Supplies Used:
Dried Sourdough starter from my friend Leah: https://homestead-ish.squarespace.com/
Bread Lame: https://amzn.to/3DkpBjF
7 quart dutch oven: https://amzn.to/3VFvE8C
About my stoneware: https://www.youtube.com/watch?v=h0gKq-_UHvk&t=66s
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Jess Sowards
PO Box 4239
Leesville SC 29070
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The music in this video is by my friend Daniel Smith
24 Comments
About 2 years ago watching Jill to make souerdough I got excited so I went out bought some jar got the recepe. The jar still in the cupboard. Aldi has some sourdough bread so I have decided way too much work to start it. I feel ashamed. Jess looks so lovely. Wondering if you can put it into an oblong shape pan so you can slice them for the toaster. Maybe my New Year pledge I will start it.🤞🤞🤞
Love this tutorial!! Love that you must of decided to color your hair too. I'm going to be 60 in a couple months, which is unbelievable for me, I feel 35😅 But I made the decision I will color my gray as long as my friend who is a beautician will be open. Gray is ok for light haired people, but my natural color is almost black.
love this. I'm just beginning my sourdough journey & learning the open baking method (I like to do 2 loaves at once & this seems more cost effective than 2 Dutch ovens / I only have one currently). but we shall see how it goes 😀
Happy Birthday Jess! Great Vid… Much Love and Blessings
When you are putting the flour on your countertop to shape the dough into loaves, can you use gluten-free flour for that step? I understand that the sourdough fermenting process helps with gluten sensitivity, but you are putting fresh flour that has not fermented on the outer layer of these loaves. Just wondering.😎
Ezra is sharp as a tack!! He makes an excellent Professional Judge!!
Thank you Jess! You inspired me to pick sourdough back up. I gave up on it last year after multiple failed attempts. Your laid back approach is exactly what I needed!
Some tips for those watching… wet your hands when doing stretch and folds and your dough won’t stick to your hands and use rice flour to dust your baskets instead of regular flour.
I’m a rather lazy sourdough baker. I too put a piece of stoneware below my bread baking on the rack above. A shortcut I take is putting my shaped boule good side up on a square of parchment paper in a bowl or colander that would be a bit smaller than my Dutch oven. I cover it and let it rise however- counter or fridge- that way I can just score and lift that parchment to my heated Dutch oven. No worries of sticking in the banneton …
Appreciate your insight on the process especially when it comes to when you do each step and work it into your schedule!
I've been working with fresh milled flour for over a year now. High hydration, more stretch and folds, the fresh milled flour requires more work to develop the gluten. Also start in the morning and bake the same day, overnight fermentation is way too sour. I've been trying to figure out if it's best to autolyse, fermentolyse, or remit all together.
Happy Birthday to Jess ! I enjoyed watching you make sourdough bread and it gives me the confidence to try and make one!
The wooden spatula you use is awesome. Where did you get it?
Can the bread be baked in a 6qt cast iron?
Happy Birthday Jess, boys are so handsome. Thank you ❤❤❤
I make everything sourdough except fancy loaves 🤪 I dont have brain space to check after a short time. I mix it and leave it covered. I def don't have picture perfect things but we eat really yummy food 😋
Happy Birthday 🎂 and Merry Christmas 🎄…Kathy 😊
You have done wonderful job of explaining the process. I've been making sour dough along time. I use bread pans for sandwiches.love a great round. Merry Christmas to you and your sweet family.❤🙏
Thankyou so much 💓
Can you mix this in your mixer with a dough hook or do you have to mix by hand? Also then do you constantly have 2 or more loaves going so you have bread every couple of days?
Thank you.
I agree with your Simplicity🎉🎉🎉.. I mean the “old Timers” on the wagon trail didn’t figure in to the decimal of how much of this-that! You sure didn’t see them checking “the Crumb”..they APPRECIATED it & ATE it!
BTW, WHERE did you find your LARGE Scale pls? ❤
I just made first loaf for this year. Couldn’t get my starter developed for a long time, but all of a sudden it took off. I now will dry my starter and save in case I quit or neglect it and won’t have to start over from scratch. My method is more like yours and I decided not to stress about it anymore. If your starter is good it will turn out fine. Thanks for sharing your process!
I have a similar method and the bread quality is relatively consistent. I use a flour combination of 300g white bread flour, 150g strong whole wheat flour, and 50g rye flour. I mix that with 300g tepid water, 250g active starter and 12 to 15g kosher salt (we like a little extra salt in our bread). After the 1 hour autolyse, it’s 4 stretch and folds, 1/2 hour apart during cold weather and 15 minutes apart during warm weather. I don’t even do a bulk fermentation, I just shape the loaves a half hour after last stretch and fold and drop into a basket or loaf pan lined with a tea towel and rice flour. I pop it into the fridge for 48 to 60 hours and then bake at 450’F for 35 minutes, lid on and 12 to 14 minutes lid off.
This is my basic loaf and I will add other things to it from time to time such as jalapeños and cheddar or flax and sesame seeds. It’s a no fuss loaf that has consistently turned out well enough that my family thoroughly enjoys it. It has a relatively closed crumb which we prefer because we like it as toast with our homemade jams or peanut butter.
When you nave a busy schedule and need to manage your time carefully, something this simple makes it easy to make a healthy option at home rather than buying that white fluffy stuff they call bread at the grocery stores.