Bake with me my first Sourdough Bread 🍯 A step-by-step Guide 🍞 ASMR | Cottagecore

Hi dear friends!
In this video, I’m excited to share with you my journey of baking my first loaf 🍞

🍞🍞🍞
My Sourdough Starter - Use discount code LittleWomen10 for 10% OFF -
https://ballerinafarm.com/products/ba...
🍞🍞🍞

00:00 - Preview
00:44 - Unboxing Sourdough Kit
02:20 - 5 days of Reviving Sourdough Starter
06:01 - Baking day
10:54 - Scoring
12:42 - Fresh baked Sourdough Bread

INTERESTING FACTS ABOUT SOURDOUGH BREAD:
🍯 Sourdough bread is so good because of its unique taste, health benefits, texture, and environmental sustainability. It is a wonderful and satisfying food that has been enjoyed for centuries, and it is definitely worth trying!
🍯 Sourdough bread is a type of bread that is made using wild yeast and bacteria from the air.
🍯 The use of wild yeast and bacteria makes sourdough bread a healthier option compared to the usual bread. The fermentation process breaks down the gluten in the dough, making it easier to digest. It also increases the availability of nutrients in the bread, including vitamins B and C, iron, magnesium, and zinc. Sourdough bread also has a lower glycemic index than other bread types, which means it does not cause a spike in blood sugar levels.

🍯 STEP I - Revive your dried sourdough starter
Day 1:
5 g dried sourdough starter
+
50 g bottled water
+
20 g flour

Days 2,3,4,5:
In a clean jar, mix:
10 g starter mixture (Excess mixture can be stored in the fridge for later use)
+
25 g water
+
25 g flour

🍯 STEP II - Switch to daily feeding once your starter has been rehydrated
30 g sourdough starter
+
125 g water
+
140 g flour

🍯 STEP III - Bake your first Sourdough Bread

Ingredients
250 g active starter
735 g water
1000 g all purpose flour (I mixed unbleached + whole wheat flour)
24 g sea salt + 50 g of water when you add the salt

1. Add your dried starter to a bowl.
2. Add 735 grams of water.
3. Mix the starter with the water.
4. Add the flour.
5. Mix everything together for 2-3 minutes.
6. Cover the bowl and let it sit for 30 minutes.
7. Add the salt and remaining 50 grams of water.
8. Knead the dough for about 3-5 minutes until the water and salt are fully incorporated.
9. Cover again and let it rest for 30 minutes.
10. Over the next 1.5-2 hours, perform 3-4 sets of “stretch and folds,” covering and letting the dough rest after each series.
11. Cover the dough and let it rest at room temperature until it doubles in size OR place it in the fridge for 8-10 hours for a slower fermentation overnight.
12. Dump the dough onto a clean counter and divide it in half.
13. Spread each piece of dough out a bit into a square shape, fold over the sides first, then roll it up (the dough will be a little sticky, so you can add flour if needed).
14. Once rolled up, push it away from you, and then pull towards you to build tension in the dough. Do that 3-4 times until your loaf is round and bouncy. Repeat with the second loaf.
15. After your first shaping, leave the loaves on the counter (uncovered) for 20 minutes.
16. After 20 minutes, shape the loaves one more time, repeating step 14. (You will notice the dough is not as sticky the second time.)
17. Gently, with a bench scraper, flip over and place the dough into floured proofing baskets and cover them.
18. Place both baskets in the fridge for about 1-2 hours.
19. Flip the dough out of the proofing baskets onto a sheet of parchment paper.
20. Score your bread. Using the parchment paper to lift the dough, place it into a preheated cast iron pot, then immediately into the oven.
21. Cover and bake for 25-35 minutes at 450℉ / 232℃.
22. After 25 minutes, remove the lid and put back in the oven for another 5-10 minutes or until the bread is a deep golden brown.
23. Remove from the oven and let cool on a cooling rack before slicing into it.
Bon appétit !!! 🍞

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