Follow the Sourdough - Day 7: We Knead Bread
I wanted to upload this video as soon as it was ready, so I will add more info to this post as needed.
The photo you see here is me testing whether the dough had received enough kneading. Some refer to this as the "window pane test," but I call it the "stretching dough over a flashlight test." Enjoy!
My sourdough bread recipe:
2 cups sponge
2 tsp salt
1/2 tsp sugar
2 tbsp olive oil
between 2 1/2 and 3 cups flour
*let rise until doubled in size - between 6 and 12 hours
28 comments:
It says your video is no longer available... ??
seems fine now, sometimes Youtube's network burps.
Great video, I especially liked your patented kneading technique!
You may want to add to your day 7 video description that there "was no day 6", so to speak.
What a great job demystifying sourdough-Thanks!!
You said the leftover sponge can be kept in the fridge-how long will it keep? I'm sure I'll have to feed it from time to time-when? Then I can just start at the sponge step say next month when I want to make another loaf right?
Thanks again!
Hello Chef John,
I have been following your food
blog for a while now as a silent
reader but have not commented
until now..all I can say is
"WOW your recipes look great",
and I want to cook them all :-)
I would like to get to know
you more, with your talent
for cooking then your going to
be a great friend to have.
Feel free to join our cooking
forum, you are very welcome
to join us.
Jeenas food recipe forum
You have such an amazing food
blog that I am sure our other
cooking members would love to know
more about it.
Thanks from
Jeena xx
Jeenaskitchen.com
I just added a note about the leftover sponge in the new post. Thanks!
I like seeing the half-turn palm push technique.
All of us don't have ripped arms:)
So inquiring minds want to know how to use a dough hook to do most of the kneading. I know you still need to finish kneading the last bit by hand...but how do you know when to take it out of the mixer.
Love the step by step directions.
wish i knew! never used a dough hook :(
I'm sad to report that my dough just did not rise. After 24 hours it still looks like it did when it went into the bowl. Perhaps I had a kneading issue, I followed all the directions to a T until you got the the kneading. I used a dough hook on my stand mixer!! I have huge pipes but I'm just lazy. ;-)
Kneading would have nothing to do with rising. Was the sponge bubbly? If the sponge was OK, then the dough not rising would be a real mystery!
Yes, the sponge was nice and bubbly, just like yours!! :-(
Well, then that's a mystry to me...if the sponge was really active the dough should rise. 2 cups sponge and 3 cups flour should rise within 18 hours. I stumped as to why it didn't!
Well, then that's a mystry to me...if the sponge was really active the dough should rise. 2 cups sponge and 3 cups flour should rise within 18 hours. I stumped as to why it didn't!
What were you supposed to do on day 6?
Just wait... did you read the day 6 post? here is the link http://foodwishes.blogspot.com/2008/03/follow-sourdough-day-6-and-then-he.html
Chef John your hyperlink runs off of the page so I can't copy the complete link and paste it into a browser.
Thanks
not sure what u are referring too. I don't see any links in the post.
I'm referring to the link you gave me for day six.
oh, well I can't change the format, so I wont paste again. Just go to the March archive in the sidebar, and click on day 6.
By the way, it was just a brief post as there was nothing to do that day except wait for the sponge.
Hello Chef John,
thanks for this amazing blog, I'm doing a research for my Graduation project on Sourdough (I live in London, UK), and as I have never baked one before, your blog is saving my life, I was going nuts to understand the amount of the information I gathered, but visualizing it is much easier.
I'm not getting the spong right, I've been trying it for few times and it doesnt seem to want to bubble, I get all the foam on top, but no sponge, would you give me some inspiration please?
Thanks,
Juliana
I'm not sure what is wrong. I would start again and add a couple grains of dry yeast, just a tiny pinch to get it started. It may be the location you're in.
Hi chef, thanks for replying. I made it, even tho I didnt get big bubbles in the "sponge" step I moved fwd and made the dough last Thursday, and then baked it on Friday morning. It looked fine and the result was amazing! I got a beautiful loaf of bread in the end, and it tasted very nice. My friends approved! ;-) Anyway, now is the science bit, and already froze half of the loaf for future studies in the lab. I'll let you know the results. Thanks for all the help.
Juli
Thanks for all the information. It has really helped me in my quest of baking a "good" loaf of sourdough. One question, though. When I make the "slashes" on my loaf, before baking, it deflated a little. Did I possibly make the slashes too deep? Thanks in advance, NanaDeb
maybe, but it does always deflate a bit. Did it bake OK?
I had the same problem with my dough not rising. I followed everything step by step and waiting until my starter was nice and super bubbly. Then I made the recipe and . . . nothin'. Even after 24 hours. I will try again, but I'm not sure what happened.
not sure, its mysterious stuff, you can cheat a little and add a tiny pinch of yeast for the next batch.
I just made pizza with my unrisen dough today like you suggested and it was AWESOME!
Post a Comment