Not OP, but bread in general with a Dutch oven is super easy. All you need is time (8-18 hour to proof) and 4 ingredients—water, salt, yeast and flour. This is my go to easy no knead dutch oven bread recipe. Note, it is not sourdough. I’ve found that water temp at 113.5F seems to work the best and I substitute APF for bread flour at a 1:1 ratio.
You can then get fancy with a proofing bowl like OP used to get the geocentric circles and also start playing around with different starters/flours. You can use whole wheat flour in the above recipe but remember you can’t substitute whole wheat flour 1:1, the max you can do is 50% whole wheat flour so use 1.5 cups whole wheat flour and 1.5 cups APF/bread flour and increase the water to 1 3/4 cups of water. Check your local grocery store, they may have sourdough starters you can buy.
Experiment and have fun with it. I make bread probably 3-4 times per month. The hardest part is just planning out the time to proof the dough. If you really get into it, you’ll probably like this book Flour Water Salt Yeast.
FWSYis on sale on Amazon still, I just bought the Kindle version for $4 yesterday.
Vakar baigiau Mąstymas, greitas ir lėtas. Labai rekomenduoju kam įdomu kokiu būdų veikia mūsų pačių mąstymas.
Sekanti eilėje Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Highly recommend the book Flour Water Salt Yeast by Ken Forkish. It's my favorite and I've gotten a ton of compliments on the breads :)
It looks awesome, not sure why you say it needs work. It looks like the cover of Flour, Water, Yeast, Salt.
Amazon is probably the cheapest option for all the equipment you need.
Here's a bunch of equipment you'll want to grab:
Winco Winware Stainless Steel Dough Scraper with Wood Handle https://www.amazon.ca/dp/B0017HUR9E/
10" Round Banneton Brotform https://www.amazon.ca/dp/B01MQA0BMT/
Mercer Culinary Offset Serated Bread Knife https://www.amazon.ca/dp/B01F35UGWS
Flour Water Salt Yeast: https://www.amazon.ca/dp/160774273X
You'll also want to grab a clear round plastic storage container for your starter. Amazon doesn't have any good deals on them but it seems like Walmart/Home Depot/Gourmet Warehouse may have some. FWSY has a recommendation on a size, can't remember off the top of my head.
Once Flourist opens up it'll be the place to grab your flour from.
Flour Water Salt Yeast. I just received my copy this afternoon!
If you have done any lurking on Breadit, you'll notice that the community is a big fan of Flour Water Salt Yeast (FWSY), and the Kindle edition is only 2.99. He does a great job explaining the keeping and care of sourdough starter, as well as different flour combinations that make for a tasty starter. It's also nice because he gives examples of how to play with recipes and starter to really make it your own, as well as explaining (with pictures) about folding, and mixing.
His book is also great because it gives you some a variety of recipes that include all sorts of fermentation, so you can practice with something that is a little easier and work your way up to a full sourdough style bread. I'm also pretty new to sourdough bread and it's been a very helpful piece of literature as I've been experimenting with my bakes.
FWSE. Worth every penny.
The book FWSY and /r/breadit might help!
I use King Arthur flour and it's about $3. I make 4 loaves of bread from FWSY per bag of flour. Salt, yeast, and water prices are almost negligible.
Hi! I also recently started baking as a new hobby. I’m very much still a novice and still find it quite intimidating, but I’ve found quite a few decent vids and books that have helped me to get started...
Bake with Jack - really excellent channel filled with 4 min videos talking about terminology, equipment and technique:
Richard Bertinet’s Waitrose video. A bit basic but I find Bertinet’s mannerisms inspiring and the instructions are very useful. Different kneading technique too:
BBC Good Food basic bread recipe. There is probably a better basic recipe, such as the King Arthur one, but this is the first one I used. I halved the salt on this and it’s given me really nice bread every time:
Brilliant Bread by James Morton. Only just digging into this book but it really is great. Lots of recipes and kneading advice etc. I’d recommend it to anyone:
Flour Water Salt Yeast. I’ve not really delved into this much yet as I’m still getting used to the basics, but everyone on here seems to love it and it seems very well written (note:you’ll need a Dutch oven for this):
If you’re going no-knead/Dutch oven, I’d say it’s worth giving this a watch too, but I’d check the comments as well as a lot of people seem to be tweaking the recipe. A seemingly infamous video/recipe from NY Times:
Dough by Richard Bertinet. Another ace book filled with simple easy to follow recipes. Also comes with a short DVD, although I don’t know what’s on it as I’m yet to watch:
River Cottage basic white bread. Not the best instructions but I still found it a useful watch when very first starting out:
Not sure if these are 100% the best places to start but they’ve definitely helped me. I tend to google pretty much everything, which will lead you to a lot of useful sites too.
I hope these help, even if only a little. Im sure others will make some good suggestions here.
Nice loaf! People are also often referencing the Ken Forkish book called “Flour, Water, Salt, Yeast.” ����
Flour Water Salt Yeast
/u/buddyguything knows what’s up. My starter did this once and I started a new one simultaneously with only dark rye flour. I slowly blended the two together when the rye starter was about 7 days old because I didn’t want to loose that unique tang my original girl had. It worked far better than I had hoped and she bounced back like crazy. I now use a 50/50 mix of dark rye and unbleached white flour (just for taste preference) with dechlorinated water to feed my girl. I like the flavour the dark rye gives the loaves and because of its lower gluten content I find it’s much easier to mix up. Check out The Perfect Loaf if you don’t have it already. Combining the methods those two bakers use has really upped my starter and sourdough game. Let us know how it worked out!
Highly recommend though I believe the author is located in the Pacific Northwest, and one thing I have found is nearly all recipes should have their hydration ratios adjusted to your local climate. Local humidity / seasons tend to have impacts on dough.
Yeah that's pretty normal I think, a lot of recipes say to punch the dough down and then form it into a ball, then let it rise for a second time just before baking. I'm still somewhat of a novice, I just started using FSWY (https://toptalkedbooks.com/amzn/160774273X) has been a very interesting read for me and would probably be good for you if you want a really in depth explanation. ^^^I ^^^can ^^^also ^^^share ^^^an ^^^ebook ^^^version ^^^if ^^^you ^^^can't ^^^afford ^^^it ^^^right ^^^now
I followed the recipe for the Overnight Weekday Bread from Ken Forkish's Flour Water Salt Yeast . I didn't want to wait for the weekend, so after mixing and folding, I allowed the dough to rise overnight. In the morning, the loaves were shaped and placed into round bannetons in the fridge. Once I got home from work, I preheated the Dutch oven in a 475F oven, baked covered for 30 minutes and uncovered for 20 minutes.
Any suggestions for improvement are welcome!
Thank you! I use my oven. I've always enjoyed making a honey white loaf because it's mildly sweet and great for sandwiches or toast. Oh! And bread bowls. I like to make a couple if I'm going to have broccoli and cheddar soup.
I haven't been making it for very long, so I can't give you much advice except to say try out some different recipes if you feel like giving up. It took me three or four recipes (and trying them a few times) before I found a recipe that I liked. I still haven't taken the plunge for making homemade sourdough.
Here are two easy recipes that I linked to someone earlier. Maybe one will work for you!
>Here is the recipe I was talking about.
>Bonus recipe that I haven't tried yet, but looks delicious.
I also recently purchased Flour Water Salt Yeast to learn some of the fundamentals.
A lot of people swear by a kitchen scale. I do like using one, especially for better measurements for the flour. I haven't had a problem with making my bread too dense since I started using it; I was pretty bad about it before I started measuring it by weight.