Timestamps + Sourdough Recipes below:
Crusty Sourdough Boule: https://healthyelizabeth.com/naturally-fermented-crusty-sourdough-boule/
Seeded Sourdough Boule: https://healthyelizabeth.com/naturally-fermented-seeded-sourdough-boule/
Soft Sourdough Sandwich Bread: https://healthyelizabeth.com/naturally-fermented-soft-sourdough-sandwich-bread/
Sourdough Dinner Rolls: https://healthyelizabeth.com/how-to-make-naturally-fermented-sourdough-dinner-rolls/
TIMESTAMPS:
0:00 start
0:54 My step-by-step GUIDE To Making Foolproof Sourdough Breads
1:38 How I feed my sourdough starter straight from the fridge (no discard)
3:55 Let’s walkthrough the first sourdough tools we’ll be using
5:24 CRUSTY SOURDOUGH BOULE RECIPE
9:50 stretch the crusty sourdough boule dough
11:30 SEEDED SOURDOUGH BOULE RECIPE
14:13 How I mill grain in my grain mill for fresh whole wheat flour
16:15 Adding toasted seeds and stretching the seeded sourdough boule
17:11 SOFT SOURDOUGH SANDWICH BREAD/DINNER ROLLS RECIPE
22:04 Essentials for baking the sourdough breads in the oven
23:05 Forming the CRUSTY SOURDOUGH BOULES
25:22 How I place the dough in banneton baskets
26:10 Forming the SANDWICH LOAF
28:32 Forming the sourdough DINNER ROLLS
30:35 Shaping the SEEDED SOURDOUGH BOULE
33:07 How to bake the CRUSTY BOULES
33:30 The easiest way to score sourdough
34:37 Placing the boule in the dutch oven
36:01 Cooling the boules on a wire rack before slicing
36:36 Scoring and baking the SEEDED SOURDOUGH BOULE
37:19 Baking the DINNER ROLLS in the Breville Smart Oven Air Fryer Pro
37:38 Baking the SOFT SOURDOUGH SANDWICH BREAD
38:03 Finished products: Seeded sourdough boule
38:09 finished Crusty Sourdough Boule
38:15 finished Sourdough Dinner Rolls
38:55 finished Soft Sourdough Sandwich Bread
39:53 Best ways to store sourdough breads at home and for gifting
40:25 slicing into the baked breads
41:39 Written recipes at www.healthyelizabeth.com
42:00 Subscribe and share this video with all your sourdough friends
42:12 end
😊 Hi I’m Elizabeth,
a Certified Holistic Nutritionist, home cook, gardener, wife, Orthodox Christian, and homeschool mom of 4 kids – ages 8, 7, 5, & 2.
My food philosophy is simple: eat real, whole, functional foods and minimize the processed stuff. Join me in my home with the food, garden, and lifestyle that inspires me most…
Recipes can be found here: https://healthyelizabeth.com
💌 Sign up to receive my newest recipes here: https://healthyelizabeth.myflodesk.com/healthyelizabeth
📲Share what you’re making with me on Instagram:
https://www.instagram.com/healthyelizabeth/
SOURDOUGH TOOLKIT:
* “Starter” Culture + step by step instructions: https://amzn.to/3O8l5ar (you can also make a starter without a starter culture )
* Weck jar for starter: https://amzn.to/3vO8Kle
* White week jar lids: https://amzn.to/3vL5o2s
* digital kitchen scale: https://amzn.to/4914j5f
* 6 Qt. dough tub: https://amzn.to/48CldXM
* Dough tub lid: https://amzn.to/4242C4L
* spurtle: https://amzn.to/48XvsWx
*Electric tea kettle: https://amzn.to/3U7RZvE
* bench scraper: https://amzn.to/3vwgw39
* Flour sack towels: https://amzn.to/3S0i7pv
* banneton baskets: https://amzn.to/48CPZjx
* unbleached parchment paper sheets: https://amzn.to/4b1IOmA
* 6 qt. Lodge dutch oven: https://amzn.to/47D7ijc
* Bees Wax Paper: https://amzn.to/48yMYkj
* Kraft Bread Bags: https://amzn.to/48BZP5a
* Nutrimill grain mill: https://shrsl.com/4bgbt
* Stand mixer: https://amzn.to/3vHqRJN
* Glass loaf pans: https://amzn.to/490TIap
* Pepitas and sunflower seeds: https://amzn.to/48DV3E6
* Wheat berries: https://www.azurestandard.com/shop/product/food/grains/wheat/soft-white-wheat-berries/soft-white-wheat-organic/11650?package=GR064
* Whole wheat flour: https://amzn.to/3Hnpy5h
* Organic unbleached flour: https://amzn.to/47DA8Qn
Recipes can be found here: https://healthyelizabeth.com
💌 Sign up to receive my newest recipes here: https://healthyelizabeth.myflodesk.com/healthyelizabeth
📲Share what you’re making with me on Instagram:
https://www.instagram.com/healthyelizabeth/
😊👋🏼 Hi I’m Elizabeth,
a Certified Holistic Nutritionist, gardener, wife, Orthodox Christian, and homeschool mom of 4 kids ages 8, 7, 5, & 2.
Sponsorship inquires contact me at:
elizabeth@healthyelizabeth.com
All My Kitchen Essentials video: https://youtu.be/coAwN2l79Go
#sourdough #homemaker #healthyrecipes #cookwithme
I’m Elizabeth and today I’m going to take you through my own personal sourdough Master Class to show you how to get fantastic and healthy staple sourdough breads anytime the easiest way I know how so you can get the results that you’re looking for I’ve experimented a ton over the past seven
Years with different styles of making sourdough and I always resonate the most with this really simple rustic style because it’s all about getting healthy naturally fermented bread on the table without all of the fuss so it’s a super easy version so if you’ve had some struggles in the past I hope that this
Video will help you guys out a t so let’s go ahead and dive in so today I’m going to share with you guys four of our staple sourdough recipes that we make on a weekly basis and I’m going to show you how I feed my sourdough starter so I’m going to assume
That you already have an active starter and what I do is I keep mine in the fridge so I’ll use it and I’ll just have a little bit left as you can see here this is about a tablespoon of active sourdough starter that just came out of
The fridge and all I do to feed it is I add in a good amount of water and then I’ll add in some some flour and I’ll get it to the consistency of pancake batter so you can kind of feed it as much as you want once you have an active starter
So I don’t measure this portion at all because you can really just do however much you want and it depends on how much bread you want to make that day so I know I like a full jar whenever I’m going to bake a lot of sourdough bread
So I’ll fill it up and I’ll stir it together using this wooden sourdough spurtle and I’m going to leave a full resource list of all of my sourdough tools down below so this is a really easy step-by-step guide so as you can see here I’m mixing it together and you
See how watery that is we don’t want that consistency so I’m just going to throw in some more flour and stir it again and once it looks like nice thick pancake batter as you see here then it’s good to go so I just like to stir it
Several times until all that flour is nicely incorporated into that leftover sourdough starter I like to also scrape down the sides that way all of those little sourdough bits in active yeast is in there so I’ll just scrape it down and this also makes it easier to clean the jar
Later I’ll also link that jar Down Below in case you are wondering where you can get this type of sourdough starter jar I love these they’re wet jars and they’re my favorite for sour dough once it’s this nice thick pancake batter consistency that’s all you’re looking
For I’m going to go ahead and cover that with a lid and I prefer to use the white plastic wet jar lids because they don’t touch your food but they’re really easy for storing in the fridge I like to leave my sourd starter out on the counter either overnight or
All day long before I bake with it so that it’s nice and active and bubbly now before we get started on baking our first loaf of bread I’m going to go ahead and walk you through my sourdough tool kit these are my tried and true Essentials the first is a 6q dough Tob
Tub with a lid these are so helpful when storing dough on either on the counter or in the fridge the next is a nice and expensive digital scale and I know we think of the best bakeries as just doing it by feel and by touch but usually they
Always use digital scales for both accuracy and ease so if you want to make sourdough in a foolproof way this is absolutely essential I promise it makes it a thousand times easier the next helpful tool is a tea kettle I like to use one that’s electric and I’ll just
Barely barely warm my water up just barely warmer than room temperature just like you would with active dry yeast it really helps to get everything going you’re also going to want to use a nice good quality salt so I like to either use some sort of sea salt this one’s a
Sicily one Celtic Sea salt or even pink salt will work but sometimes that does give people headaches so keep that in mind so now I’ve let my sourdough starter sit on the counter all day and it’s just about doubled in size if you start to touch it it will deflate a
Little bit but as you can see there are tons of bubbles all the way up the side and all over the top this is exactly what we want so now we can start on our first bread recipe for the first bread I’m going to be using an organic unbleached
All-purpose flour and I like to buy it in bulk that way it’s even more affordable our first loaf is going to be my crusty sourdough bow and bull just means round the first step to making our bread is to measure the ingredients using our digital scale so first I’m
Going to turn on my digital scale and set the dough tub on top of the scale and press tear and that makes the scale read 0 g next I’ll add in 250 g of active sourdough starter into the tub I just pour it in and try to get it
Roughly to 200 g if it’s a little under or a little over sometimes I’ll have to scrape some out or just keep adding until you hit roughly 250 50 although it seems like it’s a little bit trickier to make it with a scale I promise once you do it once or twice it
Becomes the easiest thing and this is when sourdough became really easy for me is when I started weighing everything out in grams it takes a lot of the guess workout and makes it to where I can make a loaf of sourdough bread in 5 minutes
Because all I have to do is hit the number on the scale there’s no more guess work to it it turns out the same every single time next you’re going to press tear again and tear just means to zero out the scale so whatever weight
Was already on it is just going to bring it to zero now we’re going to go ahead and add in that warm water that I just barely warmed for just a couple seconds and we’re going to bring it to 740 G of water and then we’ll pressed haar again
And bring our scale to zero a quick tip to know if your sourdough starter is nice and active is if it floats in water next using a wooden spoon or your spurtle just go ahead and stir the water in the starter together until it’s nice and creamy and looks almost like
Milk again press tear to zero your scale to zero g and now I’m going to just shake in 1,000 G of my allpurpose flour so you can either shake it in from your canister bag or scoop it a couple cups of flour at a time just until you reach
1,000 G sometimes I’m just over and guess what it still turns out the exact same way so don’t worry about it too much and this is a good example of why I prefer a digital scale because instead of having to carefully measure out my flower so it turns out right all I have
To do is shake it in and I can do that in about 30 seconds now I’ll just remove the dough tub from the scale and I’ll place a plate or a bowl on the scale and tear it and then I will measure out my
Salt so I bring this to about 24 G of salt but you can do more or less depending on the type of salt you use if you’re new to using a digital scale I would definitely Ely recommend using a dish to measure out your salt instead of measuring it straight into the dough
That way if you accidentally add too much salt you don’t have to try to fish it out of the flour so next I’ll just move my flour back to me and add in the salt directly into the flour no waiting and adding it later with extra water or
Anything like that it’s as simple as just adding it straight in together and then we’ll mix everything In At this point we’re not looking to knead the dough or anything like that we just want to incorporate all of the flour into the starter and water so that way it can start to absorb the water and it’s just going to form a nice Shaggy dough and then we’re going to let it
Rest for about half an hour and that’s going to make it to where we can more easily form this into a nice Dough Another tip is if you’re using some sort of wooden spoon or spatula instead of having to clean it off with soap and water and everything right now I will leave my sple in my dough tub usually and put the lid on while it’s resting
That way when I go back to work it again my spurtle doesn’t have to be re-washed it’s already just in there and it makes it really simple so I’ll leave the dough on the counter for about 30 minutes or so and just forget about it and after that you
Can see how the Dough’s consistency has changed a little bit by absorbing that water so now what I like to do is Stir it one more time using that same wooden spoon or spurtle and then I like to get a little dish of water to keep my hands
Nice and moist and I will begin kind of doing a few stretches on it so this isn’t anything fancy I literally just pick it up with my hand sometimes one-handed and I’ll just kind of throw it around it’s just to kind of activate the gluten and get that building and
I’ll just do this a few times sometimes it’s just five times and that’s enough honestly I don’t really find it makes that big of a difference but it does help get the dough more Incorporated so instead of just stirring it with my spurtle I’ll just go ahead and get in
There with my hand and just kind of smooth out that dough until you can feel that it’s getting just a little bit harder to stretch and then I’ll just stop there and go ahead and cover it with a Lid whenever my dough is getting sticky I will always reach for water to put on my hands before I ever reach for flour so unless your dough is just soaking wet then you can add a little sprinkle of flour but if it’s nice and kind of sticky we want that that’s really going
To be moist and delicious so I’ll just wet my hands a little bit and it works to help it stick less to your hands so you can see the consistency of our dough now it’s completely changed and now we can cover it with the lid and I’m
Just going to leave this on my counter so I will leave it on my counter all night long or if I know that I need a little bit more time in the morning before I bake it I will also let it ferment overnight in the fridge and I think it works very Similarly so before we move on to the baking methods for how I bake these breads I’m going to go ahead and show you all of the recipes and how to assemble the dos the next one I’m going to be doing is my seated sourdough Bowl so this one has whole wheat flour it’s
Kind of like a honey wheat and it also has seeds in it so the first thing we’re going to do is measure out our seeds so first you’re going to want to turn on your scale place a small dish on it and press tear to bring it to0 G and then I
Like to use this bag that’s already a mixture of papitas and sunflower seeds and I’ll measure out about 7 G now if you’re buying them separately you could play around and do more pitas less sunflower or really just customize it to your taste next I’m going to turn on my
Oven to 350° and get that preheating and I’m going to dump those seeds onto a parchment lined baking sheet and then pop those in the oven to toast for 5 to 6 minutes we’re going to want to let our seeds cool before we add them to the
Dough so I’ll go ahead and get that started while those seeds are toasting in the oven so the first thing we’re going to do is once again measure out our ingredients using the digital scale I have my full wet Jar full of sourdough starter I keep my sourdough starter in
The fridge and only have about a tablespoon or two at a time and then whenever I’m ready to make bread I’ll go ahead and feed it so that way it’ll end up filling up my wet jar and give me about 2 to three cups or however much I
Need to make the bread that I’m trying to make that week so the first bll recipe makes two bowls and this seated recipe makes one so I’m first adding 25 G of my active sourdough starter into the tub then I’ll press tear and bring
The scale to0 G next I’m going to add in 370 G of my slightly warmed water that I warmed in my tea Kettle and then I’ll press tear again and squeeze in 10 G of raw or local honey and this helps to sweeten up the bread and give the whole wheat flour that we’re going to add excellent flavor then I’ll just press tear again and this time I’m showing you what I normally do
Which I just sprinkle in salt until I hit the right amount of Gams so for this recipe we’re going to be using 12 G of sea Salt now I’ll mix together the water the honey the salt in the starter until it’s nice and creamy just like milk and then because I use whole wheat flour in this recipe I’m I’m going to go ahead and Mill my grain in my neutr Mill I’ll link
It down below it’s incredible and also one of the more affordable grain mills and I like to use these Azure standard organic wheat um I’ll leave the exact one link down below and I’ll go ahead and Mill that in my Grain Mill but if you don’t have a Grain Mill no worries
At all you can use a nice 100% whole wheat flour and we’re just going to use a little bit in this recipe that way it still has a really nice texture so it’s a mix of the allpurpose flour I normally use but then also the freshly miled or
100% whole wheat whole grain flour which adds lots of nutrients and fiber so I love this recipe now that my whole wheat flour is ready to go I’m going to go ahead and turn on my scale again put my dough tub on it and then just tear it to zero and
Now we can measure out our flour so for this recipe I’m using 400 G of my organic unbleached allpurpose flour then I’ll tear the scale and bring it to zero and then I’ll add in 75 G of whole wheat flour or in my case freshly Mill whole grain
Flour now I mix the flour until it has a Shaggy dough texture and then we’ll leave it on the counter to absorb the flour for about half an hour just like we did in the first recipe The Toasted seeds have been cooling on the counter for about half an hour and now my dough is rested and has absorbed some of the water so I’m going to go ahead and do a nice little stretch and fold or just stir it with my spurtle a
Little bit and we’re going to go ahead and add in those toasted seeds Now I do like to work this dough with my hands just a little bit more that way all of those seeds get Incorporated nicely into the dough and are evenly distributed you did then I’ll cover it with the lid and leave it on the counter to ferment Overnight the next recipe you’re going to love because it’s actually twofold I make my soft sourdough sandwich bread but then I turn half of the dough into my sourdough dinner rolls for this recipe you can either use a stand mixer or do it by hand I’ve done it both ways
And it turns out the exact same for this recipe I start it out in the bowl of my stand mixer so I’ll place it on the scale and press tear and bring it to 0 g again I fed my sourdough starter that had been in the fridge and now it’s
Doubled in size and is active in bubbly so I’m going to go ahead and measure out 200 g straight into my stainless steel mixing bowl and later I will transfer the dough after it’s been made into either a bowl or my dough tub which today my dough tubs were being used so I
Went ahead and used a bowl once you’ve measured out 200 g go ahead and press tear and bring the scale to zero then add 500 G of slightly warmed filtered Water go ahead and press tear again to zero the scale and now we’re going to add in a little bit of local honey and I love to add honey into soft white sandwich breads like this they’re light and fluffy and just slightly sweet and they’re perfect for things like peanut
Butter and jelly or toast so it’s really great to have in the house it’s super practical so I’m just going to squeeze in 24 G of raw honey and then I’m going to zero out my scale again and sprinkle in 18 G of sea Salt since this is a nice soft white sandwich bread we are going to be putting butter in it grab grassfed butter is definitely preferable but do what you can so one stick of butter is about 115 G and we’re going to be using about 120 g so generally I’ll just
Measure out one stick of butter or open one stick of butter and then add in an extra pad of butter and that’ll get me right to around 120 g and I do like to use salted butter I always cook with salted even in baked goods I feel like it balances out the
Flavors one of you guys gave me the tip to to save my butter wrappers whenever I need to grease something so I like to put these in a little plastic baggie and I’ll just leave it out for later that way I can grease my loaf pan now I’ll go
Ahead and put the bowl of the stand mixer on and I will turn it on medium low speed and today I was using a paddle attachment but I never use that you should be using a hook attachment cuz we’re making a bread dough but I couldn’t find mine I think one of my
Kids ran off with it and probably played with it as a toy so Pretend This is a dough hook because because that’s definitely what you should be using here now I just like to mix This Together the butter and the milk and the starter and get it a little bit milky looking again
And then we’ll go ahead and measure out our flour so I take it off of the stand mixer remove our pretend dough hook attachment and we’ll go ahead and place that bowl back on our digital scale zero it out and measure our flower for this recipe we’re going to
Want 1,000 G of organic unbleached allpurpose flour this bread along with the sandwich rolls that it makes are definitely my kids favorite but I feel so much better because even though it’s white allpurpose flour the fact that it’s fermented just makes me feel better as a mom and as a nutritionist who really
Cares about health definitely want to eat that live bread that’s been naturally fermented because it’s alive it’s going to be more easy for your body to digest the gluten and create a better environment in your gut so after you add in all of your flour you’re going to put
That back in the stand mixer or you can do this by hand and we’re going to let this mix together just for 1 or 2 minutes until that flour is incorporated and then we’re going to let it rest for 15 to 30 minutes just in the stand mixer
And then we will mix it again after the dough has rested we’re going to let it knead on a medium low speed for about 6 to 8 minutes and if you’re doing this by hand you can probably do it about 8 minutes just a little bit longer so that way it’s
Really nice and soft and smooth Throughout after that I’ll just place the dough either in my dough tub if it’s available or today I placed it in a bowl and I’ll cover it and let it sit on the counter overnight to rise so in the morning we’re going to bake off all of these breads that I’ve shown
You so I’m going to go ahead and show you some of my essentials the first is a dough scraper I love this one it has a wooden handle a nice large Dutch oven this one is by Lodge and it looks a mess right now but it’s just from the high
Heat that I use to bake my breads two bantin baskets these are for the sourdough Bowls the Crusty Loaves and I also like to use linen tea towels to throw in them but some of them come fitted with towels or little like linen cloths and that works just as well but I
Do love just throwing in tea towels now I like to take some flour and I will flour my towels and kind of rub it in that way when we put the dough in here to rise for a nice little short ferment before we bake it it doesn’t stick to
The towel so I’m just going to do that on both of these and rub it in in the morning about 2 hours before I like to bake the bread off I go ahead and I remove the dough from the tub so the first one I’m going to bake is the
Crusty sourdough bow this makes two bowls and it’s just the plain allpurpose flour one it’s delicious and I’m going to take it and go ahead and use my do scraper and scrape it out of the tub and you can see all the bubbles that have formed all over this dough that means it
Is alive and active and going to be really good and have excellent Tangy sourdough flavor so I just scrape out all that dough that I can and then I will use my bench scraper here and I’ll cut the dough directly in half I don’t weigh this out or anything I just
Eyeball it and it will be two separate loaves I’ll take my dough scraper and just kind of turn it over on itself because the next step is going to be to form nice tight balls out of the dough next I’m going to try and show you
Exactly how I form the dough so I’ll wet my hands a little bit with some fresh filtered water and I’ll roll the dough a little a little bit just to help release some of the air and I’ll tuck those ends under on either side and that already
Helps to form a nice Ball but now we’re going to push it on the counter and this helps to build some resistance in the dough and kind of toughen it up a little bit you’ll feel it in your hands as the dough kind of changes texture and
Becomes a little bit harder to push so you want to really use the counter as you push forward with one hand and pull back and then I will just twist it a few times and that helps to seal up the B bottom so that it’s a nice flat crust on the Bottom and once again you’ll notice I’m not using any flower to shape these doughs only just a little bit of water and other than that the dough is perfectly the right texture and wetness so I don’t need to mess with it I’ll have the printable recipes for
All of these on my website and Link down below but you can definitely come back to this video and watch it as you’re making the doze because steps like this are really hard to word they are so visually driven so you can use this as
Kind of a cook along or bake along that way you can really see step by step what your dough should be looking like because the whole goal of this video is to kind of take the mystery out of how people get their perfectly formed sour dough loaf so I hope this really helps
You and you can use it as a crutch now I’m taking my d scraper and I just flip those loaves over and place them into the biton basket that’s already been flowered and I’ll kind of pinch the bottom a little bit just to make sure it’s nicely positioned in the bowl and
Then I like to place a little bit of flow sprinkled over the top so my tea towel doesn’t have any chance of sticking to it so I’ll just kind of Pat that flour in so there’s not any huge flour chunks or anything when we bake it
Off and then I’ll take the four corners of the tea towel and just fold them over the dough it’s really simple and easy and I’ll leave this on the countertop to ferment for an hour or two or if I need like 3 hours or 4 hours I’ll put it in
The fridge that way I have more time before I have to bake it off the next dough we’re going to get ready to bake off is the soft sourdough sandwich bread and the soft dinner rolls now this recipe does make two loaves of soft sourdough sandwich bread but I like
To split it up and have one loaf of bread and one pan of about 12 rolls so you can either do it with all rolls or you could do it all bread and make two loaves so first I like to butter my loaf pan I use a glass one because it tends
To bake the most evenly I’ll just use that leftover butter wrapper from earlier or yesterday when we baked the dough so now I’m going to take out that dough and it’s been in the fridge so it’s pretty stiff but to be honest I kind of like working with stiff dough
Because it’s easier to manipulate so I’m just going to scrape all that dough out of my bowl and I’m going to go ahead and cut it in half and half of it is going to be for our dinner rolls and the other half is going to be for our sandwich Loaf to form my soft sourdough sandwich bread into a loaf I just started by Rolling it out and this was to get it more into a log shape but also to warm the dough up a little bit with my hands so I’ll just kind of press it down and
Then I’ll just roll it straight into a log and kind of roll that a few times and tuck in both ends of the bread so it should look like this and then after that I’ll roll it again and try to get that bottom seam to kind of Disappear next I’ll take that log and pick it up with my bench scraper and place it into the buttered glass baking dish and I will just cover that with a little bit of beeswax wrap or just a tea towel or a damp tea towel any of those will work
And let that rise either at room temperature or sometimes I’ll put it in my Breville Smart Oven air fryer Pro and I’ll put it on the proof setting and this helps it rise just a little bit faster now with the other half of our dough we can go ahead and form our sourdough
Dinner rolls and these are honestly one of my favorite recipes they’re on my Thanksgiving and Christmas table they’re delicious so I go ahead and use my bench scraper to cut the dough into four equal chunks and then I will cut each of those chunks into three chunks that way we
Have a total of 12 rolls so if I’m using a full recipe for rolls then it will make 24 but since I’m just using half of my bread dough this is going to make us 12 rolls so I go ahead and I cut all of those up into equal chunks or roughly
Equal chunks and then I’ll start to form them so to form nice round dinner rolls I first like to flatten it and spread it out almost into a rectangle and then I will fold all the sides under then I will push with my hand almost like we do
For the Bulls on the coun but using my hands and I’ll push it around and around and it will kind of help seal up the bottom and create a nice little tight round Roll Once I roll all of them up I’ll place them on a parchment line baking sheet and we’ll let them rise for about 2 hours just like we did with the soft sourdough sandwich Bread The next bread I’m going to get ready to bake is the seeded sourdough Bowl so it Rose overnight too and I pulled it out of the fridge actually and now I’m just using a little tea towel and a bowl because I’m out of my biton baskets so
I’m just going to use this but it works just as well so I just flower a tea towel rub that in so it’s nice and flowed but there’s no huge chunks and then I’m going to go ahead and pull that seated sourdough loaf that smells so good it’s fragrant from The Toasted
Seeds and I’m going to go ahead and wet my hands just like usual and scrape that dough out with my hands and with the dough scraper and then we’ll work it and start to form it so this dough I like to leave just a little bit stickier because
Whole wheat flour tends to really dry bread out so I like to leave it just a little bit wetter but it does make it slightly trickier to work with so I like to sometimes add a dusting of flour to this one but I don’t typically do that on my white sandwich
Loaves so I add a Sprinkle of flour and I’ll try to get it into a log shape and then I’ll dust it with a little more flour and then we’ll start doing the push and pull on the counter just like we did with the first sourdough Bowl so
I’m rolling it into a log just to get that flour kind of Incorporated so it’s not too sticky to my hands and now I’m going to start pushing and pulling until until a nice tight Bowl has formed and then we’ll put it in that flour tea
Towel and let that rise for a couple hours on the counter or like I said 3 or 4 hours in the fridge so it’s the same process but it gives you a different loaf so this is a really nice recipe because you can do the same process and
Come out with a totally different product so it’s really fun and I love the seeds in this it adds so much Crunch and flavor and texture and sometimes I’ll even switch it up and add a little bit of flppy seeds to it or or even sesame seeds you can kind of just mess
Around with it and do whatever your taste buds like so this is a really fun recipe and I love the added nutritional benefits of it then I’ll just dust the sides and the top with a little bit more of the allpurpose flour just so that tea towel
Doesn’t stick to it and kind of Pat that in and then fold the edges over and let that sit on the counter for a few more hours to ferment when I’m ready to bake off my bowls I’ll preheat my oven to 450° that is in Fahrenheit and I will
Leave my Dutch ovens in the oven that way they’re nice and hot when they go in so once that oven’s preheated I’ll flip out my bowls onto some unbleached parchment paper sheets I buy them in bulk and they’re so handy so I’ll have those linked down below if you’re
Interested but I always use them when I’m baking bread and if you’re really creative and you have time to it you can use a lame now which is like a little razor and you can score the top of your bread and make it beautiful but the
Purpose of scoring it is just to allow steam to escape so that your bread isn’t kind of misshapen but all I do is I actually just take a little pairing knife cuz I don’t really want to keep lames in my house because I’m afraid my
Kids will get to it and it’s so sharp I just don’t want it in my kitchen but I do use a little pairing knife and I’ll just make a couple slits in the top really simple and they always turn out pretty beautiful I don’t spend a lot of
Time on this I don’t really have the time to do that but if you do there’s so many different designs out there you can make I do like making like a little Half Moon and it turns into an elephant ear where it kind of puffs up and has like a
Nice crusty little bit so those are some of my favorite Cuts but other than that I keep it really simple and more like a peasant style bread this isn’t very fancy sourdough but is just delicious and crusty and it turns out beautifully every time even without all of the fancy
Scoring you can kind of play around with that too it’s definitely an art now it’s my favorite time and the most exciting time it’s time to bake off these beautiful sourdough loaves now like I said my Dutch oven is preheated and is really hot but if you’re not
Comfortable with that go ahead and just have your pot be room temperature it’s still going to turn out but it does help form a really good crust when that pan is nice and hot and creates a lot of steam so it is benef icial but you don’t have to do
It so I’ll just pick up my parchment paper and place my dough right into it and then make sure that I’m using my oven mitts when I go and put it back in the oven that’s definitely crucial so you can leave an oven mitt on the pot so
You remember it’s hot or some little trick like that but you just want to make sure that you’re very careful and when we remove the lids mid bake you want to be careful of steam as well so if you have really long and thick oven m those are definitely
Beneficial so I like to bake the bread for 30 minutes then I will remove the lids from both of the pots and cook the bread for 10 to 12 more minutes while that was cooking I had my bread my soft sourdough sandwich bread still Rising
Proof in the oven and then I also had my rolls just Rising on the counter and you can see that they’re nice and puffy so now my bread is done baking and I’m going to let those cool on a cooling rack and I like to use a wooden spatula
Or a metal spatula to scoop out the bread and the parchment and place it directly onto the cooling rack to Cool Now I’m going to repeat the process we just did with those bowls and I’m going to turn out my seated sourdough Bowl onto my unbleached parchment paper and just peel that towel off it shouldn’t have stuck it should be nice and easy to come off next I’ll just give it a little
Slice in the top nothing fancy and this bread is ready to go in the oven at 400 50° so I’ll just pop that in my favorite baking pot my Lodge pot again this is definitely my favorite the other one is a cast iron pot but I definitely prefer
This Lodge pot so I’m going to go ahead and put that seated Loaf in 450 for 30 minutes then I remove the lid and I bake it for another 10 to 12 and I’m also going to put my rolls in a 375° oven to bake for about 20 to 25
Minutes until they’re just barely golden brown on top I especially like to make the rolls in the summertime in my smaller oven because it keeps it from heating up the whole house so I utilize the small oven a lot and I’m also going to bake the bread in it so
375° for about 45 minutes and if that bread starts to get too toasty on top just put a piece of parchment paper on top and that will help it keep from browning too much these rolls turned out just beautifully they have the most perfect golden bottom and you can also
Rub a little butter on top to give it that beautiful shine if you’re serving it for a dinner now all of our sourdough breads are done and so I’m going to go ahead and show you guys closeups of each different bread first we have our seated sourdough Bowl our crusty sour dough
Bowl which is just with the white flour our sourdough dinner rolls which have the most incredible texture you can just see as you pull them apart the beautiful texture and the light airiness of them they spring right back up when you press on them and we love to serve these with
A little bit of grass-fed butter and a drizzle of raw honey that is just one of the most amazing and delicious comfort food items I can think of and my kids just absolutely adore it sometimes we’ll even do just a little bit of straight fruit jam on these and my kids love to
Eat that so yummy next is the soft sourdough sandwich bread bread and this bread just turns out beautifully every time I love this dough it’s so easy to work with and I love just the light crust on it it’s nice and soft and chewy and it’s a
Little bit hearty and it comes out of the pan so beautifully every time too I don’t know whether it’s the dough recipe or this glass pan but it always turns out beautifully and I feel like I’ve struggled with that through the years I would make sandwich Loaves and they
Would have weird edges that popped up and the rest was kind of just like crushed down in the bottom or stuck to the sides but this bread turns out of the pan every time I’ve never had an issue with it and I really adore this recipe now you always want to make sure
That you cool your sourdough loaves for a good while some people will say Don’t even cut into it that day or wait a couple of hours but honestly with a family and a whole household full of people ready to eat bread usually I’ll cut into it within the first hour cuz
Somebody’s ready to eat it so to each their own now to store my sourdough bread I’ll do it in a number of ways but one of my favorite ways as of lately is storing them in these brown paper bags so you can reuse them a few times and
They hold up just fine but I like that I’m not storing them in just a straight plastic baggie it’s a little bit less I don’t know like toxic feeling and it doesn’t give that flavor off that sometimes plastic baggies or plastic flow containers or something like that
Tend to give off so I love just doing the nice natural brown paper and then I will also store my crusty bows in that kind of bag after I cut them in half cuz usually I can’t fit the whole one in there but one of my other favorite ways
To store bread like this is in beeswax wrap so instead of using plastic wrap or foil I love these reusable beeswax wraps I’ll link some down below this one is specifically for bread cuz it’s the size to cover a little loaf of bread and as you press it the warmth
Of your hand just slightly warms up the beeswax so that it so that it sticks I think it’s an incredible and natural product they’re handmade here in the USA I think it’s from Vermont these particular ones and they’re a great way to store your bread so you just want to
Make sure that your bread is completely cooled before you store it in either of those options that way there’s no moisture and there’s no ability for mold to start growing and I find that storing sourdough on the counter is really the best way to do it because if you store
It in the fridge it tends to kind of dry things out and it’s not quite as good but you could also put your bread sliced up into the freezer in a bag so that’s an option too but as you can see all of these loaves turned out beautifully and
It’s not by accident this is a Formula so even though bread baking is an art it’s definitely a science too and I hope that you guys are going to get the same results I do because it is so delicious and you’ll never want to eat any other bread besides your own homemade
Sourdough if you guys enjoyed this video make sure you subscribe and don’t forget to share this video with all of your sourdough Friends