Brad and Claire Make Sourdough Bread _ It's Alive _ Bon Appétit

Right guys .

Hello .

And I will do that again .

Hello .

All right .

Today on it's live .

It's getting weird but we're gonna be doing bread sour dough brought along Claire and she's a little bit more of the professional with the bread making process .

Yeah , we might .

And uh so like when you made kombucha and it really just want , oh God .

Oh God , you had a Scobie .

Yes .

So the starter , antibiotic community of bacteria and yeast .

Exactly .

So starter is to sourdough as Scobie is to kombucha .

So , yes .

So I have starter here .

It is essentially only a mixture of flour and water .

But it's been inoculated with all of these yeast and bacteria from the air .

You can make starter at home .

But I really recommend going to a bakery that , you know , is doing like nice artisanal loaves and asking for a little bit .

I'm sure they'll give it to you .

Make some friends , you know , the community , you know , you open up and they will open up to you .

Yeah .

Before you bake sour dough , you need to feed the starter .

That's something you hear people say it's like , sounds like they have a pet at home .

It's kind of like that .

Essentially .

What that means is you give it more water and flour , you're going to feed it .

So , put the starter in the bowl .

Yeah , but we're only going to use two tablespoons .

So every time you feed starter , you only need a little bit of starter and then a proportionately much greater amount of flour and water .

That looks pretty good measure out about 250 g of water .

Two 50 .

Right .

Vinny , you tell me what to what , 2 50 257 .

That's ok .

It doesn't matter as much how much water as long as you add the exact same amount of flour .

Now , give it a stir .

The idea here is to break up the starter that's in there and distribute in the water .

Right .

And that's why you add water first .

It is easier to mix .

Now we're gonna do 57 g of flour .

257 .

Yeah .

Yeah .

Ok .

That's bread flour .

That's just white bread , flour , white flour is good for starter .

But what's really good for starter is whole wheat .

The yeast of material .

I like to feed on a lot of the things that are in the brand and we're feeding in a better diet .

Yes , a more rounded diet .

2018 .

So we kind of split the difference and go half and half .

So that's a buck 25 and a buck 2031 32 .

Yeah .

There you go .

Look at me the , ok .

And you don't need to over mix it .

The idea is really just to hydrate the flour and it's gonna do its own little funky thing .

Yeah .

Yeah .

So it can look kind of shaggy .

Yeah .

Just no dry spots .

It's a good idea to actually go through a couple of different rounds of feeding before you bake , which , like , really activates the use of bacteria and gets some , like ready to go tomorrow .

We're going to end up using one that I fed a couple of different times .

All right .

So , tune in tomorrow .

Oh , no , we'll be back here tomorrow .

All right , guys , back here .

Day two of the sour dough making process .

We've noticed it changed a bunch of a lot of active bubbles there .

And today , what are we going to be doing , Claire ?

So today we're going to mix the dough with our starter .

But the first thing we want to do is make sure that our starter is ready to go .

We test that with something called the float test and that's fermented enough in that 12 hours .

Yeah .

Oh , she's floating .

Oh , well , and that maybe is a little bit of a big piece .

I've been cut .

We have to wait longer , but that's ok .

That's ok because , well , that's good .

You have to simultaneously do a step called ali .

So a basically means you mix all the flour with the water or part of the water and let it sit .

So a encourages gluten development .

We're going to use mostly white flour for gluten .

How much start with 750 of that we're going to add in some other flour .

So it'll be 1000 g .

Top it off with another 150 of that whole wheat bread .

OK .

And then the last 100 .

So this is spelt flour .

It just produces cool flavor with the starter .

How much water we need ?

So we're gonna start with 750 then we're gonna add a little more water later .

So this is just flour water .

We haven't yet added the starter or the salt .

So , yeah , we're going to cover this up our o leaves and then we're going to wait 30 minutes and we'll check , we'll do another little flow test on the starter .

Hopefully we'll be ready to go before , you know , Vinny came along .

We did a little sample and it floated .

Maybe we'll do another one for the , for the sake of security place it in the old water .

No , no , it just floated .

Part of me thinks that when you put it down on the counter , maybe pop some of the bubbles .

Boom float .

Yeah .

Should I grab some of the other start ?

It worked just a little bit .

I think we're going a little aggressive with the size there .

Oh , sounds like a brick .

That was actually the worst old magic fingers .

Vinnie over there did one before we started rolling and , uh , and it floated like a raft .

Vinnie maybe .

Uh , we'll sweat real quick .

Here we go .

Yeah .

See float , float .

So we go ahead and add that .

Yeah .

Really ?

We're going to add 25% by weight starter .

So , with 1000 g of flour , it's pretty easy .

250 of starter .

Right .

And that's all we'll need .

What happened here ?

You double wrapped this , you did it .

Oh Wait 200 .

I misspoke .

I think today we're going to go 200 .

So it'll be a bit of a slower fermentation .

So the less starter , the longer longer it will take to ferment .

So why don't we add more ?

Because you don't always want , you don't want it to go faster necessarily because you want flavor development time equals flavor .

I might need a bigger boat .

0 200 on the dot So this we're gonna add .

Yes .

Yeah .

And there's a special way to incorporate it which I'll show you .

So I learned this on the internet because I've done a lot of Googling about bread .

We pinch it in pinch .

So like this .

So this is where you're really gonna kind of get in there .

Sprinkle this on there and then that water goes on top and this just makes it easier to mix that salt in salt , sea salt .

Yeah .

The salt changes the texture like crazy .

It becomes much more elastic .

Have you done this before ?

Bread made bread dough .

Yeah .

Well , there was that time we shot the entire episode .

Ok .

So we don't even know how many hours it's been .

We lost count .

What do you think ?

I think it's great .

Wait , wait , I got too much salt on the butter .

The butter is bad and we had to redo it .

There's a step called the slap and fold .

This is something that not burning my hands a little .

It's burning your hands slightly .

Oh , that's not a good sign .

It shouldn't .

Do you want to wash it ?

No , it's not bad .

I think maybe it's just , I don't know .

All right .

Well , I never had that happen to you before .

I'm sure you're fine .

So you're basically pick up the dough in one fell , swoop and slam it back on the surface and as you slam it , let it fold onto itself .

Yeah .

You wanna hit it right like you want to .

So you don't have to go too overboard on this slap and fold .

No , no , keep going .

But what I look for in this step is the dough definitely is less slack .

So it holds its shape a little better .

It doesn't look like a huge amount of dough , but we're going to get two pretty nice sized loaves out of this .

So that gives you an indication .

I don't think we're gonna do bulls this time .

Not like last time .

I'll show you a different shape .

A little more of like a football shape right in time for the old , this is the Sunday .

Are we not allowed to say ?

We're not allowed to say , are you serious ?

The time for the big game on Sunday ?

One thing I learned from the last time we shot this video , we had Francisco Ma for modernist bread come in .

He recommends proofing your bread in a box like this , something with even lower sides and giving it a little coat of oil .

So we're going to go straight into here .

So we have it in this box for proofing and we are entering the phase of the process called bulk fermentation .

So we're going to basically let the dough ferment and to do that , it likes a warm place .

So we in the test kitchen have these electric ovens on the wall that have a proof setting , which puts them at 85 F , which is a pretty good temp for this dough .

So we want to cover this .

We don't want the dough to form a skin .

If it's exposed to air , it'll get a little bit of a skin .

And then every 30 minutes we'll come back and give the dough a series of folds .

So here we're right , you're gonna do some folds .

I'm gonna oil your hands , which will make it easier for you .

You guys , I'm pouring oil on brad .

This is great .

A little more my dry skin soaked all that right .

There you go , scoop your hands beneath the dough this way .

Yeah , that way and then gently lift it up .

It'll be very , very slack and then , and then kind of fold it back on itself .

What do you mean ?

Just like that ?

So this stretching technique helps to reform those gluten chains and strengthen the dough .

So we're giving the dough structure by doing this .

We just want to make sure that we're not degassing it .

Yeah .

And then you can turn this and give it maybe another fold and you can see that that fold really does change the texture of the dough , right ?

So we'll wrap this , throw this back in and then we'll do this again in another half an hour .

Ok .

Sorry , I got my emergency .

We're gonna be doing this several more times .

Oh , yeah , we got some little more big bubbles , bubbles , oil on me .

That's good .

That's good .

All right , we're trying .

I got a hole here .

One shot , one kill here , Tom Barringer from sniper .

And I'm assuming you haven't watched it yet .

Great movie .

I haven't seen that one .

What you guys all have homework assignment .

So we did about 75 turns .

No .

So that was about four hours worth of turns every half an hour .

Uh Yeah , eight turns .

Yeah .

So this stage is the shaping stage where we're going to set it up in some baskets .

So give this a little dusting of flour be pretty generous because the dough is very wet and it will hydrate through the flour and we don't want it to stick .

No , we don't want that at all .

This is pretty satisfying .

It's fun .

Right .

Vinny .

Can you hear me a bench ?

No , that bench scraper .

Ok , thanks .

Well , you want flex so you can get in there .

Metal stiff in .

Yeah .

Well , in this stage we're just going to cut the dough in half .

So like metal would work .

But this is just my , I'm accustomed to this .

Yeah .

Coming out like the blog , you just have to be decisive .

The more you fuss with it , the messier and worse it's gonna be so your confidence .

Exactly .

So you just kind of all right .

Yeah .

Get there .

So this is kind of known as pre shaping , kind of getting the dough into a little circle and now what we want to do is cover it with a little bit of flour and cover it and let it rest because we just stretch a lot of that .

So this just takes 10 minutes .

We just kind of let it relax for this stage .

We just cover it with a clean towel which this is not clean .

So hold on , stand by , had to go over with the ambulance .

I'm not gonna say anything .

Nothing .

Nothing .

No .

Yeah .

Thank you .

OK .

So now 10 minutes , that's all it takes like playing Bingo Bango Bongo in the words of bread to you .

85432 one .

Alright .

So it's been about 10 minutes .

There are people 1000 times better at this than I am because they do it like 500 times a day .

That's kind of the theme of this .

Ok , great .

So I'm gonna flip it away from you .

So that's why I'm flowering this part of the , of the board and then I kind of gently tug to flatten it out and this side is not flour .

I don't want it to flower this side because I want the dough to stick to itself .

Fold up the bottom , I fold in the sides , the top out a little bit and fold that over .

So this act called stitching , you are stretching the gluten over itself and let it rest on the seam side .

So the seam seals .

So that only takes a couple of minutes to seal and then we take our looks great .

Now we have to flip it over back into the basket side up , side up .

Yeah , because this is , this is the top of the dough .

OK ?

So the top is going down .

Yeah .

So this again , this part is one of those things where it's best just to move quickly .

Boom .

No , no way .

00 No .

Take it out .

Take it out .

Yeah .

Oh No .

Why can't we just do that ?

Not gonna look as good .

No , you gotta , you gotta , you gotta no Claire here .

I have an idea .

Flip it into my hands .

This is terrible .

Turn it back over , turn it back over more .

This is not funny .

More flow .

Great .

Mine was looking great .

It'll be fine here .

I'm gonna turn it back over and we're gonna do a little more .

It's ok .

It's ok and I'm basically just going to redo it .

We're cheating .

No , that's ok .

So now once it's in the basket , I wanna just put a little more flour on top .

Are you ?

Yes .

Right .

Yeah .

What the hell .

So that's ok .

It's because there's flour on it will just be unique .

So .

No , no , no , I'm gonna do a little stitching .

Oh , mine's gonna be the ugly dunk .

No .

No , it's gonna look great .

Yeah , it'd be great .

Freaking Frankenstein .

Oh , all right .

Brad .

Yeah .

Let's cover it up with flour as fast as we can .

All right , it's gonna be fine .

Yeah .

And this is the bottom anyway .

It's the bottom .

So at this point , the yeast has basically done everything it will do .

So there's not going to be a whole lot of production of gass , but letting it ferment longer in a cold environment will improve flavor .

We're gonna pop these in the old refrigerator and we'll come back tomorrow .

I'll preheat the oven and we'll be baking some bread .

It's going to be great .

Thanks Claire .

A lot of fun .

What's up Mr Nolan ?

I just , oh , I thought you had a question .

For us .

I'm turning off my mic now .

Clears over .

Yeah .

All right .

See you tomorrow , Brad .

It's Me Claire of party here making me a little uncomfortable .

Vincenzo .

So we're back here .

Day three , Claire got sick last night .

She ain't feeling so well .

She ain't eating her fermented garlic .

Oh , I really don't feel , I feel great .

Me and Vincenzo here , we're gonna finish this up ourselves .

So let's go get the dough there , Vinny .

Hopefully we don't screw this up .

Huh ?

Basket .

Ok .

Ba ba ba flower tops and bottoms and you bang them out .

I got my little , my little cheese sheet here from Claire too .

Just so , you know , I was going to keep that to myself .

But what I did was I cut out some parchment paper about the size of the Dutch ovens .

We're going to be baking in .

And what we're going to do is put this on the piece of paper , get it with some nice flour , flour that up .

Nice because we don't want the bread to stick to that too , too , too much .

And I like a little flowery bottom .

You know what I mean ?

So I preheated the Dutch ovens because you want to get them real hot .

I mean , I put them in there for an hour and that will help build a real nice crust that you get on the bottom there .

Oh , let me throw one of them back in the fridge because when it's cold .

It's going to be easier to handle it .

So keep it in the fridge till you're ready to rock and roll .

Don't worry .

I got the door .

Boom .

Landing zone flower on the top and tap out .

OK .

OK .

And then you tap it out on here .

So I think we're just gonna do a little .

OK .

Nice , nice .

You get that Vinny .

Now we're gonna cut it here .

We got this little tool .

It's called the lamb .

It's spelled lame .

L AM E but the French lamb .

So what you do is that's for scoring the bread .

We're gonna do just one nice little score and you know what ?

We'll do a little ha ha ha ha .

Why not ?

You just got one , you got one shot , one kill here , right ?

You're gonna keep the Parchman on and just go right in .

Ready , Danny .

Boom .

That's it , baby .

And then we put the lid on 15 minutes with the lid on and we're gonna come back , we'll take the lid off and then it bakes for another 30 to 40 minutes .

You want to cook with that lid on and that's what's going to trap all the steam and help get that nice shiny , crisp bubbly crust on the outside .

Let's do loaf number two , shall we ?

Oh , there's old Frankenstein .

There's the old ugly duckling .

It's right .

You're beautiful .

Baby .

Boom .

Looks like Rita , right .

What would Claire do ?

We'll do one a little deeper .

Boo .

There you go feel better .

Claire .

Now let's throw it in the pan .

You get one shot is what Claire was telling me ?

Oh , that's very hard .

One shot won't kill .

Uh You just have it right in the middle of the uh , of Vinny .

Help me , help me , please , Vinny .

Not on the bottom of the oven or in the middle .

I mean , it's a big dutch oven to kill .

It's kind of the only option .

It's been a good time .

Go ahead and , and do you like bread ?

So now we're just gonna take the lid off .

Let it continue to bake for 30 to 40 minutes .

Let's see what she looks like .

Oh , yeah .

Steam .

I saw it .

I don't know if you did .

All right , we're letting the air have any .

I'm taking off lid .

Number two , Benny .

Oh , look at that freaking one .

That one's got it in mind .

It is actually , wasn't it ?

So , yeah .

Now we're going to wait 30 minutes on that one and we'll check back how many ?

Cut the music ?

Oh , looks like bread .

Yeah .

Son of a gun .

Scooch .

Scooch .

Oh , yeah .

Yeah .

Bottom nice .

If I remember correctly , Claire and some of the other bread folks were telling me , I mean , it's a little hot now to be handling , but you can give it a little knock and if it sounds hollow , I think that means that like the bread inside is cooked and set .

Oh , you hear that ?

Vinny sounds like you're ah sounds good to me .

Alright let's check on close number two got a score job I know it's tempting it's like oh my God , I'm going to cut into this .

What I've been told is that you really want to let it rest so we're going to let this sit for about two hours .

I should have cut your scores a little deeper I can't see now .

Ok , hold on We're rolling right now .

We just wanted to say thank you for all your help and we hope that you feel better and thank you for showing us your sourdough bread making ways .

Claire .

Thank you , Claire means the world .

We'll see you on Monday .

Drink lots of water and eat garlic .

Ok .

Ok .

Bye-bye .

So our bread has rested for several hours .

Here's the moment of truth .

I'm Vincenzo .

So we're going to cut this bad boy open .

Which one do you think ?

Let's do mine or Frankenstein clubs ?

Uh , the bread clubs ?

Oh , yeah , it's terrible .

Right .

We're gonna cut this and this is it .

You ready for this babe ?

And this is the one Clare made .

Let's see .

I'm sure it's just as good .

Couldn't have done it without her .

I wish she was here .

But yeah , I mean , it's nice but it's not as nice .

It's fine .

It's fine .

I learned everything I learned .

I learned from Claire .

It's fine .

She basically made it not so bad .

Huh ?

Vinny .

Yeah , we're gonna try it .

You want to try it now ?

But I got the butter .

Everyone .

Just relax .

All right .

First slice Vinny Ready Claire .

This one's for you .

Hm .

Here .

Cut this one just so we could cut it all the way through .

Right .

Andy .

Thanks for stopping by .

You know , it's just like , what am I gonna do with that or am I putting that on that order ?

This is if I was cutting a piece for myself , I would .

It's like a bread steak .

It's got some nice stretch to it .

Like gluten formation that we were talking about .

When we made the dough tangy .

A little salty .

It's delicious .

Doesn't even need butter but no hurt .

Nothing took us three days to make it and like uh 30 hours .

I don't know how bread doesn't cost $35 .

You're good .

All right .

So that's it , man .

Sourdough Claire .

I wish you were here .

But uh thank you for showing us the ways and sharing your knowledge and you know that's what fermentation cooking is all about .

So , get out there , get a starter from a friend .

Make one from the air .

Bake some bread and then eat it with your friends .

Appetite .

Vinny .

We got bread meat .

Oh , it's all sexy standard is taking so long for like the last three weeks .

Is that true ?

We started last night .

No , because where do you keep coming from ?

Oh , hi .

I think my eyes might be .

Look it might look a little high guess .

I always kind of look at , you know , Who Loves It's alive .

My dad , well , he's got great taste .

Probably a super intelligent , is obsessed with it's alive .

You know what you guys have in common , that show how it's made one of the best show in television show .

All right , Jeff .

Oh , you like that ?

Check out the hood on this bad boy Vinny .

Not allowed to do that .

Boom .

You're coz , oh , you're eating bread on a cold day and your fleece poop poo .

Tom Barringer .

Tom Barringer .

Oh , was a war movie .

Yeah , Barnes .

I loved the one time the guy from Scrubs , a redhead guy and he goes , oh , you know , Barnes , I got a bad feeling about this one .

They were going in this battle , this .