Step by Step to make PERFECT sourdough loaves! | Urban Homestead VLOG

Embark on a delightful journey with me as I share my passion for crafting sourdough bread over the past 2 1/2 years. Despite not being an expert, I've discovered that sourdough is incredibly forgiving, making it the perfect choice for home cooks with limited experience. In this video, I'll unveil 10 compelling reasons why sourdough bread is an absolute breeze to make!Show more

Get ready to indulge in the irresistible flavor of homemade sourdough, which not only tantalizes your taste buds but also offers a digestion-friendly alternative to store-bought breads. Bid farewell to additives, preservatives, and chemicals that your body never signed up for, and join me in embracing a healthier and more enjoyable bread-making experience. Don't miss out – let's make sourdough baking a joyous and accessible endeavour for everyone! 🍞✨
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Joshua Weissman's Advanced Sourdough Recipe -This will make 2 loaves.

Ingredients
For the levain
35 grams bread flour
35 grams whole wheat flour
35 grams mature starter
70 grams filtered water

For the dough
810 grams bread flour
90 grams whole wheat flour
680 grams filtered water (at 90℉)
18 grams fine sea salt

Method
Mix levain ingredients and rest in a warm area (70-80℉) for 5 hours.
(Maureen's Tip: I do this the night before and leave it in my oven with the light on.)
One hour before your levain is done, mix together your bread flour and whole wheat flour. Add 580g of your water to the flour mixture (keeping 100g to the side for mixing later).
Mix just until your dough comes together. Cover with plastic wrap and let it rest in a warm area (same as your starter) for 1 hour.
Mix your dough and levain together using a little of your separated water to help incorporate. Rest 20 minutes.
Add your sea salt and the rest of your separated water and mix until incorporated. Slap and fold for 2-4 minutes or until your dough is smooth and begins to catch some air. Rest 15 minutes in the same warm area you placed your starter.
Perform 6 sets of stretch and folds spaced out by 15 minutes for the first 3, then 30 minutes for the next 3. Make sure to place your dough back in the warm area for each rest.
(Maureen's Tip: I use 3 wine glass charms, placing each one to the side to help me remember which step I'm at)
Let your dough rest for a remainder of 1.5 hours, for a grand total of 4 hours.
Dump out and divide your dough into 2 even pieces. Pre-shape each piece into a light boule and rest 5-10 minutes.
Shape your dough into 2 batards and place into bannetons dusted with either rice flour or all purpose flour.
Cover with cotton cloth and chill in the fridge overnight.
Preheat a cast iron combo cooker (or Dutch Oven) in your oven from cold to 500℉ for 1 hour.

Carefully place a dusted loaf into the hot pan, score the top, place the larger lid on top, and bake for 20 minutes.
(Maureen's tip: I put the loaf on bread sling and lower it into my Dutch oven to prevent burning!!)

Remove the top from the combo cooker and lower the oven temperature to 450℉. Bake for an additional 20-30 minutes, or until the loaf is deep brown.
Remove and cool on a wire rack until room temperature. Repeat with the other loaf.
Wait at least 2 hours to slice!!

Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/by/4.0/
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George Street Shuffle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/by/4.0/
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