Whole Grain Sourdough Bread Baking, Pt. I

[paxh2o]

hi! im doing the recipe to day.. actually im in the second day now... i just put the dough in the refrigerator (mine ended up less dry than yours although i measured everything in grams....) im alittle bit of worried whether it' ll rise or not, but if it doest till the end of the day, i ll let it rest in room temperature. im very excited about your recipes! i want to try them all!

[breadtopia]

@paxh2o Good luck, hope it works out.

[charadeyouareha]

do you guys cover your starter when its at the flour and water only stage? Or do you leave it open (before the yeast cultures catch on)?

[beybladedude]

can we just use all porpuse floure

[yourmomsbutler]

Instead of kneading, couldn't I leave it for 12 hours and let it ferment as done in the no-knead process? The sourdough starter

should allow the yeast to colonize the dough. Please let me know what you think.

[breadtopia]

@yourmomsbutler The reason no knead bread doesn't need kneading is because the dough is very wet. In wet dough, the gluten develops by itself if given enough time. With "normal" dryer dough, like this recipe, you have to knead it somewhat to develop the gluten.

You could easily just add more water and/or use less flour to make the dough the same consistency of no knead dough, then do what you suggest.

[Flowerpowernluv]

@yourmomsbutler Actually kneading the bread and pushing out the air produces a different result. Leaving it out too long, and letting the air go out on it's own, you will probably end up with it being crusty on the outside. But hey! Try it and let us know. ;)

[CHIMESTERDOTCOM]

anybody has any idea what happens to the flour we add to the starter? Will the gluten get predigested as well in that short period of time? It seem too short time to me. Anti-nutrients and enzyme inhibitors may be neutralized in the freshly added flour but i,m not sure about if gluten gets predigested. I cant find any info regarding this online.

[outingdystopia]

All bread has gluten as wheat is made up of some 80 percent gluten. During the proofing process as the yeast eats the sugars in the wheat the gluten expand thus giving the dough a firmer texture. If you want gluten free bread I think that you would use a potato flour as it contains no gluten.

[whisperingsage]

I do know that a good long proofing will make sourdough edible for celiac sufferers. Maybe the gluten is still there, but the bacteria do something to it.

[whisperingsage]

I let mine proof for 3 days.

[whisperingsage]

Coconut flour can absorb the liquids and it won't take much. And coconut flour is very compatible with celiac sufferers. There is a whole cookbook on it.

[k9forkids]

I have been baking several of your recipes so far, other than the dishwasher do you know a good way to wash the bowls and utensils? this bread dough is tough

[breadtopia]

It's a myth.

[breadtopia]

No. But you do have to be a little bit careful not to over knead with an electric kneader.

[rwbana]

Does it matter whether you knead by hand or by an electric kneader?

[breadtopia]

No. It means they pump some niacin or some random minimal "nutrient" into the flour that is destroyed when the original grain is processed and made devoid of anything nutritious.

Most cheap store bought bread is closer to a chemistry experiment than actual food. There is probably some tiny amount of whole grain in it or they wouldn't be able to call it that.

[tghetto5]

if my whole grain bread says "enriched flour" as its main ingredient is it really whole grain?

[breadtopia]

If you do a Google search on "Danish Dough Whisk" they will show up at the top of the list. But they're out of stock until mid March.

[drakendrones]

hello sir, can u tell the name n the company of the tool that u use for mixing the dry n wet ingredients? thnk u

[XSk8guyX]

The Camera Is In Very Good wait did i wrote good ? I meant Perfect.Very easy to watch.

[Tidnull]

best cooking/baking videos on youtube!

[Alaskanpianist]

im making my own sourdough starter and i was wondering if you did and if so how long do you let it sit?

[breadtopia]

Yes, I make starter. There are detailed instruction on how to make your own starter on my website breadtopia dot com.

[Alaskanpianist]

thanks :) i had success with my bread yesteday.i even made a video...

its terribly hard to stir with a regular spoon i might get a bread beater(is that what you called it?) like yours.

[Alaskanpianist]

How is that stiring tool you use differ in use from a spoon?

AJ

[breadtopia]

It's much easier to more thoroughly mix even stiff doughs with this tool than with a spoon. Plus it's much easier to clean.

[fkhazani]

Hello:

It is a wonderful video. I really enjoyed watching it and learned a lot about baking a sour dough bread. I tried to practice on the reciepe. However, my bread turned out to be very hard. Could it be related to the stone ground flour that I used instead of just a whole wheat flour? Can I add whole grains to make my bread more healthier?

[breadtopia]

The grind of the wheat could effect the result but your problem is more likely to be something else, like the sourdough starter not being healthy enough. It's nearly impossible to trouble shoot your bread problems with so little information. In any case, for making really good whole grain breads, I highly recommend Peter Reinhart's new book on whole grain baking. It was just published a couple months ago. Good luck.

[connorferster]

Hi Farah!

A common technique of new home-bakers is using too much flour in the dough which creates a drier bread, and thus a stiffer bread. Breadtopia, in this video, creates what's called a 50% dough. This means 2 parts flour to 1 part water, *by weight*. It is very important to measure your ingredients by weight since this will indicate the true ratio of ingredients.

[connorferster]

This will give you a, relatively, non-sticky dough. Using a wetter dough feels *really* awkward when you've never done it before (it sticks to your hands and will initially feel very frustrating). However, a wetter dough produces a much tastier loaf! The bread is (obviously) more moist but also more supple.

[connorferster]

Try following breadtopia's recipe but, when you get to the table kneading part, use water instead of flour on your hands to keep the dough from sticking. Incredibly, water will work a lot better to prevent dough-hand stickage and it will help keep your dough a little bit wetter.

[gared111]

You're videos are wonderful & very informative! I think I have a new hobby. Thank you for sharing.

[carelStomp]

Hello, i am enyoing your whole grain sourdough lessons, I do wonder about your

stir "thing" what is it, i 've never seen it here in the Netherlands where i live, can you give me an adress or name of the store where you bought it?, greetings, Carel Stomp, Amstelveen , Holland

[breadtopia]

Hi Carel,

I sell them on my web site, breadtopia dot com/bread-baking-supplies

You would have to pay about $4 more for the extra shipping to Holland, but with the US dollar so weak, maybe it would still be a good price.

Regards,

Eric

[Bwanawanjeri]

Very well done! Well written, well edited, and I learned a lot about baking whole-grain sourdough bread start to finish.