---
title: 'A Very Boring Tutorial on Sourdough (No Fun Here)'
source: 'https://youtube.com/watch?v=BzrFfUvRlTU'
video_id: 'BzrFfUvRlTU'
date: 2026-07-01
duration_sec: 0
---

# A Very Boring Tutorial on Sourdough (No Fun Here)

> Source: [A Very Boring Tutorial on Sourdough (No Fun Here)](https://youtube.com/watch?v=BzrFfUvRlTU)

## Summary

This video is a beginner-friendly sourdough bread tutorial that breaks down the process into 10 easy steps over two days. The creator emphasizes that while sourdough seems high-maintenance, it's actually simple and forgiving, with tips like using a scale, feeding starter 1:1, and avoiding common mistakes like pouring discard down the drain.

### Key Points

- **Feeding the Starter** [1:54] — Use a 1:1:1 ratio of starter, flour, and water by weight. Warm water speeds up fermentation. Never pour discard down the sink.
- **Making the Dough** [6:08] — Combine starter, water, flour, and salt in that order. Mix until shaggy, then rest 1 hour.
- **Stretch and Folds** [11:54] — Four sets of four stretches, each set 30 minutes apart. Add small inclusions during stretch and folds, large chunks during shaping.
- **Shaping and Cold Proof** [19:14] — Bulk ferment 4 hours until puffy. Shape by laminating, folding in thirds, and rolling. Cold proof overnight (8–12 hours).
- **Baking** [24:41] — Preheat oven and Dutch oven to 450°F. Score at 30–45° angle. Bake covered 35 min, uncovered 3–5 min. Cool 1 hour before slicing.

## Transcript

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