How I Make Sourdough Bread

Nothing is quite as good as #homemade #bread. Probably the oldest known form of bread is #sourdough bread. In this video, Ken shows how he makes sourdough bread.

For Ken's #sourdoughstarter, he used a combination of whole milk with all-purpose flour. As he notes, this starter was originally made back around 2018. To make it, Ken mixed sour cream (with active bacterial cultures) with flour and left it in a container on a heating pad. According to Ken, since sourdough is a combination of yeast and bacteria, adding the milk into your starter gives you a better result.

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Ken's Sourdough Bread:

1/2 c. Sourdough Starter
1 1/2 c. Whole Milk
1 TBSP Cooking Oil
2 3/4 to 3 c. Unbleached Enriched Bread Flour
1 TSP Sea Salt

(NOTE: For best results, consider using a quality stand mixer with a dough hook attachment when mixing). Mix the sourdough starter with milk, cooking oil, salt, and 2 1/4 cups of flour. You'll want to mix for several minutes until the dough has the consistency of wet concrete that's setting up and you can feel a resistance where the protein structures are forming. Place plastic over the bowl and allow to sit in a dark, warm location until the dough is about doubled in size. Add another half cup of flour to the dough and knead for a minimum of fifteen minutes. Because this is a high hydration dough, it will not make a pane-like effect usually. When properly kneaded, the dough will form a ball but start to sag when laid down, and it will pull away from the hands or utensils with minimal effort. Line a Dutch oven with partchment paper, form the dough into a ball, dust the dough ball with about 1/8 of flour, and place the dough ball into the Dutch oven. For a higher loaf, use a Dutch Oven less than seven quarts in size. Lid the Dutch oven, place it in a warm location, and wait until the dough doubles in size. Lightly punch down the dough, using a picking and poking motion with one's fingers, to give the bread's crumb a more artisenal look. Relid the Dutch oven and let it double again in size. Preheat an oven to 450°F. Using either a bread lame, razor blade, or serrated knive; cut a vent line about a quarter of an inch in depth across the top of the loaf. Make sure to cut at an angle. Place the lidded pot into the oven and bake for 20 minutes. When done, remove the lid, place back in the oven, reduce the head to 400°F, and bake another 15 minutes. Remove the bread from the Dutch oven onto a plate, or preferreably a cooling rack, and allow to cool completely before slicing.