Techniques of Baking Sourdough Breads
The art of baking sourdough bread is deeply rooted in history. Egyptians discovered the style around 1500 B.C. using a newfound technique that involved creating a starter made from a mixture of ground-up grain, water or milk, and the introduction of yeast. The result was lighter, better-tasting bread and the ability to save part of the starter for future use so that a certain bread can be replicated. This and other techniques make sourdough a versatile and desirable bread style. Does this Spark an idea?
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Making a Starter
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Various techniques have been discovered for creating a starter. One method involves mixing 2 tablespoons whole-grain flour and 2 tablespoons unsweetened pineapple juice once daily for four days in a container with a loose-fitting lid. On day four, all but 2 ounces of the mixture is discarded, and a 1/4 cup bread flour plus 2 tablespoons spring water are added. A constant 75-degree temperature is ideal for the starter to thrive. When storing the starter, feeding it with new water and flour is likewise vital to keep the yeast alive and active.
Choosing Flour
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Different varieties of flour can be used when making sourdough. White flour, whole-wheat flour and rye flour are all acceptable types. Whole-wheat flour is sometimes desired for its high-protein content. All-purpose white flour also works and typically rises better than whole-wheat. More exotic flours, such as rye, can be used moderately to add a distinct flavor to sourdough breads. Adding rolled oats or cornmeal also helps give breads a more complex taste.
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Fermentation Process
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Allowing dough to rise to twice its size prior to baking helps ensure the final product will be light and fluffy. This step usually involves transferring the dough into a covered bowl and leaving it at 75 degrees until its size has doubled. The firmer the dough, the better its “tolerance,” or time it will stay risen, will be. Dough prepared using white, bread or all-purpose flour tends to be more tolerant than those made with whole wheat or rye flour.
Kneading the Dough
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Folding and resting is the term often applied to the kneading process of sourdough bread in the final stages prior to baking. One technique involves spreading the dough out on a cutting board, folding it into thirds and then folding it one more time to form a ball. Once formed, the dough can be covered with plastic wrap and left to rise more if needed.
Proofing
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Proofing the dough refers to the bread’s final rise before baking. Lining a large bowl with a towel and transferring the dough to the bowl allows moisture to evaporate from the bread’s surface and gives it a skin that produces a crunchy crust when baked. Placing wheat or oat bran on the towel is important to keep dough from sticking.
Baking the Bread
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A hot oven with lots of moisture allows sourdough to remain moist and fluffy inside while giving it a crispy crust. Placing a baking pan with water in the lower shelf of the oven and misting the dough with water will help retain needed moisture. Using a cast-iron Dutch oven or clay baking cloche makes it easier to control the bread’s moisture. Lining the Dutch oven with bran will help keep the bread from sticking and burning.
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