[0:00] Welcome to the Ballerina Farm kitchen!
Today we are making sourdough bread
[0:05] we're going to do a tutorial video of
step by step how to make your first
[0:09] sourdough loaf.  We've also got some
photographers here, Aubrey and Crystal,
[0:15] who are photographing a sourdough bread
booklet to put in our sourdough kits.
[0:20] What you're going to need is a bowl,
a basic kitchen scale,
[0:26] a very active sourdough starter, and a
couple proofing baskets.
[0:30] Step One is we get our sourdough starter
and as you can tell this starter is very
[0:36] active. It's risen to the top of the jar
and it's at its peak. This is when I find
[0:42] the most success with my sourdough
loaves is when I'm using a very active
[0:45] sourdough starter. Now dump that into the
bowl,
[0:49] add the water, and then we're going to
mix the starter with the water until
[0:55] it's completely dissolved and nice and
milky. Then we're going to add our flour.
[1:02] We're gonna mix it together and then I
just knead it with my hand because I
[1:05] feel like that's the easiest and at this
point I knead the dough for about five
[1:10] minutes until it's nice and smooth and
everything is nice and incorporated.
[1:15] Then I'm going to throw a lid on, or cover
the dough somehow, and let that sit for
[1:21] an hour and a half to two hours.
After an hour and a half to two hours,
[1:26] you can tell the dough has risen a bit.
Now we're going to add our salt.
[1:32] I add the salt and then I also add an
additional 50 grams of water to help
[1:38] with the incorporation of the salt. I use
my fingers to really pinch in the salt
[1:43] to the dough.
This really helps it get
[1:47] incorporated and really mixed in, and
then I'm going to knead the dough again
[1:52] for another five minutes
and at this point you can tell the dough
[1:56] is nice and smooth again you can't feel
the salt at all. It's completely
[2:01] dissolved.  Then we're going to cover the
bowl again and we're going to let the
[2:06] dough rise until it's doubled in size if
you're leaving it out on the countertop
[2:11] this will probably take four to five
hours
[2:14] or sometimes I start my dough at night, I
throw it in the fridge, and then it will
[2:19] be ready the next morning.
After your dough has doubled in size,
[2:25] now it's time to shape the loaves. We're
just going to dump the dough out onto a
[2:30] clean surface,
cut it in half evenly,
[2:34] and then we're going to shape each half
into a rectangle.
[2:39] Once your dough is in a rectangle, we're
going to fold each side over each other
[2:45] and then roll the bottom up to the top.
After it's rolled up, we are going to
[2:52] build tension in the loaf. I do this by
pushing the loaf away and pulling it in -
[2:58] push and pull in a circular motion - push,
pull,
[3:05] push, pull - until you can tell that there
is tension in the loaf and it's nice and
[3:10] springy
we're going to repeat that for both
[3:14] Loaves and then we're going to let them
sit on the counter for 20 minutes.
[3:19] With your bench scraper, grab the loaf,
flip it over and we're going to repeat
[3:24] that again, this time not stretching the
dough so far into a rectangle and being
[3:29] a lot more gentle with the dough; we're
going to fold each half over,
[3:34] roll it up from the end,
and then we're going to build tension in
[3:40] the loaf again - pushing away and pulling
in in a circular motion - pushing away,
[3:45] pulling in.
After you have built tension the second
[3:49] time, that is when the loaves go right
into the proofing baskets. With your
[3:54] bench scraper, scoop up the loaf and put
it right into the basket
[3:59] and then we're going to cover that dough
and let it sit in the fridge for two hours.
[4:08] After your dough has been in the fridge
for two hours, it's time to bake. We're
[4:12] gonna carefully put the dough onto
parchment paper; I usually sprinkle a
[4:18] little flour on top of my loaf so that
the designs are more pronounced.
[4:23] Your initial scoring will be very
shallow cuts. I'm doing some wheat stocks
[4:29] here.
Very shallow cuts and then my main score
[4:33] will be a lot deeper
and once you do your main score you need
[4:37] to get that into the preheated pan as
soon as possible. Here's the Dutch oven.
[4:44] Put it into the Dutch oven with a little
bit of water (helps with the steam).
[4:49] Put the lid back on and into the oven it
goes
[4:53] for about 30 minutes. At the 30 minute
mark we're going to take off the lid and
[5:00] let the loaf cook for an additional 10
minutes so it's nice and golden brown on
[5:05] the outside.
[5:07] Once it's done, we take it out and let it
cool on the counter until it's
[5:12] completely cooled before we cut into the
loaf.
[5:16] And that's it! That is all you need for
your first sourdough loaf at home :)
[5:27] [Music]
[5:32] Mmmm
[5:37] Do you want this? Does anyone want a piece?
[5:43] Okay, so that is how you
make your first sourdough loaf at home.
[5:47] If you guys make it at home, tag me and...
no. Let's do a redo. Redo this outro!
[5:55] So start baking, ladies and gentlemen. Tag
me if you make it at home. I want to see it!
[6:00] Mabel's eating it right now. Let's go
bake!