Baking Real Sourdough Bread
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About this ebook
Baking Real Sourdough Bread
Wild sourdough magic at your fingertips!
Written by two passionate artisan bakers and teachers, this book dispels the myth that sourdough is difficult and time-consuming to make. It shows how to fit regular baking into even the craziest lifestyle by using an ordinary fridge and the principle of retardation – or ‘slo-mo’ dough.
Packed with clear explanations and helpful photographs the book shows:
* The Seven Steps to creating truly exceptional artisan loaves
* How to create, manage and maintain a wild yeast leaven
* How to choose and use the best flours
* The secrets of long fermentation
* Tips on improving the look, taste and texture of your loaves.
* Insights on managing the three T’s: Timing, Temperature and Technique
* How to bake sourdough that tastes the way you want it to – from milky to truly tart
* Includes original recipes from The Artisan Bakery School.
A handbook for anyone reaching for a real life-skill.
The Artisan Bakery School
Dragan Matijevic“My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That’s why I call my loaves ‘artisan’.My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!”Apart from baking Dragan does magic shows for all ages and writes books for children.Penny WilliamsPenny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking with guilty alarm at the grubby dent she had made. To her astonishment, the dent disappeared, just as her laughing mother said it would. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activists that are fighting for a better loaf on Britain’s tables. It was a watershed moment.Penny says “We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being.But the most fun part of The Artisan Bakery School is running the weekend courses. It’s all about making people feel at home, preparing something special for them at every meal, gathering round the table, or round the fire, enjoying a glass of wine and telling stories after dinner. You wouldn’t believe how many amazing tales our bakers have to tell!”Apart from being a baker Penny is a professional copywriter and an author of a number of fictional books, both for children and adults.
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Reviews for Baking Real Sourdough Bread
5 ratings2 reviews
- Rating: 4 out of 5 stars4/5Good info about baking sourdough. It's a short read but full of information.
- Rating: 4 out of 5 stars4/5Its a great read, it is clear about how to adjust baking to everyday life without enslaving yourself
Book preview
Baking Real Sourdough Bread - The Artisan Bakery School
Baking Real Sourdough Bread
by The Artisan Bakery School
All contents copyright © Penny Williams and Dragan Matijevic 2013
***
Published by Pendragan Publishing
***
This book cannot be copied, reprinted or redistributed for sale by any mechanical, electronic or other means. The design, photographs and text remain the properties of the authors.
The information contained in this text has been verified and documented as carefully as possible. No warranties of any kind, either expressed or implied, as to the accuracy of this information or its suitability for a particular purpose, are made. The Artisan Bakery School disclaims any and all said or implied warranties, and does not make any warranty or guarantee, or make any representation whatsoever, said or implied, regarding the use or result of any information or services provided by this document. The authors and The Artisan Bakery School will not assume any liability for any loss or damage of any kind, arising out of or caused by, directly or indirectly, the use of this information.
***
Smashwords Edition
***
Pendragan Publishing
Old Home Cottage
Sparkwell
Plymouth PL7 5DQ
United Kingdom
First Edition 2013
Table of Contents
Baking Real Sourdough Bread
What Is Real Sourdough Bread?
How to use this book
Sourdough Magic – the Starter and the Leaven
Creating a sourdough starter
Day 1
Day 2
Day 3
Day 4
Day 5
Leaven factors
Using and Maintaining the Starter
Starter →Leaven→Dough→Loaf
Four Basic Sourdough Bread Recipes
Read this first! 4 essential stages of the dough!
What flour to use.
Basic White
Basic Brown
Basic White with Olive Oil
Basic White with Rye Flour
Basic Tools
Managing Your Time - Three Modes of Baking
The Seven Steps
Step 1: Measuring and kneading
Step 2: First rise, folding and Flexi Point 1
Step 3: Scaling, pre-shaping and bench rest
Step 4: Shaping and Flexi Point 2
Step 5: Proving
Step 6: Scoring and decorating
Step 7: Baking
Storing
Festive Bread Recipes
The Recipes
Apricot and Almond Bread with Cardamom
Olive Bread
Cocoa Bliss
Beer Bread with Figs, Ginger & Fennel
Seeded Honey Rye
Spiced Prune and Walnut Bread
Herby Garlic Bread
Essential Tips for Better Baking
Life in a mixing bowl (and how to control it!)
Controlling Taste
Controlling Crumb, Texture and Size
Controlling Crust
Controlling Shape
Essential Techniques
Shaping
Chafing or Tucking
Proving
Scoring
Steaming
Essential Baking Terms
Fermentation
Retardation
Hydration
Bench-rest
FIFO
Maillard Effect.
Adding Seeds to Your Recipes
Seed Varieties
Seed Combinations
Ingredients
Flour
Water
Yeast
Salt
Last Note
Thank you for purchasing this book!
Other Books by The Artisan Bakery School
Building a Wood Fired Oven in a Day
A Million and One Original Bread Recipes
Artisan Bread for Beginners
Perfect Pizza
Baking Low Gluten & Heritage Breads
The Microbakery Blueprint
The Micropizzeria Blueprint
About The Artisan Bakery School
Contact Us
About Dragan
About Penny
Services
Useful Links
What Is Real Sourdough Bread?
Real sourdough bread is a joy to make, to eat and to look at. It is the pride of passionate artisan bakers, and the delight of foodies all over the world. And it is not as hard to make as it looks. It used to be made in everyone’s home, every day. In fact, its history is almost as long as humankind’s.
Real sourdough is dough – flour, water and salt – raised purely or primarily by a natural leaven. The magic ingredients are the wild yeasts, acids and friendly bacteria naturally present in all flour, as well as in the air itself. This book shows you how to make, manage and maintain your own natural, wild yeast leaven.
Because wild yeasts vary according to their environments, a San Francisco sourdough will naturally be different to a Devon sourdough or one made in Croatia, or anywhere else in the world. Yours will be unique to where you live. The taste of real sourdough will never be truly ‘sour’ but it will range in flavour across the spectrum from milky to vinegary, (lactic to acetic acids) depending on how long you leave the leaven and the dough to mature. This book teaches you how to bake sourdough that tastes the way you want it to.
Sourdough bread offers health benefits that factory-produced breads full of additives