In today’s video I’m going to show you
how to bake my Simple Sorghum Sourdough bread recipe! This is a two-part video
series and then in first part we go over how to feed a sourdough starter, how to mill some seeds into a fine flour, we go over the first part, or the first step
of this bread recipe, and then in part two I show you how to incorporate the
sourdough starter with the salt and one of them, one of these loaves, has a secret
ingredient and the reason I did two is that we’re also comparing which one
yields the best crumb, texture and flavour. So we will be able to compare. Keep watching and I’ll show you how to get the loaf ready for baking. This bowl has been in the
refrigerator overnight all the ingredients except the starter and the
salt and another secret ingredient which I will show you in a moment. Add sea salt, a good quality sea salt. These are just basically beets in a salty brine with some pickling seasoning, that’s all it is. The juice in here is very potent.
I’ve been playing around with adding some to my breads. It’s very red but
don’t worry when it gets mixed in it blends with the rest of the ingredients.
This step is optional though. It’s just like giving it a boost basically
that’s all it’s doing. And then, we’re gonna put the 1 cup of starter. Now,
for the next step we’re gonna use our hands. You can use a spoon. I haven’t tried using a mixer but I find just our hands like this seems to be the best thing.
The dough itself is gonna be a little bit stiff because it’s been in the
refrigerator, although I did take it out a few hours ago so it would be more room temperature but you can use a spoon if you want but I just find getting in
there with your hands just helps to combine the ingredients really well. And,
once it is all mixed in I’m gonna transfer it to, in my case, I don’t have a
banneton or a shaping basket I just use a soup bowl with a dish cloth.
In this case because I’ve added the 1 tablespoon of fermented beet juice it
does smell a little like pickles but that smell or that flavour I find
tends to disappear a little bit after the bread the dough has risen and then
you bake the bread. It kind of looked like it wasn’t gonna be moist enough but it’s fine. The hydration level is actually
perfect and I find I don’t know doing it this
way I can already tell that there’s the texture of the dough is really really
nice. It’s like more elastic if you will. It’s already holding together
really nicely. I think if you were to skip the overnight step of the the first
part of the ingredients the texture is actually slightly different which it’s
hard to explain but we can kind of like mix it and knead it a little bit in the
bowl. But see, it doesn’t break apart. Already the ingredients are like binding
really well together. So imagine this doesn’t even have gluten and it just
has a really nice feel. Then once you feel that the ingredients are like
holding together nicely and everything is well mixed this is just where I’m
gonna take this ball of dough… It’s really nice! There’s something about this texture compared to a lot of the other ones are the other bread recipes that I
make it’s just really nice really different and there’s no rice in this
recipe there’s no gums there’s no commercial yeast. This is the size of
soup bowl that I use. I’m gonna just line it with a clean dish towel and that’s kind
of it. I’m just gonna take this, does it matter if you go seam up or down, I don’t
think so I don’t just do its thing anyways. I’m gonna use two hands I’m
gonna transfer it to here and the last few times I’ve made this recipe I cover
it and then I put it in a large ziploc bag. This is it! We’re gonna let it sit
somewhere warm in your house, in your kitchen, doesn’t
matter where. Minimum I would say four hours it works really well if you leave
it longer six am I gonna get to go to eight hours today I’m not sure it’s
almost 7am I would like to bake it before I pick up my kids at school.
This is kind of how I do it, in general, I time it so I can shape it
in the morning really early let it rise for a few hours during the day if I
can’t bake it before I pick them up for school I bake it after usually giving me
about an eight, six to eight hour rise. I will mix bowl number two and then the
second one I will not put the beet juice in it just to see if there’s an actual
difference but stay tuned I’ll show you the baking process this afternoon. We’re gonna start with this one which
is the loaf that the dough that was refrigerated overnight and it’s the
dough that does have a little bit of fermented beet juice.
This dough now has been rising for just a little over six hours, so six and
a half hours, and you can tell it’s it’s not doubled in size but it’s much larger
than it was when I put it in. Once you start this process you have to move fast enough because you don’t want your bread to go too flat so if you do it fairly
quick and put it in the hot oven it usually works really well. I have been
preheating the oven for probably over an hour because I was already baking
something ahead of time. And, I’m also preheating a baking stone and two Dutch
ovens on top of the baking stone. We’re gonna go ahead and lift this.
Dust with sorghum flour, try to rub it in. I’m adding seeds on top but you do
not have to do that. By adding a little bit of olive oil I’m hoping that my
seeds are gonna stick to it a little bit better. You do not have to do this step
I’m just doing it in order for it to stick a little bit better. I’m just
gonna go ahead and add a line of poppy seeds. This is just purely for decoration
you do not have to do this, it will be nice though. Then I’m going to take a sharp
blade if you have a scoring blade even better but I am just gonna do a cut on
an angle with just a few decorative lines right here. This is a very hot
pot I’m going to transfer it to the pot we’re going to cover it and stick it in
the oven. To start with 25 minutes covered, 25
minutes uncovered, and then about 8 to 10 minutes directly on the baking stone or
the oven rack. This is the loaf that I did not add beet juice. This dough the first part of the process I actually left my dough on the counter and it actually looks really
good. When you add the flour it looks really nice when you bake it and it adds like a rustic touch to it. Because I’m putting a line of olive oil it just
helps to get the seeds to stick. You do not have to do this step. I’m again, just doing it because it won’t look pretty. Do not consume sesame seeds if you have an allergy. If you do not this fine, you can use hemp seeds,
sunflower seeds, pumpkin seeds, you can use nuts if you’re not allergic to nuts
but this is just a decorative detail for my loaf and I am just gonna do the same
four lines as I did on the other one place this in the oven I will cover it
and bake it for 25 minutes covered 25 minutes uncovered and eight to ten
minutes directly on the rack or the baking stone and I’ll show you what that
looks like as soon as it’s ready All right my friends this is by far the
best part about baking bread at home is when you finally take it out of the oven
and you get to see how it turned out and in this case I am beyond thrilled
because these are beautiful loafs they’re gorgeous and I cannot wait to
cut inside to see what the crumb looks like just note that when you do bake a
gluten-free loaf like this one let it cool for four to six hours if not
overnight before slicing into them as it could get sticky and gummy if it’s not
completely cool so if you do try this recipe or if you have any questions
before you start please let me know in the comments and/or go directly to the
recipe posts and let me know there so I hope you try it and when you do let me
know what you think so thank you for watching and I’ll see you in the next