 All right guys sourdough normally a lot of work very difficult. You have to stay chained to your kitchen for 48 hours straight maintaining the sourdough in order to make a reasonable loaf of bread. That is not the case. I'm going to show you guys how I figured out how to do like a simple minimal time investment sourdough that like any normal working person can do. So let's get started before I change my mind about standing in front of a camera all day. Before we get started guys my countertop is a little messy. I try to clean it once a week. If any of you skinny twinks want to come over in a made outfit or girls by all means save me some time and a headache of cleaning myself. So we have our glass bowl zeroed out on the scale. We're going to put in 10 grams of salt. Apparently I have to retrain my workers on how to apply a label without wrinkling it. 10 grams of salt zero out the scale again. 280 grams of glass bottled mineral water. 280 we'll zero out the scale again. Now we need 500 grams of flour. You want an organic bread flour preferably. We have one on my amazon shop and we also have flowers available on frankiesurrangefood.com. But this ratio of water to flour is very important because if it's too hydrated it will not form properly. So here I have my sourdough starter. I left it outside in the higher temperature to make sure it was really active. We just fed the starter yesterday. So you need to feed your sourdough starter one day at least before making the bread so it's nice and active and healthy. You can get your sourdough starter base culture on frankiesurangefoods.com. The top dried out so we got a bit of a hard crust. We don't really want to put that in the bread because it will stay hard and crusty in the bread and you might have chunks in the bread. So just be careful about that. But you can see underneath that crust we have a beautiful bubbly sourdough starter. So we're going to zero out the scale again and put about 70 grams of starter in here. The volume depends on how liquidy your starter is. You know like this is a little liquidy so you want to do like 70-80 grams. If it's even more liquidy you've got to add more. If it's kind of solid you can add less. So I make sourdough bread every three days so this is going to sit on the counter and then two days from now I'm going to feed it again. We have a whole video on sourdough starters if you guys want to check that out. So that's all the ingredients. We're just going to mix everything together. I like using my hands and a silicone scraper on the sides of the bowl. I like wearing gloves so that I don't have to clean dough off my hands for several minutes. And you really want this to be as dry as possible. Yeah even if you just add a little too much water like 280 or 290 grams especially with the higher humidity this time of year in some parts of the U.S. it can really make the dough kind of wet and it won't rise nearly as well when you go to bake it. So we have our dough ball form together nothing crazy maybe 30 seconds of mixing. Now this is going to sit for 15 minutes to 45 minutes depending on your schedule you know you could go have lunch you don't have to be crazy just let this sit for at least about 15 minutes. Has it been 20 minutes perhaps 30 minutes even 40 minutes? We will never know but it is time to stretch our dough out so the water and flour have hydrated together so now we are going to just pull our dough about 10 times and you'll notice at first it was pretty easy to do but as you continue to do it it'll be very difficult to pull the dough apart to the point where you might not even be able to see it's already built up that elasticity after just a few folds. Now I can't even pull it apart. Alright can't really pull the dough apart anymore so we're just going to put it back in the bowl if you have a lid that's great if not you want to put something on this because we don't want any humidity getting into this dough and now we'll put a towel on top so here outside in this sunroom I have my dehydrator this is set to 105 degrees and I'm going to put it on seven hours so whether you come get this in 10 hours seven hours or 12 hours it would only have fermented for about a seven hour period of time the time and temperature here is the most finicky thing if you don't have a dehydrator you're going to need to use a heating pad if it's any less than like 85-90 degrees outside because this needs to be very warm for a pretty long period of time to ferment properly so later tonight we're going to come back and we're going to get this ready for tomorrow. Alright guys it's been about seven hours so the dough has risen a significant amount now if you happen to forget about this outside that's the reason we set it for seven hours worst case scenario you can still cook the bread in the morning it's just not going to look as nice because we're going to shape it right now so here we have a wooden bread basket I think these are called banatons and we're just going to take a metal sieve or any sieve with some flour and dust the inside if you put a light amount it will probably stick alright so we have our dough maybe half risen very sticky we're going to take our silicone scraper and really just make sure to scrape flush against the sides I've done this before with you know putting some oil around the outside of the dough and honestly it's not really that big of a deal you know because these never stick that badly so once we have it mostly scraped off the sides of the bowl we're going to turn it into the banaton you want to be kind of gentle because you know we don't want to remove all the air bubbles so that's all the prep done this is going to sit overnight until we wake up tomorrow and then we will preheat our oven actually here something I don't normally do but what you should do is you should dampen the cloth that you put on top because the top will dry out watch as I pour 50 cents worth of water onto a cotton rag damp cloth on top so it's the next morning it's been about 10 hours and our bread has kind of risen and then deflate a little bit it is a little warm outside but it should be fine you will need a dutch oven for this probably one of the main factors in the bread turning out good because it needs to be really really hot inside of this which you can't get in a regular oven so we got our dutch oven inside and we're going to put this on basically the highest temperature which is going to be 500 this needs to preheat for 45 minutes this is just a piece of parchment paper that I traced so you can put this at the bottom of the dutch oven to make sure it doesn't stick usually it doesn't but just to be safe all right it's been about 45 minutes so when you take off the lid even though it's dry heat there should be some steam coming out all right so since we have that flour in here we can just kind of gently pry this out and put it on top of the parchment paper now if you forgot about it and left it in that glass bowl you know you'd have a harder time taking it out and it wouldn't be as pretty so I'm just going to take a sharp knife and make a slit down the middle this is so that the bread just doesn't split everywhere when it starts rising now we plop this into the middle of our dutch oven the lid goes back on open the oven back in and then this should be like on 450 now so just lower the heat a little bit and we're going to check on this in 25 minutes all right ladies and gentlemen it's been about 25 minutes so we're going to take the lid off the bread looks like it's been rising nicely we're going to pour a little water in the oven you guys can see the steam if I don't burn my face so that steam is going to help the bread rise even more and I did see that the bread's a little brown on top so we're going to stay around 425 degrees so 20 more minutes and the nightmare should be over I have these towels on the floor because this oven is not watertight so when I pour water in here sometimes it leaks out so just keep that in mind all right I got stuck on a phone call almost forgot so hopefully we didn't overcook our bread a little bit maybe a little crispy but looks perfect well that's the first time I've dropped it on the floor but I guess you guys get a better look at it the the bottom is a bit dark so you know we should have kept the temperature a little lower but definitely good really really good perfect crust on top that's not that big of a deal on the bottom but now we just let it rest and have it for lunch you know so for minimal time invested turned out really good but you know if you get the temperature and timing a little better usually get a larger loaf a little more aeration all right our sourdough has been lonely by himself for a few hours on the counter just cooling off you could eat this right out of the oven it's not really that big of a deal so what I'm going to do is I'm going to slice the whole loaf we're going to have some of it for lunch today and we're going to put the rest in the freezer so it stays fresh for the next two days we have it you know it's never really that easy to cut but it's a lot easier the first day yeah so see even with the minimal amount of effort we got a decent crumb you know nothing crazy but decent all right so we got four slices here we're just going to wrap it up in a towel and put in the freezer well for a minimal time invested let's give it a shot not the best loaf of bread I've made but very good yeah so for the amount of time we put into this bread it turned out incredibly well you know less than five minutes of total prep and the only annoying part is you know that next morning you kind of have to be home for two hours to preheat the oven and cook it but very very little work compared to all the other sourdough recipes so hopefully you guys enjoy this you can get a sourdough starter on frankiesfreerangefoods.com and as I said earlier we have the video explaining how to maintain that starter so you can do this whenever you want as always if you guys can drop a like on the video leave a comment down below my brain's fried today make sure to subscribe and check that notification bell and if you guys want to support me further frankdestifon.com to see all of my interesting businesses I'll see you guys soon