Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is) Click the link below and download my FREE bread baking checklists: https://prohomecooksu.com/5-sourdough-checklists/ Shop the gear in this video below! Extra Long Silicone Oven Mitts: https://amzn.to/2BBFL8E Misen Serrated Bread Knife: https://amzn.to/3sPpwzm Etekcity Digital Food Scale: https://amzn.to/305du3G Bread Bosses Bread Lame: https://amzn.to/3f8B04e 2 Oval Bread Banneton:https://amzn.to/39C6e2y Danish Bread Whisk:https://amzn.to/2DiTaCX Le Parfait 1L Jar for Sourdough Starter: https://amzn.to/308Cd7a Bench Scrapers: https://amzn.to/3QO8ud4 Grain Miller: https://amzn.to/46LRudy Dutch Oven: https://amzn.to/3uxMgEt - Don't be overwhelmed if your first attempt does not come out nice like this one, I still screw up all the time! Sourdough bread baking is one of the trickiest crafts in the kitchen to master, and thats why I love it so much! #sourdough #breadmaking #homebaking #bread -Recipe - 300 grams - whole wheat flower 300 grams - all purpose or bread flour 512 grams - water 63 grams - starter 10 grams salt Milling flour - I’m aware that most people don’t have their own flour mill, so this step is optional, and if you don’t find your self some decent whole wheat flour. If you do mill your own flour make sure you sift some of the bran out to create a high extraction flour and a product that is a little easier to work with Steps and timing - Adjust timing to your schedule! 3:00pm - combine flour with water and let it sit for at least 1 hour. Ideally you wait 4-5 hours but its not necessary. This step is called Autolyse which hydrates the flour and also develops some sugars in the flour for a better end result 3:00pm feed your starter equal parts (by weight) flour and water and let sit for 4-5 hours until active 7-8:00pm - add the starter to the dough and start your stretch and folds every thirty minutes for the first 2 hours of the bulk rise. On the second or 3rd stretch and fold, add your seasoning of choice to the dough. 10:00pm - stretch and folds are done, cover and let it bulk rise/ferment overnight. 7:00am - dough has risen, give it one last stretch and fold and remove it on the work surface to bench rest for 20-30 minutes. 7:30am - form loaf and place in some sort of proofing basket for 1-2 hours until it has risen (like in video). 8:30am- Preheat heavy pan with lid on at 500 degrees for 1 hour 9:30am - Flip loaf out on parchment paper, score the loaf and transfer to the pan. Put lid on and bake for 20 minutes 9:50am - take lid of, turn over down to 450 and bake uncovered for 20 more minutes let cool if possible (usually not…) and enjoy! All music is royalty free from premiumbeats.com Truth to Tell - Big Score Audio Chopin - nocturne op. 9 - James Langevin