A Non-Baker's Guide To Making Sourdough Bread Alex English Portuguese

A Non-Baker's Guide To Making Sourdough BreadYouTube↗ IA↗(long shot)
Howto & Style 1.8M views 35K likes 657 dislikes 22 Apr 2017 Show Contributors 1

Alex 2.1M subscribers United States YouTube↗

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English Young Alexander

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Hey guys, salut it's Alex! So it's episode 3 of the Sourdough bread odyssey and today after many many days

Oi pessoal, salut, aqui é o Alex! Hoje é o 3º episódio da odisséia do Sourdough e hoje depois de muitos, muitos dias

I'm finally releasing my

Eu vou finalmente revelar minha

sourdough bread recipe

receita de pão sourdough

And I think it's about time because you guys seems to be more than ready with your sourdough starters

E eu acho que já era tempo porque vocês parecem mais do que preparados para lidar com ativadores de sourdough

I try to be as thorough as possible

Eu vou tentar ser o mais detalhista possível

however there we go there are things you need to experience yourself like example different levels of

Porém, você tem que experimentar algumas coisas por você mesmo. Como diferentes níveis de

Stickiness of tackiness I can say the words and I will but you will understand ten times better

Grudento, de firmeza... Eu posso falar o que quiser, mas você vai entender dez vezes melhor

Maybe a hundred times better by doing it

Talvez cem vezes melhor fazendo

Anyway, don't be scared and let's begin

De qualquer maneira, não se acanhe e vamos começar

first off we need to wake up our

Primeiro a gente precisa acordar nosso

Sourdough starter in order to make it more

ativador para fazer com que ele fique mais

Lively and ready to bake bread if you don't have one then watch the first episode of this sourdough bread series

Vivo e pronto para assar o pão. Se você não tem um desses, assita ao primeiro episódio dessa série do Pão Sourdough

In a container are two tablespoons of Sourdough starter

No pote tem duas colheres de ativador

100 grams or milliliters of Warm water

100 gramas ou mililitros de água morna

100 grams of bread Flour

100 gramas de farinha de pão

let it sit at room temperature or until it doubles in size

deixe descansando em temperatura ambiente ou até dobrar em tamanho

I use my oven to rest and to proof

Eu uso meu forno para descansar e crescer

massas e sourdough

Sourdough the temperature is off, but the light is on so it keeps it slightly warm

Meu forno está desligado, mas as luzes estão acesas, então isso deixa o forno um pouquinho quente

Which is just perfect there are no drafts

O que é perfeito! Não tem nenhuma corrente de ar

You know no shaking no nothing

Sabe, não mexe, nada.

So [it's] just the perfect

É apenas perfeito

Peaceful place for that sourdough is ready when it's all bubbly and foamy and when it can pass

Um lugar tranquilo para aquela massa. Você sabe que está pronto quando aparecem as bolhas e espuma e quando ele passar com dez

safely the floating test

no teste de flutuação

In my case it takes four hours and 45 minutes

No meu caso, isso levou 4 horas e 45 minutos

What will make this recipe practical almost magical is that I use?

nominee proportions one part sourdough to pass water three parts flour and that makes for [a]

Hydrated dough, not like an insanely

You know super hydrated shaggy mess, so in a large Bowl place 400 grams or milliliters of water

200 grams of Sourdough

and 600 grams of bread flour and no

Bread flour is not all purpose flour if you want to know more about [ash] [content] [protein] content all those stuff

Watch episode number two of the sour bread series

Now with your hands or a spatula get rid of any lumps, flour pockets, or puddles of water

Let it rest in the bowl covered for 30 minutes up to one hour

Don't skip the resting period it's crucial to allow flour and water to combine

Properly [in] [fact] do not skip any step in this recipe because I already did I removed everything that was

unnecessary so just, you know, be square!

Add 12 grams of salt and a splash of water super important first it dissolves the salt

Straight away and also it gives you that helpful extra boost in smoothness during the next step

Get the dough out of the bowl and hard clean and non-Porous surface

And I'm kneading the dough using a routine. It's not complicated so just watch carefully

And so let me just reenact this routine just for you to truly and deeply understand it

Let's pretend this is our dough turn grab turn

Smash pull roll repeat the process for at least 10 minutes or until the dough feel smooth

elastic tacky but not sticky

that will give you a proper dough with a strong yet organized mesh of

Gluten let it proof for four hours in warm environment

While it's slowly proofing inside

Let me remind you that you can subscribe to my Youtube channel because I make new videos every week

And if you can't really expect classic recipe bam bang bang every time you can expect however

delicious vibes

Drop the dough to an unfloured countertop Sprinkle it with flour and flip it

handling the dough can be sometimes a bit tricky, so always use quick and

Confident moves to start building some tension fold the edges in the center until you get a rough ball

Let it rest covered for 30 minutes during which it will flatten slightly into a pancake shape

Now Sprinkle it with flour and flip it

Keeping in mind the picture of an envelope fold the bottom to almost the top

The right to almost left the left to almost right and the top to bottom

Finally the bottom to top and roll it up that final shaping is very important because

It's giving strength

Which is absolutely necessary to rise properly afterwards

With the theme of the joint facing down use your hands or a flat knife and slowly but firmly

push the dough in all directions

You can definitely feel the surface tension building up

Cover a bowl with a kitchen towel and dust it liberally with flour

Bread flour works ok but if you mix it with the rice flour 50 50 it works even better

Thus the dough ball as well and transfer it upside down in the basket meaning the seam is now facing up

Time for the second and last proofing dust with flour cover and [then] cool it in the fridge overnight

Proofing it in the fridge overnight is really helpful with the texture

But most importantly it allows you to organize your schedule as you like which is super important

Especially with the long lasting process like this one get the dough ball out of the fridge two hours before using it

You know it's ready to be baked when it's slightly wobbly and when you touch it it gently bounces back

To bake our bread we need a dutch oven or a big heavy pot with a lid

It can store and release a lot of heat in a minimal amount of time which [is] essential to create steam

inside the dough and make it puff and because I believe it also keeps all the

Generated steam inside the pot. I know it's hard to [believe] but it is that steam which is responsible for the

Outrageous crispiness of the crust at the end

Place it in [the] oven at 250 celsius or 480 Fahrenheit for about 30 minutes or until it gets blistering hot

Gently flip the dough upside down on a floured plate you can dust some flour off if needed using a brush

Now using proper gloves get the [dutch] oven out and place the dough inside as gently as possible without

burning yourself

Score it all the way through but not too deep with a razor blade at a very

Low degree angle it allows the bread to open up properly to meet your job safer

You can fix that blade onto a skewer, or onto Chopsticks

I mean it depends if [you're] a fan of Chinese takeaway or lebanese take away

Just before putting that lid back on

spray the inside with water a few times now whack this set up, in the oven as quickly as possible and

Immediately turn the temperature down to 220 celsius or 430 Fahrenheit

Do not take the lid off for the next 25 minutes it's very important to get the oven rise

now take the lid off and bake [it] furthermore for another 25 minutes also

Even after 10 or 20 times getting that beautiful loaf of bread out of the oven is always always

Magical a properly baked bread sounds hollow when you tap it

let it cool down completely on a rack before slicing a

soft Chewy Airy but intense

Cream-colored crumb inside and a dark crispy caramelizing slightly sour crust

Outside of course it is the perfect carrier for any tartine or open-faced sandwich

But I strongly encourage you to enjoy it first naked. It's a very

sensual experience

So guys that's it. I hope you enjoyed this baking tutorial today. I mean as much as I enjoyed making that

beautiful loaf of bread

It's super rewarding on a personal level if you did give it a like thumbs up and share that over your social Media

You know Facebook Instagram Twitter

Spread it like butter using the correct hashtag which is very appropriate at this time to be truly honest with you guys

It hasn't been always easy in fact. It's been a roller coaster of

mistakes and Whatnot, so if you do experience

problems and failures yourself please by all means

use the comment section down below and ask your

Question you explain your problem to me into the community I will pick the most common and the most

Interesting one and try to make like a Q&A episode

on this sourdough bread series

I will upload a printer-friendly

Fully detailed PDf recipe on my patreon page for all of you who are financially supporting me out there

Thank you very much

But in the meantime go get your sourdough starter feed them right and start baking bye. Bye salut

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