bjbj I guess I ve let this thing work for
about 5 minutes, and let it do all the work and I ve kind of been around doing not much
of anything. This is just what you re looking for, though. See that? All one piece. Look,
it s a tornado. You see how it s holding together, and it s cohesive and elastic. See? If you
look at the surface for your dough, you ll get a lot of movement before you ll actually
see those strands beginning to break. It s really not sticky. Okay. It s a little sticky,
but not nearly what a . . . a wetter dough would be far, far worse. m going to make a
trade off here. I have one I did this morning. Sourdough bread, you can t tell. In some kitchens,
in some locations, it will take an hour to rise or an hour for the sponge to proof. In
my kitchen for some reason, the sponge will proof very quickly, but the bread takes a
while to rise. I guess this has had about 4 hours or so. All I did was I took this and
I put it in a bowl with a little bit of olive oil around it, and I let it come to about
double. At that point, you simply punch him down. I m going to try to trade hands. Let
s see if I can pull this off. He goes in there, plop . There s still plenty of olive oil in
there. He s going to rise. This one, all I m doing is pulling and tucking under. I m
going to form him into the classic ball, like San Francisco sourdough, which I ve had by
the way, it s unbelievable. The strain of yeast that makes San Francisco sourdough doesn
t live anywhere else. It s amazing. You can only get it there. I ve got bread ready. He
s going to sit on the parchment paper until he has doubled in size. I m going to pull
that out of the oven, and I ll back. This looks a little bit different, because I actually
fell asleep and I ended up having to bake off the other loaf real quick, which is no
big deal. I had this one coming from the demonstration anyway. This one has about doubled in size.
What I did on this one, the first one I did on parchment paper, this one, I just threw
some cornmeal down on the baking sheet. Either one works just as well. You just want to keep
it from sticking to your baking sheet. I ve got my oven preheated to 350 degrees. I m
actually . . . you know what, let s turn it up to 375 only because my oven is cranky and
it doesn t hold heat well. s doubled in size. This is our sourdough. Traditionally, a sourdough
you can X it or you can make a straight line. This is going to be fun, I like showing this.
It s going to a fault line, almost in this one. It s going to expand to one side more
than the other. I m going to make an X, and you ll see when it comes out; the half of
the X went one way, the other half it just simply rose up through. Make sure you have
a very sharp knife. All this is, it s traditional, yes, and it looks good. All you re doing there
is giving the loaf room for expansion. I don t know if you can catch this, can you get
in here close enough to see this? Can you see right there? Inside that fault line, you
see how those nice big fat holes are starting? That s beautiful. Am I the way? Am I creating
a shadow? Can you see it? That s a good thing, we like that Make sure he s got room to move.
Here you go. We re going to give him about a half an hour. Since we re not after the
same kind of crust that you would put on a French bread or a baguette, you can go a lower
temperature for a longer period of time. Actually, if you re using a French bread recipe, which
I have a video on French bread, you can make a loaf of white bread, the same recipe, by
cooking it at 350 instead of 400. You just let it go for a longer period of time. It
makes a softer inside and a softer crust. That s it. I m going to work on supper for
my kids; this is chicken and dumplings back here. I ll be back in half an hour, and I
ll show you what the French bread looks like coming out of the oven. No, no, no, it s sourdough.
Sourdough. My timer just went off. Let s check the sourdough. Not French bread; it s sourdough.
Hot, hot, hot. Oh, yeah. A couple of things that you re looking for: Remember we talked
about how you ve got a natural yeast and there s gluten, which forms almost a network? The
yeast release gas bubbles which are trapped within the gluten network and that s what
gives rise to the bread; it expands. What it will also do is create these lovely bubbles.
See? I also talked about how we have a fault line, and actually this time, it was kind
of even. Normally, I have bread that goes one way more than the other. The final thing
is . . . come here so you can hear it. What you re looking for is that hollow sound. That
is what s going to let you know that your bread is done. I can t cut him open yet because
it would absolutely fry my fingers. Although I do have asbestos hands, this is a little
bit too hot even for me. Let s give him 10 or 15 minutes to come down to temperature,
where I can show you what the interior is supposed to look like. One of the things I
do want to show you is how the texture of a sourdough . . . that s my puppy. How the
texture of sourdough differs from regular French bread or white bread. We re going to
let him cool down. I ll be back in just a few minutes. [Content_Types].xml Iw}, $yi}
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