Any bakery or restaurant in Australia worth its salt, offers fresh sourdough bread. This crusty loaf is made in the time-honoured method, patiently and lovingly and is definitely no less than an object of beauty and baking craft. It is also a great idea to include it in your kid’s diet and can make a make a delectable and healthy lunchbox. The dough gets fermented by the acetic & lactic acids that lend the bread its characteristic tang and distinctively superior flavour. Very few types of bread are comparable with sourdough bread on these attributes. Take a look at how you can make delicious sourdough bread at home.


Recipe

The primary starter is the very first ingredient of sourdough, and it’s pretty simple to make, however it’s a lengthy process and takes 6 whole days; here’s the process:

Day 1 – 2

  • Take 20g flour (wholemeal spelt)
  • You will need 20g of water

Method: Combine this flour & water. Now cover it in a sealed jar (you can use a spring-loaded jar that has a rubber seal). You can ferment this at between normal room temperature & 30C for about 48 hours.

Day 3

  • Take the starter from Day 1
  • Also, 20g of flour (20% wholemeal spelt + 80% white bakers)
  • 20g of water

Method: Stir all the water into this mixture, and then add the fresh flour. Now cover and ferment it at between room temperature & 30C for at least 24 hours.

Day 4

  • Take the starter from Day 3
  • 20g of flour (20% wholemeal spelt + 80% white bakers)
  • 20g of water

Method: Stir all the water into this mixture, and then add the fresh flour. Now cover and ferment it at between room temperature & 30C for at least 24 hours.

Day 5

  • Take the starter from Day 4 (by now its weight should be 120g)
  • 20g of flour (20% wholemeal spelt + 80% white bakers)
  • 20g of water

Method: Stir all the water into this mixture, and then add the fresh flour. Now cover and ferment it at between room temperature & 30C for at least 24 hours.

DAY 6

Method

  • By now the weight of your starter is around 160g. It will have bubbled up, subsided & smells very fruity.
  • Take 20g of it and discard the rest.
  • Mix it with 50g of water & then 50g of flour in a bowl.
  • Cover with cling film and let it rest for about 2-3 hours at regular room temperature.
  • If you wait longer, you will get a more acidic bread.
  • At this point, you will have around 120 grams of starter. This has to be used in 2 ways – 50 grams will be used in the first loaf you make. 20 grams of the new starter becomes the basis of the on-going starter. You just have to discard the rest.
  • With the 20g, you have to repeat the process used in Day 6 daily, for your daily bread making

Making the bread

  • Scrape some dough onto the bench.
  • Gently fold the dough over on itself from every side to get a roundish shape.
  • Dust a tea towel with semolina & drop the dough onto it (the folded side should be facing down).
  • Now fold the tea towel all around the dough and allow it to rest for 3 hours at room temperature.
  • Place your Dutch oven or other iron pot with lid in your oven; heat it to 250C for 30 minutes.
  • Once the bread has rested for almost 3 hours, remove your pot carefully from the oven
  • Unwrap the dough and place it in the pot with its seam facing up. This produces the desired crack in the bread.
  • Replace lid and then put the pot back into the oven and bake the bread for 30 minutes.
  • Remove lid & bake for 15-20 additional minutes until it achieves the golden crust.
  • Place it on a wire rack and allow it to cool before you slice and serve it.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882