starter so you really want to use your
sourdough starter when it's at peak
activation and to know that point
there's a few things you can look out
for one it's going to at least double in
size you can see this is almost tripled
in size maybe even quadrupled in size
this thing is super active and also you
can see it's still slightly rounded at
the top of the starter and that's a
really good sign that it hasn't started
to deflate yet so it's still feeding off
the flours it hasn't completely run out
of food and it also has a really nice
tangy smell
I guess nice you know depending on if
you like that that sourness but the
smell should be a bit tangy at this
point another technique you can use to
check if your sourdough starters ready
is the float test where you just take a
scoop of starter you put it in some
water and if it floats
you know you at least have something
that's gonna make bread so now that our
sourdough starter is ready and activated
we are going to add that to our auto
lease dough so we're gonna pour 150
grams of the starter over the dough and
then we're gonna add our 2% of salt
which is just 20 grams to that and just
start folding that in together start
mixing that in until it's incorporated
and it's not going to be smooth at all
because we have all that salt and we
have different textures between the
starter and the dough but don't worry as
that sits and as you work on the dough
it's going to completely change I want
to take a quick break from sourdough to
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for your discount now back to some
sourdough so we are officially
fermenting once the starter hits the
dough fermentation has begun and now we
we move into developing that gluten
structure really working on the dough
through a stretch and fold process which
is gonna be about two hours long so
every 30 minutes you're gonna be
repeating this stretch and fold process
and you're gonna see each stretch and
fold your dough is gonna be completely
changing textures and that's a great
sign that your gluten is continuing to
develop you're creating a stronger dough
and that brings us in to tip number
seven which is knowing when your stretch
and fold process is done and you'll see
WHEN TO FINISH WORKING THE DOUGH?
once we get to that fourth stretching
fold the the dough has completely
changed it's smooth its supple it's
starting to pull away from the sides a
little bit and you can see the rounded
edge on the side of your dough that's a
good sign that the structure is
beginning to form whereas beforehand the
dough would have just sunk completely
into the sides and made a flat surface
so you're looking for all of these
little key elements to know that you
have developed the structure of your
dough so now that we're done the stretch
and fold process we're moving on to the
bulk rise which is where you really
develop the volume in your dough some of
that gas through the fermentation and
the best part about this which is tip
number eight is that you can do it
around you
LET THE DOUGH PROOF ON YOUR SCHEDULE.
on schedule a lot of people think
sourdough bread is something they can't
obtain because it's a long process and
yes it is long but you can fit it into
your schedule because of the slow
fermentation process you can work with
the fermentation so when I was finished
my stretching full process it was later
on in the day and I didn't have time to
let this sit out at room temperature and
rise would take about 4 to 6 hours so
what I did was I threw it in the fridge
and let it ferment overnight because
it's colder in the fridge it's gonna
slow down the fermentation process and I
can just get back to it in the morning
now if you do have time you can let them
bulk rise at room temperature then you
can form your loaves and put them in the
fridge it all depends on your schedule
you're working the sourdough in your
schedule which is why I created these
checklist sourdough guides above which
will help you no matter what schedule
you have I've got a guide for a 9 to 5
schedule someone who's freelance someone
who likes to stay up late at night click
the link if you want the perfect guide
for your schedule so my dough is
fermented overnight and I take it out in
the morning and you can see some of
those fermentation bubbles it's gained a
little bit of volume it's looking really
nice it smells good it smells like
fermented dough we are ready to shape
our lows which brings us in to tip
number 9 which is finding that perfect
balance between the stickiness and the
RATIO OF DRY TO STICKY
dryness of your dough how much flour do
you use I see a lot of people at this
point they get super overwhelmed by the
the wetness the stickiness of their
dough and I start adding all of this
flour but you need some stickiness in
your dough to actually form your loaves
to shape them correctly but you can't
have it too sticky or it's just gonna
stick everywhere so this will definitely
take time to develop it's one of the
trickier parts of making sourdough bread
at home but you'll get that feel over
time and remember this bench scraper
right here this thing is your friend
think of it as like a nonstick hand
because the the dough the sticky dough
won't stick to the bench scraper but it
will certainly stick to your hand so
take advantage
so I divided my dough into two pieces
and I'm giving them a rough shaping
right here and this shaping doesn't
matter so much it's just giving them
that that loose form before we really
refine it and give it a final shaping
and just let those sit on a little bit
of flour on the board and cover those
and we're gonna let those bench rest for
30 minutes before we move on to the
final shaping so these right here are
your bana tins or your proofing baskets
where your dough sits in to hold its
form and to proof but tip number 10 is
just remembering to generously flour
these bana tins because remember you're
dealing with a really wet dough and if
GENEROUSLY FLOUR YOUR BANNETON
you don't generously flour these things
then you could have dough sticking to
the side and when you've gone through
the whole process you're ready to bake
and your dough sticks to the proofing
basket not fun and you can always just
brush off your excess flour later sore
dough has been dressed for 30 minutes
and we are ready to shape our lows get
our final shaping in there and tip
number 11 is there's no perfect way to
THERE'S NO PERFECT WAY TO SHAPE YOUR DOUGH
shape your dough there's so many
different techniques out there and you
really just got to get in there and and
try you can find a million techniques on
Instagram I've been in bakeries I've
seen so many different styles of shaping
your dough but you're really trying to
just accomplish a few key things what I
like to do is just add a little bit of
flour to the surface of the dough into
the board and then I'll flatten out the
dough just a little bit stretch it out
so you've got some surface area to work
with
then I grab the two closest corners and
just start folding them over and this is
why you don't want too much flour
because if there's too much flour these
corners won't stick together now once
it's folded together you're gonna start
folding it in on itself and really
you're trying to build some surface
tension here by folding the dough in on
itself but you don't want to deflate the
dough at this point you've worked so
hard to build all of that nice air in
your dough and just keep doing that and
make sure you fold in the seams and let
that sit on your board for just a few
seconds so that seam on the bottom
completely seals and then what I like to
do is just roll that in some sesame
seeds
sesame sourdough it's just unbeatable
and once it's in the sesame seeds you
can just pop that right into your
Benetton you also want to make sure that
once it's in the Benetton that you go
around the sides and flour the sides
because your dough is gonna be proofing
in there and if it proofs to the sides
and they're not flour that's an easy way
for the dough to stick to the sides now
our dough has to proof in the baskets
and if you didn't put it in the fridge
already for the bulk rise you could pop
it in the fridge now if it's late at
night and let them proof overnight or
you can just do it at room temperature
for around two to three hours and that
brings us in to tip 12 how do you know
when your dough is ready to go in the
oven well you're gonna use something
called a poke test and it's really
simple you give your dough a little poke
and if it springs completely back to the
THE NO FAIL POKE TEST
surface and doesn't leave a dent well
you got to let it proof for a little
longer if you poke it and it just leaves
a big dent and it doesn't spring back at
all it's probably over proof the perfect
place you're looking for is when you
poke it and it springs back just a
little bit and still leaves a slight
dent that's when you know your dough is
perfectly proofed and ready to go in the
oven so ideally you have one of these
Dutch oven type things that you can
throw in your oven that's gonna imitate
an actual steam oven because when the
dough Rises it gives off steam and it
PREHEAT AT 550F / 290C
gets trapped in that Dutch oven which
will help the rise it will help the
color so get your Dutch oven preheated
at 500 or 550 degrees for at least 30
minutes ideally an hour and we're ready
to bake our lows
REMOVE DOUGH ONTO PARCHMENT PAPER
[Music]
[Music]
the ovens spring the most exciting part
about making sourdough you never know
how it's gonna turn out until you can
see we've got a nice ear right here but
the crust is super light that's why we
take the lid off and now we slide this
baby back to caramelize the crust and
TURN OVEN DOWN TO 450F / 230C
finish it off and one more tip take a
tray like this top this on here a lot of
people have issues with their crusts
burning on the bottom that's a great tip
you slide that under that will help the
BAKING TRAYS PREVENT BURNT BOTTOMS
burning of the crust so I lower the
temperature of the oven we've got a nice
caramelized darkish brown color crust
it's beautiful and a lot of people they
don't cook their bread long enough and I
think this is where you can develop a
lot of flavor so rather than going off
the actual time everyone's oven is
different go off the color this looks
GO OFF COLOR NOT TIME
beautiful so it's ready to go
but I've got a bonus tip for you we're
just gonna go and turn off the oven this
is a step I learned in a bakery where if
you put it back in with the oven off and
just crack the lid this is a curing
process so the bread continues to dry
out and you get a seriously intense
crust on your bread it's going to be so
crackly and so delicious and let that
sit in there for 20 minutes but make
sure this is cracked right here
[Music]
so I've taken you through the process of
baking sourdough at home and tip number
15 is don't be ashamed to screw up or
fail it really is part of the sourdough
journey because there are so many
variables when it comes to baking bread
at home when you're dealing with a
natural fermentation you really never
know and this is a loaf I baked today
and you know to be honest it's good but
it didn't come out perfect even me I've
been baking for years and I screw up
although that that crumb does look
pretty nice I I highly suggest not
cutting into your bread when it's super
warm because it will affect the texture
but sometimes it's just irresistible so
I'm just gonna give this a taste just
look at that fifty percent whole wheat
sesame crusted sourdough it's a
beautiful thing right there there is
nothing better this is so sustaining
this bread sometimes I bake a loaf of
sourdough and it's just it's just my
lunch or my dinner you don't need too
much more or other than maybe some olive
oil or some butter it's hard to explain
how good this is and how much better
this is then the loaves you get in
bakeries never in a million years that I
think you can make artisanal style
sourdough bread at home but it is
possible and you can do it as well it's
just you know a road to success so stay
patient stay in the game and you'll be
having delicious bread and remember you
can download those free guides to making
sourdough right above just click that
link that will help you get in sourdough
to your own schedule and make sure you
follow me at life by Mike G on Instagram
@LIFEBYMIKEG
to get all the behind the scenes action
in this studio and all of the
fermentation projects I'm working on so
until next time and get cooking
[Music]
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