 Bread boy is back because today I'm going to show you guys a simple, quick, half sourdough not really recipe. Some of you might remember, I don't know, probably two or three years ago now, we did a video on like how to have bread in three hours. This recipe is kind of similar to that but we're using higher quality ingredients so let me show you guys what we have. So for the flour, we have King Arthur organic bread flour and everything you see here guys is available on FrankEastRerangeFoods.com, the salt, the organic instant yeast we're going to use. This is a big bowl of the sourdough starter that we also have on the website. If you do buy our starter, it comes in a two ounce jar. So for this recipe and you can learn how to do this by watching my sourdough maintenance video, you have to put it in some more flour and water and then maybe wait a day and it will be ready but we have a large amount of starter here that we can use and then we have our glass bottle mineral water. And this is the recipe that's going to make two loaves that should serve a few people. I personally am an Italian pig so I'll eat one of those loaves for my entire lunch and be stuffed. So we're measuring everything in the instant pot bowl because there's actually yogurt setting that we're going to use to get this bread to rise. Very easy and convenient so 170 water. Now with sourdough hydration is very important to get right but with this it's a little more forgiving. 300 grams flour. So we go organic, we remove the chemicals, the pesticides, herbicides, glyphosate and we use glass bottle mineral water to remove any fluoride or fluorine concerns. That already makes the bread healthier than 99.9 percent of what people are eating now. We add 115 grams of starter and this is a very high ratio of starter to dough but since this is only a several hour rise you need a lot more sourdough to be more effective over a shorter period of time. Then we add our 10 grams of salt and then we're going to do the whole packet of instant yeast. So this just gets mixed together. So dough combines pretty fast, shouldn't take you more than 20 seconds to knead it together. Then we put this in our instant pot and there's a yogurt setting that I have set to an hour and 30 minutes which is the correct time. So then we're just going to close this. When you're doing this it does not require the lid to be sealed unlike some other settings on the instant pot. You could even just put paper over this, paper towel, baking sheet whatever so you don't have to keep taking the lid on and off. And at the 15 minute mark we're going to come over and fold it. I'm not 100 percent sure if that's necessary but I do it anyway. All right it's been about 15 minutes so normally when you make sourdough in about half hour increments for the first two hours you do folds. It's called the auto-lease process where the flour is basically absorbing the water but in this case where it's a really short fermentation we're just stretching it a little bit to build up some gluten and then that should be enough because there's so much yeast in this that regardless of what we do it's just going to rise up and it'll be fine. Put a little oil in here just so it's easier to take out after it. It doesn't stick as much. So 90 minutes is usually long enough. If your sourdough starter wasn't that active or if it's a little cold out you can always just add a little more. So add another, you know instead of being an hour and a half it'll be two hours. So I'll see you guys when I'm back from work. All right so it's been about two hours and now when we open this up there is a lot more dough it has grown substantially. So I got a steel tray lined with parchment paper. We're just going to take our dough out of here. You know most of it doesn't stick so nothing crazy in there. You do have to soak it though. Now we're going to split this in half. You could weigh it if you want to make sure it's completely even. Now we're going to take each half of the dough and kind of just like fold it over itself a few times and then form like a little ball in the bottom. Kind of twist it so to illustrate what I'm doing a little better. I'm pulling it, folding it in, pulling it, folding it in. Kind of like forming a seam at the bottom and then I'm kind of like twisting that seam together to close it and then I'll put this with that seam down over here forming a ball. Same thing with the other one. So I'll just fold it a few times, form that seam at the bottom, kind of twist it and then put our nice ball of dough down here. So these are going to rest 10 minutes and then we can make them into the final shape. So after 15 minutes the seam on the underside of the bread has closed so now we can form it into the final shape. You could just leave it like this and you'll have some sourdough shaped bun loafs but I usually shape this into more like a baguette, not really a baguette but just like a longer loaf so that I can cut slices of bread a bit easier. I just kind of pull it while folding it over itself. I'm sure there's like a correct way to do this. You can look up like how to roll a French baguette and have some weird French dude show you how to do it properly but this is what I've been doing. I just stretch it out, kind of fold the inside over itself because you need to build tension, you need to build tension in the bread in order for it to stay upright. If you just stretch it it's going to like flop down so even like folding it over itself and just really pulling it and rolling it. So you guys can see we didn't do that nice of a job forming this so keep in mind how you form this dough right now is basically how it's going to look after it's risen and baked so if you want something really nice and presentable take your time roll this symmetrically make it pretty but realistically this is just for myself so I don't really care too much about that. So now this has to rise for about an hour. Since it's a little cold in my kitchen I'm going to have this bread rise on the heating pad over here for about an hour. After 40 minutes we're going to preheat our oven so it's a one hour total rise time and you know to save yourself some waiting you can preheat the oven so see you guys in a little bit. So bread has been rising a little bit it's actually getting a bit of a crust on top so I'm going to put a damp cloth on top. I'm not sure if that's going to prevent it from rising but I don't have a spray bottle to spray the top with water so we're going to roll with that for now it should be okay. It's been about 45 minutes so we're going to start preheating our oven to 425 and I'm going to open my window to air out the kitchen and it's ice cold getting pretty cold out now like 35 degrees so thankfully it's not a you know three hour sourdough project. The Instant Pot is nice for that initial fermentation but now with the colder weather like unless your kitchen is 75 degrees you're going to have a very difficult time getting the bread to rise correctly that fresh air is nice breathing it in but not good for the heat bill so it might take a little longer than an hour. This recipe is actually from King Arthur Flour I think it's called just type in like sourdough recipe with yeast and it's called like traditional I don't know I'll link the recipe down below from King Arthur Flour but their time for like the ferment in the Instant Pot 90 minutes is fine however the rise after that depends on the room temperature so it might take an hour and a half instead of an hour. So it's been a little longer our bread has risen a decent amount I would say probably two and a half times the size it was so it could probably go a little longer maybe we need it to time it a bit better but we're rolling with this so we're going to make some just some incisions across the top so it spreads out evenly so ovens at 425 this should take 25 30 minutes alright ovens going off because whether the spread is done or not I feel like I'm done with this video alright looks good a little hard on the outside not too hard though out smell good they look okay pretty passable and as I said this is a little hard on the outside so what you can do is you can wrap it in a towel and then when you wrap it in a towel you know it's going to kind of like steam itself so the outside is going to be softer I'm going to wait a little while to do that because I don't want it to steam too much but the bread's good to go obviously best you know fresh so the main difference between this and sourdough outside of like the obvious flavor is I've found this is actually pretty tasty even on day two and day three whereas sourdough is only really good like the first day so you know whether you have some time in the morning and you can make these fresh for lunch or later in the day and have them fresh for dinner they do taste a bit better the same day this is a nice size you know for me for a lunch sandwich with a potato chip so we might do a recipe or a video soon on on a sandwich because look we got the ham in the pork share we got roast beef available we just got some oven roast turkey breast on Frankie syringe meat so we do have some very high quality healthy deli meats that you can now make a sandwich with and I think I'm going to try it with the Giardiniera also if you want like a Chicago style beef sandwich you get the beef in beef broth that we have which is basically stewed beef and you combine that with the Giardiniera on the sandwich I'm looking forward to trying that too so that's the recipe for you guys a lot easier than sourdough the organic yeast makes it kind of foolproof kind of simple we have that available on Frankie syringe foods comm as well as the King Arthur bread flour if you guys would like to support me before I completely lose it but that'll be it for the video guys thanks for joining hey please like and share I had to I had to do this twice because I forgot to hit record on one segment so go figure but I will see you guys I guess tomorrow probably for a review video