1 Dough 3 Loaves (The Easiest Sourdough Bread You Can Make), by Keep it Sweet Kitchen on YouTube. 33 min 6 s.
- Video length
- 33 min 6 s
- Time to do it
- 1 day (about 1 hour hands-on)
- Difficulty
- Medium
- Steps
- 9
What you need
Steps
Weigh your flour, water, starter and salt on a digital scale. Keep the salt separate from the starter until the first mix so it does not slow the fermentation.
Mix everything in a large bowl until no dry flour is left. Cover the bowl and let the dough rest so the flour hydrates.
Do a set of stretch and folds: grab one side of the dough, stretch it up and fold it over the middle. Turn the bowl and repeat around all sides.
Repeat the stretch and folds every 30 minutes for a few sets, then leave the dough covered to bulk ferment until it looks puffy and jiggly.
Turn the dough onto a lightly floured counter and divide it into three pieces with your scraper.
Shape the first piece into a bâtard: fold the sides in, roll it up and tighten the surface. Shape the second into a log for a sandwich pan.
Shape the third piece into demi baguettes by dividing it again and rolling each piece into a long log.
Put each loaf in a floured proofing basket or lined bowl, cover, and chill in the fridge overnight.
Heat your Dutch oven, score the bâtard with a lame, and bake it covered, then uncovered, until deep brown. Bake the sandwich loaf in its pan and the baguettes on a tray.
Tips and common mistakes
Use a scale, not cups, because sourdough depends on accurate flour and water amounts.
Let the dough bulk ferment somewhere warm and watch the dough, not just the clock.
Score quickly and confidently with a sharp lame so the loaf opens instead of tearing.
Let baked loaves cool fully before slicing so the crumb sets.
Questions
Do I need a sourdough starter to make this?
Yes. The dough relies on an active starter instead of shop yeast, so feed yours and wait until it is bubbly and doubled before mixing.
Can I bake all three loaves at once?
Not easily in one oven. Bake the bâtard first in the Dutch oven, then bake the sandwich loaf and baguettes while the first loaf cools.
How do I know the bulk ferment is finished?
The dough should look puffy, feel soft and jiggle when you shake the bowl. It will not double like yeasted dough.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
