The Magic of Bread Baking: Sourdough

The Magic of Bread Baking: Sourdough

Speakers : Sim Cass, Dana Cowin:
Verbatim : No Time codes : No Special Comment :
[Audio Starts] Dana Cowin: I have always wanted to make a
sourdough or a rye bread and I’m completely Dana Cowin: I have always wanted to make a
sourdough or a rye bread and I’m completely intimidated by this idea of the natural ferment.
Sim Cass: We’re going to demystify it. Dana Cowin: Thank you.
Sim Cass: Okay. The wild yeast is flying around and we need to harness it. You have to mix
together water and stone-ground rye flour. The water is room temperature, we mix these
two together. Basically that’s it. Dana Cowin: We’re done?
Sim Cass: We leave this overnight and the next day we feed it with more flour and water.
What else can I put in there? Six grapes. Dana Cowin: Great. Do you need to smash the
grapes in order to release anything? Sim Cass: No, not really. The grapes are going
to kind of kick the ferment in. I’m going to leave this like open like this for a few
hours. Put some yeast inside, so I’ll feed this tomorrow. I’m going to cut this in half.
For the first few days I’m going to discard half. I need to replace this half with equal
parts flour and water. I’m going to feed this half here with eight ounces of water and eight
ounces of white high-gluten flour. But, after about five or six days, this half here we
will make bread with. Dana Cowin: It’s a commitment but it gives
back. Sim Cass: It does.
Dana Cowin: Can we get to making some bread now?
Sim Cass: We’re going to mix dough, about a pound of water. We’re going to put that
water in there first. You don’t need this warm water thing, it’s a bit of a myth. We’re
going to put our flours in, our white–this is high-gluten bread flour, stone-ground,
organic rye. I put some whole wheat flour in. We need salt because the salt really controls
the dough and it also adds a lot of structure. Mix the salt in a little bit into my flour
in the mature version of the starter we made earlier. You can see, see how it’s bubbling?
Dana Cowin: Yes. Sim Cass: It’s basically alive and this going
to be our raising agent. Dana Cowin: Okay.
Sim Cass: All right. And we want about nine ounces. You can go up to about 20% of the
dough weight can be this stuff. Dana Cowin: Wow. That’s a lot.
Sim Cass: So about, yeah. We’re going to bring it all together, we’re going to take this
and fold it into itself. So what we start doing is we start bringing it into the middle,
just keep going, keep going and try and get everything in there. And how is it coming,
it’s coming together? Dana Cowin: I think its okay.
Sim Cass: That’s good, right? And we’re going to use the heel of our hand and we’re going
to start doing this a bit. Dana Cowin: It’s quite wet.
Sim Cass: The hydration of the dough is very important, it should be quite wet. Now you’re
just going to keep kneading this now. Keep going, a couple minutes of this. We�re developing
the gluten. Dana Cowin: Right.
Sim Cass: And we’re providing structure. It’s becoming elastic now, all right. We cover
this and we leave it for about two hours, two and a half. After about an hour proofing
this, we’re going to turn it into itself. Dana Cowin: Uh-huh.
Sim Cass: Like we’re going to do this thing, that–one, two, three, four and then we’re
going to turn it upside down, do that. It’s nicely proofed there. It’s nicely alive. And
I’m just going to break this into four. This is a proofing basket. We need flour just nicely
around the edge so it catches on our little ridges. You don’t have this, you have this.
Dana Cowin: Yes. Sim Cass: You put your cloth inside. Put flour
in here upside down to the middle, push quite down firmly, then you’re going to turn the
dough around. Put this in the middle like this, turn it around, middle. You don’t want
lots of flour underneath it. Three and now fourth one is like that. Okay? And we’re going
to turn it upside down. Dana Cowin: Nice, I’m liking this.
Sim Cass: See how that makes that? I want you to just pull the dough towards you and
see if you can get this thing on tight, and now stop. Good. Now turn it around, pull it
towards you. Dana Cowin: What am I doing?
Sim Cass: I want it to stick to the table. So, when it sticks to the table, it tightens.
That’s essentially you shaping bread. Dana Cowin: Wow.
Sim Cass: The best way is just pull it like this and pull it like this and tighten it
out like that. Another way you can do that is by doing this, as well like you can do
this. Dana Cowin: Oh, I love that.
Sim Cass: You like that one? Dana Cowin: Look, it’s round.
Sim Cass: I know, I know, I know. Impressive. Dana Cowin: That’s amazing.
Sim Cass: I want you to start to bring it together like that, just the top.
Dana Cowin: It’s like I’m making a dumpling top. Yes.
Sim Cass: Yes, it’s like a dumpling. This is the top of the bread, that goes in like
that. Brilliant. How do we proof it? We could put a plastic wrap on the top. That’s it.
Dana Cowin: And then how long is it going to stay?
Sim Cass: Probably another couple of hours. Dana Cowin: Okay.
Sim Cass: You can take these and put them in the refrigerator and leave them overnight.
Dana Cowin: So, how do you know if you’ve overproofed?
Sim Cass: It will start to collapse. These have proofed nicely. It’s important to have
a nice bit of flour on top. Dana Cowin: Why?
Sim Cass: The flour stops it from over cooking. So, we’re going to take a regular straight
razor. Dana Cowin: Are there any option on that if
I just don’t want to use a razor? Sim Cass: you can use an X-ACTO knife, make
a nice size square. Dana Cowin: Why am I cutting into this beautiful
boule? Sim Cass: We want the bread, when it goes
into the oven, to be able to move open. Dana Cowin: Okay.
Sim Cass: Try a little bit of wavy, wavy. Okay? Look.
Dana Cowin: I like that. Sim Cass: That’s great. That’s fantastic.
Make it like this. We’re going to pick it up. We’re going to like this into here. This,
and gonna go in there. Dana Cowin: So, how long is that going to
Sim Cass: It’s going to be all bread in an oven. It’s usually about 35 minutes average.
Then we’re going to put some steam in here. Dana Cowin: But what would happen if I was
at home and there’s no steam? Sim Cass: Then, fortunately, I have this here.
This is you, 99 cents, okay? You’re going to just spray right on top of your bread.
That is going to provide you with moisture in the oven.
Dana Cowin: Perfect. Sim Cass: Oh, the bread is probably ready
by now. Dana Cowin: That is exciting.
Sim Cass: Right? And I’m going to take that one out and put it here. Fantastic. And there’s
another one. Dana Cowin: Now we got the big boys.
Sim Cass: They should be nice and dark. Can we hear this?
Dana Cowin: Crackling. Sim Cass: Bread talking.
Dana Cowin: They’re talking to each other. They’re saying, oh my God they’re going to
eat us. Sim Cass: Yeah. The bread crackling like this,
this is the sign that you’ve cooked it correctly. Dana Cowin: Oh, thump, thump, nice.
Sim Cass: Thump, thump, hollowness inside. Off I go and then I cut this right in half.
Okay. And here’s a bread. Dana Cowin: Oh my God, it’s so beautiful.
Sim Cass: Not too bad. A successful venture I think. Well done.
Dana Cowin: It has a really great chewy texture and it has so much sort integrity in the grain.
And part of that is the natural ferment, right? Sim Cass: That’s right.
Dana Cowin: It just keeps springing it back. Sim Cass: Okay, fantastic.
Dana Cowin: Thank you. Sim Cass: Thanks.
Dana Cowin: Thump. [music 0:06:57.7]
[Audio Ends]

Dereck Turner

22 thoughts on “The Magic of Bread Baking: Sourdough

  1. Floyd R. Turbo says:

    The yeast and bacteria are already on the wheat berry or kernel before it is milled. All you need is the wheat flour which already has the yeast/bacteria on it and water. Time for the wheat/water mixture to get to a pH of 3.5 which take about 5-7 days. There will be activity for the first few days but they are not the micro-organisms that you want. The pH of 3.5 is favorable to the organisms that you what and is an unfavorable environment to the undesirable micro-organisms. Capturing yeast from the air is a bunch of nonsense.

  2. Golf Pro says:

    Do not knead sourdough!!!!

  3. Fr_Francis Hein says:

    Our tap water has a chloramine and other chemicals that kill the natural yeast. I use milk but you can also used distilled water.

  4. No no no Hell no what come on Oh no says:

    Beautiful loafers

  5. misswhyaname says:

    I never throw away starter when I make it and my starter turned out fine.

  6. noble steed says:

    Flour stops it from overcooking?
    Did I hear that right?

  7. Zsolt Váradi says:


  8. Journey to health says:

    What have they mixed into their dough? It looks like dark walnuts or something??

  9. Pretty Pistol says:

    Why would I want grapes in my bread… Wtf

  10. L Hull says:

    They look over baked

  11. CD Copley says:

    Ya burned it.

  12. Michael Parish says:

    Nothing like burning your bread during a video. I guess all that flour coating the outside of the loaf didn't keep it from burning. That was a new one on me.

  13. Buonarotti10 says:

    Why add grapes? It's a
    totally idiotic idea.

  14. L Hull says:

    Why so burned on the bottom?

  15. Kevin Zadeh says:

    No autolysis? Scandal

  16. fglend73 says:

    I love how this thread is full of comments from professional bakers…

  17. fuldk says:

    She acts completely dumbfounded like she has no clue what he is saying or what to do. I think the dumb women stereotype is offensive.

  18. Ethan Chan says:

    Stretch and fold >>>>> kneeding

  19. Buddy Coffield says:

    I only came to see how they burned the bread!

  20. David Morgan says:

    hes full of shit doesnt know what hes talking about

  21. Brian Sounalath says:

    I don't think actually think I've ever had real bread before now…

  22. Damon Anthony Dash says:

    Al Pacino vibes

Leave a Reply

Your email address will not be published. Required fields are marked *