Intro to Basics
Patience and observation are the key to success. For the beginner bakers I’d recommend sticking to one simple recipe (Basic Sourdough from my recipes chapter), until you better understand your starter behavior and bread making process. I also recommend keeping notes of the steps of the process including the timing, temperatures of the dough, type/mix of flour used, and amounts of ingredients. Notes of the final result like general appearance of the loaf, color of the crust, how was the taste, will inform your progress.
During the bread making process observe and pay attention to little details like how your starter behaves every day, how it smells and tastes, how big it gets in volume(doubled, tripled). Also observe what the texture of the dough feels and looks like. Is it firm and stretchy or slack and weak? Does it need more mixing and stretching to develop strength? All these criteria have a direct impact on your loaf’s final appearance and taste.
I am sharing a few techniques that will help you to develop your own routine while working with the dough. Take a deep breath, be patient and enjoy the process – have fun! No matter your level of expertise, at the end of the day you’ll have a loaf of bread to share with your family and friends.
Tools needed:
Small spatula or stick
Glass or plastic jars/containers for starter
Mixing bowl
Lamé or blade for scoring
Digital scale
Digital thermometer
Bread Banneton with lining
Baking vessel
Parchment paper
Optional:
Flour sifter
Proofing box
Digital kitchen timer
Glass dish for proofing
Notepad
Bench scraper
Reusable bowl covers
Baking Glossary:
AUTOLYSE is a process of combining only water and flour and setting aside for rest. This first step helps to avoid tearing of the dough structure during stretching and mixing. It's a rest time for the dough. Could be as long as 20 minutes to overnight or omitted. I prefer to include this important step in my baking routine.
MIXING is a physical work includes incorporating into the dough additives such as starter, salt, inclusions (nuts, seeds, berries, cheese, etc) and followed by a series of stretches and folds called COIL FOLDS. This step builds the structure or strength of the dough.
BULK FERMENTATION is the period of time that counts from the time of mixing the starter into the dough and the time when the shaped dough goes into the fridge for cold (final) fermentation. My bulk fermentation usually takes between 8-9.5 hours.
SHAPING comes after resting the dough (bulk fermentation) and it’s the step when I give the dough its final, I prefer oval (Batard) shape.
BAKE is the final step of the bread making process. After final (cold) proof, the dough gets scored and baked.