Sour dough bread is made by making what is known as a ‘starter’ - this is flour and water mixed to form a soft, slack dough and leaving it for a week prior to requiring the bread. This ‘starter’ is used as the rising agent and was the basis of breads for hundreds of years in many cultures. It uses the natural yeasts found floating in the air, that are captured by the starter dough.
Lost to many countries over the years with the advent of yeast, it is now again making a comeback. Although, as many countries that there were which lost sourdough breads there were others that maintained and embraced the loaves. Maybe it was for the cultural significance, maybe the traditional, maybe it was the exceptional taste of the loaves over yeast breads. Whatever the reason sourdough breads are back with us in an ever increasing big way, which this chef is more than pleased with.
Ingredients
flour 1 kg
water (warm) sq
flour 1 kg
salt 25 gm
patience sq
Method
Day #1
1. Combine 1kg of flour with enough water to form a soft, slack dough
2. Place into a large, clean bowl outside for an hour
3. Cover with cling-film and place in a warm, (but draught free - a linen closet is excellent) place for two days
Day #2
1. It should have started to ferment already, but just leave it alone and just forget about it until tomorrow
Day #3
1. It should have fermented nicely by now
2. Add sufficient flour and water to bring it back to the same texture as it was on the first day
3. Cover and leave it alone for two more days
Day #4
1. It should have fermented nicely again, but just leave it alone and just forget about it until tomorrow
Day #5
1. It should have really fermented by now
2. Remove from the bowl and add the second lot of flour and sufficient water to bring it back to the same texture as it was on the first day
3. Knead for 10 minutes
4. Split into two and use one half for the starter for next weeks bread
5. With the remaining dough, add the salt and knead for another 5 minutes
6. Split into two and shape into a nice round loaves, place on a baking tray and loosely cover, leave it overnight to prove in the a warm place (at least 12 hours)
Day #6
1. Pre-heat an oven to 180ºC
2. Place bread in oven and bake for 45 – 60 minutes until crisp and sounds hollow when tapped on the base (this method is used to try all breads for whether they are cooked or not)
Day #7
1. Enjoy the remainder of your bread and start all over again
