Step by step, from starter to bake
Try my sourdough bread course for free: https://courses.truefood.tv/
https://youtu.be/GQ8UQRdIiT0
*MY RECOMMENDED BAKING GEAR: https://truefood.tv/baking-gear*
=================================================================
Getting your baking equipment via these links helps support this channel:
Starter jar: https://amzn.to/3FpJ3tI
Simple digital scale: https://amzn.to/3usPypu
High capacity digital scale: https://amzn.to/3AsEfV0
4 Qt glass bowl: https://amzn.to/3YifGkJ
Dough Whisk: https://collabs.shop/g3vvg8
Sourdough Starter Home (Brod & Taylor): https://collabs.shop/5wgpdb
Bowl scraper: https://amzn.to/3FcC3iO
Bench scraper: https://amzn.to/3iHQALt
Thermometer: https://www.thermoworks.com/Thermapen-ONE?tw=TRUEFOODTV
KoMo Grain Mill: https://www.gopjn.com/t/TUJGR0lGS0JHR0tKTUdCR0VLRU5L?url=https%3A%2F%2Fpleasanthillgrain.com%2Fkomo-classic-grain-mill-flour-grinder-wood-stone
Proofing Box (Brod &Taylor): https://collabs.shop/c2xxxr
Rubbermaid proofing bin: https://amzn.to/4fkOkSN
Famag Spiral Mixer: https://www.pntra.com/t/TUJGR0lGS0JHR0tKTUdCR0VLRU5L?url=https%3A%2F%2Fpleasanthillgrain.com%2Ffamag-im8-spiral-dough-mixer-variable-speed
Baking Shell (Brod & Taylor): https://collabs.shop/icspyt
Challenger Bread Pan: https://challengerbreadware.com/product/the-challenger-bread-pan/?ref=njolly
Oval banneton: https://amzn.to/3BdVExM
Round banneton: https://amzn.to/3F6lmVT
Food-grade bowl caps: https://amzn.to/4exaGQ0
Lame: https://amzn.to/3VRXxb7
Baking stone: https://amzn.to/3AEuvai
Flour shaker: https://amzn.to/3VMmEwy
Bread knife: https://amzn.to/3YMCQ3o
Zassenhaus bread slicer: https://amzn.to/48NQOXK
Bread board: https://amzn.to/3UvShJf
Paddle: https://amzn.to/3P7DBiC
Cambro grain storage containers: https://amzn.to/3uqtADk
Parchment paper: https://amzn.to/3UUhyQv
King Arthur flour: https://amzn.to/3YY8iMx
==============================================================
Getting your baking equipment from True Food TV helps support this channel
==============================================================
*SOURDOUGH COUNTRY LOAF*
0:00 Intro
1:10 Sourdough Country Loaf
1:20 What is hydration
2:05 Best way to store bread
2:18 Ingredients
3:27 Schedule
3:35 Make the leaven
4:09 Make the dough
4:18 Water temperature (affect on fermentation)
5:04 Ever changing variables
5:55 Autolyse + “Fermentolyse”
7:55 Adding salt + more water (bassinage)
9:05 Slap and fold
10:12 Stretch and folds
11:07 When to end bulk fermentation?
11:54 Shaping
14:53 Cold proofing
16:05 Scoring
16:35 Baking with steam
=========================================
▶️ What is Gluten? https://youtu.be/SS3JcuFFmIM
FACEBOOK: https://www.facebook.com/truefoodtv
INSTAGRAM: https://www.instagram.com/truefoodtv
TWITTER: https://twitter.com/truefoodtv
WEBSITE: http://www.truefood.tv/
=========================================
Thanks to our sponsor Pleasant Hill Grain
For partnership, licensing and speaking inquiries: info [at] truefood [dot] tv
TRUE FOOD is created by MANIC MEDIA, and maintains a strict independent editorial policy: http://www.manicmedia.us