How to Make BETTER Sourdough Bread (full recipe)

Bake bread like pro: Get a more open crumb, better flavor & perfect texture with pro techniques that I break down step-by-step. Better understand autolyse, bulk fermentation, bassinage, slap and fold, proofing and shaping — for intermediate and advanced home bakers.

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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

Видео How to Make BETTER Sourdough Bread (full recipe) канала TRUE FOOD TV