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Why sourdough bread is worth the effort
A sourdough loaf of bread is a a big job to make. Even James Beard, that great gourmet of breads, hardly believed it was worth the trouble a baker had to go thru to make it. It takes days simply to bring out the starter and the sour smell of it actually is ghastly. However , when sourdough bread is made just the right way, which albeit is tough to do, its flavour is unrivalled. It's the perfect accompaniment to fondues, shellfish, stews and casseroles. A sourdough boule can be hollowed out to make a strange soup bowl.
The starter in sourdough is burned milk and H2O which are cooled, then mixed with sugar, salt and flour. The mixture is turned into a giant bowl, covered with a cheesecloth and put in a sunny window for five days until it's bubbly and rank smelling. Then, yeast is melted in warm water and put into this brew. The bowl is again covered with a humid fabric and allowed to stand for an entire week.
After this, the cook has to produce a sourdough sponge, which is the starter combined with more luke-warm water, sugar, salt and bread flour. This is covered with plastic covering and allowed to stand until it's doubled in size. Then, more yeast is added in and the sponge has to double in size again, be punched down, kneaded and permitted to rise again. Ultimately, the dough's cut in half and the loaves are allowed to rise in another warm spot for another hour while the stove is preheating.
A bain marie is put on the low rack in the oven. The bread is slashed on crown with a pointed knife, placed in loaf containers, then put on the rack above the bain marie. It helps if the rack is coated with heated tiles. The loaves are allowed to bake for about 40 minutes. They are done when the cook taps them and they sound hollow.
Yes, all this for 2 loaves of delicious bread, but folk swear by their sourdough loaf!
The starter in sourdough is burned milk and H2O which are cooled, then mixed with sugar, salt and flour. The mixture is turned into a giant bowl, covered with a cheesecloth and put in a sunny window for five days until it's bubbly and rank smelling. Then, yeast is melted in warm water and put into this brew. The bowl is again covered with a humid fabric and allowed to stand for an entire week.
After this, the cook has to produce a sourdough sponge, which is the starter combined with more luke-warm water, sugar, salt and bread flour. This is covered with plastic covering and allowed to stand until it's doubled in size. Then, more yeast is added in and the sponge has to double in size again, be punched down, kneaded and permitted to rise again. Ultimately, the dough's cut in half and the loaves are allowed to rise in another warm spot for another hour while the stove is preheating.
A bain marie is put on the low rack in the oven. The bread is slashed on crown with a pointed knife, placed in loaf containers, then put on the rack above the bain marie. It helps if the rack is coated with heated tiles. The loaves are allowed to bake for about 40 minutes. They are done when the cook taps them and they sound hollow.
Yes, all this for 2 loaves of delicious bread, but folk swear by their sourdough loaf!
About the Author:
Shirley Welch loves sourdough bread! She has found the best free sourdough bread recipe.