Sourdough bread: shaping and baking the bread

Robyn and Terri shape dough into a rustic round, then bake it into a golden loaf of sourdough bread.

[michelledickstein]

I followed these videos to the letter when it came to mixing and shaping and I FINALLY made a perfect sourdough bread! I ended up spritzing the oven instead of using a pan of water and it came out great. So excited! Thank you for making these videos.

[reneehughes]

I also prefer using the baking stone instead of a Dutch oven. I usually lay my roasting pan upside down over my stone for first part of the bake. I'm going to try this method next. Thanks.

[Blaze]

Use ice cubes.. Just before I put the in the oven I empty a try of ice cubes onto a plate.. Then I dump them into the cast iron pan after placing the bread in the oven.. Ice cubes generate a more consistent steam over a longer period of time then just dumping water into the pan

[patisserie]

That's a beautiful bread.  I like how the bread rose.  I hope mines comes out like KA's.  I'm about to bake mines now.  Wish me luck everyone.

[KingArthurBakingCompany]

Hi Linda - Thank you for checking out this video! All you need is about 1" of water. The idea is to have that water evaporate. If there is too much so that it takes too long to evaporate, you run the risk of thickening the crust. Have fun! Elisabeth

[beerbaron]

I am in the middle of making (and documenting!) the KAF "Extra Tangy" sourdough bread.

So far, it is progressing nicely. The hourly stretch and fold is really helping me to see where the dough is and I can see that it is adding structure to the dough. The air bubbles are forming big and puffy and I am maybe an hour or so outside of shaping the loaves, final proof and baking.

I can't wait to see these. Hopefully, the oven spring will go as well as the rest of the process so far.

FWIW, this is my first ever 24 hour sourdough loaf. I have previously made amazing Neapolitan pizza and a very nice (also from KAF) Scali bread.

I am loving this sourdough journey so far.

[IsaisChannel]

The highest risk of splashing is during the pour. Placing a towel above the glass prior to pouring can help prevent water drops coming into contact with the glass.

[KingArthurBakingCompany]

You definitely have to be very careful. You can spritz the side wall of the oven with water if you don't want to use the cast iron pan method. Spritz them well, keeping away from the bread and the door. Repeat 2 times for a total of 3 times over the first 10 minutes of baking. ~ MJ

[KingArthurBakingCompany]

Hi Graham,
If the dough is that sticky, it is okay to add a touch more flour until you can work with it more easily. The dough should stay moist and tacky, but it should not be like working with glue. If you have more questions, you can always give our hotline a call. ~ MJ

[digiphot]

Here is a good word for the deep drum sound when testing your bread...."Djembe"! It is a hollow wood drum from Africa, and has a deep low sound when struck with the palm of your hand. So...Just say it will sound like an African Djembe drum! Nice and hollow!

[drewbehm]

lmao this chick "can you bake them in the wooden baskets?"

[umluly]

Fantastically ... Thank you for this video you're looking for a way an ideal and easy-to-bake dough sour

[EvaAdorable]

Oh wow. I didn't know it was pronounced laam. I thought it was lame, like, "Sorry, that's lame, " or, "I broke my leg off on a cliff and now I'm lame."

[valerierosel]

Hello there! I searched for this specific recipe (using a sourdough starter) on the website, but only found recipes using instant yeasts. Please direct me to this wonderful recipe using my starter. Thanks you so much! Ciao from Italy!

[yuanhsu]

Robyn, Can I get the link for the other two parts of the video? This is the most helpful dough making and shaping video I have seen! Thank you!

[Avinash]

How do you avoid water splashing on oven glass. I am afraid of using water because of that.

[tipidweller]

I'd like to know more about the cast iron skillet in the pre-heated oven. How much water did you use? Do you add more during the baking?

[Skirkly]

Beautiful bread. I have a question about the brotform. I've seen them sold with liners. Do you put the liner in there and then the dough or does the liner go on top to cover while proofing or can it just be done like here in this video with no liner?

[maryrichardson]

I have just begun diving into the world of sourdough starter and bread baking. I've had three flops and one okay loaf (following another method). My search for more help brought me here. On this video, and in your website guide for Naturally Leavened Sourdough, prior to baking you divide the dough in two and then shape two boules. Do you bake them at the same time? The demo only shows one loaf being baked at a time.

[bobgaughen]

The bottom of my loaf is tough and somewhat over cooked! I have put a pan below in the oven. I am baking with a cast iron Dutch oven. What should I do?