With this video you will be able to make incredibly tasty sourdough bread and pizza in your own home oven.
Recipe for the dough:
– 800g of bread flour (a flour with high protein)
– 200g of whole wheat flour (ideally a bread flour too)
– 600g of water (60%)
– 20g of salt (2%)
– 100g of stiff sourdough starter (10%)
Learn how to cultivate your own sourdough starter:
Learn more about stiff sourdough starters:
There is also a full section on cultivating your own starter in my free book. You can read the book here:
If you like, you can support me and purchase some of my sourdough starter: It comes dried and contains my cultivated microorganisms. You then just add a bit of it to your flour and water mixture and you have my super starter.
Also big shout out to all the supporters Ko-Fi who make it possible for me to dedicate this much time to my YouTube channel: Thank you!
Chapters:
0:00 Intro
0:15 Sourdough starter
1:33 Recipe
4:25 Mixing
8:59 Smooth dough ball
11:35 Stretch and fold
13:05 Dividing and preshaping
19:20 Proofing
20:40 Pizza baking
23:45 Bread baking
27:45 Tasting and results
#sourdough #bread
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Here's the link to the book: https://breadco.de/book. Hope you learn something new! Thanks for all the support.
I’m as moroccan when i soak chickpea i used its drained water. And 1 whole Dattes. Or some pieces of fava bean and bran with whole flour meal
Das ist fantastisch. Danke.
I appreciate the reality of a oven that isn’t perfectly clean! I don’t know many/any home cooks that have the time or energy to keep ovens pristine! Thank you for your lessons. I understand that Germany has more types of bread than any other European nation and I’d love to be able to study bread there.
I NEED THE RECEPI, BUT YOU TALK TOOOOOOO MUCH.
Can I give you a professional tip? Try to incorporate your dough first without the whole wheat flour, then when you develop the gluten a little bit, you increase it. The whole wheat flour can destroy the gluten network by having the whole grain and causing "shards of glass" to destroy your gluten network. If you let the gluten develop better, you'll get a better result 🙂
super
Thank you for your generous offer. I agree we all should know how to make a great bread.
Your a great teacher. Wise tip on dough meter! You mentioned baking without an oven, which were I've mov d to in South America,
I don't have. Do you have video(s) on baking stovetop buns, baguettes, loaves etc? I see only your video on skillet bread https://m.youtube.com/watch?v=5DWcrVHK1WU
and naan. I have an NGO. For community development in Africa I built a a wood-fired 3m high clay earthen oven that fit about 8 pizzas. There it was also custom to roast bun size bread on the grill. With temps over 47C and 100% desert aridity, proofing was crazy fast and drying. Now where I am, its monsoon, 100% humidity. Total opposite so I need learn more about proofing. And being there's too much rain, I can't build another over by firewood is totally saturated. Plus I'm too tired from desert challenges so time for something new…
So if you can provide instructional on stovetop bread round / baguettes/ rolls etc baking, it will be great. Though I taught myself how to build the oven, and how to make bread, never got to sourdough. Am going to try using your method in this video and shape into the flatbread of other video for starter… no pun intended. Hope from there I will find my way to increase production without oven, which I simply can't afford. Thanks for sharing your time, skills and talent. 🥐🍞
Well Done sir, cook the pizza well done lol Very nice 🙂
@12:53 is it ok to use that as your starter? Containing salt, I mean. No issue in the process of activating the sourdough?
Hello from Georgia! I am completely inspired with your method! Thanks for giving this new bread maker confidence. Can't wait to try my hand at it! Very concise and scientific! Just appeals to me in so many ways! Excellent teaching video! What stones do you use to help with the steam?
Gluten tag! 🙂 Mulțumesc, mi-ai făcut viața frumoasă zilele astea (de când am descoperit canalul tău), după 2 zile în care am fost foarte tristă pentru eșecul pâinii mele. În timp ce te urmăream, mi-am zis că trebuie să fii un foarte bun inginer. Am aflat ulterior că da 🙂 . Primește, te rog, prețuirea și respectul meu ❤ Îți doresc inspirație, succes și toate cele bune, de-aici, din România! ❤
"Gluten" Abend, "Gluten" Tag… wirklich sehr informativ… Danke dir vielmals…. ich backe ca. 2 Kilo Mehl … meine Frage: du erwähnst ständig "feeding the dough" .. meinst du damit Mehl hinzugeben und Wasser auch? Wie flüssig muss der Sauerteig sein? Eigentlich wie ein Brötchen? Wie lange ist der Sauerteig haltbar? Und wo tust du ihn lagern? Im Kühlschrank wird er manchmal noch saurer und riecht etwas unangenehm.. muss ich ihn dann wegwerfen?
This video is great. But why keep saying "you don't need any tools"…then you go on to use all those different tools???
I have been baking for a while now using sourdough and a sponge. The issue I have is that while baking there is a bad odor coming from the oven and my wife can't take the smell. When I'm baking without sourdough and sponge there is no such smell hence it is the sourdough and sponge. Am I doing something wrong?
It may be common knowledge but I thought sourdough starter made ONLY sourdough bread…..which I'm not a fan of the taste. Glad I watched, learned and sub'd.
Great book! Thanks a ton!
I admit I do not like sourdough flavour. So I use traditional dry yeast that I hydrate or make a preferment. My rustic loaves are very tasty but i cannot get the over spring. My pizza is fantastic and dinner rolls, cinnamon buns and other treats are excellent. I use a tbsp of diastatic malt powder for a 2 loave dough. Dutch oven method. Any ideas?
Lost me with grams & Celsius……. does not compute.
I have zero clue why but every time I tried to make a sourdough starter the second that I removed some of the starter to add more flour etc as per the instructions all over YouTube-it went flat and never rose again and then took on this soupy black sludge look. I tried again and again and that’s what happened each time. It would rise beautifully the first time, but after removing the recommended amount and adding the new-nothing. Flat as a pancake for a week. Turned runny and brown/black. Nothing happening. Why does that happen to me when I’m following all directions correctly? I rechecked everything. I used filtered water, used unbleached flour.
When you make your new starter from the test tube dough, does it not matter that it contains salt? I’m wondering if this affects the starter fermentation at all?
Which flour should we use
This is the best video to explain baking with sourdough so far! Will never buy another bread again after watching this. Cutting a piece from from dough to see when it's doubled the size is a brilliant trick, thank you for sharing all this information!
Wow! This is super-important information for us who are just getting started baking with sourdough. Will download your book as well, thank you so much for this video!
Boy, you know your dough!!!
Wow, a perfect Christmas present for my family that wants to make homemade pizza in 2023, so thanks!
I don’t have any sour dough ! So how to make it ?
I love your video, I went to baking and pastry school, and oddly enough, they never taught us that just letting the dough sit would get you a window pane effect. We had to knead it (we used the "slap and fold" method instead of the push forward and pull back method). It's obvious that they didn't know as much about bread as they thought they did. Keep making videos. I would love to see you make Ciabatta bread.
I love this, but I desperately need amounts translated to cups, tsp. Etc
Wie sehen die inneren die Brote aus, wie ist the Crumb. Haben Sie eine 🥖 oder ein länglichen Brotlaib gebacken?
Bravo! 👏👏 All the teachings of a Master Baker, but taught in a way for the home Baker.
I love sourdough but never baked a bread in my life, and it’s so daunting. I believe its the best to learn baking sourdough from a German!!! So precise and clear with instruction, thank you so much!!! Question is what time of the day do you recommend staring all this? Since it takes long time, when do you sleep?? LOL
I love this sour bread 🍞 my grandmother made these breads. With butter 🧈 😋 on it. Out of this world. But it's so much work though.