How to Make Sourdough Bread - Step By Step with Hannah

Welcome to the farm kitchen .

Today , we are making sourdough bread .

We're gonna do a tutorial video of step by step .

How to make your first sourdough loaf .

We've also got some photographers here , Aubrey and Crystal who are photographing a sourdough bread booklet to put in our sourdough kits .

What you're gonna need is a bowl .

A basic kitchen scale , a very active sourdough starter and a couple proofing baskets .

Step one is we get our sour dough starter .

And as you can tell this starter is very active , it's risen to the top of the jar and it's at its peak .

This is when I find the most success with my sourdough loaves is when I'm using a very active sourdough starter and dump that into the bowl , add the water .

And then we're gonna mix the starter with the water until it's completely dissolved and nice and milky .

Then we're gonna add our flour , we're gonna mix it together and then I just need it with my hand because I feel like that's the easiest .

And at this point , I need the dough for about five minutes until it's nice and smooth and everything is nice and incorporated .

Then I'm gonna throw a lid or cover the dough somehow and let that sit for an hour and a half to two hours .

After an hour and a half to two hours , you can tell the dough has risen a bit .

Now , we're going to add our salts .

I add the salt and then I also add an additional 50 g of water to help with the incorporation of the salt .

I use my fingers to really pinch in the salt to the dough .

This really helps it get incorporated and really mixed in .

And then I'm going to need the dough again for another five minutes .

And at this point , you can tell the dough is nice and smooth again .

You can't feel the salt at all .

It's completely dissolved .

Then we're gonna cover the bowl again and we're going to let the dough rise until it's doubled in size .

If you're leaving it out on the countertop , this will probably take 4 to 5 hours or sometimes I start my dough at night , I throw it in the fridge and then it will be ready the next morning after your dough has doubled in size .

Now it's time to shape the loafs .

We're just gonna dump the dough out onto a clean surface , cut it in half evenly .

And then we're going to shape each half into a rectangle .

Once your dough is in a rectangle , we're gonna fold each side over each other and then roll the bottom up to the top .

After it's rolled up , we are going to build tension in the loaf .

I do this by pushing the loaf away and pulling it in , push and pull in a circular motion .

Push , pull , push , pull until you can tell that there is tension in the loaf and it's nice and springy .

We're gonna repeat that for both loaves and then we're gonna let them sit on the counter for 20 minutes with your bench scraper .

Grab the loaf , flip it over and we're going to repeat that again this time , not stretching the dough so far into a rectangle and being a lot more gentle with the dough , we're gonna fold each half over , roll it up from the end and then we're going to build tension in the loaf again , pushing away and pulling in in a circular motion , pushing away , pulling in after you have built tin in the second time .

That is when the loaves go right into the proofing baskets with your bench scraper , scoop up the loaf and put it right into the basket .

And then we're gonna cover that dough and let it sit in the fridge for two hours after your dough has been in the fridge for two hours .

It's time to bake .

We're gonna carefully put the dough onto parchment paper .

I usually Sprinkle a little flour on top of my loaf so that the designs are more pronounced .

Your initial scoring will be very shallow cuts .

I'm doing some wheat stocks here , very shallow cuts and then my main score will be a lot deeper .

And once you do your main score , you need to get that into the preheated pan as soon as possible .

Here's the Dutch oven .

Put it into the Dutch oven with a little bit of water , helps with the steam , put the lid back on and into the oven .

It goes for about 30 minutes at the 30 minute mark .

We're gonna take off the lid and let the loaf cook for an additional 10 minutes .

So it's nice and golden Brown on the outside .

Once it's done , we take it out and let it cool on the counter until it's completely cooled before we cut into the loaf .

And that's it .

That is all you need for your first sourdough loaf at home .

Don't even try putting this hard butter on it .

Martha .

Do you want some bread ?

Mhm .

That's .

Yes .

Yeah .

Yeah , that's me .

Yeah , one of these .

Ok .

So that is how you make your first sourdough loaf at home .

If you guys make it at home , tag me and no , let's do we do .

We do this .

So , so start baking .

Ladies and gentlemen , tag me if you make it at home .

I wanna see it .

Mabel's eating it right now .

Let's go bake .