We're going to make our second sourdough bread now what's great about the second part of bread is that
we are going to up the ante.
We're going to make it just a little bit more difficult to make this bread because we're going to work
with a slightly higher hydration dough.
And the first one, we used about a 60 to 65 percent hydration, depending on how exactly where with
your mixture.
But this time we're going to use about a 70 percent hydration.
So what that means is that there's going to be more water inside the dough.
It's going to be a little bit more difficult to handle, but you're going to get a little bit more of
that really interesting sourdough look and flavor that you might find inside the bakeries.
So let's go ahead and get started.
We're going to start off with our starter, which we fed our starter yesterday, and this starter is
ready to go.
You can notice that again.
And it has some of the bubbles.
It's sweet smelling and it doesn't really have too much of a sour smell.
It's rise to double the amounts.
And I let this go for approximately 14 hours.
OK, so it's maybe a little bit longer than I normally would do, but.
But that's OK.
All right.
OK, we're going to weigh out 100 grams of starter.
Smells great when you guys smell it.
OK, so we're a little bit over, but that's OK.
And now we'll go ahead and we'll zero this out.
And again, we always like to put the water in first because it gives us a chance to mix up all the
starter and blend it in with all the water.
It will just allow the fermentation during the bulk fermentation phase to colonize more of the flour
more evenly.
So we and this one are going to be aiming for about 350 grams of water in total for 500 grams of flour.
Now, one thing we didn't talk about earlier is, is if you're cooking device, let's say it's a bread,
still a baking stone or a crockpot or something else that you're using in 500 grams is too much.
Take a look at our at our recipe spreadsheet that allows you to type in how much bread you want to start,
how much flour you want to start off with.
And then it will automatically calculate for you how much water salt that you need depending on the
hydration.
OK, so just go ahead and check the link down below.
So we're going to do is we're going to weigh out about 300 grams first because again, we're going to
add 50 grams of water later on when we add our salts.
So we're just going to slowly put it in again.
I like slightly higher hydration dos.
You got a softer a little bit over, OK, so again, because we're a little bit over, we'll go ahead
and make sure that we maybe add a little bit less during the salt phase if you wanted to as well.
We could kind of scoop some of this out.
But again, I'm not too worried.
I'm just worried about the end result of the water.
Should be a little bit careful on reporting and talking at the same time.
So we're going to go ahead and add in some of our flour.
Now, again, I like to start with the whole wheat flour first, and we're going to put in about 50
grams of whole wheat flour.
And I always like the whole wheat flour first, just in case I put in a little bit too much, I can
always adjust slightly, just need a little bit more.
Good.
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
goal of 500 grams.
And again, I put a little too much water this time, but I'll add a little bit less later on.
Right, almost there.
More.
And just a tad more.
Great.
OK, so we're basically at our 500, so what we're going to do is we're going to mix this together and
we'll mix this together.
What we're trying to do is we're just trying to mix it enough so that this way we get the flour and
the water mix together.
So the where the flour just starts hydrating.
So I like to try to mix from the bottom.
So this way the sour dough starter starts to get mixed in with all the flour.
OK, one thing that I would also like to note to normally I like to mix the starter into the water.
Realized I missed that in this step, but like we would do in our first video.
Normally we would mix that starter into the flour.
Makes that starter into the water.
And again, we're just going to go ahead and mix that in trying to get the flower that's hiding on the
bottom as well, and you can't really over mix bread dough, not unless you're using a mixer.
So unlike pancakes, like when you make pancakes, you only want to mix it just slightly because you
don't want to form too much gluten here.
We're trying to form gluten.
So it's OK if it's slightly over mixed.
But if you try mixing by hand or kneading by hand, it's almost impossible to overnight it.
OK, great.
That's looking good, so you notice that it looks a little bit like a ball, the dough ball now there's
still a little bit of flour in the bottom, but I'm not too worried because when I do my next mixing,
I will make sure that we get that.
OK, so that looks pretty good.
If you want me to scrape a little bit of the flour off the spoon.
OK, so what we're going to do now is we're going to let this rest, OK, and that that resting period
is really important.
The French coined this as called an auto lease.
And the auto lease phase is a time for the the gluten to start forming.
Bonds naturally gives it a time for the protein inside the flour to start absorbing, absorbing moisture
and starting to create some complex molecules without us actually having to do anything.
Now, this is a really important part of the process.
Even if you only leave it for about 15 minutes, that is going to make your end product much easier
to work with because this normal resting time allows nature to do do the work that we want it to do.
And it's going to make the stretching folding go easier.
We're going to have to do less stretching and folding in order to get a bread that we are looking for
and the consistency that we're looking for.
So this dressing period is absolutely vital.
Now, if you're using a slightly higher whole wheat ratio of flour, then you might want to let this
go more than half an hour.
You might want to let this go for one to three, maybe even four hours.
If you're using a very high hydration, whole wheat grain, then what you might want to do is actually
cover this, but inside your refrigerator, because that will allow the all those processes to occur,
the protein absorbing the moisture, the gluten strands starting to form.
And it will also make it so this way it doesn't ferment too quickly.
And then you can let that go for 12, 24 hours if you really wanted to.
So I'm actually going to show you guys something that I do pretty normally, which is right now it's
about seven p.m. and I don't have time to bake this bread tonight.
So what I'll do is I mix up all the ingredients.
I'm going to let it do its resting period.
I'm going to add the salt, do my stretching and folds tonight.
And after about the second or third stretch and fold, when I start to feel that it's about, you know,
very about a double, I'm actually gonna cover it and put it back inside the fridge.
I'm just going to let it sit there and then I'll come back home after work tomorrow and then I'll take
it out of the fridge and I'll show you guys what it looks like, how we start doing the stretching folds
to warm it back up and then how we cook that night.
So this process happens over a two day period.