Bread in Captivity
I have just made my first ever loaf of sourdough. Apart from my two kids, it is the best thing I ever baked.
It is good, very good. Crusty on the outside, soft and chewy on the inside and just slightly sour.
I did a bread making course a few weeks ago, wanting to bake my own rather than buying it. This was a bit of a science lesson for me - and a lesson in patience. Our baker-tutor, Matt from DOJO's bread in Braidwood, took us on the wild ride imparting his years of knowledge into one day. We talked, mused, mixed, kneaded, shaped and tore apart hot buttered theories and practice.
I came away with more bread than I could eat and more knowledge than I could digest ...and a sourdough starter. I little pot that would be life in my bread.
I have been baking standard bread and only yesterday was brave enough to try the sourdough. I mixed the flour, salt, water and a nano-plinket (1/4 tsp to 500gm flour) of sourdough culture.
After 12 hours nothing had happened, just a bit bigger than my rounded lump. Patience, patience. Then, as the bacteria and yeasts partied and multiplied, they started making my dough look the part.
This morning, 24 hours later, it was perfect. Doubled in size and streaaaaaachy. I shaped it, scored it and baked it at 180' for about 40 minutes.
I can't believe how easy it was, and that a tiny weeny bit of culture in dough, can make such a difference to ones life.