B R Y N N | TheSourdoughNerd
@brynn_ann • 193,100 subscribers
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SAME DAY SOURDOUGH BREAD Full Recipe + Step-by-Step Tutorial 📌 INGREDIENTS (1 LOAF): - 125g active sourdough starter, 100% hydration (1 cup + 1 Tbsp) - 320g water (1⅓ cups) - 500g unbleached bread flour (4 cups) - 10g salt (1¾ tsp) 📌 STEP-BY-STEP INSTRUCTIONS: 1. MIX YOUR DOUGH Combine your starter and water in a large bowl. Mix until the starter is mostly dissolved. Add flour and salt. Mix until combined. ✨IMPORTANT: Bulk fermentation starts NOW! 2. BUILD STRENGTH Right after mixing, wet your hands and spend a few minutes working the dough. 3. REST FOR 1 HOUR Cover your bowl and let your dough rest at room temp. for 1 hour. 4. STRETCH & FOLDS / COIL FOLDS Do 3 sets of coil folds or stretch and folds, spaced 30 minutes apart. Cover dough in between each set. 5. FINISH FERMENTING Cover dough and let it finish fermenting at room temp. ✨ How long this takes will be different for everyone depending on the temp of your environment/dough, starter strength, etc. 6. SHAPE Gently dump your dough out and shape. 7. OPTIONAL FRIDGE REST While your oven preheats, you can put your dough (covered) in the refrigerator. 8. SCORE & BAKE Preheat your oven and empty Dutch oven to 450°F for 30-45 minutes. Bake at 450°F: - 30 minutes covered - 8-15 minutes uncovered, or until golden brown 9. COOL + SLICE Let loaf cool for at least 1 hour before slicing. #sourdough #sourdoughstarter #sourdoughbread #sourdoughrecipe #sourdoughbaking
B R Y N N | TheSourdoughNerd99,400 Aufrufe • vor 4 Tagen
Sourdough Bulk Fermentation Guide Signs + Stages with Time Stamps HOW YOUR DOUGH TRANSFORMS: - Smoother texture - Visible bubbles - Dough Rises + Increases in Volume - Dome-shaped top - Stronger gluten - Jiggly movement - Becomes less sticky 🔍 IMPORTANT NOTES: - Bulk fermentation time will be different for everyone and depends on your environment, type of flour, starter strength, etc. - Bulk fermentation starts as soon as you add your starter to your dough #sourdough #sourdoughbread #sourdoughbaking #sourdoughtok #bulkfermentation
B R Y N N | TheSourdoughNerd724,100 Aufrufe • vor 1 Jahr
Sourdough Bread Recipe for Beginners 2-Loaf Pan Method STEP 1: FEED YOUR STARTER Feed your starter the night before (1:4:4 ratio): 15 g starter 60 g flour 60 g water Wait until your starter peaks before baking. *This is how I feed my starter but feel free to use whatever ratio you prefer! For the Dough: 100 g active sourdough starter (½ cup) 310 g warm water (1 ⅓ cups) 480 g unbleached bread flour (3 ¾–4 cups) 10 g salt (1 ½ tsp) *You will need (2) 9x5 loaf pans (preferably stainless steel). STEP 2: MIX THE DOUGH In a large bowl, whisk together the starter and water until foamy. Add flour and salt. Mix until a shaggy dough forms. STEP 3: DOUGH REST Cover with plastic wrap or a damp towel. Let rest for 1 hour. STEP 4: STRETCH & FOLDS Do 4 sets of stretch & folds, 30 minutes apart. Keep the dough covered between sets. STEP 5: BULK FERMENTATION Cover and let the dough rise at room temperature. *Bulk Fermentation Notes: - Bulk fermentation starts as soon as you mix the dough (for this recipe). - Mine took about 8 hours, but timing will vary depending on your kitchen temperature. - The dough is ready when it looks puffy, airy, and has bubbles. STEP 6: PRE-SHAPE & SHAPE Turn the dough onto a floured surface. Gently pre-shape, cover, and rest for 20 minutes. Shape into a loaf and place in a parchment-lined loaf pan. Cover tightly. STEP 7: COLD PROOF Refrigerate for 12–48 hours (I usually do 24). Bake whenever you’re ready—straight from the fridge. STEP 8: PREHEAT THE OVEN Preheat oven to 475°F (245°C). STEP 9: SCORE & PREPARE FOR STEAM Remove dough from the fridge. Score the top. To create steam: lightly wet the second loaf pan, dump out excess water and place it upside down over your dough as a “lid.” STEP 10: BAKE Bake at 475°F for 30 minutes covered. Remove the lid and bake an additional 10–15 minutes uncovered, until the crust is golden brown. STEP 11: COOL Remove bread from the pan immediately. Cool on a wire rack for at least 1 hour (2 hours is even better) before slicing. Thank you so much to @Maria 🌱 Leaf&Loaf 🥖 for this genius baking method! #sourdough #sourdoughbread #sourdoughbaking #sourdoughtok #sourdoughforbeginners
B R Y N N | TheSourdoughNerd243,900 Aufrufe • vor 1 Jahr
Einkorn Flour Loaf This loaf was made with 25% einkorn flour + 75% hydration. Measurements: • 100g starter • 125g einkorn flour • 375g unbleached bread flour • 375g water • 10g salt Tips for working with Einkorn • Einkorn doesn’t absorb water the same way bread or all-purpose flour does • Your dough will feel looser, stickier + more delicate Why einkorn? Einkorn is an ancient grain, naturally nutrient-dense and has a buttery, slightly sweet flavor. #sourdough #sourdoughstarter #sourdoughbaking #sourdoughbread #sourdoughtok
B R Y N N | TheSourdoughNerd26,400 Aufrufe • vor 9 Monaten
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