Bread - Sourdough Bread Baking

In this video we will start by scaling (weighing) the ingredients and mixing up the bread dough. This is a no knead formula, dough folding is used instead. Dough folding is a gentle method of dough development and is a great way of developing artisan style bread dough.

The next stage is to develop the dough through bulk fermentation and folding the dough.

After bulk ferment is finished it's time to weigh out and do a pre-shaping of the dough.

One the final shaping is done, put the dough in a banneton or baske and chill the dough overnight. This slows the fermentation and makes for better tasting bread.

In the morning, take out your loaves of bread and let them do their final proof before baking. See how to tell when a loaf is ready to bake.

Alaskan sourdough has a really fun way of scoring the dough before baking. You will love it!

Pre-heat your oven and bake your loaf with steam - see how!

The second loaf is ready to go, let's get this baking done!

Here is a totally fun way of treating the crust before baking, what a difference!

Now our Alaskan loaves are done! Let's slice them open and see what they look like on the inside!