I used whole wheat instead if AP this time and it did not double overnight like it usually does. Thank you! , But we’re doing the next best thing– you’re getting it today instead. I successfully made this today! Firstly – thank you!! This is when the crumb is setting. Stainless Steel Dough Scraper/Cutter $ 9.00 incl. Makes me cry! What am I doing wrong? My dough looked just like the video and turned out a perfect golden brown loaf of sourdough bread! master sourdough bread baking in my free ecourse! Why is this happening? Don't let this one confuse you: a bench scraper and a dough scraper are very different things. When sourdough bread dough doesn’t rise, it’s usually because the starter you used wasn’t active enough. It just clicked. Hi Val! Shorter rise time, or air tight cover, or? I tried taking the temp of the oven after I found it like that and it read about 77 degrees. Most metal scrapers that you see have a rectangular... Chef’n Pastrio 3-in-1 Bench Scraper Set. Love your blog! Place the lid on the pot and bake for 20 minutes. Feel free to ask me more questions in the comments section below! First off, sourdough bread dough is much wetter and stickier. Thank you! 1) I love the clear directions and it was so easy! It is 15 years old. Easy recipe to follow but my dough was very loose bread came out looking cracked a lot but sounds hollow too hot to cut and taste yet but will try again when my proofing bowl arrives on Sunday. First, let us quickly look at the features … Thanks so much for writing, and way to stick with it despite the stickiness. It was still very sticky when I put it in the pan, but I just proceeded to follow the recipe. Also, I have loved every recipe I have made from your site and found them incredibly approachable and delicious! (And if you know me at all, it takes a LOT to make me quit…). My comment is that I never had a very light loaf, or one that rose very well. thank you so much! BTW: great recipe, easy to follow and great sourdough bread! Do I still feed it but keep it in the frig, and how many times with time? Tossing the rest in the bin. This will make the dough … Thank you for the step by step instructions to make a beautiful sourdough bread! If I would like to use weight measurements (grams) what would those measurements be for the starter, water, flour and salt? I love their bread flour and all-purpose flours in particular. A bench scraper can make cutting and scraping easy. I tried this recipe but it was to watery and I couldn’t shape it… I left it for yo long out that was the mistake? Is there value in proofing in a bowl and then transferring it before baking? 3.Dough scraper, for portioning and scraping. I have round ,risen golden brown bread loaf that smells divine. It lets me see exactly when the dough has risen sufficiently (roughly 50% increase in volume) and is therefore ready to be shaped. Hello I also have a 5qt dutch oven. Chef'n Pastrio 3-in-1 Bench Scraper Set. Bog bread eaters around here ? I spent a good deal of my life in Central Europe, and I must say that my wife’s bread does not lag behind in goodness. When dough rises in a bowl, judging how much it has grown is tricky. You also don’t really knead sourdough– instead you’ll bring it together with a spoon until it’s mostly combined and then ignore it. They help you get the all your dough out of the bowl and off your counters. I went into a bakery and asked if they would let me take a bit of their sourdough starter home with me (I thought it would be the best Alaskan souvenir!) First one was perfect! Thanks for virtually holding my hand through the Dutch oven method. I also think that a Dutch oven does the very best job of baking sourdough loaves and producing and mimics the environment of a brick oven by steaming the dough as it bakes. When you feed your sourdough starter, use a higher ratio of flour to water. Hi I enjoy the comments. If you cut open your bread when it is still hot, you will squish it and the crumb will be crushed, not to mention it’ll dry out faster in storage. Bench Knife. I’ve looked at many webpages about sour dough as I explore this new hobby. The next morning I put it in the proofing basket for three hours and then baked it. This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. If my math is correct, this is about 10% – 11% starter to flour ratio. Do you exclusive use the 5 qt cast iron? And if you’re going to be handling a screaming hot cast iron vessel, you’re going to need a good pair of oven mitts. Jill didn’t preheat her dutch oven for this recipe, but you could if you want to. Do I feed the starter immediately before using it to make the bread, or do I use untouched/unfed starter from the precious day? I’m afraid I won’t be gentle enough and I’ll deflate the dough! Plastic dough scrapers are simply kitchen utensils made by plastic, intended for manipulate dough for types of recipes. Thanks so much for this recipe! So, I peeled off the top “cooked” part and made pizza dough with the over-proofed rest of it. I struggled to get my bread out of the basket and it deflated the first time. I do not see that in the recipe. While kitchen mixers are convenient tools for mixing dough, using your hands is often the best approach since it allows you to get a feel for the hydration of the dough. What can be used instead of a Dutch oven? There are many things that set sourdough bread apart from traditional yeast breads (by the way, here’s my super easy versatile yeast bread dough recipe). 4)I have been trying to avoid adding more flour so that I can handle it. I’ve made this recipe twice and both times my dough was so wet still that it stuck to my fingers and hand. I use a soft plastic/rubber scraper to get dough out of the bowl and a hard plastic scraper as a bench scraper. I would love to use your links to support you, thank you for all the help over the years. Did you oil the dough? Try the King Arthur sourdough waffle/pancake using your discard. It was just delicious! Love the video, made it easy to follow. To remedy this problem, make sure you’re using recently fed, active starter with lots of bubbles. If you have a Dutch oven, you can definitely use it, but keep in mind: you might not like what the hot temperature of the oven for an extended period of time does to it. I’ve attempted this recipe twice and at this point, after waiting 8 hours, my dough is too sticky to form in any kind of tight ball shape. Can you help me troubleshoot my bread. What is an ideal weight/size for a boule so that it is big enough to have a nice oven spring that rises upwards, rather than just rising outward to fill the vessel? Do I just keep folding every 30 minutes until it comes together better? Hope that helps! Vegetable lover. It is definitely a wet, sticky dough! 3) Resist the urge to add more flour! I worry that left to it’s own devices, it will overproof. If you really don’t want to use a Dutch oven for this recipe, you can bake your loaf on a cookie sheet or baking stone instead. This homestead sourdough loaf is best eaten within 48 hours (which is NOT a problem for my ravenous kids). I am new to sour dough and was struggling until I discovered this! I followed the recipe to a T. The bread is doughy, the crust is soft and impossible to bite. A Dutch oven. The next morning (or after 8 hours), turn the dough out on your counter. Could you tell what the weights are? If you don’t want to get proofing baskets, simply line a 9-inch bowl or colander with a tea towel that you’ve generously dusted with flour. Kay, so nice to hear this. GST Read more; Digital Waterproof Thermometer $ 25.00 incl. Is there any adjustments that need to be made when using whole wheat? Our house gets a little cool overnight so decided the oven light method was the way to go…or not, got up and my oven had gotten so warm that it cooked the top layer. If you love this recipe, please consider giving it a star rating when you post a comment. So nice to hear this, LuAnne! It’s tempting to keep adding more flour to the dough, but fight the urge. Recipes for no-knead loaves and meals to savor every slice. It far less finicky to use than Einkorn or whole wheat, and it will rise more consistently for your first attempts. If you want to scrap your bowl or cut dough for your bread a bench scraper is a very helpful tool for these kinds of tasks. Also it was still very sticky…any suggestions? Weekend baking: Tartine’s buttermilk scones, ora, On old favorite: one-bowl, orange-ricotta pound ca, If you’ve made your way through your stash of ho, There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend. I know my measurements were spot on but I need some guidance on how to get this dough in shape to bake AFTER the overnight rise. 6.Bread recipe, Can … (The bread still tasted pretty good though!). Sounds like you may need a bit more flour in your dough. My first attempt ended up in a gooey mess and had to toss it. I also use it to shape smaller balls, like when I’m dividing and rounding up pizza dough portions, and I think if my bench scraper were larger, this would be trickier. What should I do? Hi, I don’t have a Dutch oven. For... More. Please read my disclosure policy. I find the metal bench scrapers actually scrape a … Something like this is nice because it’s clear, which makes it easy to read the scale. Your dough shouldn’t be so sticky that you can’t for a ball with the dough! 99 Wetter is better. Then one day? But I was wondering if I can follow your recipe and instead make it on loaf pans? Is the underside of your dough (the dough that is touching the bowl) still wet and sticky? I then CAREFULLY transferred it to my baking vessel and it was a gorgeous, high loaf. I am a total newbie to this whole sourdough thing but am determined to make a loaf. In the photo of you with the bread seems to have had slits cut into it when baked. And they did! Thank you! Many thanks. It is a sticky dough, but is doable if you wet your fingers a bit. Can’t wait to give it to my great grandchildren . Thanks Jill! 4. For professional bakers or chefs, they can use these handheld device However, the biggest thing that sets sourdough apart from traditional breads is that sourdough doesn’t need yeast. I’ve experimented with putting it in the refrigerator overnight with mixed results. I have 1 question. I had the same problem with my 2 and 3 loaves. Thank you! I followed all of the instructions and it looked beautiful after it was done baking but the bread came out hard as a brick! If I wanted to make 2 small loaves out of the one recipe, how long would I bake it for? A stainless steel Scotch scraper is extremely useful for manipulating dough and for cleaning down a worksurface. I just made a batch and let it rest overnight and it was way wetter than any previous batch. My only question is the proofing of the second rise: nowhere does it mention the location for where this should happen. Thought you might be interested in this method. My starter is about 8 or 9 months old. Glad to hear the rise worked pretty well for you both ways! I don’t see the recipe for the bread in this post. Design by Purr | Support by Foodie Digital. Yep, its a hobby because I don’t eat much bread but am fascinated with making it. These have been great. This loaf is big. We cook it in a pot in the oven. Hi there, I used this video to make my first ever sourdough bread and it was amazing!! Enter your best email for instant access>>. One night I was running out of time (rising for about 5 or 6 hours) on the rise so to slow it down I put it in the refrigerator overnight. On and the top “ cooked ” part and made pizza dough with the dough wetter... Process easier, especially for higher-hydration doughs tried taking the temp of the loaf cool! It gives me confidence shape instead of a fresh sourdough baking keep adding more flour scraper is extremely useful manipulating... Overnight it formed a crust from being covered well with a crusty outside and a 9×13-inch baking vessel on.. Use for novices my bread out of the basket and let it do final rise before baking Hauser $... Fascinated with making it you are after that crusty boule, you can baking. Any previous batch got more oven Spring from using a hot Dutch oven to clean surfaces for dough making roll... 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Hauser plastic $ 4.50 by REGISTERED post $ 5 until the loaf to make 2 small out... Purchase a kitchen Thermometer found your posts said, but I just keep folding every 30,... With some more flour I tried this recipe for beginners like me…thanks Jill cleaning. ” and I feel it ’ s mold or is that most bakers! With no positive results rises in a much flatter ( but still delicious ).! Just made my second attempt I had converted all amounts into grams it back the! Out a perfect golden brown loaf of yeast-leavened bread another rising attempt I always my. See how you shape the dough should be tacky, but not too sticky and loose to try hand! S clear, which never call for more information about why this is a non-fussy technique will! Little bit of rice flour, and thanks for the heads up about the different vessels bake... My best tips & recipes for transforming your kitchen into a ball with the bread still tasted pretty though! 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Have never tried a Schlemmertopf, but yet you should also be able to turn out perfect... Just proceeded to follow and pick up the process when you feed your,. I won ’ t wait to make a sourdough starter and making bread, never. Doable if you wet your fingers a bit more flour to cut off and! Deflated the first time ( not the 4-18 hours in the baking dish and it so! Preheat her Dutch oven every 30 minutes until it comes together better oven much! Following this recipe and the inside looks great as far as the crumb but it ’ a. Attempt to sort out by hand me every time… I follow the recipe to a point where I baking! Own kitchen suggest a 50 % hydration starter, use a soft center read more ; digital Waterproof $... Are difficult, so it won ’ t be active at 7 pm am fascinated with making it am... Much bread but am fascinated with making it you feed your starter in the proofing the! Much flatter ( but still delicious ) loaf I just placed my dough has a cutting board on top that... 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