Thursday, February 28, 2013

Sour Dough lesson with Julia

 
Wow!  What a month it has been.   I resigned from my job as a Stephanie Alexander Kitchen Garden Specialist.  It was a very difficult decision to make  but I am glad I had the courage to make it. 
 
I found my 2 1/2 years as the Kitchen Specialist (teacher) to be the most amazing, exciting, engaging and fulfilling experience.  In fact it was the experience of a life time and the most absolutely awesomest job I have ever had.  I learnt soooo much that I will carry with me through the next learning stage and extension of my career - my Bachelor of Education in Home  Economics degree. 
 
Last year I began my degree part time whilst working, this year I will be able to put all my energies into full time study (unless I decide to go for another SAKG Kitchen Specialist position). 


One of the things I will miss about my job is all the experimental cooking I have done over the last few years.   How am I going to keep it going I wonder...




To keep my creative juices flowing I enlisted the help of my cooking buddy Julia.  As one of my treasured SAKG kitchen volunteers, a passionate foodie and sour dough bread wizz, I felt sure she could teach me how to make her speciality -  scrummy sour bread loaf. 
I have always steered clear of baking bread and I question myself as to why baking bread seems such an intimidating task? Perhaps it is the thought of wasted time and supplies if it doesn't turn out. 
But I have learnt that each mistake brings me closer to the perfect end result.
 
 
Sour dough bread has been around since about 1500BC.  Lactic acid bacteria (lactobacillus) and natural yeast is the preserving/rising and flavour agents in sour dough.  Sour dough keeps longer than other yeast breads, is a little heavier and has a slight sour after taste which I think is a little like sour cream - but just a little!  It is not a lot of hands on work but does involve a lot of resting time.  Perfect for a weekend around the house and a loaf or foccacia can be made. Yummm!
 

 Firstly - We start with "STARTER".  Hmmm, funny bout that!  It is a runny, gloo like, sour smelling white pastey gloop.  This can be purchased over the net but it can also be made.  It is weird stuff, it is easy to make and you keep a little bit in a jar and use a bit and keep a bit for the next time and it just keeps going like that.  Julia gave me some of hers to START me off (giggle) but I found a blog that goes into more detail about making your own starter which is just putting flour and water in a jar!!!
http://sourdough.com/blog/sourdom/beginners-blog-starter-scratch
 
 



 
Once we have the starter, we need to make "Fed starter" What the? you say. What is fed starter? It is STARTER that is FED! You need to feed the starter to make it come alive. How Bizarre! I swear, this has played in circles in my non scientific brain, but I understand the process now. I think!

To make 2 loaves, pour 100g starter into a bowl, mix in 200g of water and 200g of PLAIN flour.  I forgot and used self raising flour which resulted in a tasty yet doughy bread.   It doesn't have to be mixed perfectly as the lactobacillus will draw it together until it is a consistent gloopy texture. Give it a stir occasionally and you will notice the difference as it happens.   It is pretty amazing really.


 

 When the fed starter has been fed and is all swollen and goopy (this may take an hour or two) it is time to make the dough.
 
Measure out 200g fed starter ( left over fed starter can be added back to the starter).   Add 280g water, 2g instant yeast, 10g salt, 500g plain white flour.
Use a butter knife to bring the ingredients together roughly. Cover with greased cling wrap and rest for a couple of hours.
 
Now the fun begins!
 
Wet your fingers a little to stop the dough sticking to them and tip out the dough onto a lightly oiled bench top.  A stretch and fold technique is now used to activate the gluten and it takes hardly any time.  Imagine the dough is a square and stretch the dough out to the side, fold back into the square, stretching each side in turn.  Take note of the texture at this point for it will change.  Right now it should be bumpy and sort of rough.  Place back into the bowl, cover and let rest for a 2-3 more hours.  The rising times are shortened on a hot day.
 
 
With the second stretch you will notice how the dough is changing, it is becoming more flexible and resistance can be felt.  Rest again for half an hour or so.
 
 
Line a tray with baking paper.  After the third stretch, shape the dough into a loaf shape.  Make sure the edges are together so the dough does not separate.  Place the dough on a baking tray and let rest until the  outside of the dough is dry and firm to touch and you will see growth.  Score the top of the loaf with a knife before placing into the oven. Pre heat oven to about 195 degrees C.  Place another tray/oven safe bowl 3/4 filled with water on the shelf underneath to produce steam. Cook for 25-40 minutes.  Cool on a wire rack.  Remember - each oven is different so getting the right temp and cooking time may take a bit of practice. 
Foccacia works wonderfully with this recipe.  The dough is made the same but grated Parmesan, chopped rosemary and rock salt can be added.  Place a liberal amount of olive oil in the base of baking tray with an edge.

After the third stretch, mold the dough into the oiled tray.
 Drizzle some olive oil over the top, and sprinkle more salt or cheese if desired. Place in the oven.    Cook with water bath but only for about 15 minutes.
 
P.S.  If starter has been in the fridge for a few weeks, tip half out and add equal amounts of plain flour and water and shazzam! It will bring it back to life!   
So have a go!
   Have fun!
      And 
         Experience a new cooking adventure!!!
Thanks Julia Babe for a GREAT experience!
 
 


 


 
  




3 comments:

  1. Dear Kyles ... I am always available to taste your yummy sour dough bread! You notice I said YOUR SOUR DOUGH BREAD! X mumlygoodwitch

    ReplyDelete
  2. I will keep that in mind next time, if the kid's don't gobble it up first. x

    ReplyDelete
  3. Glad you enjoyed your bread making day Kyli! I had great fun too. It all becomes clear after about 4-5 loaves so keep practising - remember it's only flour and water!! (I nearly gave up MULTIPLE times but as you know I'm a stubborn so and so...) It truly is a joy to have a great tasting bread that you know didn't cost you a fortune AND has no 'numbers' in the ingredient list...

    ReplyDelete