[0:00] Hello and welcome to my series, a very
[0:01] boring tutorial where I feel like I kind
[0:03] of know how to do something. So, I'm
[0:04] going to try to show you how I do that
[0:05] thing. And today, we're going to be
[0:07] making sourdough bread. Sourdough bread
[0:08] is actually very high maintenance and
[0:10] there's a lot to know. At the same time,
[0:12] you really don't need to know that much
[0:13] to just make the bread. So, I'm going to
[0:15] try to find a good balance between
[0:16] sharing what I've learned and just
[0:18] showing you how to make bread. We're
[0:19] going to set the mood of a nice rainy
[0:22] Saturday and we're just cozy and we're
[0:24] going to make warm bread. Even though
[0:26] it's like 70° and sunny outside, it's
[0:28] actually rainy in my mind.
[0:34] Okay, so let's get into it. This is my
[0:36] sue chef for the day. His name is Dawn.
[0:42] He left. Sourdough seems like the most
[0:44] complicated bread ever because it is so
[0:45] high maintenance, but it's really not
[0:47] hard. It just takes a lot of time. So,
[0:48] I'm going to show you step by step how
[0:50] to make sourdough bread, and I'm going
[0:51] to try to not over complicate it because
[0:52] I want you to just have good bread.
[0:54] just, you know, enjoy the bread scene.
[0:56] You know, it's cool popping cool popping
[0:59] bread town over here. So, I think that
[1:00] we can break it up into 10 easy steps.
[1:02] Feed wait dough wait stretch
[1:05] weight stretch weight stretch
[1:06] weight, stretch, wait longer, shape,
[1:08] fridge, go to bed, bake. It's that easy.
[1:11] It just takes literally like 2 days. But
[1:13] again, that's why I said today is a
[1:15] casual, rainy, cozy winter Saturday. And
[1:18] tomorrow, we're going to bake on a nice
[1:20] Sunday morning. It's just a perfect
[1:22] weekend activity. So, let's jump into
[1:24] this. Step number one, feed. Sourdough
[1:26] is alive. You have to feed it. And it
[1:28] needs to have a meal before you can cook
[1:30] with it. So, let's give it that meal.
[1:31] Here's my sourdough starter. It's been
[1:33] sitting on the counter, okay? It just
[1:34] looks like flour and water soup because
[1:37] that's exactly what it is. I have it in
[1:38] a clear mason jar so that you can see
[1:39] it, but I usually have it in a red solo
[1:41] cup because then you can just throw it
[1:43] away and you don't have to wash the cup
[1:44] because this is very bad for your drain.
[1:46] Do not ever, ever, ever pour this down
[1:48] your drain or you'll have to call a
[1:49] plumber and then you'll be sad. We're
[1:51] going to feed it a 1:1 ratio. Starter,
[1:54] bread, flour, water. That's it. It
[1:56] doesn't matter how much of each, just
[1:57] the same amount of each of them. I'm
[1:59] going to be giving you a recipe that you
[2:00] can use at home that's going to make two
[2:01] loaves of bread. In this video, I'm
[2:03] going to double that and I'm going to
[2:04] make four loaves. So, when I feed, I'm
[2:06] going to do 180 g of starter, 180 g of
[2:09] flour, and 180 g of water. You doing
[2:11] this at home, just do 100 of each. You
[2:13] know what else I'm going to do? I'm
[2:14] going to make a list of things that you
[2:15] actually need to make sourdough because
[2:16] there's a lot of sourdough stuff that
[2:18] you can buy. You can buy them if you
[2:20] want. They're really fun and they're
[2:21] cute. What you actually need is a scale.
[2:23] Let's just see how much this is.
[2:25] I use King Arthur unbleached bread
[2:27] flour. It looks like this. You can also
[2:30] use unbleached allpurpose flour. I don't
[2:32] think it matters. I think the difference
[2:33] is like the protein content. Maybe the
[2:35] only thing that matters is that it says
[2:37] unbleached. I'm going to add 180 g
[2:41] of flour. A lot of people use cute
[2:44] wooden spoons to mix. I think that's
[2:46] really annoying and hard to clean. I
[2:48] like to use a chopstick cuz it's really
[2:49] easy to wipe off with a paper towel. For
[2:51] water, I use bottled water. I live in
[2:53] Nevada and so the sink water here is
[2:54] really, really gross and I don't want my
[2:55] yummy bread to taste like my nasty sink
[2:57] water. You could also probably use the
[2:59] water from the fridge, but then you'd
[3:01] probably want to microwave it cuz you
[3:02] want to use room temperature or warm
[3:03] water. So, I just use this purified
[3:05] drinking water with minerals added for
[3:07] taste. It's literally just like normal
[3:09] bottled water. If you live in a normal
[3:11] place with like normal sink water that
[3:12] you can casually drink, just use the
[3:14] sink water. It's fine. What I'm going to
[3:15] do is pour it into this cup and then I'm
[3:17] going to microwave it so that it's a
[3:18] little warm because when it's a little
[3:20] warm, it helps this situation just go
[3:22] faster. And we're already dealing with
[3:24] like two-day bread, so anything that can
[3:25] make it go faster is ideal.
[3:28] I poured too much. Oh, I drank too much.
[3:30] Okay, that's perfect. I'm going to
[3:31] microwave this. Ooh, that's super warm.
[3:34] I'm going to put an ice cube in it.
[3:38] And you want it to be a thick pancake
[3:40] consistency. So, for some reason, this
[3:41] is really runny. Maybe cuz I added an
[3:43] extra ice cube. So, I'm just gonna add a
[3:45] little bit extra flour. And this is the
[3:47] consistency that you want.
[3:50] Thick pancake. I'm gonna wipe my
[3:52] chopstick with a paper towel. And now
[3:54] it's basically clean. And I'm not going
[3:56] to get any flour in my sink. So, tada.
[3:58] Congratulations. We have completed step
[4:00] one. My starter is fed. You want it to
[4:02] be covered, but you don't want it to be
[4:03] sealed. So, like if you're using a mason
[4:05] jar, just like put the lid on top. Or
[4:06] this one that I have, instead of sealing
[4:08] the lid on, I just put the lid on upside
[4:11] down. I'm going to take a rubber band
[4:13] and I'm going to put it right where the
[4:15] sourdough is so that I can see how much
[4:17] it grows. So, we fed our little starter
[4:18] baby. It's going to take about 4 hours
[4:20] for it to eat. We'll know that it's
[4:21] finished eating when it has doubled or
[4:23] tripled in size. I have found that
[4:24] Debbie loves to be under the stove light
[4:26] right here. She stays nice and cozy
[4:29] here. You could just leave it on the
[4:30] counter, but if it's cold, everything's
[4:32] going to take longer. So, if your house
[4:33] is cold, like my house is always cold, I
[4:35] like to put it under that light. A lot
[4:37] of people will tell you that you can
[4:38] also put it in the oven turned off with
[4:40] the oven light on. I did that once and I
[4:43] murdered my sourdough starter cuz it got
[4:45] too hot in there. So, I would not
[4:47] recommend that. So, now that you've fed
[4:48] your starter, what are you going to do
[4:49] with the rest of this? Well, I would
[4:50] just throw it away, honestly. But,
[4:51] you'll want to make sure you throw it in
[4:53] the garbage. Do not ever put this in
[4:55] your sink.
[4:57] My garbage is right here, by the way.
[4:58] I'm not dumping this on the floor.
[5:00] Honestly, you could dump it on the floor
[5:01] if you wanted to. As long as you don't
[5:02] put it down your sink, it's fine. Make
[5:04] sure you get as much as you can in the
[5:05] garbage. Wash your dishes in cold water.
[5:07] Hot water will just help it dissolve and
[5:08] it'll go right down your drain. So, cold
[5:10] water is best. And then I also buy these
[5:12] little mesh things that you can put
[5:13] around your drain. When I do my
[5:14] sourdough dishes, I just put this net
[5:16] mesh thing on this and then it catches
[5:18] all of the chunks. And then you just
[5:19] take this out and you throw it away.
[5:22] We're going to wait until this doubles
[5:23] or even triples in size, which is going
[5:25] to take about 4 hours. I'm probably
[5:26] going to go watch an episode of The Real
[5:28] Housewives of Beverly Hills. What are
[5:30] you going to do? So, I said to let it
[5:31] rest for 4 hours. It's only been two and
[5:33] it's already doubled in size. So, you
[5:34] could cook with this now, but I'm going
[5:35] to give it another 2 hours and see if it
[5:37] triples. All right, for you it's been
[5:39] about 2 seconds. For me, it's been about
[5:41] 4 hours. So, welcome back to me. I would
[5:44] like to show you the progress of Debbie.
[5:46] So, you can see she's more than doubled
[5:47] in size. The reason that I left it
[5:49] longer is simply I like to see how big
[5:51] it grows because it's very satisfying to
[5:53] me to see when the dough gets really
[5:54] really big. So, I usually give it the
[5:56] full 4 hours, but honestly, you could
[5:57] cook with it when it doubles in size, I
[5:59] think, and it should be fine. You know
[6:01] what I've learned about sourdough is
[6:02] every single time I make it, I seem to
[6:03] mess up in a different way. And every
[6:05] single time it's turned out completely
[6:06] fine. But now it's time for step three,
[6:08] which is make the dough. When you're
[6:10] making the actual dough, you do need to
[6:12] make sure that you have the exact grams
[6:14] because baking is a science. Big science
[6:17] numbers, big bed big breaking big bread
[6:20] baking numbers. So, the recipe that I'm
[6:23] going to be making today and showing you
[6:24] is from the sourdough mama on Tik Tok.
[6:26] But I do cook it a little bit different
[6:28] from her, but the measurements are her
[6:30] measurements. So, you're going to put
[6:30] your bowl on the scale and then you're
[6:32] going to zero it out. So, it says zero.
[6:34] And then you're going to set it to g.
[6:35] And now you're going to do 250 g. I'm
[6:39] going to do 500. But see, look how cool
[6:41] and bubbly that looks. I love sourdough.
[6:43] Look how sticky that sourdough is. The
[6:45] whisk just like sticks to it like it's
[6:46] spiderweb. After the starter, we're
[6:48] going to put in water and then flour and
[6:49] then salt. One time I put in the salt
[6:51] first and it messed literally everything
[6:52] up and it turned into this weird giant
[6:54] lugie and it was so weird. And then I
[6:56] baked it and it still kind of turned out
[6:57] fine honestly. So, whatever. But I don't
[6:59] really want my bread to look like a
[7:00] lugie this time. So, I'm just going to
[7:02] do water, flour, salt. And then you are
[7:04] going to add 1,000 g of flour. I'm going
[7:06] to add 2,000 g of flour. No, I'm not cuz
[7:09] we're going to do water first cuz that's
[7:10] what I just said and I already forgot.
[7:11] So, now you are going to add 725 g of
[7:14] water. I am going to add
[7:16] do the math 1450 g. I'm going to
[7:19] microwave my water because again, warm
[7:21] water makes everything go faster. Here's
[7:24] my one minute microwave intermission
[7:25] dance.
[7:30] All the way to the floor.
[7:36] Oh, hi Don.
[7:37] >> Help. I'm being attacked. I'm being
[7:39] attacked by a poodle. Uh, help. Please
[7:42] save yourself. Save yourself. Oh, it's
[7:44] done. So, now that I have my lugie milky
[7:47] water, I'm going to show you one of the
[7:49] first accessories that you don't need
[7:50] with sourdough, which is a bread whisk.
[7:52] Now that I have my starter and my water,
[7:54] I'm going to whisk this together. Do you
[7:56] need this? No. You could literally use
[7:58] your fingers. You could also use a fork,
[7:59] but it's kind of fun and cute. Now,
[8:01] you're going to use 1,000 g of flour.
[8:03] I'm going to use 2,000, which is
[8:04] probably going to be this whole thing.
[8:05] Maybe even more.
[8:08] Oh my gosh. 2,300.
[8:12] Okay, let me take some out. I didn't
[8:13] think all that was going to be over
[8:14] 2,000. I honestly feel like your hand is
[8:16] easier than this thing. So, I'm going to
[8:17] do that. And you know what I like doing
[8:19] is using a glove cuz then you don't have
[8:21] to wash your hands after. And it's not
[8:22] like I'm trying to like not be clean and
[8:24] wash my hands, but then you don't have
[8:26] to wash all the dough down your drain.
[8:29] Can you hear that?
[8:32] Does that sound aesthetic? So, I just
[8:34] kind of squeeze the ingredients
[8:37] together. I feel like that works the
[8:38] best for me. And then I'm going to kind
[8:40] of use my fingernails to scratch down
[8:42] the sides of the bowl. Hang on. I need a
[8:45] break. My hand's tired.
[8:48] I could really use a Gatorade.
[8:54] So, you're going to keep mixing this
[8:56] until there's no more like chunks of dry
[8:58] flour. So, this is the consistency. They
[9:00] call it a shaggy dough. Look at this
[9:01] dough. It literally gave me a webbed
[9:03] hand. I probably could have added the
[9:04] salt when I added the flour, but I
[9:06] forgot. So, we'll add it now. I'm going
[9:08] to use 50 g. You are going to use 25.
[9:11] I like sea salt cuz I think it's really
[9:13] yummy, but you could probably use like
[9:14] literally any salt. I don't think it
[9:15] matters at all. And I'm just going to
[9:17] sprinkle it in here. Again, I really
[9:20] don't think anything is that deep, like
[9:22] ever, including when you add your salt
[9:23] to your sourdough. Look how sticky this
[9:24] dough is. It will eat your glove.
[9:28] So, step three is complete. We've made
[9:30] our dough. Step four is wait 1 hour. I'm
[9:33] going to take a plastic shower cap.
[9:36] Okay, you could use a towel. I think
[9:38] shower caps work better because it keeps
[9:39] the moisture in. So, I'm going to wrap
[9:41] this shower cap around my bowl. Now, I'm
[9:43] going to put her back in her favorite
[9:44] place, which is under this light. And
[9:46] I'm going to wait 1 hour because she was
[9:48] just heavily massaged and she needs a
[9:49] break. Oh, you have all this extra
[9:51] starter. What are you supposed to do
[9:52] with it? Great question. Well, if you
[9:54] want to make sourdough, you need
[9:56] starter. So, we're going to have to keep
[9:57] this because if we just threw this away,
[9:58] then I would not have any sourdough
[10:00] starter and then basically that would be
[10:02] the last sourdough I ever made and that
[10:03] would be depressing. Putting it in a
[10:04] solo cup is easier because then just
[10:06] like this sticky glove, you can just
[10:08] throw it away because imagine washing
[10:10] your hands or washing your dishes when
[10:12] they're covered in sticky sourdough. Ew.
[10:13] >> I'm going to get my scale out again and
[10:15] I'm going to see how much starter I have
[10:16] left. I think a good rule of thumb is to
[10:18] just keep like 30 g of starter.
[10:22] Oh wow, that's 50. Okay, I'm going to
[10:24] take like half of that. So this is 30 g
[10:26] of starter. All this stuff that I'm
[10:28] going to throw away is called discard.
[10:29] You can search like discard recipes and
[10:32] stuff that you can use with all this
[10:34] extra sourdough. I've never done a
[10:36] discard recipe and we're not going to
[10:37] start today. Now, I'm going to add 30 g
[10:39] of water and 30 g of flour.
[10:44] And there is my fed starter. If you
[10:46] wanted to bake within the next few days,
[10:47] you could just leave it on the counter.
[10:48] Okay? Just put something on top of it so
[10:50] that it doesn't get dry and crusty and
[10:52] then you don't like have a gnat flying
[10:53] in there or something. I use the old lid
[10:55] of a candle. And then if you're going to
[10:56] leave it on the counter, you just have
[10:57] to feed it every like 24 hours. It's
[10:59] just a 1:1 ratio. If you don't want to
[11:01] bake again soon, you could just put this
[11:03] in the fridge. It's literally fine in
[11:04] the fridge for like probably upwards of
[11:06] like a year. Say, for example, you leave
[11:07] it in the fridge for a few months and
[11:09] then you pull it out and you're like, I
[11:10] want to make sourdough bread. And you
[11:11] look at it and you're like, oh my gosh,
[11:13] it's full of gray, gross, moldy looking
[11:15] water. That's called hooch. And that's
[11:18] totally normal. But the hooch means that
[11:19] your sourdough starter is hungry. So if
[11:21] you see hooch, I would take it out of
[11:23] the fridge, feed it, and then put it
[11:24] back in the fridge. I actually didn't
[11:26] need to keep this because I keep some
[11:28] extra sourdough in my fridge. Do you
[11:29] want to see? This is my emergency
[11:31] Debbie. The thing is though, you cannot
[11:33] just take this out of the fridge and
[11:35] cook with it. This hasn't been fed in
[11:37] probably like a month or so. You need to
[11:39] feed it at least once before you
[11:42] actually make your bread. That's your
[11:44] fun littleformational session.
[11:46] Congratulations everybody. Step number
[11:48] four is finally complete. This is what
[11:49] it looks like. It looks a little bit
[11:51] more wet. So, now we're going to enter
[11:52] into something called stretch and folds.
[11:54] Stretch and folds are exactly what they
[11:56] sound like. You just stretch it and fold
[11:57] it. So, you do four stretch and folds,
[12:00] wait 30 minutes, do it again, wait 30
[12:03] minutes, do it again, wait 30 minutes,
[12:05] do it again. You do the front, the back,
[12:07] the right, and the left. Grab it right
[12:08] here. And you stretch it. I kind of
[12:11] wiggle it and fold it over. Now, I'm
[12:12] going to grab it in the back, but I'm
[12:14] going to flip it around so it's easier
[12:15] to grab. Okay. So, just grab a huge
[12:18] handful, give it a little wiggle, and
[12:21] fold it over. Then, I'm going to do the
[12:22] right hand side.
[12:25] I'm going to grab it, wiggle it, fold it
[12:27] over. Now I'm going to do the left hand
[12:28] side. Grab it, wiggle it, fold it over.
[12:31] And that's it. That's your stretch and
[12:32] folds. In gym terms, four sets of four
[12:34] reps. So that was our four reps. Now we
[12:36] just have three more sets. But because
[12:37] I'm making a double batch, I'm just
[12:38] going to give it a few extra stretch and
[12:40] folds. I also think stretch and folds
[12:41] are just really fun. One thing you want
[12:42] to make sure when you're doing your
[12:43] stretch and folds is that the dough is
[12:45] not ripping. See, like if you were to
[12:46] just pull it up, see how it rips? You
[12:49] don't want it to rip. And that's kind of
[12:50] why I like to wiggle it and jiggle it.
[12:51] It's easier to get it to stretch without
[12:53] it ripping. There's also this other type
[12:54] of stretch and fold that I'll show you.
[12:55] You grab it on both sides.
[12:58] Try to lift it out of the bowl and then
[13:00] you rock it back and forth. Kind of like
[13:02] I don't know if you were to let a
[13:04] blanket fall over your hands or
[13:06] something. And then we're going to put
[13:07] our shower cap back on and let it sit
[13:09] for 30 minutes and then do it again.
[13:10] Back under my light bulb. My sweet baby
[13:12] goes. So, we're going to do our second
[13:15] set of stretch and vaults. And I also
[13:16] got my Door Dash order. Do you want to
[13:17] see what I got? Oh my gosh, I'm so
[13:18] excited. So, I get this chicken plate.
[13:20] It just has like this really juicy
[13:21] chicken. It's just like so flavorful.
[13:23] It's so good. These are the best fries
[13:24] I've ever had in my entire life. So, I'm
[13:26] going to do my second round of stretch
[13:27] and fold. We're just going to grab it
[13:28] and stretch and fold.
[13:32] Fold. And we'll do the sides. Stretch,
[13:35] fold. We'll do this side. Stretch and
[13:38] fold. And then I just kind of wiggle it.
[13:39] And you see how it stretches over my
[13:40] hand.
[13:42] So, I'm going to put the shower cap back
[13:43] on and let it sit for another 30 minutes
[13:45] while I eat my dinner and finish my
[13:47] housewives episode. I'm watching The
[13:48] Real Housewives of Beverly Hills. I also
[13:50] just finished The Real Housewives of
[13:51] Salt Lake. Oh my gosh, that's crazy. Do
[13:53] any of those women like each other? Cuz
[13:54] it seems like they all hate each other.
[13:55] The reunion was crazy. I'm going to stop
[13:57] yapping about housewives and go watch
[13:58] Housewives.
[14:00] I'll be right back. Plot twist.
[14:04] Okay, we did two stretch and folds. We
[14:06] have two more stretch and folds to go.
[14:07] However, I want to introduce you to the
[14:09] exciting world of inclusions. There's a
[14:11] gnat. Inclusions are just things that
[14:14] you add to your bread to make them more
[14:15] fun, like cheese or honestly anything,
[14:18] but cheese is my favorite. itself. You
[14:20] have two opportunities to add your
[14:21] inclusions. You can either do it during
[14:22] the stretch and fold phase or you can
[14:25] add it when you shape your loaves. If
[14:27] you want it to be really well mixed in,
[14:29] then you can do it during the stretch
[14:31] and fold so it gets all nice and evenly
[14:33] mixed up. If it's big and chunky, then
[14:36] you'll want to add it during the shaping
[14:37] cuz if it's big and chunky, it might not
[14:39] like mix in super well. Do you know what
[14:41] I'm saying? This is the dough for four
[14:43] loaves of bread, right? So, I am going
[14:46] to divide this up into four and continue
[14:48] the stretch and folds independently
[14:50] because some of these things I want to
[14:52] stretch and fold those inclusions into
[14:53] the bread. At this point in the process,
[14:55] it's going to be really sticky. So, I'm
[14:57] just going to I'm just going to give
[14:59] that a minute to maybe fall out of the
[15:00] bowl. This is something you don't need,
[15:02] but this has become one of my favorite
[15:05] kitchen appliances. This isn't an
[15:07] appliance, a kitchen accessory. This is
[15:09] called a bench scraper. I think I have
[15:11] this plastic one. And I think this is
[15:13] maybe a bench scraper cuz you use this
[15:14] plastic one with a rounded edge to like
[15:16] scoop out the dough from the bowl. I
[15:18] don't know if this is the same thing or
[15:20] what exactly this is. But you know
[15:21] what's really nice about this is because
[15:22] it's metal. This makes my life so much
[15:25] easier to clean things because I don't
[15:27] have to scrub. I love this passionately.
[15:30] Okay, so laying it upside down did
[15:32] nothing. So I'm going to take my plastic
[15:33] bench scraper and scrape this out of
[15:35] here. I should probably put a bunch of
[15:36] flour on the counter so it maybe it
[15:38] doesn't stick as bad. It's not going to
[15:39] be this sticky when it's done, but
[15:42] sweetie, it is hours and hours and hours
[15:46] away from being done. Just cut it in
[15:47] half and then half again. I'm not going
[15:49] to measure. I don't care that much. It
[15:50] really doesn't matter. It's not that
[15:51] deep.
[15:54] We have our halves and then in half
[15:57] again.
[15:59] One of these will go back in here. So,
[16:02] I'm going to take this one, put it in
[16:04] here. Cut this one in half. That in
[16:07] here. And this one. in here. See how
[16:10] there's stuff on the counter and oh my
[16:11] gosh, it's so messy.
[16:13] It's clean. And then I have my garbage
[16:15] can right here and I just scrape it off
[16:17] the counter straight into the garbage.
[16:19] So from here, we're going to complete
[16:20] the stretch and fold process. We still
[16:22] have two more rounds of stretch and
[16:23] folds. Let's start with my first loaf.
[16:25] And this one is going to be sprinkles.
[16:27] This is a really good time to explain
[16:29] the difference between adding during the
[16:30] stretch and folds and adding during
[16:31] shaping because I have a YouTube short
[16:33] where I made a sourdough loaf with
[16:35] sprinkles, but I forgot to add it during
[16:37] the stretch and folds and I added it
[16:38] during the shaping. And you can see that
[16:41] it's not really like spread out very
[16:43] well. It's kind of like chunky because
[16:45] when you shape the dough, you like fold
[16:47] it in thirds and then you roll it. So,
[16:49] you can see from the picture, you can
[16:51] kind of see like where the bread folded
[16:52] and where most of the sprinkles are. So,
[16:54] this is going to be a good comparison.
[16:56] And you can see how this time the
[16:57] sprinkles are really going to be
[16:58] incorporated. And you'll see how
[17:00] beautiful this one is when it's done.
[17:01] We're just going to add a bunch of
[17:02] sprinkles. I don't really know how many.
[17:04] Look how fun this looks. It literally
[17:07] just looks like a wet ball of sprinkles.
[17:09] Stretch and fold. Stretch and fold.
[17:12] Stretch
[17:14] and fold. Stretch and fold. You could
[17:17] also do chocolate chips, but frankly, I
[17:19] hate chocolate chips. I mean, I love
[17:21] chocolate chips in themselves and I love
[17:23] chocolate, but I hate chocolate chips in
[17:25] sourdough bread. I made it once and I
[17:26] thought it was going to be delicious.
[17:27] Best bread I've ever had. But it
[17:28] actually was the worst bread I've ever
[17:30] had. Give me sweet or give me savory or
[17:32] give me salty. I do not want any
[17:33] combination of the three of them
[17:34] together. I want them separate. Let's
[17:36] put this back on the stove to rest. The
[17:38] next I'm just going to do normal. So,
[17:40] let's just do quick stretch and folds.
[17:41] See how stretchy it is right now? And
[17:42] it's not even ripping cuz the gluten is
[17:44] getting stronger. A little scoop and
[17:47] shake. So, I'll put this over here. Our
[17:49] next loaf of bread is going to be a
[17:51] pizza loaf. So, we're going to be adding
[17:52] pepperoni and mozzarella cheese. If it's
[17:54] small, like the sprinkles or shredded
[17:56] cheese, I would add it during stretch
[17:57] and folds. If it's big and chunky, like
[17:59] pepperoni or these mozzarella pearls, I
[18:02] would add it later. So, I'm going to set
[18:03] the pepperoni and mozzarella balls
[18:05] aside, and I'm going to open up this
[18:06] shredded mozzarella and we'll add this
[18:07] now. I don't know, two handfuls. So,
[18:10] let's stretch this cheese in.
[18:15] It kind of looks like it has hair, but
[18:18] it's just cheese. Shower cap and set
[18:20] aside. Last, but not least, we have my
[18:22] personal favorite, which is aiago. The
[18:24] last time I used this, I accidentally
[18:25] shaved off a little bit of my knuckle
[18:26] when I was grading. That was Ow. That
[18:30] smells like feet. It's going to be so
[18:31] good, though. So, let's put in half of
[18:34] the oiago. Let's put in another big
[18:36] handful. We'll do our stretch and fold.
[18:39] And then we will put this shower cap on
[18:41] and put this on the stove. It's honestly
[18:43] probably time to start round four of
[18:45] stretch and folds on our first loaf. See
[18:47] how it got a lot more moist? I think
[18:49] that happens when you add in sugar. Oh
[18:51] my gosh, it's even starting to dye the
[18:53] color of the dough.
[18:56] Cool. This one was our plain one.
[19:00] Four and done. The mozzarella.
[19:06] So now we can give our sourdough a round
[19:07] of applause because we just finished
[19:09] step five, which was stretch, wait,
[19:11] stretch wait stretch wait stretch.
[19:13] Now that the stretch and folds are over,
[19:14] we can move on to step six, which is
[19:16] wait longer. Wait longer entails about 4
[19:19] hours, which really sucks for me because
[19:21] it's 7:30 p.m. I'm going to be shaving
[19:22] these at about 11:30 p.m. It's okay.
[19:25] Hello. Don't mind me. I took a shower
[19:27] and I selftanned and I put on my
[19:28] pajamas. I'm getting ready for bed. We
[19:31] just completed step six, which is wait 4
[19:33] hours and now we're going to move on to
[19:34] step seven, which is shaping. And I'm
[19:36] going to try to do this quickly because
[19:38] when I'm done with this, I can go to
[19:40] bed. Yay,
[19:42] bed. Let's start simple with our plain
[19:45] loaf. I'm going to flour the counter a
[19:47] little bit. See how this just pulls
[19:49] right off the bowl? It's kind of
[19:51] satisfying.
[19:53] And the bowl's like basically clean.
[19:55] This is going to be called laminating.
[19:57] So, you take it and you just stretch it
[19:59] out
[20:01] like this, like a big piece of paper.
[20:03] It's very sticky, so I'm just going to
[20:05] add like a little splash of flour. And
[20:07] then what you're going to do is you're
[20:08] going to fold it in thirds and then roll
[20:10] it up into a ball the other way. Grab
[20:11] this and fold it over. Grab this third
[20:13] and fold it over. You're going to just
[20:15] roll it this way,
[20:18] the hot dog way. So, I'm going to put
[20:20] way more flour on the counter. And then
[20:22] also some flour on here because this is
[20:24] really sticky. So, that was the
[20:25] laminating part. And now we're going to
[20:26] do the push and pull part. Put your
[20:28] hands like this like a butterfly kind
[20:30] of. And then you just push it. And then
[20:32] you turn it 25°. And then you pull it.
[20:36] And you kind of let your fingers slip
[20:38] underneath there. Oh, see? And there's
[20:40] this big bubble. And you're going to get
[20:41] all these fun bubbles. And that's great.
[20:42] Turn it 25°. You're going to butterfly
[20:44] your hands. You're going to push it.
[20:46] Then you're going to turn it 25° and
[20:48] you're going to pull it towards you back
[20:50] here. And what you're doing is you're
[20:52] creating tension on the top of the loaf
[20:55] so that instead of being really sloppy,
[20:58] floppy, doughy, it's going to have like
[21:00] more structure and stuff and it'll just
[21:02] look nicer and it'll look more tight.
[21:04] There's not like a set number of times
[21:05] that you do this just until you feel
[21:07] like it looks nice and pretty and firm.
[21:10] See how that looks way better than the
[21:11] blob we had before because we created
[21:13] surface tension by doing those push and
[21:15] pulls. So I'm just going to put a little
[21:16] more flour on top. Give it a nice little
[21:18] rub. And now I want to show you
[21:20] something unnecessary called a baneton.
[21:22] I have two bananatons. How many
[21:24] bananatons do you need? Zero. But
[21:25] they're nice to have. You know what you
[21:27] could do if you don't have a baneton is
[21:28] just use a normal bowl. So I have my
[21:30] cute little liner and my cute little
[21:31] bananaton just like this. And I'm going
[21:33] to take my sourdough loaf and I'm going
[21:35] to put it smooth side down in here. You
[21:38] can kind of see how it's still kind of
[21:39] sticky and stuff on the bottom. So, what
[21:41] I like to do is just pinch it closed
[21:43] because we made all that tension and I
[21:45] want to try to keep that tension. That's
[21:46] super sticky. So, I'm just going to put
[21:48] more flour on it.
[21:52] Shower cap. And we're going to put this
[21:53] in the fridge overnight. And
[21:55] congratulations. That's our first loaf.
[21:57] Yay. Woo. Let's do our second. Going to
[22:01] spread this out like a big piece of
[22:02] paper. Fold it in thirds. Thirds. And
[22:06] roll it. You can kind of pull it a
[22:08] little bit while you're rolling it. Just
[22:09] a teeny bit though. You see how it's
[22:11] like super open on the sides like that?
[22:13] You kind of want to close those. So,
[22:15] let's try to kind of tuck that. Tuck
[22:18] that in. Push. Pull. And again, I'm just
[22:22] doing this until I feel like the top is
[22:24] nice and tight. Kind of like if it was
[22:26] to have a faceelift and it was going to
[22:27] be really, you know what I mean? That's
[22:29] kind of what you want your bread to look
[22:30] like. And we'll put it in the baneton. I
[22:32] do not have one of those fancy little
[22:34] liners for this bowl. So, I'm just going
[22:35] to use a towel. You just want to make
[22:36] sure that they're not super fluffy cuz
[22:38] if you use a really fluffy towel, then
[22:39] you're going to have some fuzzy stuff in
[22:41] your bread and you don't want that. Add
[22:43] some flour.
[22:46] Cover it. Now we have my favorite aiago
[22:49] loaf. Same thing. I just love this
[22:52] sound. And it's soft like a pillow. Fold
[22:56] this in thirds.
[22:58] Roll it up. Push. Turn. Pull. I'm out of
[23:04] cute bananatons, so I'm just going to
[23:06] use this dirty bowl from before. Roll
[23:07] this upside down, smooth side down into
[23:09] my bowl. Flour. Fold the corners in.
[23:12] Shower cap. Done. One more. And this is
[23:15] where we're going to add some more
[23:16] inclusions.
[23:17] We're just going to put them everywhere.
[23:19] Instead of getting out a cutting board
[23:20] and a knife, I'm just going to cut these
[23:22] with my sewing scissors into quarters.
[23:24] So, I'm going to sprinkle this
[23:26] pepperoni. Oh, it looks like a little
[23:28] pizza. And now I'm going to do the same
[23:30] thing. I'm going to fold it in thirds.
[23:31] Before I fold again though, more cheese
[23:34] and pepperoni. We'll fold this one over.
[23:37] Put the rest of our cheese and
[23:39] pepperoni. So, we'll be extra careful on
[23:42] the push and pulls to try to keep them
[23:45] all inside. Sometimes the one with the
[23:46] inclusions look a little weird and
[23:48] lumpy, but it's okay because it's full
[23:51] of things that make it lumpy.
[23:54] See how that just has so much more
[23:55] tension than before? You can see that
[23:57] the pepperoni is starting to poke
[23:58] through. So, I'm going to try to pinch
[24:00] that closed as well. If you're doing one
[24:03] with inclusions and everything's kind of
[24:04] falling over everywhere, just do your
[24:06] best. It really doesn't matter that
[24:07] much. That is the completion of step
[24:09] seven, which is shape the loaves and the
[24:11] beginning of step eight, where they
[24:12] spend all night long in the fridge. So,
[24:14] I would recommend having it in there for
[24:16] about 12 hours or overnight cuz it's
[24:17] 11:00 p.m. and I'll probably cook it
[24:19] tomorrow morning whenever it's
[24:21] convenient for me. So, maybe like 8 to
[24:23] 12 hours. Step nine is go to bed. So,
[24:25] I'll see you tomorrow for the last step.
[24:28] Good morning. Who's ready to make some
[24:29] bread? It's actually not morning. It's
[24:31] 5:30 p.m. because when I woke up this
[24:32] morning, I forgot that I was actually
[24:34] supposed to go to a woodworking class
[24:35] with my friend. So, I spent all day
[24:36] making a cabinet with her. So, that was
[24:39] really fun. But now, it's time to make
[24:40] my bread. All you need to do is preheat
[24:41] the oven to 450°. You remember how I
[24:44] told you that a lot of sourdough things
[24:45] you don't need? What you do need is a
[24:47] Dutch oven. Oh, also, I painted my
[24:49] pantry rainbow. Isn't that fun? But
[24:52] yeah, you can see my Dutch oven here.
[24:53] They're pretty cheap. You can get one on
[24:54] Amazon for like $30 or $40. I'll link a
[24:56] few cute options. We preheated the oven
[24:58] to 450°. What's very important is that
[25:01] you have to preheat the Dutch oven. So,
[25:03] put the Dutch oven in your oven and then
[25:06] start preheating so that the Dutch oven
[25:08] is just as hot as your real oven. Which
[25:09] one should we do first? Maybe oiago. So,
[25:12] we can eat it first. Except I don't
[25:13] remember which one of THESE WAS AIAGO.
[25:15] WO! LOOK HOW BIG that got. Do you
[25:17] remember how tiny that was before? Is
[25:19] this my oiago?
[25:21] Yeah, that smells really stinky. So, I
[25:23] think that's Oiago. They have fancy
[25:25] silicone bread thingies that you can put
[25:27] your bread on and then you put the
[25:28] silicone thing into your pot. I don't
[25:30] have that. I just have parchment paper.
[25:37] I barely have parchment paper. No, I was
[25:40] just about to make four loaves of bread.
[25:42] Okay, maybe I have some in my rainbow
[25:43] pantry. Why is this parchment paper
[25:45] white and this one brown? Does the color
[25:46] matter? Are all parchment papers made
[25:48] the same? It says oven safe. We'll just
[25:50] put this in the oven and if I smell
[25:51] burning, then we'll stop. We're going to
[25:54] sacrifice the sprinkle loaf to test out
[25:56] my parchment paper. Maybe you do want
[25:58] the fancy silicone thing cuz then you
[25:59] won't run into a problem where you run
[26:01] out of parchment paper when you're
[26:02] trying to make bread. So, we're just
[26:03] going to lay out a piece of parchment
[26:04] paper and I'm going to take my loaf.
[26:05] Remember how we put the smooth side on
[26:07] the bottom? We want the smooth side on
[26:08] the top again. So, we're going to flip
[26:10] this upside down. Oh, look at how
[26:13] beautiful and round that is. Are you
[26:15] kidding? It's like burping a baby. This
[26:18] is another piece of sourdough equipment
[26:20] that you don't need, but you could buy
[26:22] if you wanted to. It's basically like a
[26:24] razor blade on a fancy stick. And all
[26:26] you do is cut a big line down the middle
[26:30] of your loaf. A lot of people get really
[26:31] fancy and they make really cute designs.
[26:33] I could not care less. So, I just make
[26:36] one big cut right down the middle and it
[26:38] works fine for me. That's called scoring
[26:39] your loaf. You know what I did here once
[26:41] actually is that scoring your loaf
[26:43] actually doesn't really do anything to
[26:44] the bread. But back in the olden days
[26:46] when they used communal ovens and
[26:48] everyone was baking bread together, they
[26:49] would score their loaf so they would be
[26:51] able to tell whose loaf belongs to who.
[26:53] I don't know if that's true or not.
[26:54] That's what I heard on the internet. So
[26:55] obviously it's true. So now I'm going to
[26:57] put my loaf in here.
[26:59] And back in the oven it goes.
[27:02] Okay. And then we're going to set a
[27:04] timer for 35 minutes. Three things to
[27:07] note. Number one, you don't need this.
[27:09] You could use a knife. It would be
[27:10] totally fine. Number two, if you watch a
[27:12] lot of videos about people making
[27:13] sourdough, you might see them throw ice
[27:15] cubes in the side or sometimes they put
[27:17] little grains of rice at the bottom. I
[27:19] don't do that. I'm pretty sure if you've
[27:21] been baking and your bread is like
[27:22] really dry, you can put an ice cube in
[27:24] there to help make more steam and keep
[27:26] it moist. I've never had that problem.
[27:29] My bread tastes fine, so I don't add
[27:31] ice. Reversely, if your bread seems too
[27:34] moist, you can add some little grains of
[27:37] dried, uncooked rice to the bottom of
[27:39] the pan and then you put the parchment
[27:41] paper on top of it and then the rice in
[27:43] there will help absorb some of the extra
[27:45] moisture. Again, I feel like my bread
[27:46] tastes fine. So, I don't do that either.
[27:48] One thing I did learn though is the
[27:50] first few times I made sourdough, the
[27:51] bottom would get completely black and
[27:53] burnt, even though the rest of it was
[27:55] perfectly fine. And so, what I figured
[27:56] out, if you put a baking sheet
[27:58] underneath the Dutch oven, it won't burn
[28:00] anymore. Okay, we have 20 seconds left
[28:02] on the timer. That white paper is just a
[28:04] little bit burnt. It's okay. 5 5 4 3 2 1
[28:13] I feel like it's like Now, what we're
[28:16] going to do is take the lid off and let
[28:18] it brown for five more minutes. Maybe
[28:20] three depending on how it's looking.
[28:21] Yeah, it's kind of burnt a little bit.
[28:23] So, I don't actually I'm not even going
[28:25] to brown it. If I let that brown
[28:26] anymore, it's going to not be brown
[28:27] anymore. It's going to be black. Why is
[28:28] that so burnt? My guess is going to be
[28:30] because of all the sugar. I think sugar
[28:32] cooks differently maybe. I don't know.
[28:34] It's going to be really pretty on the
[28:35] inside though. You could use a cooling
[28:37] rack if you want to. I like to just put
[28:38] it on the stove. So, I'm just going to
[28:40] put this over here. Now, let's cook my
[28:42] aiago.
[28:43] I'm going to show you how to cut this
[28:44] with a knife in case you don't have one
[28:46] of these fancy little bread razors. You
[28:49] just
[28:51] cut it. This one also looks a little bit
[28:53] more flat than the other one. Again,
[28:55] science. I don't really know. But here's
[28:56] the thing. I usually mess up something
[28:58] here or there. Like this time I
[28:59] accidentally let this ferment for like
[29:01] 18 hours in the fridge when I was going
[29:03] to do maybe 10. But it's fine cuz you
[29:05] just cook it the same way and I feel
[29:06] like it always turns out amazing. I kind
[29:07] of have this theory that sourdough bread
[29:08] is foolproof because I'm a fool and I
[29:10] make great bread. And I'm going to do 35
[29:13] minutes again cuz that's what I always
[29:15] do. You do need to let the bread cool
[29:16] for 1 hour before you cut it open. So
[29:18] let's cook a few more loaves and then
[29:20] we'll cut that sourdough open. I can't
[29:22] wait. I hear the oven. Let's take the
[29:24] lid off and hope that it's not burnt
[29:25] like the last one. Yes. See how it still
[29:28] looks like not burnt like the other one.
[29:31] We're going to put this back in the oven
[29:32] for five minutes to brown the top.
[29:37] I also am going to put the lid back in
[29:38] the oven so that the lid stays hot so
[29:40] that when we move on to our next loaf,
[29:42] it's all hot and ready to go. Let's do 3
[29:44] minutes. My beautiful loaf is ready. I
[29:46] love the smell of cheese. Ow. I need my
[29:49] nails to be a little bit longer. This
[29:52] loaf looks a little bit ugly, but it
[29:53] will taste the best, I think. You know
[29:56] what we could try to do on this one is
[29:57] make a fun design. I've never ever ever
[29:58] tried to do a fun design. Wow, that one
[30:00] is juicy and plump. What I see a lot of
[30:03] people do when they make really pretty
[30:05] loaves is they dust the top of it in
[30:07] flour and then as it grows open, only
[30:10] the top part has flour and it helps to
[30:12] make a really pretty design. And I'm
[30:14] going to dust the top of this in flour.
[30:16] Why do I not do this on any of my other
[30:18] loaves? Well, because it doesn't affect
[30:20] the taste and I really don't care, so I
[30:22] don't. So when you score it, scoring is
[30:24] like cutting it. But then when you bake
[30:26] it and that score mark comes up and is
[30:29] like all pretty and stuff. That's called
[30:31] an ear cuz it sticks up like a little
[30:32] ear. I don't really have an ear here.
[30:34] Maybe I'm doing something wrong. I don't
[30:36] know. You can let me know in the
[30:37] comments if I'm doing something wrong.
[30:38] I'm not saying that this is the perfect
[30:40] sourdough recipe ever. I'm just saying
[30:41] that this is how I make my sourdough.
[30:43] And I think my bread is amazing. I think
[30:45] I'm going to do a big score
[30:47] on the side here. See how this one's
[30:50] really deep? So that's your quote
[30:52] expansion score cuz that's where it's
[30:53] going to expand. And then you make just
[30:55] a baby cut. So these are wheat stalks. I
[30:58] think everyone say a prayer that this
[30:59] looks nice and cute and yummy when it
[31:00] comes out. So we're going to put this
[31:02] back in here. Put this lid on. 35
[31:05] minutes. I think I'm going to do the
[31:07] laundry.
[31:09] The best sound ever. Oh my gosh, that
[31:12] looks so cute. Okay, let's give it five
[31:15] more minutes. Why don't I have a pretty
[31:17] ear on my loaf?
[31:20] of sour dough. Scoring angle matters
[31:23] more than depth. Oh. Oh, you're supposed
[31:26] to score at a 30 to 45° angle, not
[31:29] straight down. Oh,
[31:32] I didn't know that. Let's try that with
[31:34] this one that I'm about to make in a
[31:36] second, and we'll see. Oh, that's just
[31:38] beautiful. The wheat stocks look a
[31:40] little bit more like bugs, but that's
[31:41] okay. You can eat bugs. Look at how
[31:44] plump that is. You can see where I cut
[31:46] it, but this line is flat. Whereas this
[31:49] seam is kind of popping open like this.
[31:52] That is the ear. This
[31:55] is technically an ear, but it didn't
[31:56] ear. You know, the ear is not earring.
[31:58] This ear is baby earring. That's a good
[32:01] loaf of bread right there.
[32:04] And let's do our last loaf of the
[32:06] evening. Let's try a 45° angle. If this
[32:10] works, I'm going to be shocked.
[32:12] Oh jeez. It's already 8:00 p.m. 35
[32:15] minutes. That's what I'm saying.
[32:17] Sourdough is easy, but it takes forever.
[32:18] So, if someone gives you a homemade loaf
[32:20] of sourdough bread, they probably really
[32:22] like you. That's a very thoughtful
[32:23] present. I'll be back in 30. It's done.
[32:27] Did it leaf?
[32:29] Ah, no. Well, a little bit. It leafed
[32:31] more than the other ones. That looks so
[32:34] good. There is cheese everywhere. Let's
[32:37] timer 5 minutes. When we eat that one,
[32:39] we should dip it in marinara. It's
[32:42] ready. It's ready. It's ready. It's
[32:43] ready. This might be the most beautiful
[32:44] one yet. Look at my magician's trick.
[32:47] Oh, that didn't work. It's like snow.
[32:51] It's not funny cuz I'm the one that has
[32:52] to clean that up.
[32:55] That scared my dog. He's okay. So, it
[32:58] did ear a little bit more. It's hard to
[33:01] tell though because there's like pockets
[33:02] of pepperoni and cheese just coming out
[33:05] literally everywhere. Just so much
[33:07] cheese. They all look so different even
[33:09] though they're all from the same batch.
[33:11] So, here's my plain loaf. It eared.
[33:13] Okay. So pretty. And then these are the
[33:15] little wheat stocks that we made that
[33:17] kind of look like bugs to me. My
[33:19] favorite part of a sourdough loaf is
[33:21] something called the blisters. Can you
[33:23] see all those little bubbles? And then
[33:25] we have the oiago loaf, which is a lot
[33:27] more dense and flat, but I think it's
[33:28] just going to be equally as delicious.
[33:30] And you can see that this one doesn't
[33:31] have as many blisters, but instead of
[33:33] blisters, there's just like cheese
[33:36] pieces everywhere. This is my sprinkle
[33:38] loaf. There's no question that this one
[33:39] was cooked. It's a little burnt on the
[33:41] top and the bottom, but the sides look
[33:43] really fun and colorful. I bet the
[33:44] inside is going to be stunning. This one
[33:46] just absolutely looks stunning because
[33:48] the cheese is just squeezing out
[33:50] everywhere and that just looks insane.
[33:51] We can start cutting into some of these.
[33:53] You want to? I bet it's going to be
[33:54] absolutely amazing. Stunning.
[33:58] How does it look?
[34:00] That's so pretty. That is so fun. I'm
[34:04] interested to try this because I usually
[34:06] don't like sweet and tangy mixed
[34:07] together like I was telling you with the
[34:09] chocolate chips, but we'll see.
[34:13] I'm going to hold to my opinion that I
[34:15] don't like sweet things mixed in with
[34:16] sourdough. It's not bad, but it's not my
[34:19] favorite. I bought paper bread bags on
[34:20] Amazon because I kept putting this in
[34:22] plastic bags and then it just was
[34:24] getting really steamy and then the bread
[34:25] was getting soggy, so I bought paper
[34:27] ones. My friends won't mind that I give
[34:29] them a loaf of bread with a piece cut
[34:31] out of it. Next, let's do aiago. my
[34:34] favorite. You can't even really see the
[34:35] cheese, but you know it's in there. See,
[34:37] you just squish it and it comes right
[34:38] back up. I don't really know what that
[34:40] means, but I think it's a good sign. Oh,
[34:42] that's delicious. Now, let's cut open
[34:44] the normal one. This might be the most
[34:46] beautiful loaf of bread I've ever made.
[34:47] You want to see? That's just so pretty.
[34:50] Fantastic. Give me 14 of them right now.
[34:52] Listen to this.
[34:55] I literally cannot stand it anymore. I
[34:58] have to eat this loaf of bread. Okay,
[34:59] you can look first.
[35:02] Oh, it's still steaming. I can see the
[35:03] steam from the back. I know I just cut
[35:05] it in the middle, but I am dying to eat
[35:07] this piece right here on the side cuz it
[35:09] just looks like cheese
[35:11] everywhere. Oh my goodness,
[35:16] that is very good. I don't even like
[35:18] pepperoni that much, honestly.
[35:22] Yes, yes, yes, yes, yes, yes. Well,
[35:24] thank you so much for watching my boring
[35:25] tutorial. I hope it wasn't too boring,
[35:26] and I hope it was mildly helpful. I am
[35:28] no bread wizard, so I am open to any
[35:30] tips anyone has or if you have any
[35:32] questions, please leave them in the
[35:34] comments and I'd be happy to try to
[35:36] help. But I'm also just learning. I've
[35:39] only been making sourdough for maybe
[35:40] like 6 months, just ever since this baby
[35:43] was born. I'm just kidding. He's like 7
[35:46] years old. Thanks for watching. Bye.
[35:48] Yay. You made it to the end of the
[35:50] video. Thanks. Does that mean that you
[35:52] want to subscribe? Here's a link to
[35:54] another video that YouTube thinks that
[35:55] you might like. And as a reminder, the
[35:57] recipe and all of the links to things
[35:59] that you might need are in the
[36:00] description if you have any questions.