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It’s time to GET THAT BREAD folks, time to MAKE SOME DOUGH!! And yes, getting that bread requires hard work, time, stamina, courage, practice, and a little dumb luck…. plus sourdough starter… and a kitchen scale…. and all of the ingredients listed below. People get intimidated by making bread, but it’s not as complicated as you think and it’s so worth it in my opinion - as long as you’re not afraid to fail a few times first. Baking isn’t generally my thing since you have to stick to things like “recipes” and “measurements” and “accuracy” and all that technical mumbo jumbo, but the rewards are great, people!!! Here’s what you’ll need to get that bread: For 2 Total Loaves: Flour totaling 1000 grams: -- Unbleached Bread Flour | King Arthur, 12% protein | 700-800 grams -- Pizza Flour | King Arthur, '00 super fine | 200-300 grams Spring or Filtered Water | 750 grams or 75% of flour weight Sourdough starter | healthy pour, boutta 1/2 cup Olive Oil | 30 grams Fine Salt | 30 grams Garlic (optional) | microplaned | 1 clove Butter or Duck Fat | for the pullman pan White Rice Flour | to coat Sesame Seeds Japanese Shoyu/Soy Sauce | Healthy pour or 1/4 cup Note on Sourdough starter: Here’s an article that lays it out pretty clearly if you want to make it yourself - you can ask a breadmaking friend! STEPS // DETAILS: 🥖 Part 1: THE DOUGH Prepare your ingredient shrine and set that scale to grams! - Mix in a bowl 800 grams of bread flower and 200 grams of pizza flour ( 1000 grams total flour ) - Add 750 grams of cool clear wourder ( 75% hydration ) - Hydrate all that flour! Make it look like a shaggy little biscuit dough! Make sure there's no pockets of dry flour - Cover bowl with a damp towel and let rest for 2-3 hours ( or up to 24 hours! ) This is called the Autolyse, or rest period after mixing which gives the flour time to fully hydrate - After resting, we're ready to add our starter - Add about a half cup of your starter to the flour mixture and mix with your hands to distribute evenly - Add 30 grams of olive oil ( 32 for good luck ) - Add 30 grams of fine sea swolt - WILD CARD / Completely optional - Microplane 1 clove of garlic into your salt and olive oil mixture before adding to the bowl - Mix it all in reaaaalll nice and let rest for 15 more minutes before Kneading 🥖 Part 2: THE KNEAD Dump the bowl and let's get ready to roll... ( or use the bowl if you find it helpful)... It's all about finding that rhythm and technique. Kneading causes the gluten strands to get stronger and longer. The more a dough is kneaded, the tighter and more regular a baked loaf's crumb will become. - Slap and Fold - Slap and Fold - Slap and Fold Tip: Look for a nice silky smooth texture in your dough. You want it to be nice and stretchy. Try the window pane test! Tear off a chunk of dough and stretch it between your fingers. If the dough tears, you haven’t developed enough gluten and it needs more kneading. If it stretches without breaking, making a windowpane of sorts, you’re done and you can let the dough rest. - Once you're happy with your dough's consistency, place back in the bowl and cover again with a towel for 1 hour, room temp - Let dough rest for 1 hour covered before another kneading session - Kneading round 2 ( pre-fermentation ) - Lift and Fold - Lift and Fold - Lift and Fold How to tell when your bread dough is kneaded enough? The dough is smooth. It springs back when you poke it. It passes the window pane test. OK! We're ready for our 24 Hour Ferment. - Let dough rise, covered, room temp for 24 hours 🥖 Part 3: THE SHAPE - Empty your dough out onto a flat surface with some bench flour so that it doesn't stick - Split that baby right in half - Add each half of the dough to a proofing basket lined with a little bit of rice flower OR a buttered up pullman pan lined with sesame seeds - Let each loaf rest, covered, at room temp for 40 minutes and then overnight in the fridge. Tomorrow, we bake! 🥖 Part 4: THE BAKE Preheat oven to 475 Loaf A: Sourdough Boule - Put in a dutch oven lined with parchment paper, with a lid Loaf B: Pullman Sesame - Put in a rectangular pan with a lid - Bake 25 mins at 475F - Take it out and give a looks - Bring temp down to 400/425F - Take lid off of Loaf A - Back in the oven for another 30-40 minutes, check at 30 minutes _________ Don't forget to subscribe, ya turkeys 🦃 - @bradleone @brad_leone _________ Shot by: Ian Deveau Edited by: Scott Pearson & Hobson Feltus Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus _________ Local Legends and Makin' It Theme Music | Harrison Menzel Logo Design | Dylan Schmitz MB010FZ031Q7UX1
