what’s up everybody welcome back to my channel and welcome to today’s video where we will be making an easy sourdough bread for absolute beginners this recipe is absolutely perfect if you’ve never made sourdough bread before if you have minimal equipment because all you’re going to need is a mixing bowl a bread tin preferably if not a pyrex dish and something to mix your dough together with even your hand will do and the reason that this bread is so great for beginners is because it requires no kneading and no particular skill when it comes to scoring your sourdough loaf so this is a great recipe to start off with and at the end of the video I will show you a slightly more advanced versions but you can see how your recipe can develop as risk is improve now if you do like this video please don’t forget to give it a big thumbs up please don’t forget to hit subscribe so that you don’t miss any more of my videos and let’s get into the recipe so once you have a lovely bubbly and active starter like you see here gather together 450 grams of strong bread flour 50 grams of wholemeal flour 7 grams of salt 350 mils of water and 200 grams of your active sourdough starter so really simply all we are going to do is combine our ingredients in a bowl of I’m the only thing that you have to be aware of with this is to make sure that no salt comes into direct contact with your yeast so give your dry ingredients a really good mix first because if the salt comes into contact with your sourdough starter with your East it can actually kill the yeast which means we won’t get as good arise on our bread go ahead and add your water and your sourdough starter and give everything a really good mix so it’s all well combined I absolutely love working with an active sourdough starter because it’s so bubbly and it just smells really really nice there is no right or wrong way to bring it all together which is what I absolutely love about this recipe it’s no need so it’s enough to bring it all together with the end of a wooden spoon and you can see it comes together into quite a rough dough so all we’re going to do is cover it for about 15 minutes with a clean cloth and let it rest there and it’s do its thing and allow the glue to develop when those 15 minutes are up you can see that the gluten has developed quite a bit more so you start to get that almost stringy like texture to your dough what we’re going to do is cover it again and leave it for another 15 minutes and by this stage you could really see the back Lewton is activating you almost get these waves on the side of the bowl even in that very very short time where it’s just allowed to rest on your countertop that is absolutely ideal for a noni bread and after your third 15 minutes are up the texture has really changed and we have quite a soft dough but a dough that is very much come together give it a good mix around and make sure all of that dough is came from the side of the bowl and then what you’re gonna do is allow that to rise for four hours under your cloth at there we go four hours later look how much that has changed now if I had a clear bowl here you’d see that the dough has actually almost doubled in size what if your dough doesn’t quite double in size and that for errors don’t be afraid to give it some extra time so I’m just lightly greasing a nonstick bread tin you can use as I said a pyrex dish or any other shaped brighton or Caton even if you had one all we want to do is get some shape onto the stove and that is ready to go into whatever dish or tin or pyrex dish that you have ready for it to prove in overnight because this dough does need to either sit in the fridge if you live in quite a warm area or on your countertop and in more temperate climates for Ida least 12 hours it is quite a sticky and wet dough so it might take a little bit of working to get it out of your bowl so just work that dough into the tin even it out as much as you can it will settle itself as it starts to prove and starts to rise but it’s nice to just give it that helping hand cover it I leave it either on your countertop or in your fridge overnight I allowed my bread to rise on my countertop for about 14 hours and you can see just how much it has risen just how much that texture has changed as all of that yeast has become super active so I’m just going to preheat my oven to 210 degrees Celsius and this is in a fan oven so while my organ is preheating I’m just going to go ahead and give the bread a light dusting with some shine flour and then I’m going to take this fancy scoring tool that Danny got me for my birthday this year and are going to make so much small slashes in the surface of the bright look to about a half an inch thick now this is a bread that is not that easy to score so please do not worry if your score is like mine DoCoMo perfectly but as you can see this was my first time using this tool so I definitely have plenty of practice to do myself because the dough has quite a high hydration level the bread tends to almost fold back in on itself as opposed to holding the score and if you don’t have a scoring tool go ahead and use a sharp knife it all works the same way and in order to create a really lovely cross runner bread I want to add some steam to the oven and to do this I added a small baking tray to the bottom of my oven and I’m just adding some boiling water I’m going to bake that in my preheated oven for 30 to 32 minutes or until the bread sounds hollow on the bottom when you tap it after you’ve taken it out of the tin cooller bread preferably on a wire rack as this allows air to circulate around it and make sure that your bread doesn’t go soggy and I know this is the hard part but make sure that you let the bread cool completely for between two to four hours depending on the temperature in your room before you cut into your loaf and for the sake of completeness I really want to show you just home what your skills can improve with practice over time so I’ve recently started to use a bread panettone and a slightly amended recipe so that my bread holds the score slightly better now there is always room for improvement I am continuously learning how to use my scoring tool ritual schools to show how you can develop from a very big internal to a slightly more advanced version and how your skills can continuously improve and how sourdough is a continuous learning experience and that is it everybody can you believe how quickly and easily that loaf came together it just blows my mind every time it looks absolutely incredible it tastes absolutely incredible this loaf will not last long in your house and I would urge you to give it a go please don’t forget to tag me in your recreations on all of my social media platforms links are all in the description box below and before you leave if you liked the video please don’t forget to give it a big thumbs up and also please don’t forget to hit subscribe and I’m really looking forward to seeing you back in my next video
EASY SOURDOUGH BREAD| COMPLETE BEGINNERS
