A Very Boring Tutorial on Sourdough (No Fun Here) — Transcript

Full transcript

1. 0:00Hello and welcome to my series, a very
2. 0:01boring tutorial where I feel like I kind
3. 0:03of know how to do something. So, I'm
4. 0:04going to try to show you how I do that
5. 0:05thing. And today, we're going to be
6. 0:07making sourdough [music] bread.
7. 0:08Sourdough bread is actually very high
8. 0:09maintenance and there's a lot to know.
9. 0:11At the same time, you really don't need
10. 0:12to know that much to just make the
11. 0:14bread. So, I'm going to try to find a
12. 0:15good balance between sharing what I've
13. 0:17learned and just showing you how to make
14. 0:18bread. We're going to set the mood of a
15. 0:21nice rainy Saturday and [music] we're
16. 0:24just cozy and we're going to make warm
17. 0:25bread. Even though it's like 70° and
18. 0:27sunny outside, it's actually rainy in my
19. 0:30mind.
20. 0:32[laughter]
21. 0:34[snorts] Okay, so let's get into it.
22. 0:36This is my sue chef for the day. His
23. 0:38name is [music] Dawn.
24. 0:42He left. Sourdough seems like the most
25. 0:44complicated bread ever because it is so
26. 0:45high [music] maintenance, but it's
27. 0:46really not hard. It just takes a lot of
28. 0:48time. So, I'm going to show you step by
29. 0:49step how to make sourdough bread, and
30. 0:51I'm going to try to not over complicate
31. 0:52it because I want you to just have good
32. 0:54bread. just, you know, [music] enjoy the
33. 0:55bread scene. You know, it's cool popping
34. 0:58cool popping bread town over here. So, I
35. 1:00think that we can break it up into 10
36. 1:01easy [music] steps. Feed, wait, dough,
37. 1:04wait, stretch, weight, stretch, weight,
38. 1:05stretch, weight, stretch, wait longer,
39. 1:08shape, fridge, go to bed, [music] bake.
40. 1:10It's that easy. It just takes literally
41. 1:12like 2 days. But again, that's why I
42. 1:14said today is a casual, rainy, cozy
43. 1:17winter Saturday. And tomorrow, we're
44. 1:19going to bake on a nice [music] Sunday
45. 1:21morning. It's just a perfect weekend
46. 1:22activity. So, let's jump into this. Step
47. 1:25number one, feed. Sourdough is alive.
48. 1:27You have to feed it. And it needs to
49. 1:28have a meal before you can cook with it.
50. 1:30So, let's give it that meal. Here's my
51. 1:31sourdough starter. It's been sitting on
52. 1:33the counter, okay? It just looks like
53. 1:35flour and water soup because that's
54. 1:37exactly what it is. I have it in a clear
55. 1:38mason jar so that you can see it, but I
56. 1:40usually have it in a red solo cup
57. 1:42because then you can just throw it away
58. 1:43and you don't have to wash the cup
59. 1:44because this is very bad for your drain.
60. 1:46Do not ever, ever, ever pour this down
61. 1:48your drain or you'll have to call a
62. 1:49plumber and then you'll be sad. We're
63. 1:51going to feed it a 1:1 ratio. Starter,
64. 1:54bread, flour, water. [music] That's it.
65. 1:56It doesn't matter how much of each, just
66. 1:57the same amount of each of them. I'm
67. 1:59going to be giving you a recipe that you
68. 2:00can use at home that's going to make two
69. 2:01loaves of bread. In this video, I'm
70. 2:03going to double that and I'm going to
71. 2:04make four loaves. So, when I feed, I'm
72. 2:06going to do 180 g of starter, 180 g of
73. 2:09flour, and 180 g of water. You doing
74. 2:11this at home, just do 100 of each. You
75. 2:13know what else I'm going to do? I'm
76. 2:14going to make a list of things that you
77. 2:15actually need to make sourdough because
78. 2:16there's a lot of sourdough stuff that
79. 2:18you can buy. You can buy them if you
80. 2:20want. They're really fun and they're
81. 2:21cute. What you actually need is a scale.
82. 2:23Let's just see how much this is. [music]
83. 2:25I use King Arthur unbleached bread
84. 2:27flour. It looks like this. You can also
85. 2:30use unbleached allpurpose flour. I don't
86. 2:32think it matters. I think the difference
87. 2:33is like the protein content. Maybe the
88. 2:35only thing that matters is that it says
89. 2:37unbleached. I'm going to add 180 g
90. 2:39[music]
91. 2:41of flour. A lot of people use cute
92. 2:44wooden spoons to mix. I think that's
93. 2:46really annoying and hard to clean. I
94. 2:48like to use a chopstick cuz it's really
95. 2:49easy to wipe off with a paper towel. For
96. 2:51water, I use bottled water. I live in
97. 2:53Nevada and so the sink water here is
98. 2:54really, really gross and I don't want my
99. 2:55yummy bread to taste like my nasty sink
100. 2:57water. You could also probably use the
101. 2:59water from the fridge, but then you'd
102. 3:01probably want to microwave it cuz you
103. 3:02want to use room temperature or warm
104. 3:03water. So, I just use this purified
105. 3:05drinking water with minerals added for
106. 3:07taste. It's literally just like normal
107. 3:09bottled water. If you live in a normal
108. 3:11place with like normal sink water that
109. 3:12you can casually drink, just use the
110. 3:14sink water. It's fine. What I'm going to
111. 3:15do is pour it into this cup and then I'm
112. 3:17going to microwave it so that it's a
113. 3:18little warm because when it's a little
114. 3:20warm, it helps this situation just go
115. 3:22faster. And we're already dealing with
116. 3:24like two-day bread, so anything that can
117. 3:25make it go faster is ideal. [snorts]
118. 3:28I poured too much. Oh, I drank too much.
119. 3:30Okay, that's perfect. I'm going to
120. 3:31microwave this. Ooh, that's super warm.
121. 3:34I'm going to put an ice cube in it.
122. 3:38And you want it to be a thick pancake
123. 3:40consistency. So, for some reason, this
124. 3:41is really runny. Maybe cuz I added an
125. 3:43extra ice cube. So, I'm just gonna add a
126. 3:45little bit extra flour. And this is the
127. 3:47consistency that you want.
128. 3:50Thick pancake. I'm gonna wipe my
129. 3:52chopstick with a paper towel. And now
130. 3:54it's basically clean. And I'm not going
131. 3:56to get any flour in my sink. So, tada.
132. 3:58Congratulations. We have completed step
133. 4:00one. My starter is fed. You want it to
134. 4:02be covered, but you don't want it to be
135. 4:03sealed. So, like if you're using a mason
136. 4:05jar, just like put the lid on top. Or
137. 4:06this one that I have, instead of sealing
138. 4:08the lid on, I just put the lid on upside
139. 4:11down. I'm going to take a rubber band
140. 4:13and I'm going to put it right where the
141. 4:15sourdough is so that I can see how much
142. 4:17it grows. So, we fed our little starter
143. 4:18baby. It's going to take about 4 hours
144. 4:20for it to eat. We'll know that it's
145. 4:21finished eating when it has doubled or
146. 4:23tripled in size. I have found that
147. 4:24Debbie loves to be under the stove light
148. 4:26right here. She stays nice and cozy
149. 4:29here. You could just leave it on the
150. 4:30counter, but if it's cold, everything's
151. 4:32going to take longer. So, if your house
152. 4:33is cold, like my house is always cold, I
153. 4:35like to put it under that light. A lot
154. 4:37of people will tell you that you can
155. 4:38also put it in the oven turned off with
156. 4:40the oven light on. I did that once and I
157. 4:43murdered my sourdough starter cuz it got
158. 4:45too hot in there. So, I would not
159. 4:47recommend that. So, now that you've fed
160. 4:48your starter, what are you going to do
161. 4:49with the rest of this? Well, I would
162. 4:50just throw it away, honestly. But,
163. 4:51you'll want to make sure you throw it in
164. 4:53the garbage. Do not ever put this in
165. 4:55your sink.
166. 4:57My garbage is right here, by the way.
167. 4:58I'm not dumping this on the floor.
168. 5:00Honestly, you could dump it on the floor
169. 5:01if you wanted to. As long as you don't
170. 5:02put it down your sink, it's fine. Make
171. 5:04sure you get as much as you can in the
172. 5:05garbage. Wash your dishes in cold water.
173. 5:07Hot water will just help it dissolve and
174. 5:08it'll go right down your drain. So, cold
175. 5:10water is best. And then I also buy these
176. 5:12little mesh things that you can put
177. 5:13around your drain. When I do my
178. 5:14sourdough dishes, I just put this net
179. 5:16mesh thing on this and then it catches
180. 5:18all of the chunks. And [music] then you
181. 5:19just take this out and you throw it
182. 5:21away. We're going to wait until this
183. 5:23doubles or even triples in size, which
184. 5:24is [music] going to take about 4 hours.
185. 5:26I'm probably going to go watch an
186. 5:27episode of The Real Housewives of
187. 5:28Beverly Hills. What are you going to do?
188. 5:30So, I said to let it rest for 4 hours.
189. 5:32It's only been two and it's already
190. 5:33doubled in size. So, you could cook with
191. 5:35this now, but I'm going to give it
192. 5:36another 2 hours and see if it triples.
193. 5:38All right, for you it's been about 2
194. 5:39seconds. For me, it's been about 4
195. 5:41hours. So, welcome back to me. I would
196. 5:44like to show you the progress of Debbie.
197. 5:46So, you can see she's more than doubled
198. 5:47in size. The reason that I left it
199. 5:49longer is simply I like to see how big
200. 5:51it grows because it's very satisfying to
201. 5:53me to see when the dough gets really
202. 5:54really big. So, I usually give it the
203. 5:56full 4 hours, but honestly, you could
204. 5:57cook with it when it doubles in size, I
205. 5:59think, and it should be fine. You know
206. 6:01what I've learned about sourdough is
207. 6:02every single time I make it, I seem to
208. 6:03mess up in a different way. And every
209. 6:05single time it's turned out completely
210. 6:06fine. But now it's time for step three,
211. 6:08which is make the dough. When you're
212. 6:10making the actual dough, you do need to
213. 6:12make sure that you have the exact grams
214. 6:14because baking is a science. Big science
215. 6:17numbers, big bed big breaking big bread
216. 6:20baking numbers. So, the recipe that I'm
217. 6:23going to be making today and showing
218. 6:24[music] you is from the sourdough mama
219. 6:26on Tik Tok. But I do cook it a little
220. 6:27bit different from her, but the
221. 6:29measurements are her measurements.
222. 6:30[music] So, you're going to put your
223. 6:31bowl on the scale and then you're going
224. 6:32to zero it out. So, it says zero. And
225. 6:34then you're going to set it to g. And
226. 6:36now you're going to do [music] 250 g.
227. 6:39I'm going to do 500. But see, look how
228. 6:41cool and bubbly that looks. I love
229. 6:42sourdough. Look how sticky that
230. 6:44sourdough is. The whisk just like sticks
231. 6:46to it like it's spiderweb. After the
232. 6:47starter, we're going to put in water and
233. 6:49then flour and then salt. One time I put
234. 6:50in the salt first and it messed
235. 6:51literally everything up and it turned
236. 6:53into this weird giant lugie and it was
237. 6:55so weird. And then I baked it and it
238. 6:57still kind of turned out fine honestly.
239. 6:58So, whatever. But I don't really want my
240. 7:00bread to look like a lugie this time.
241. 7:01So, I'm just going to do water, flour,
242. 7:03salt. And then you are going to add
243. 7:041,000 g of flour. I'm going to add 2,000
244. 7:07g of flour. No, I'm not cuz we're going
245. 7:09to do water first cuz that's what I just
246. 7:10said and I already forgot. So, now you
247. 7:12are going to add 725 g of water. I am
248. 7:14going to add
249. 7:16do the math 1450 g. I'm going to
250. 7:19microwave my water because again, warm
251. 7:21water makes everything go faster. Here's
252. 7:24my one minute microwave intermission
253. 7:25dance.
254. 7:30All the way to the floor.
255. 7:36Oh, hi Don.
256. 7:37>> Help. I'm being attacked. I'm being
257. 7:39attacked by a poodle. Uh, help. Please
258. 7:42save yourself. Save yourself. Oh, it's
259. 7:44done. So, now that I have my lugie milky
260. 7:47water, I'm going to show you one of the
261. 7:49first accessories that you don't need
262. 7:50with sourdough, which is a bread whisk.
263. 7:52Now that I have my starter and my water,
264. 7:54I'm going to whisk this together. Do you
265. 7:56need this? No. You could literally use
266. 7:58your fingers. You could also use a fork,
267. 7:59but it's kind of fun and cute. Now,
268. 8:01you're going to use 1,000 g of flour.
269. 8:03I'm going to use 2,000, which is
270. 8:04probably going to be this whole thing.
271. 8:05Maybe even more.
272. 8:08Oh my gosh. 2,300.
273. 8:12Okay, let me take some [music] out. I
274. 8:13didn't think all that was going to be
275. 8:14over 2,000. I honestly feel like your
276. 8:16hand is easier than this thing. So, I'm
277. 8:17going to do that. And you know what I
278. 8:18like doing is using a glove cuz then you
279. 8:21don't have to wash your hands after. And
280. 8:22it's not like I'm trying to like not be
281. 8:24clean and wash my hands, but then you
282. 8:25don't have to wash all the dough down
283. 8:27your drain.
284. 8:29Can you hear that?
285. 8:32Does that sound aesthetic? So, I just
286. 8:34kind of squeeze the ingredients
287. 8:37together. I feel like that works the
288. 8:38best for me. And then I'm going to kind
289. 8:40of use my fingernails to scratch down
290. 8:42the sides of the bowl. Hang on. I need a
291. 8:45break. My hand's tired.
292. 8:47[sighs]
293. 8:48I could really use a Gatorade.
294. 8:54So, you're going to keep mixing this
295. 8:56until there's no more like chunks of dry
296. 8:58flour. So, this is the consistency. They
297. 9:00call it a shaggy dough. Look at this
298. 9:01dough. It literally gave me a webbed
299. 9:03[music] hand. I probably could have
300. 9:04added the salt when I added the flour,
301. 9:05but I forgot. So, we'll add it now. I'm
302. 9:08going to use 50 g. You are going to use
303. 9:0925.
304. 9:11I like sea salt cuz I think it's really
305. 9:13yummy, but you could probably use like
306. 9:14literally any salt. I don't think it
307. 9:15matters at [music] all. And I'm just
308. 9:16going to sprinkle it in here. Again, I
309. 9:20really don't think anything is that
310. 9:21deep, like ever, including when you add
311. 9:23your salt to your sourdough. Look how
312. 9:24sticky this dough is. It will eat your
313. 9:26glove.
314. 9:28So, step three is complete. We've made
315. 9:30our dough. Step four is wait 1 hour. I'm
316. 9:33going to take a plastic shower cap.
317. 9:36Okay, you could use a towel. I think
318. 9:38shower caps work better because it keeps
319. 9:39the moisture in. So, I'm going to wrap
320. 9:41this shower cap around my bowl. Now, I'm
321. 9:43going to put her back in her favorite
322. 9:44place, which is under this light. And
323. 9:46I'm going to wait 1 [music] hour because
324. 9:47she was just heavily massaged and she
325. 9:49needs a break. Oh, you have all this
326. 9:51extra starter. What are you supposed to
327. 9:52do with it? Great question. Well, if you
328. 9:54want to make sourdough, you need
329. 9:56starter. So, we're going to have to keep
330. 9:57this [music] because if we just threw
331. 9:58this away, then I would not have any
332. 10:00sourdough starter and then basically
333. 10:01that would be the last sourdough I ever
334. 10:03made and that would be depressing.
335. 10:04Putting it in a solo cup is easier
336. 10:05because then just like this sticky
337. 10:07glove, you can just throw it away
338. 10:09because imagine washing your hands or
339. 10:11washing your dishes when they're covered
340. 10:12in sticky sourdough. Ew.
341. 10:13>> I'm going to get my scale out again and
342. 10:15I'm going to see how much starter I have
343. 10:16left. I think a good rule of thumb is to
344. 10:18just keep like 30 g of starter.
345. 10:22Oh wow, that's 50. Okay, I'm going to
346. 10:24take like half of that. So this is 30 g
347. 10:26of starter. All this stuff that I'm
348. 10:28going to throw away is called discard.
349. 10:29You can search like discard recipes and
350. 10:32stuff that you can use with all this
351. 10:34extra sourdough. I've never done a
352. 10:36discard recipe and [music] we're not
353. 10:37going to start today. Now, I'm going to
354. 10:38add 30 g of water and 30 g of flour.
355. 10:44And there is my fed starter. If you
356. 10:46wanted to bake within the next few days,
357. 10:47you could just leave it on the counter.
358. 10:48Okay? Just put something on top of it so
359. 10:50that it doesn't get dry and crusty and
360. 10:52then you don't like have a gnat flying
361. 10:53in there or something. I use the old lid
362. 10:55of a candle. And then if you're going to
363. 10:56leave it on the counter, you just have
364. 10:57to feed it every like 24 hours. It's
365. 10:59[music] just a 1:1 ratio. If you don't
366. 11:01want to bake again soon, you could just
367. 11:02put this in the fridge. It's literally
368. 11:04fine in the fridge for like probably
369. 11:05upwards of like a year. Say, for
370. 11:07example, you leave it in the fridge for
371. 11:08a few months and then you pull it out
372. 11:09and you're like, I want to make
373. 11:10sourdough bread. And you look at it and
374. 11:11you're like, oh my gosh, it's full of
375. 11:14gray, gross, moldy looking water. That's
376. 11:16called hooch. And that's totally normal.
377. 11:18But the hooch means that your sourdough
378. 11:20starter is hungry. So if you see hooch,
379. 11:22I would take it out of the fridge, feed
380. 11:23it, and then put it back in the fridge.
381. 11:25I actually didn't need to keep this
382. 11:27because I keep [music] some extra
383. 11:28sourdough in my fridge. Do you want to
384. 11:29see? This is my emergency Debbie. The
385. 11:31thing is though, you cannot just take
386. 11:33this out of the fridge and cook with it.
387. 11:35This hasn't been fed in probably like a
388. 11:38month or so. You need to feed it at
389. 11:40least once [music]
390. 11:41before you actually make your bread.
391. 11:43That's your fun littleformational
392. 11:45session. Congratulations everybody. Step
393. 11:48number four is finally complete. This is
394. 11:49what it looks like. It looks a little
395. 11:51bit more wet. So, now we're going to
396. 11:52enter into something called stretch and
397. 11:54folds. Stretch and folds are exactly
398. 11:55what they sound like. You just stretch
399. 11:57it and fold it. So, you do four stretch
400. 12:00and folds, wait 30 minutes, do it again,
401. 12:02wait 30 minutes, do it again, wait 30
402. 12:05minutes, do it again. You do the front,
403. 12:06the back, the right, and the left. Grab
404. 12:08it right here. And you stretch it. I
405. 12:10kind of wiggle it and fold it over. Now,
406. 12:12I'm going to grab it in the back, but
407. 12:14I'm going to flip it around so it's
408. 12:15easier to grab. Okay. So, just grab a
409. 12:18huge handful, give it a little wiggle,
410. 12:21and fold it over. Then, I'm going to do
411. 12:22the right hand side.
412. 12:25I'm going to grab it, wiggle it, fold it
413. 12:27over. Now I'm going to do the left hand
414. 12:28side. Grab it, wiggle it, fold it over.
415. 12:31And that's it. That's your stretch and
416. 12:32folds. In gym terms, four sets of four
417. 12:34reps. So that was our four reps. Now we
418. 12:36just have three more sets. But because
419. 12:37I'm making a double batch, I'm just
420. 12:38going to give it a few extra stretch and
421. 12:40folds. I also think stretch and folds
422. 12:41are just really fun. One thing you want
423. 12:42to make sure when you're doing your
424. 12:43stretch and folds is that the dough is
425. 12:45not ripping. See, like if you were to
426. 12:46just pull it up, see how it rips? You
427. 12:49don't want it to rip. And that's kind of
428. 12:50why I like to wiggle it and jiggle it.
429. 12:51It's easier to get it to stretch without
430. 12:53it ripping. There's also this other type
431. 12:54of stretch and fold that I'll show you.
432. 12:55You grab it on both sides.
433. 12:58Try to lift it out of the bowl and then
434. 13:00you rock [clears throat] it back and
435. 13:01forth. Kind of like I don't know if you
436. 13:03were to let a blanket fall over your
437. 13:05hands or something. And then we're going
438. 13:07to put our shower cap back on and let it
439. 13:09sit for 30 minutes and then do it again.
440. 13:10Back under my light bulb. My sweet baby
441. 13:12goes. So, we're going to do our second
442. 13:15set of stretch and vaults. And I also
443. 13:16got my Door Dash order. Do you want to
444. 13:17see what I got? Oh my gosh, I'm so
445. 13:18excited. [music] So, I get this chicken
446. 13:20plate. It just has like this really
447. 13:21juicy chicken. It's just like so
448. 13:22flavorful. It's so good. These are the
449. 13:24best fries I've ever had in my entire
450. 13:25life. So, I'm going to do my second
451. 13:26round of stretch and fold. We're just
452. 13:27going to grab it and stretch and fold.
453. 13:32Fold. And we'll do the sides. Stretch,
454. 13:35fold. We'll do this side. Stretch and
455. 13:38fold. And then I just kind of wiggle it.
456. 13:39And you see how it stretches over my
457. 13:40hand.
458. 13:42So, I'm going to put the shower cap back
459. 13:43on and let it sit for another 30 minutes
460. 13:45while I eat my dinner and finish my
461. 13:47housewives episode. I'm watching The
462. 13:48Real Housewives of Beverly Hills. I also
463. 13:50just finished The Real Housewives of
464. 13:51Salt Lake. Oh my gosh, that's crazy. Do
465. 13:53any of those women like each other? Cuz
466. 13:54it seems like they [music] all hate each
467. 13:55other. The reunion was crazy. I'm going
468. 13:57to stop yapping about housewives and go
469. 13:58watch Housewives.
470. 14:00I'll be right back. Plot twist.
471. 14:04Okay, we did two stretch and folds. We
472. 14:06have two more stretch and folds to go.
473. 14:07However, I want to introduce you to the
474. 14:09exciting world of inclusions. There's a
475. 14:11gnat. Inclusions are [music] just things
476. 14:14that you add to your bread to make them
477. 14:15more fun, like cheese or honestly
478. 14:18anything, but cheese is my favorite.
479. 14:19itself. You have two opportunities to
480. 14:21add your inclusions. You can either do
481. 14:22it during the stretch and fold phase or
482. 14:24you can add it when you shape your
483. 14:26loaves. If you want it to be really well
484. 14:28mixed in, then you can do it during the
485. 14:31stretch and fold so it gets all nice and
486. 14:32evenly mixed up. If it's big and chunky,
487. 14:36then you'll want to add it during the
488. 14:37shaping cuz if it's big and chunky, it
489. 14:39might not like mix in super well. Do you
490. 14:41know what I'm saying? This is the dough
491. 14:43for four loaves of bread, right? So, I
492. 14:45am going to divide this up into four and
493. 14:48continue the stretch and folds
494. 14:49independently because some of these
495. 14:51things I want to stretch and fold those
496. 14:53inclusions into the bread. At this point
497. 14:54in the process, it's going to be really
498. 14:56sticky. So, I'm just going to I'm just
499. 14:58going to give that a minute to maybe
500. 15:00fall out of the bowl. This is something
501. 15:01you don't need, but this has become one
502. 15:03of my [music] favorite
503. 15:05kitchen appliances. This isn't an
504. 15:07appliance, a kitchen accessory. This is
505. 15:09called a bench scraper. I think I have
506. 15:11this plastic one. And I think this is
507. 15:13maybe a bench scraper cuz you use this
508. 15:14plastic one with a rounded edge to like
509. 15:16scoop out the dough from the bowl. I
510. 15:18don't know if this is the same thing or
511. 15:20what exactly this is. But you know
512. 15:21what's really nice about this is because
513. 15:22it's metal. This makes my life so much
514. 15:25easier to clean things because I don't
515. 15:27have to scrub. I love this passionately.
516. 15:30Okay, [music] so laying it upside down
517. 15:32did nothing. So I'm going to take my
518. 15:33plastic bench scraper and scrape this
519. 15:35out of here. I should probably put a
520. 15:36bunch of flour on the counter so it
521. 15:38maybe it doesn't stick [music] as bad.
522. 15:39It's not going to be this sticky when
523. 15:40it's done, but sweetie, it is hours and
524. 15:44hours and hours away from being done.
525. 15:47Just cut it in half and then half again.
526. 15:49I'm not going to measure. I don't care
527. 15:50that much. It really doesn't matter.
528. 15:51It's not that deep.
529. 15:54We have our halves and then in half
530. 15:57again.
531. 15:59One of these will go back in here. So,
532. 16:02I'm going to take this one, put it in
533. 16:04here. Cut this one in half. That in
534. 16:07here. And this one. in here. See how
535. 16:10there's stuff on the counter and oh my
536. 16:11gosh, it's so messy.
537. 16:13It's clean. And then I have my garbage
538. 16:15can right here and I just scrape it off
539. 16:17the counter straight into the garbage.
540. 16:19So from here, we're going to complete
541. 16:20the stretch and fold process. We still
542. 16:22have two more rounds of stretch and
543. 16:23folds. Let's start with my first loaf.
544. 16:25And this one is going to be sprinkles.
545. 16:27This is a really good time to explain
546. 16:29the difference between adding during the
547. 16:30stretch and folds and adding during
548. 16:31shaping because I have a YouTube short
549. 16:33where I made a sourdough loaf with
550. 16:35sprinkles, but I forgot to add it during
551. 16:37the stretch and folds and I added it
552. 16:38during the shaping. And you can see that
553. 16:41it's not really like spread out very
554. 16:43well. It's kind of like chunky because
555. 16:45when you shape the dough, you like fold
556. 16:47it in thirds and then you roll it. So,
557. 16:49you can see from the picture, you can
558. 16:51kind [music] of see like where the bread
559. 16:52folded and where most of the sprinkles
560. 16:54are. So, this is going to be a good
561. 16:55comparison. And you can see how this
562. 16:57time the sprinkles are really going to
563. 16:58be incorporated. And you'll see how
564. 17:00beautiful this [music] one is when it's
565. 17:01done. We're just going to add a bunch of
566. 17:02sprinkles. I don't really know how many.
567. 17:04Look how fun this looks. It literally
568. 17:07just looks like a wet ball of sprinkles.
569. 17:09Stretch and fold. Stretch and fold.
570. 17:12Stretch
571. 17:14and fold. Stretch and [music] fold. You
572. 17:17could also do chocolate chips, but
573. 17:19frankly, I hate chocolate chips. I mean,
574. 17:21I love chocolate chips in themselves and
575. 17:22I love chocolate, but I [music] hate
576. 17:24chocolate chips in sourdough bread. I
577. 17:25made it once and I thought it was going
578. 17:26to be delicious. Best bread I've ever
579. 17:28had. But it actually was the worst bread
580. 17:29I've ever had. Give me sweet or give me
581. 17:31savory or give me salty. I do not want
582. 17:33any combination of the three of them
583. 17:34together. I want them separate. Let's
584. 17:36put this back on the stove to rest. The
585. 17:38next I'm just going to do normal. So,
586. 17:40let's just do quick stretch and folds.
587. 17:41See how stretchy it is right now? And
588. 17:42it's not even ripping cuz the gluten is
589. 17:44getting stronger. A little scoop and
590. 17:47shake. So, I'll put this over here. Our
591. 17:49next loaf of bread is going to be a
592. 17:51pizza loaf. So, we're going to be adding
593. 17:52pepperoni and mozzarella cheese. If it's
594. 17:54small, like the sprinkles or shredded
595. 17:56cheese, I would add it during stretch
596. 17:57and folds. If it's big and chunky, like
597. 17:59pepperoni or these mozzarella pearls, I
598. 18:02would add it later. So, I'm going to set
599. 18:03the pepperoni and mozzarella balls
600. 18:05aside, and I'm going to open up this
601. 18:06shredded mozzarella and we'll add this
602. 18:07now. I don't know, two handfuls. So,
603. 18:10let's stretch this cheese in.
604. 18:14[laughter]
605. 18:15It kind of looks like it has hair, but
606. 18:18it's just cheese. Shower cap and set
607. 18:20aside. Last, but not least, we have my
608. 18:22personal favorite, which is aiago. The
609. 18:24last time I used this, I accidentally
610. 18:25shaved off a little bit of my knuckle
611. 18:26when I was grading. That was Ow. That
612. 18:30smells like feet. It's going to be so
613. 18:31good, though. So, let's put in half of
614. 18:34the oiago. Let's put in another big
615. 18:36handful. We'll do our stretch and fold.
616. 18:39And then we will put this shower cap on
617. 18:41and put this on the stove. It's honestly
618. 18:43probably time to start round four of
619. 18:45stretch and folds on our first loaf. See
620. 18:47how it got a lot more moist? [music] I
621. 18:49think that happens when you add in
622. 18:50sugar. Oh my gosh, it's even starting to
623. 18:52dye the color of the dough.
624. 18:56Cool. This one was our plain one.
625. 19:00Four and done. The mozzarella.
626. 19:06So now we can give our sourdough a round
627. 19:07of applause because we just finished
628. 19:09step five, which was stretch, wait,
629. 19:11stretch, wait, stretch, wait, stretch.
630. 19:13Now that the stretch and folds are over,
631. 19:14we can move on to step six, which is
632. 19:16wait longer. Wait longer entails about 4
633. 19:19hours, which really sucks for me because
634. 19:21it's 7:30 p.m. I'm going to be shaving
635. 19:22these at about 11:30 p.m. It's okay.
636. 19:25Hello. Don't mind me. I took a shower
637. 19:27and I selftanned and I put on my [music]
638. 19:28pajamas. I'm getting ready for bed. We
639. 19:31just completed step six, which is wait 4
640. 19:33hours and now we're going to move on to
641. 19:34step seven, which is shaping. And I'm
642. 19:36going to try to do this quickly because
643. 19:38when I'm done with this, I can go to
644. 19:40bed. Yay,
645. 19:42bed. Let's start simple with our plain
646. 19:45loaf. I'm going to flour the counter a
647. 19:47little bit. See how this just pulls
648. 19:49right off the bowl? It's kind of
649. 19:51satisfying.
650. 19:53And the bowl's like basically clean.
651. 19:55This is going to be called laminating.
652. 19:57So, you take it and you [music] just
653. 19:59stretch it out
654. 20:01like this, like a big piece of paper.
655. 20:03It's very [music] sticky, so I'm just
656. 20:05going to add like a little splash of
657. 20:07flour. And then what you're going to do
658. 20:08is you're going to fold it in thirds and
659. 20:09then roll it up into a ball the other
660. 20:11way. Grab this and fold it over. Grab
661. 20:13this third [music] and fold it over.
662. 20:14You're going to just roll it this way,
663. 20:18the hot dog way. [music] So, I'm going
664. 20:20to put way more flour on the counter.
665. 20:22And then also some flour on here because
666. 20:23this is really sticky. So, that was the
667. 20:25laminating part. And now we're going to
668. 20:26do the push and pull part. [music] Put
669. 20:28your hands like this like a butterfly
670. 20:30kind of. And then you just push it. And
671. 20:32then you turn it 25°. [music] And then
672. 20:35you pull it. And you kind of let your
673. 20:37fingers slip underneath there. Oh, see?
674. 20:39And there's this big bubble. And you're
675. 20:40going to get all these fun bubbles. And
676. 20:42that's great. Turn it 25°. You're going
677. 20:44to butterfly [music] your hands. You're
678. 20:45going to push it. Then you're going to
679. 20:47turn it 25° and you're going to pull it
680. 20:49towards you back here. And what you're
681. 20:52doing is you're creating tension [music]
682. 20:53on the top of the loaf so that instead
683. 20:56of being really sloppy, floppy, doughy,
684. 20:59it's going to have like more structure
685. 21:01and stuff and it'll just look nicer and
686. 21:02it'll look more tight. There's not like
687. 21:04a set number of times that you do this
688. 21:06just until you feel like it looks nice
689. 21:08and pretty and firm. See how that looks
690. 21:11way better than the blob we had before
691. 21:12because we created surface tension by
692. 21:14doing those push and pulls. So I'm just
693. 21:16going to put a little more flour on top.
694. 21:18Give it a nice little rub. And now I
695. 21:19want to show you something unnecessary
696. 21:21[music] called a baneton. I have two
697. 21:23bananatons. How many bananatons do you
698. 21:24need? Zero. But they're nice to have.
699. 21:26You know what you could do if you don't
700. 21:27have a baneton is just use a normal
701. 21:29bowl. So I have my cute little liner and
702. 21:31my cute little bananaton just like this.
703. 21:32[music] And I'm going to take my
704. 21:34sourdough loaf and I'm going to put it
705. 21:36smooth side down in here. You can kind
706. 21:38of see how it's still kind of sticky and
707. 21:40stuff on the bottom. So, what I like to
708. 21:41do is just [music] pinch it closed
709. 21:43because we made all that tension and I
710. 21:45want to try to keep that tension. That's
711. 21:46super sticky. So, I'm just going to put
712. 21:48more flour on it.
713. 21:52Shower cap. And we're going to put this
714. 21:53in the fridge overnight. And
715. 21:55congratulations. That's our first loaf.
716. 21:57Yay. Woo. Let's do our second. Going to
717. 22:01spread this out like a big piece of
718. 22:02paper. Fold it in thirds. Thirds. And
719. 22:06roll it. You can kind of pull it a
720. 22:08little bit while you're rolling it. Just
721. 22:09a teeny bit though. You see how it's
722. 22:11like super open on the sides like that?
723. 22:13You kind of want to close those. So,
724. 22:15let's try to kind of tuck that. Tuck
725. 22:18that in. Push. Pull. And again, I'm just
726. 22:22doing this until I feel like the top is
727. 22:24nice and tight. Kind [music] of like if
728. 22:25it was to have a faceelift and it was
729. 22:27going to be really, you know what I
730. 22:29mean? That's kind of what you want your
731. 22:30bread to look like. And we'll put it in
732. 22:31the baneton. I do not have one of those
733. 22:33fancy little liners for this bowl. So,
734. 22:35I'm just going to use a towel. You just
735. 22:36want to make sure that they're not super
736. 22:37fluffy cuz if you use a really fluffy
737. 22:39towel, then you're going to have some
738. 22:40fuzzy stuff in your bread and you don't
739. 22:42want that. Add some flour.
740. 22:46Cover it. Now we have my favorite aiago
741. 22:49loaf. Same thing. I just love [music]
742. 22:51this sound. And it's soft like a pillow.
743. 22:55Fold this in thirds. [music]
744. 22:58Roll it up. Push. Turn. Pull. I'm out of
745. 23:04cute bananatons, so I'm just going to
746. 23:06use this dirty bowl from before. Roll
747. 23:07this upside down, smooth side down into
748. 23:09my bowl. Flour. Fold [music] the corners
749. 23:12in. Shower cap. Done. One more. And this
750. 23:15is where we're going to add some more
751. 23:16inclusions.
752. 23:17We're just going to put them everywhere.
753. 23:19Instead of getting out a cutting board
754. 23:20and a knife, I'm just going to cut these
755. 23:22with my sewing scissors [music] into
756. 23:24quarters. So, I'm going to sprinkle this
757. 23:26pepperoni. Oh, it looks like a little
758. 23:28pizza. And now I'm going to do the same
759. 23:30thing. I'm going to fold it in thirds.
760. 23:31Before I fold again though, more cheese
761. 23:34[music] and pepperoni. We'll fold this
762. 23:36one over. Put the rest of our cheese and
763. 23:39[music] pepperoni. So, we'll be extra
764. 23:42careful on the push and pulls to try to
765. 23:44keep them all [music] inside. Sometimes
766. 23:46the one with the inclusions look a
767. 23:48little weird and lumpy, but it's okay
768. 23:49because [music] it's full of things that
769. 23:51make it lumpy.
770. 23:54See how that just has so much more
771. 23:55tension than before? [music] You can see
772. 23:57that the pepperoni is starting to poke
773. 23:58through. So, I'm going to try to pinch
774. 24:00that closed as well. If you're doing one
775. 24:03with inclusions and everything's kind of
776. 24:04falling over everywhere, just do your
777. 24:06best. It really doesn't matter that
778. 24:07much. That is the completion of step
779. 24:09seven, which is shape the loaves and the
780. 24:11beginning of step eight, where they
781. 24:12spend all night long in the fridge. So,
782. 24:14I would recommend having it in there for
783. 24:16about 12 hours or overnight cuz it's
784. 24:1711:00 p.m. and I'll probably cook it
785. 24:19tomorrow morning whenever it's
786. 24:21convenient for me. So, maybe like 8 to
787. 24:2312 hours. Step nine is go to bed. So,
788. 24:25I'll see you tomorrow for the last step.
789. 24:28Good morning. Who's ready to make some
790. 24:29bread? It's actually not morning. It's
791. 24:315:30 p.m. because when I woke up this
792. 24:32morning, I forgot that I was actually
793. 24:34supposed to go to a woodworking class
794. 24:35with my friend. So, I spent all day
795. 24:36making a cabinet with her. So, that was
796. 24:39really fun. But now, it's time to make
797. 24:40my bread. All you need to do is preheat
798. 24:41the oven to 450°. You remember how I
799. 24:44told you that a lot of sourdough things
800. 24:45you don't need? What you do need is a
801. 24:47Dutch oven. Oh, also, I painted my
802. 24:49pantry rainbow. Isn't that fun? But
803. 24:52yeah, you can see my Dutch oven here.
804. 24:53They're pretty cheap. You can get one on
805. 24:54Amazon for like $30 or $40. I'll link a
806. 24:56few cute options. We preheated the oven
807. 24:58to 450°. What's very important is that
808. 25:01you have to preheat the Dutch oven. So,
809. 25:03put the Dutch oven in your oven and then
810. 25:06start preheating so that the Dutch oven
811. 25:08is just as hot as your real oven. Which
812. 25:09one should we do first? Maybe oiago. So,
813. 25:12we can eat it first. Except I don't
814. 25:13remember which one of THESE WAS AIAGO.
815. 25:15WO! LOOK HOW BIG that got. Do you
816. 25:17remember how tiny that was before? Is
817. 25:19this my oiago?
818. 25:21[snorts] Yeah, that smells really
819. 25:22stinky. [music] So, I think that's
820. 25:23Oiago. They have fancy silicone bread
821. 25:26thingies that you can put your bread on
822. 25:28and then you put the silicone thing into
823. 25:29[music] your pot. I don't have that. I
824. 25:31just have parchment paper.
825. 25:36[laughter]
826. 25:37I barely have parchment paper. No, I was
827. 25:40just about to make four loaves of bread.
828. 25:42Okay, maybe I have some in my rainbow
829. 25:43pantry. Why is this parchment paper
830. 25:45white and this one brown? Does the color
831. 25:46matter? Are all parchment papers made
832. 25:48the same? It says oven safe. We'll just
833. 25:50put this in the oven and if I smell
834. 25:51burning, then we'll stop. We're going to
835. 25:54sacrifice the sprinkle loaf to test out
836. 25:56my parchment paper. Maybe you do want
837. 25:58the fancy silicone thing cuz then you
838. 25:59won't run into a problem where you run
839. 26:01out of parchment paper when you're
840. 26:02trying to make bread. So, we're just
841. 26:03going to lay out a piece of parchment
842. 26:04paper and I'm going to take my loaf.
843. 26:05Remember how we put the smooth side on
844. 26:07the bottom? We want [music] the smooth
845. 26:08side on the top again. So, we're going
846. 26:09to flip this upside down. Oh, look at
847. 26:13how beautiful and round that is. Are you
848. 26:15kidding? It's like burping a baby. This
849. 26:18is another piece of sourdough equipment
850. 26:19[music] that you don't need, but you
851. 26:22could buy if you wanted to. It's
852. 26:23basically like a razor blade on a fancy
853. 26:26stick. And all you do is cut a big line
854. 26:29down the middle of your loaf. A lot of
855. 26:31people get really fancy and they make
856. 26:32really cute designs. I could not care
857. 26:34less. So, I just make one big cut right
858. 26:37down the middle and it works fine for
859. 26:38me. That's called scoring your loaf. You
860. 26:40know what I did here once actually is
861. 26:42that scoring your loaf actually doesn't
862. 26:43really do anything to the bread. But
863. 26:45back in the olden days when they used
864. 26:47communal ovens and everyone was baking
865. 26:48bread together, they would score their
866. 26:50loaf so they would be able to tell whose
867. 26:52loaf belongs to who. I don't know if
868. 26:53that's true or not. That's what I heard
869. 26:54on the internet. So obviously it's true.
870. 26:56So now I'm going to put my loaf in here.
871. 26:59And back in the oven it goes.
872. 27:02Okay. And then we're going to set a
873. 27:04timer for 35 minutes. Three things to
874. 27:07note. Number one, you don't need this.
875. 27:09You could use a knife. It would be
876. 27:10totally fine. Number two, if you watch a
877. 27:12lot of videos about people making
878. 27:13sourdough, you might see them throw ice
879. 27:15cubes in the side or sometimes they put
880. 27:17little grains of rice at the bottom. I
881. 27:19don't do that. I'm pretty sure if you've
882. 27:21been baking and your bread is like
883. 27:22really dry, you can put an ice cube in
884. 27:24there to help make more steam [music]
885. 27:26and keep it moist. I've never had that
886. 27:28problem. My bread tastes fine, so I
887. 27:30don't add [music] ice. Reversely, if
888. 27:32your bread seems too moist, you can add
889. 27:35some little grains of dried, uncooked
890. 27:38rice to the bottom of the pan and then
891. 27:40you put the parchment paper on top of it
892. 27:42and then the rice in there will help
893. 27:43absorb some of the extra moisture.
894. 27:45Again, I feel like my bread tastes fine.
895. 27:47So, I don't do that either. One thing I
896. 27:49did learn though is the first few times
897. 27:50I made sourdough, the bottom would get
898. 27:52completely black and burnt, even though
899. 27:54the rest of it was perfectly fine. And
900. 27:55so, what I figured out, if you put a
901. 27:57baking sheet underneath the Dutch oven,
902. 28:00it won't burn anymore. Okay, we have 20
903. 28:02seconds left on the timer. That white
904. 28:04paper is just a little bit burnt. It's
905. 28:05okay. 5 5 4 3 2 1
906. 28:13I feel like it's like Now, what we're
907. 28:16going to do is take the lid off and let
908. 28:18it brown for five more minutes. Maybe
909. 28:20three depending on how it's looking.
910. 28:21Yeah, it's kind of burnt a little bit.
911. 28:23So, I don't actually I'm not even going
912. 28:25to brown it. If I let that brown
913. 28:26anymore, it's going to not be brown
914. 28:27anymore. It's going to be black. Why is
915. 28:28that so burnt? My guess is going to be
916. 28:30because of all the sugar. I think sugar
917. 28:32cooks differently maybe. I don't know.
918. 28:34It's going to be really pretty on the
919. 28:35inside though. You could use a cooling
920. 28:37rack if you want to. I like to just put
921. 28:38it on the stove. So, I'm just going to
922. 28:40put this over here. Now, let's cook my
923. 28:42aiago.
924. 28:43I'm going to show you how to cut this
925. 28:44with a knife in case you don't have one
926. 28:46of these fancy little bread razors. You
927. 28:49just
928. 28:51cut it. This one also looks a little bit
929. 28:53more flat than the other one. Again,
930. 28:55science. I don't really know. But here's
931. 28:56the thing. I usually mess up something
932. 28:58here or there. Like this time I
933. 28:59accidentally let this ferment for like
934. 29:0118 hours in the fridge when I was going
935. 29:03to do maybe 10. But it's fine cuz you
936. 29:05just cook it the same way and I feel
937. 29:06like it always turns out amazing. I kind
938. 29:07of have this theory that sourdough bread
939. 29:08is foolproof because I'm a fool and I
940. 29:10make great bread. And I'm going to do 35
941. 29:13minutes again cuz that's what I always
942. 29:15do. You do need to let the bread cool
943. 29:16for 1 hour before you cut it open.
944. 29:18[music] So let's cook a few more loaves
945. 29:19and then we'll cut that sourdough open.
946. 29:21I can't wait. I hear the oven. Let's
947. 29:24take the lid off and hope that it's not
948. 29:25burnt like the last one. Yes. See how it
949. 29:28still looks like not burnt like the
950. 29:30other one. We're going to put this back
951. 29:31in the oven for five minutes to brown
952. 29:34the top.
953. 29:37I also am going to put the lid back in
954. 29:38the oven so that the lid stays hot so
955. 29:40that when we move on to our next loaf,
956. 29:42it's all hot and ready to go. Let's do 3
957. 29:44minutes. My beautiful loaf is ready. I
958. 29:46love the smell of cheese. Ow. I need my
959. 29:49nails to be a little bit longer. This
960. 29:52loaf looks a little bit ugly, but it
961. 29:53will taste the best, I think. You know
962. 29:56what we could try to do on this one is
963. 29:57make a fun design. I've never ever ever
964. 29:58tried to do a fun design. Wow, that one
965. 30:00is juicy and plump. [music] What I see a
966. 30:03lot of people do when they make really
967. 30:05pretty loaves is they dust the top of it
968. 30:07in flour and then as it grows open, only
969. 30:10the top part has flour and it helps to
970. 30:12make a really pretty design. And I'm
971. 30:14going to dust the top of this in flour.
972. 30:16Why do I not do this on any of my other
973. 30:18loaves? Well, because it doesn't affect
974. 30:20the taste and I really don't care, so I
975. 30:22don't. So when you score it, scoring is
976. 30:24like cutting it. But then when you bake
977. 30:26it and that score mark comes up and is
978. 30:29like all pretty and stuff. That's called
979. 30:31an ear cuz it sticks up like a little
980. 30:32ear. I don't really have an ear here.
981. 30:34Maybe I'm doing something wrong. I don't
982. 30:36know. You can let me know in the
983. 30:37comments if I'm doing something wrong.
984. 30:38I'm not saying that this is the perfect
985. 30:40sourdough recipe ever. I'm just saying
986. 30:41that this is how I make my sourdough.
987. 30:43And I think my bread is amazing. I think
988. 30:45I'm going to do a big score
989. 30:47on the side here. See how this one's
990. 30:50really deep? So that's your quote
991. 30:52expansion score cuz that's where it's
992. 30:53going to expand. And then you make just
993. 30:55a baby cut. So these are wheat stalks.
994. 30:57[music] I think everyone say a prayer
995. 30:59that this looks nice and cute and yummy
996. 31:00when it comes out. So we're going to put
997. 31:02this back in here. Put this lid on. 35
998. 31:05minutes. I think I'm going to do the
999. 31:07laundry.
1000. 31:09The best sound ever. Oh my gosh, that
1001. 31:12looks so cute. Okay, let's give it five
1002. 31:15more minutes. Why don't I have a pretty
1003. 31:17ear on my loaf?
1004. 31:20of sour dough. Scoring angle matters
1005. 31:23more [music] than depth. Oh. Oh, you're
1006. 31:26supposed to score at a 30 to 45° angle,
1007. 31:29not straight down. Oh,
1008. 31:32I didn't know that. Let's try that with
1009. 31:34this one that I'm about to make in a
1010. 31:36second, and we'll see. Oh, that's just
1011. 31:38beautiful. The wheat stocks look a
1012. 31:40little bit more like bugs, but that's
1013. 31:41okay. You can eat bugs. Look at how
1014. 31:44plump that is. You can see where I cut
1015. 31:46it, but this line is flat. Whereas this
1016. 31:49seam is kind of popping open like this.
1017. 31:52That is the ear. This
1018. 31:55is technically an ear, but it didn't
1019. 31:56ear. You know, the ear is not earring.
1020. 31:58This ear is baby earring. That's a good
1021. 32:01loaf of bread right there.
1022. 32:04And let's do our last loaf of the
1023. 32:06evening. Let's try a 45° angle. If this
1024. 32:10works, I'm going to be shocked. [snorts]
1025. 32:12Oh jeez. It's already 8:00 p.m. 35
1026. 32:15minutes. That's what I'm saying.
1027. 32:17Sourdough is easy, but it takes forever.
1028. 32:18So, if someone gives you a homemade loaf
1029. 32:20of sourdough bread, they probably really
1030. 32:22like you. That's a very thoughtful
1031. 32:23present. I'll be back in 30. It's done.
1032. 32:27Did it leaf?
1033. 32:29Ah, no. Well, a little bit. It leafed
1034. 32:31more than the other ones. That looks so
1035. 32:34good. There is cheese [music]
1036. 32:35everywhere. Let's timer 5 minutes. When
1037. 32:39we eat that one, we should dip it in
1038. 32:40marinara. It's ready. It's ready. It's
1039. 32:43ready. It's ready. This might be the
1040. 32:44most beautiful one yet. Look at my
1041. 32:45magician's trick. Oh, that didn't work.
1042. 32:48[laughter] It's like snow. It's not
1043. 32:51funny cuz I'm the one that has to clean
1044. 32:53that up.
1045. 32:55That scared my dog. He's okay. So, it
1046. 32:58did ear a little bit more. It's hard to
1047. 33:01tell though because there's [music] like
1048. 33:02pockets of pepperoni and cheese just
1049. 33:04coming out literally everywhere. Just so
1050. 33:07much [music] cheese. They all look so
1051. 33:09different even though they're all from
1052. 33:10the same batch. So, here's my plain
1053. 33:12loaf. It eared. Okay. So pretty. And
1054. 33:15then these are the little wheat stocks
1055. 33:16that we made that kind of look [music]
1056. 33:17like bugs to me. My favorite part of a
1057. 33:20sourdough loaf is something called the
1058. 33:22blisters. Can you see all those little
1059. 33:24bubbles? And then we have the oiago
1060. 33:26loaf, which is a lot more dense and
1061. 33:27flat, but I think it's just going to be
1062. 33:29equally as delicious. And you can see
1063. 33:30that this one doesn't have as [music]
1064. 33:32many blisters, but instead of blisters,
1065. 33:34there's just like cheese pieces
1066. 33:36everywhere. This is my sprinkle [music]
1067. 33:38loaf. There's no question that this one
1068. 33:39was cooked. It's a little burnt on the
1069. 33:41top and the bottom, but the sides look
1070. 33:43really [music] fun and colorful. I bet
1071. 33:44the inside is going to be stunning. This
1072. 33:46one just absolutely looks stunning
1073. 33:48because the cheese is just squeezing out
1074. 33:49[music] everywhere and that just looks
1075. 33:51insane. We can start cutting into some
1076. 33:52of these. You want to? I bet it's going
1077. 33:54to be absolutely amazing. Stunning.
1078. 33:58How does it look?
1079. 34:00That's so pretty. That is so fun. I'm
1080. 34:04interested to try this because I usually
1081. 34:06don't like sweet and tangy mixed
1082. 34:07together like I was telling you with the
1083. 34:09chocolate chips, [music] but we'll see.
1084. 34:13I'm going to hold to my opinion that I
1085. 34:15don't like sweet things mixed in with
1086. 34:16sourdough. It's not bad, but it's not my
1087. 34:19favorite. I bought paper bread bags on
1088. 34:20Amazon because I kept putting this in
1089. 34:22plastic bags [music] and then it just
1090. 34:24was getting really steamy and then the
1091. 34:25bread was getting soggy, so I bought
1092. 34:26paper ones. My friends won't mind that I
1093. 34:29give them a loaf of bread with a piece
1094. 34:30cut out of it. Next, let's do aiago. my
1095. 34:34favorite. You can't even really see the
1096. 34:35cheese, but you know it's in there. See,
1097. 34:37you just squish it and it comes right
1098. 34:38back up. I don't really know what that
1099. 34:40means, but I think it's a good sign. Oh,
1100. 34:42that's delicious. Now, let's cut open
1101. 34:44the normal one. This might be the most
1102. 34:46beautiful loaf of bread I've ever made.
1103. 34:47You want to see? That's just so pretty.
1104. 34:50Fantastic. Give me 14 of them right now.
1105. 34:52Listen [music] to this.
1106. 34:55I literally cannot stand it anymore. I
1107. 34:58have to eat this loaf of bread. Okay,
1108. 34:59you can look first.
1109. 35:02Oh, it's still steaming. I can see the
1110. 35:03steam from the back. I know I just cut
1111. 35:05it in the middle, but I am dying to eat
1112. 35:07[music] this piece right here on the
1113. 35:08side cuz it just looks like cheese
1114. 35:11everywhere. Oh my goodness,
1115. 35:16that is very good. I don't even like
1116. 35:18pepperoni that much, honestly.
1117. 35:22Yes, yes, yes, yes, yes, yes. Well,
1118. 35:24thank you so much for watching my boring
1119. 35:25tutorial. I hope it wasn't too boring,
1120. 35:26and I hope it was mildly helpful. I am
1121. 35:28no bread wizard, so I am open to any
1122. 35:30tips anyone has or if you have any
1123. 35:32questions, please leave them in the
1124. 35:34comments and I'd be happy to try to
1125. 35:36help. But I'm also just learning. I've
1126. 35:39only been making sourdough for [music]
1127. 35:40maybe like 6 months, just ever since
1128. 35:43this baby was born. I'm just kidding.
1129. 35:45He's like 7 years old. Thanks for
1130. 35:47watching. Bye. Yay. You made it to the
1131. 35:50end of the video. Thanks. Does that mean
1132. 35:52that you want to subscribe? Here's a
1133. 35:54link to another video that YouTube
1134. 35:55thinks that you might like. And as a
1135. 35:56reminder, the recipe and all of the
1136. 35:58links to things that you might need are
1137. 35:59in the description if you have any
1138. 36:01questions.