Sourdough bread recipe: a lockdown special

Brut America

Want to eat fresh bread everyday without having to leave the house? Flour, water, salt, and a little bit of patience. That's all you need to follow Ecotable's new sustainable recipe.

Transcript

00:00The principle of confinement is still to stay at home, avoid going to bakeries every day

00:10and suddenly why not learn to make your own bread.

00:13Bread or yeast, it takes a long time to be at home.

00:17It's not long to do from start to finish, it's just that you have to knead regularly,

00:22come and check if the yeast is doing well. In fact, you have to be present.

00:30To be able to dechlorize the water, I advise you to take a good amount of it,

00:41put it either in a carafe or in a salad bowl and leave it in the open air.

00:46The chlorine will evaporate and you will have a water that will be dechlorized,

00:50which will allow the bacteria to develop more easily and the yeast to take shape.

01:00The goal is to let a little oxygen pass.

01:15We close and we will find a space where to put it.

01:18In a closet for example, a place where there is close to a source of heat,

01:23near a radiator if it is still on.

01:3024 hours later, it has not inflated, but it has started to ferment.

01:38We see it with the small bubbles that appear here.

01:41We will continue, we will feed it again.

02:00And there I advise you, before closing it and putting it away,

02:15to put a trace with a pen exactly where your yeast is.

02:23This will allow you to see if it has inflated during the night.

02:25Day 3, the yeast has started to grow and to ferment.

02:43And do not forget, if you find that your yeast is in small form,

02:57you can always add a teaspoon of honey.

03:00It will give it, it will rekindle it.

03:02To do the test, to see if we can use the yeast immediately,

03:16we take a spoon and we will put this small ball of yeast in a bowl of cold water.

03:23When it floats, it means that the yeast is ready to be used.

03:27Day 4, the yeast is ready to be used.

03:43When you take wheat flour, I advise you to take at least the T80.

03:47Below, it does not really have a nutritional interest.

03:54And also take stone milled flour.

03:57Because there are also two ways to mill the flour.

04:00Stone milling, an ancestral method,

04:03or a method born at the end of the 19th century by industrial extraction.

04:07And there, for once, you lose all the nutrients.

04:09You only have pure white flour.

04:11And always take organic flours.

04:13And the rest, we will put it in the fridge.

04:21And we will feed it once a week with half of its volume in water

04:26and half of its volume in wheat flour.

04:43Day 5, the yeast is ready to be used.

04:55So now we're going to start making the bread.

04:57The yeast has risen well.

05:00Day 6, the yeast is ready to be used.

05:29Day 7, the yeast is ready to be used.

05:51We see that the dough sticks a little less to the fingers than before.

05:55And it will be the case every time we come back to knead.

05:59The dough will stick less and less to the fingers.

06:12So we do two turns, where we fold like that, the dough will do itself.

06:42And now I'm going much more slowly, so as not to break the bubbles too much.

07:12And now I'm going much more slowly, so as not to break the bubbles too much.

07:41Now we do the final kneading.

07:51You turn it, and there you fold there.

07:56You stretch, you fold.

07:58You stretch, you fold.

08:01You stretch, you fold.

08:03You stretch, you fold.

08:05You stretch, you fold.

08:08You stretch, you fold.

08:09And there, hop!

08:31And there, hop!

09:00And there, hop!

09:29So when we get out of the oven, we put it right away on a grid to let it dry, to let it finish its cooking.

09:46That is to say that the crust will continue to form and there is gas that will escape and it will make it digestible.

09:51So you have to let it wait for two hours.

09:53I know it's hard, we want to see the smell, but you have to wait two hours.

10:21And there you have it.

10:23Thank you so much for watching.

10:25See you next time.

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