SOURDOUGH TOOLS
CAST DUTCH IRON
BASIC GLASS CONTAINER
BASIC GLASS CONTAINER
A Dutch Oven is another great option that you may already have in your kitchen. Dutch ovens are multi-purpose and versatile in the kitchen, but typically cannot be used for oval (batard) loaves. Ideally, you’ll want a Dutch Oven that is 5-6 quarts in size (slightly larger than your standard loaf size). I’m partial to Staub, but Le Creuset is another classic option that will last a lifetime.
BASIC GLASS CONTAINER
BASIC GLASS CONTAINER
BASIC GLASS CONTAINER
Basic Straight-Sided Glass Container – you will need a basic container for your sourdough starter. Choose a glass container that is: 1) is easy-to-clean, 2) includes a lid, which is not airtight, 3) appropriately sized and allows you to scale up your starter and accounts for it growing 4x in height. I keep several on hand, including smaller sizes for everyday maintenance.. Set a rubber band around the jar to create a visual cue of the starter’s activity over time.
PARCHMENT PAPER
BASIC GLASS CONTAINER
BANNETON BASKETS
If you’re using a standard Dutch oven for baking, I recommend keeping parchment paper on hand. I use this simple parchment paper sling technique to easily transfer dough to the hot pan.
BANNETON BASKETS
FLEXIBLE BOWL SCRAPER
BANNETON BASKETS
Banneton basket or mixing bowls with linen- – bannetons (called brotforms or proofing baskets) are natural cane baskets used to proof and hold dough. The natural cane material helps absorb excess moisture. They are available in various sizes and shapes. Be sure to purchase bannetons that allows the dough to increase in size during proofing. I recommend 9-inch round bannetons or 10-inch or 11-inch oval bannetons depending on your baking vessel. Purchasing two bannetons will allows you to bake two loaves at once. Alternatively, you can use mixing bowls lined with kitchen linens in a pinch.
BENCH KNIFE
FLEXIBLE BOWL SCRAPER
FLEXIBLE BOWL SCRAPER
A basic bench knife is one of my favorite everyday kitchen tools. They are extremely helpful for shaping and dividing bread dough, scooping up ingredients, and cleaning off countertops.
FLEXIBLE BOWL SCRAPER
FLEXIBLE BOWL SCRAPER
FLEXIBLE BOWL SCRAPER
Flexible scrapers are cheap and so helpful for scraping mixing bowls and mixing bread dough during various stages.
LONG SERRATED BREAD KNIFE
LONG SERRATED BREAD KNIFE
LONG SERRATED BREAD KNIFE
A good-quality, 9 to 10-inch serrated bread knife is essential for slicing bread, particularly crusty bread, and many other kitchen tasks. It is a must-have in any well stocked kitchen.
BREAD LAME
LONG SERRATED BREAD KNIFE
LONG SERRATED BREAD KNIFE
If you wish to create beautiful bread ‘ears’ or decorative scores, a bread lame (pronounced ‘lahm’) is essential. The size and shape makes it easy to hold and maneuver, and the blades are extremely sharp. Alternatively, you can use a knife or scissors, or even make a lame with a wooden coffee stirrer and razor blade. However, a steady well-made lame will make the job easier and quicker.
DANISH DOUGH WHISK
LONG SERRATED BREAD KNIFE
DANISH DOUGH WHISK
If you’re looking to keep things a bit less messy, a Danish dough whisk is a helpful tool for mixing doughs. The unique shape prevents sticking and makes it easy to clean. I use it for sourdough pizzas, biscuits, and pastries too.
SOURDOUGH BAKING
Sourdough bread is one of the most rewarding things to bake. It takes a bit of practice to get it right, but the results are delicious. Don't be put off if it doesn't work perfectly first time, make a note of what you did and eventually you'll perfect your loaf, getting better every time you make it.
Sourdough bread is simply made with flour, water and salt-with no added yeast, unlike ordinary bread. Instead it slowly harnesses wild yeasts in the atmosphere to activate these simple ingredients . This means conditions such as environment you live in, and the temperature of your home, all play a part in the process-which is why you may need to tweak the method to work for you.
Sourdough bread not only tastes fantastic, but it is also easier to digest than most other breads. This is because the process of fermentation digests the phytic acid in the grain. Phytic acid, or phytate, is a substance found in many plant foods, including grains. When ingested, it binds nutrients in the digestive tract, which inhibits their absorption by the body. Fermenting grains, such as wheat flour, by making a sourdough starter, breaks down the phytic acid, making vitamins and minerals in the grain more available for our bodies to absorb.
SOURDOUGH STARTER
Sourdough is a living, breathing thing, and it reacts differently, depending on the weather, where in the world you live and the ingredients you use. You can either make your starter from scratch, or use one from someone who has one already established, which saves a couple of days.
STEP 1- MAKING THE SOURDOUGH STARTER
DAY 1
Measure 100g of the flour and 100ml of the water in a large mixing bowl. Stir well with a wooden bowl to form a smooth paste without any lumps. Loosely cover the bowl with cling film or a cloth and set aside on your kitchen workspace for 3 days. Avoid disturbing it during this time
DAY 4
After 3 days, the starter will be more runny, and smell slightly fruity or vinegary. Stir the starter with a wooden spoon and mix in 25 ml of water, stirring well to evenly incorporate, then 75g flour and 25ml water. Cover the bowl lightly with cling film or a cloth and set aside on the kitchen work surface.
DAY 5
Weigh the mixture and discard half ( recipes for discard are available). Place the remaining 200g back in the bowl and stir in the remaining 75g flour 25 ml water. Cover with cling film or cloth and set aside on the kitchen workspace for a further day.
DAY 6
Your sourdough starter is now active, bubbly and ready to use. It should smell fruity, yeasty and vinegary, but not excessively sour. The starter should not smell too strong or smell unpleasant. If it does, throw away the starter and repeat the steps.
Weigh out 75g of the starter and store in a sealed plastic container in the fridge. This is your sourdough insurance policy. You can leave it indefinitely in the fridge or freezer as a back-up. Don't worry if it seperates. The vinegary layer that forms on the surface is called hooch. It is a protective layer, and it may turn quite black in color, but this is absolutely fine. When you are ready to use it, simply stir the hooch into the solids and use in step 2 of the recipe.
MAKING THE SOURDOUGH LEVAIN
A levain is the stage between the starter and the bread dough. You take a small quantity of the sourdough starter and activate it . Sourdough levain is what I use in all my sourdough baking recipes
STEP 2- MAKING THE SOURDOUGH LEVAIN
Place 75g sourdough starter in a large mixing bowl and stir in the water. Add the flour and mix to a thick paste. Cover the bowl loosely with clingfilm and set aside at room temperature for at least 4 hours, after which time it will start to bubble. This shows it is ready to bake with. The levain will remain active for upto 3 days, stored covered in clingfilm on the kitchen work surface; just make sure you stir it well before use. After 3 days, it will become thin and runny again. At this point, keep back 75g to use as a starter for your next batch of levain.( As before, you will need to mix it with 200ml water and 200g flour and then set it aside on the kitchen work surface for between 4 hours and 3 days until needed.)
MAKING THE SOURDOUGH BREAD
STEP-3 MAKING THE SOURDOUGH BREAD
Autolyse
It occurs at the beginning of bread baking and is a step in which only flour and water are mixed together. The goal of autolyse is to initiate enzymatic activity in the dough to help draw out sugars from the flour. Additionally, it helps increase dough extensibility (the ability for the dough to stretch out without tearing). In most cases, increased extensibility is a good thing as it helps the dough expand and fill with gases, resulting in a light and airy loaf.
Bulk Fermentation
The doughs' first rise is called bulk fermentation. After mixing the flour, salt, and levain into a dough, you put it all into a bowl or container, cover it, and let it rest. The dough will undergo a fermentation process during this step that is critical. Bacteria and yeast begin to generate organic acids, alcohols, and leaven the dough, which will translate to flavor and rise in your final bread. Also, bulk fermentation is the time when you might give the dough additional strength through stretching and folding.
Proof
The proof is the dough's final, or second, rise and occurs after the dough has been divided and shaped. I typically proof at a cold temperature in the refrigerator (also called “retarding”). During this time, the dough continues to ferment, which further strengthens and leavens it.
INGREDIENTS TO MAKE 1 LARGE LOAF
650g organic white bread flour
100g dark rye flour
500ml luke warm water
175g Sourdough Levain
banneton
a sharp knife, grignette, or lame to slash the loaf
METHOD
1. Put all ingredients in a large bowl and mix it together to form a wet sticky dough using a spatula or a wooden spoon. Set aside at room temperature for about 20 minutes, covered lightly with clingfilm, knead gently for 2-3 minutes and then set aside for 1 hour, covered with cling film/foil/cloth.
2. The dough will still be quiet wet and sticky. It won't increase in size yet. Don't worry if you can still see streaks of flour through the dough. You want to treat your sourdough gently, rather than knead it as kneading will produce a tough loaf. Turn the dough out onto a floured work surface. Lift one edge of the dough and fold it into the centre. Give the dough a quarter turn and repeat this process 4 times. This will start to bring your dough into a ball.
3. Place the dough rounded side down , seam side up into a very well-floured banneton, and cover with a damp towel ( this helps the bread from drying out). Transfer the bread to either a sunny spot or a warm cupboard and set aside to ferment for 4-6 hours, during which time the dough should rise to the top of the banneton.( You can leave the bread to ferment upto 12 hours, which will result in a slightly more sour flavor.)
4. Preheat oven to 200 celsius fan/220 celsius electric/ gas mark 7 and place a dutch oven/baking tray/baker's stone inside the oven to heat up. Just before you are about to bake your loaf, remove the tray, dutch oven or stone from the oven and dust it liberally with flour. Turn the bread out onto the floured tray or stone and deeply score the surface with a sharp blade. Bake for 20 minutes with the lid closed. Remove the lid after 20 minutes and bake for another 20 minutes until the crust is brown and firm, and the loaf feels lighter. Remove from the oven and transfer to a wire rack to cool completely.
Purchase your sourdough starter by contacting me!
A store that I definitely recommend is BREADCHUBBY. Check out their website at https://breadchubby.com/
