The video is a tutorial on how to bake a daily sourdough loaf while still having time for work and family. The baker shares their process, which involves feeding the starter each evening, mixing the dough in the morning, and letting it bulk ferment at room temperature before refrigerating it overnight to finish fermentation. The dough is then baked the next morning in a preheated oven with a baking stone.
The baker emphasizes the importance of using a good quality strong bread flour and a sensible hydration level to create a manageable dough. They also share tips on how to handle the dough, including using a touch of water on the counter to prevent sticking and using rice flour to prevent the dough from sticking to the basket.
The video also mentions a spreadsheet that helps calculate sourdough recipes and a video on choosing the right flour to bake with. The baker notes that the process takes less than 30 minutes of actual hands-on time and allows for flexibility in scheduling. The final result is a delicious sourdough loaf with a slightly irregular crumb.
Here are the key facts extracted from the text:
1. The narrator feeds their sourdough starter every evening while making dinner.
2. The narrator uses 55 grams of water and 55 grams of strong bread flour to feed the starter.
3. The starter is left out at room temperature to ferment overnight.
4. The narrator mixes the main dough at 6:30 in the morning.
5. The dough is mixed with 257 grams of room temperature water, 98 grams of sourdough starter, 8 grams of sea salt, and 388 grams of strong bread flour.
6. The bread flour used has a protein content of 13%.
7. The dough is mixed for about 5 minutes and then left to rest for 5-10 minutes.
8. The narrator uses a stretch and fold method to shape the dough.
9. The dough is bulk fermented at room temperature for 6 hours.
10. The narrator uses a spreadsheet to calculate the sourdough recipe.
11. The dough is shaped into a ball and left to rest for 10 minutes.
12. The dough is then refrigerated overnight to slow down fermentation.
13. The narrator preheats the oven to 220 degrees Celsius for an hour before baking.
14. The bread is baked for 20 minutes with the pot on, then an additional 30 minutes without the pot.
15. The entire process takes less than 30 minutes of actual hands-on time.
16. The narrator bakes bread every morning after taking their daughter to school.