How to Make Sourdough Bread Like a Pro (advanced/intermediate)

Step by step, from starter to bake Try my sourdough bread course for free: https://courses.truefood.tv/ https://youtu.be/GQ8UQRdIiT0 *MY RECOMMENDED BAKING GEAR: https://truefood.tv/baking-gear* ================================================================= Getting your baking equipment via these links helps support this channel: Starter jar: https://amzn.to/3FpJ3tI Simple digital scale: https://amzn.to/3usPypu High capacity digital scale: https://amzn.to/3AsEfV0 4 Qt glass bowl: https://amzn.to/3YifGkJ Dough Whisk: https://collabs.shop/g3vvg8 Sourdough Starter Home (Brod & Taylor): https://collabs.shop/5wgpdb Bowl scraper: https://amzn.to/3FcC3iO Bench scraper: https://amzn.to/3iHQALt Thermometer: https://www.thermoworks.com/Thermapen-ONE?tw=TRUEFOODTV KoMo Grain Mill: https://www.gopjn.com/t/TUJGR0lGS0JHR0tKTUdCR0VLRU5L?url=https%3A%2F%2Fpleasanthillgrain.com%2Fkomo-classic-grain-mill-flour-grinder-wood-stone Proofing Box (Brod &Taylor): https://collabs.shop/c2xxxr Rubbermaid proofing bin: https://amzn.to/4fkOkSN Famag Spiral Mixer: https://www.pntra.com/t/TUJGR0lGS0JHR0tKTUdCR0VLRU5L?url=https%3A%2F%2Fpleasanthillgrain.com%2Ffamag-im8-spiral-dough-mixer-variable-speed Baking Shell (Brod & Taylor): https://collabs.shop/icspyt Challenger Bread Pan: https://challengerbreadware.com/product/the-challenger-bread-pan/?ref=njolly Oval banneton: https://amzn.to/3BdVExM Round banneton: https://amzn.to/3F6lmVT Food-grade bowl caps: https://amzn.to/4exaGQ0 Lame: ​​https://amzn.to/3VRXxb7 Baking stone: https://amzn.to/3AEuvai Flour shaker: https://amzn.to/3VMmEwy Bread knife: https://amzn.to/3YMCQ3o Zassenhaus bread slicer: https://amzn.to/48NQOXK Bread board: https://amzn.to/3UvShJf Paddle: https://amzn.to/3P7DBiC Cambro grain storage containers: https://amzn.to/3uqtADk Parchment paper: https://amzn.to/3UUhyQv King Arthur flour: https://amzn.to/3YY8iMx ============================================================== Getting your baking equipment from True Food TV helps support this channel ============================================================== *SOURDOUGH COUNTRY LOAF* 0:00 Intro 1:10 Sourdough Country Loaf 1:20 What is hydration 2:05 Best way to store bread 2:18 Ingredients 3:27 Schedule 3:35 Make the leaven 4:09 Make the dough 4:18 Water temperature (affect on fermentation) 5:04 Ever changing variables 5:55 Autolyse + “Fermentolyse” 7:55 Adding salt + more water (bassinage) 9:05 Slap and fold 10:12 Stretch and folds 11:07 When to end bulk fermentation? 11:54 Shaping 14:53 Cold proofing 16:05 Scoring 16:35 Baking with steam ========================================= ▶️ What is Gluten? https://youtu.be/SS3JcuFFmIM FACEBOOK: https://www.facebook.com/truefoodtv INSTAGRAM: https://www.instagram.com/truefoodtv TWITTER: https://twitter.com/truefoodtv WEBSITE: http://www.truefood.tv/ ========================================= Thanks to our sponsor Pleasant Hill Grain For partnership, licensing and speaking inquiries: info [at] truefood [dot] tv TRUE FOOD is created by MANIC MEDIA, and maintains a strict independent editorial policy: http://www.manicmedia.us