1
00:00:00,060 --> 00:00:05,310
We're going to make our second sourdough bread now what's great about the second part of bread is that

2
00:00:05,310 --> 00:00:06,930
we are going to up the ante.

3
00:00:06,930 --> 00:00:11,100
We're going to make it just a little bit more difficult to make this bread because we're going to work

4
00:00:11,100 --> 00:00:13,070
with a slightly higher hydration dough.

5
00:00:13,620 --> 00:00:20,880
And the first one, we used about a 60 to 65 percent hydration, depending on how exactly where with

6
00:00:20,880 --> 00:00:22,760
your mixture.

7
00:00:23,130 --> 00:00:25,860
But this time we're going to use about a 70 percent hydration.

8
00:00:26,700 --> 00:00:31,280
So what that means is that there's going to be more water inside the dough.

9
00:00:31,950 --> 00:00:37,560
It's going to be a little bit more difficult to handle, but you're going to get a little bit more of

10
00:00:37,560 --> 00:00:43,640
that really interesting sourdough look and flavor that you might find inside the bakeries.

11
00:00:44,160 --> 00:00:45,410
So let's go ahead and get started.

12
00:00:45,960 --> 00:00:52,320
We're going to start off with our starter, which we fed our starter yesterday, and this starter is

13
00:00:52,320 --> 00:00:52,970
ready to go.

14
00:00:53,340 --> 00:00:54,420
You can notice that again.

15
00:00:54,420 --> 00:00:55,980
And it has some of the bubbles.

16
00:00:55,980 --> 00:01:01,100
It's sweet smelling and it doesn't really have too much of a sour smell.

17
00:01:01,260 --> 00:01:03,210
It's rise to double the amounts.

18
00:01:03,420 --> 00:01:08,370
And I let this go for approximately 14 hours.

19
00:01:08,400 --> 00:01:11,640
OK, so it's maybe a little bit longer than I normally would do, but.

20
00:01:11,640 --> 00:01:12,360
But that's OK.

21
00:01:12,540 --> 00:01:12,920
All right.

22
00:01:12,960 --> 00:01:15,450
OK, we're going to weigh out 100 grams of starter.

23
00:01:20,140 --> 00:01:23,050
Smells great when you guys smell it.

24
00:01:26,110 --> 00:01:28,200
OK, so we're a little bit over, but that's OK.

25
00:01:31,320 --> 00:01:33,750
And now we'll go ahead and we'll zero this out.

26
00:01:34,080 --> 00:01:39,030
And again, we always like to put the water in first because it gives us a chance to mix up all the

27
00:01:39,030 --> 00:01:41,640
starter and blend it in with all the water.

28
00:01:41,820 --> 00:01:48,780
It will just allow the fermentation during the bulk fermentation phase to colonize more of the flour

29
00:01:48,780 --> 00:01:49,530
more evenly.

30
00:01:50,010 --> 00:01:58,800
So we and this one are going to be aiming for about 350 grams of water in total for 500 grams of flour.

31
00:01:59,430 --> 00:02:05,640
Now, one thing we didn't talk about earlier is, is if you're cooking device, let's say it's a bread,

32
00:02:05,640 --> 00:02:13,230
still a baking stone or a crockpot or something else that you're using in 500 grams is too much.

33
00:02:13,470 --> 00:02:19,530
Take a look at our at our recipe spreadsheet that allows you to type in how much bread you want to start,

34
00:02:19,680 --> 00:02:21,090
how much flour you want to start off with.

35
00:02:21,360 --> 00:02:27,450
And then it will automatically calculate for you how much water salt that you need depending on the

36
00:02:27,450 --> 00:02:28,020
hydration.

37
00:02:28,080 --> 00:02:30,610
OK, so just go ahead and check the link down below.

38
00:02:31,440 --> 00:02:35,700
So we're going to do is we're going to weigh out about 300 grams first because again, we're going to

39
00:02:35,730 --> 00:02:39,450
add 50 grams of water later on when we add our salts.

40
00:02:42,270 --> 00:02:45,300
So we're just going to slowly put it in again.

41
00:02:45,300 --> 00:02:47,850
I like slightly higher hydration dos.

42
00:02:49,180 --> 00:02:55,210
You got a softer a little bit over, OK, so again, because we're a little bit over, we'll go ahead

43
00:02:55,210 --> 00:03:01,690
and make sure that we maybe add a little bit less during the salt phase if you wanted to as well.

44
00:03:01,690 --> 00:03:03,120
We could kind of scoop some of this out.

45
00:03:03,130 --> 00:03:04,510
But again, I'm not too worried.

46
00:03:04,510 --> 00:03:08,050
I'm just worried about the end result of the water.

47
00:03:08,410 --> 00:03:11,140
Should be a little bit careful on reporting and talking at the same time.

48
00:03:11,710 --> 00:03:15,590
So we're going to go ahead and add in some of our flour.

49
00:03:15,610 --> 00:03:21,880
Now, again, I like to start with the whole wheat flour first, and we're going to put in about 50

50
00:03:21,880 --> 00:03:23,050
grams of whole wheat flour.

51
00:03:27,700 --> 00:03:32,380
And I always like the whole wheat flour first, just in case I put in a little bit too much, I can

52
00:03:32,380 --> 00:03:35,800
always adjust slightly, just need a little bit more.

53
00:03:38,070 --> 00:03:38,370
Good.

54
00:03:39,420 --> 00:03:45,180
OK, so we're at fifty two and again, I don't want to zero out my scale because I want to have an end

55
00:03:45,180 --> 00:03:47,100
goal of 500 grams.

56
00:03:47,520 --> 00:03:52,560
And again, I put a little too much water this time, but I'll add a little bit less later on.

57
00:04:02,800 --> 00:04:05,240
Right, almost there.

58
00:04:10,290 --> 00:04:10,560
More.

59
00:04:14,550 --> 00:04:15,840
And just a tad more.

60
00:04:18,650 --> 00:04:18,950
Great.

61
00:04:19,640 --> 00:04:26,630
OK, so we're basically at our 500, so what we're going to do is we're going to mix this together and

62
00:04:26,630 --> 00:04:27,620
we'll mix this together.

63
00:04:27,950 --> 00:04:33,680
What we're trying to do is we're just trying to mix it enough so that this way we get the flour and

64
00:04:33,680 --> 00:04:36,140
the water mix together.

65
00:04:36,140 --> 00:04:37,900
So the where the flour just starts hydrating.

66
00:04:38,210 --> 00:04:40,450
So I like to try to mix from the bottom.

67
00:04:41,270 --> 00:04:47,240
So this way the sour dough starter starts to get mixed in with all the flour.

68
00:04:49,910 --> 00:04:56,060
OK, one thing that I would also like to note to normally I like to mix the starter into the water.

69
00:04:57,530 --> 00:05:01,700
Realized I missed that in this step, but like we would do in our first video.

70
00:05:01,940 --> 00:05:04,250
Normally we would mix that starter into the flour.

71
00:05:07,400 --> 00:05:09,480
Makes that starter into the water.

72
00:05:13,610 --> 00:05:20,180
And again, we're just going to go ahead and mix that in trying to get the flower that's hiding on the

73
00:05:20,180 --> 00:05:26,760
bottom as well, and you can't really over mix bread dough, not unless you're using a mixer.

74
00:05:27,200 --> 00:05:31,640
So unlike pancakes, like when you make pancakes, you only want to mix it just slightly because you

75
00:05:31,640 --> 00:05:34,200
don't want to form too much gluten here.

76
00:05:34,250 --> 00:05:35,330
We're trying to form gluten.

77
00:05:35,330 --> 00:05:38,540
So it's OK if it's slightly over mixed.

78
00:05:38,720 --> 00:05:46,010
But if you try mixing by hand or kneading by hand, it's almost impossible to overnight it.

79
00:05:49,610 --> 00:05:50,410
OK, great.

80
00:05:50,730 --> 00:05:55,820
That's looking good, so you notice that it looks a little bit like a ball, the dough ball now there's

81
00:05:55,820 --> 00:06:00,140
still a little bit of flour in the bottom, but I'm not too worried because when I do my next mixing,

82
00:06:00,350 --> 00:06:01,700
I will make sure that we get that.

83
00:06:02,820 --> 00:06:04,070
OK, so that looks pretty good.

84
00:06:05,150 --> 00:06:10,930
If you want me to scrape a little bit of the flour off the spoon.

85
00:06:13,080 --> 00:06:19,050
OK, so what we're going to do now is we're going to let this rest, OK, and that that resting period

86
00:06:19,050 --> 00:06:19,930
is really important.

87
00:06:20,490 --> 00:06:23,220
The French coined this as called an auto lease.

88
00:06:23,610 --> 00:06:28,410
And the auto lease phase is a time for the the gluten to start forming.

89
00:06:28,410 --> 00:06:35,640
Bonds naturally gives it a time for the protein inside the flour to start absorbing, absorbing moisture

90
00:06:35,640 --> 00:06:40,110
and starting to create some complex molecules without us actually having to do anything.

91
00:06:40,290 --> 00:06:42,660
Now, this is a really important part of the process.

92
00:06:43,080 --> 00:06:49,800
Even if you only leave it for about 15 minutes, that is going to make your end product much easier

93
00:06:49,800 --> 00:06:55,560
to work with because this normal resting time allows nature to do do the work that we want it to do.

94
00:06:55,770 --> 00:06:58,130
And it's going to make the stretching folding go easier.

95
00:06:58,290 --> 00:07:04,080
We're going to have to do less stretching and folding in order to get a bread that we are looking for

96
00:07:04,080 --> 00:07:05,790
and the consistency that we're looking for.

97
00:07:06,150 --> 00:07:08,470
So this dressing period is absolutely vital.

98
00:07:09,030 --> 00:07:15,180
Now, if you're using a slightly higher whole wheat ratio of flour, then you might want to let this

99
00:07:15,180 --> 00:07:16,820
go more than half an hour.

100
00:07:16,860 --> 00:07:20,580
You might want to let this go for one to three, maybe even four hours.

101
00:07:21,150 --> 00:07:27,000
If you're using a very high hydration, whole wheat grain, then what you might want to do is actually

102
00:07:27,000 --> 00:07:34,770
cover this, but inside your refrigerator, because that will allow the all those processes to occur,

103
00:07:34,770 --> 00:07:38,460
the protein absorbing the moisture, the gluten strands starting to form.

104
00:07:38,790 --> 00:07:42,390
And it will also make it so this way it doesn't ferment too quickly.

105
00:07:42,390 --> 00:07:46,300
And then you can let that go for 12, 24 hours if you really wanted to.

106
00:07:46,710 --> 00:07:52,740
So I'm actually going to show you guys something that I do pretty normally, which is right now it's

107
00:07:52,740 --> 00:07:56,400
about seven p.m. and I don't have time to bake this bread tonight.

108
00:07:56,730 --> 00:07:58,920
So what I'll do is I mix up all the ingredients.

109
00:07:58,920 --> 00:08:01,350
I'm going to let it do its resting period.

110
00:08:01,590 --> 00:08:04,380
I'm going to add the salt, do my stretching and folds tonight.

111
00:08:04,620 --> 00:08:09,190
And after about the second or third stretch and fold, when I start to feel that it's about, you know,

112
00:08:09,240 --> 00:08:13,170
very about a double, I'm actually gonna cover it and put it back inside the fridge.

113
00:08:13,170 --> 00:08:17,970
I'm just going to let it sit there and then I'll come back home after work tomorrow and then I'll take

114
00:08:17,970 --> 00:08:22,530
it out of the fridge and I'll show you guys what it looks like, how we start doing the stretching folds

115
00:08:22,530 --> 00:08:25,440
to warm it back up and then how we cook that night.

116
00:08:25,440 --> 00:08:27,270
So this process happens over a two day period.