Makassar, 16 August 2018
Ok guys, today we ready to make some special bread? what it is? It's Sour dough. You know sour dough right? Don't you? if you don't know let's Check this out.
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast, and better inherent keeping qualities than other breads due to the lactic acid produced by the lactobacilli.
Sourdough is a dough containing a Lactobacillus culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast. It is important in baking rye-based breads, where yeast does not produce comparable results.
The preparation of sourdough begins with a pre-ferment (the "starter" or "leaven", also known as the "chief", "chef", "head", "mother" or "sponge"), a fermented mixture of flour and water, containing a colony of microorganisms including wild yeast and lactobacilli. The purpose of the starter is to produce a vigorous leaven and to develop the flavour of the bread. In practice there are several kinds of starters, as the ratio of water to flour in the starter (hydration) varies. A starter may be a liquid batter or a stiff dough.
Flour naturally contains a variety of yeasts and bacterial spores. When wheat flour comes into contact with water, the naturally occurring enzyme amylase breaks down the starch into the sugars glucose and maltose, which sourdough's natural yeast can metabolize. With sufficient time, temperature, and refreshments with new or fresh dough, the mixture develops a stable culture. This culture will cause a dough to rise if the gluten has been developed sufficiently. The bacteria ferment maltose that the yeast cannot metabolise, and the byproducts are metabolised by the yeast which produces carbon dioxide gas, leavening the dough.
Flour naturally contains a variety of yeasts and bacterial spores. When wheat flour comes into contact with water, the naturally occurring enzyme amylase breaks down the starch into the sugars glucose and maltose, which sourdough's natural yeast can metabolize. With sufficient time, temperature, and refreshments with new or fresh dough, the mixture develops a stable culture. This culture will cause a dough to rise if the gluten has been developed sufficiently. The bacteria ferment maltose that the yeast cannot metabolise, and the byproducts are metabolised by the yeast which produces carbon dioxide gas, leavening the dough.
Obtaining a satisfactory rise from sourdough takes longer than a dough leavened with baker's yeast because the yeast in a sourdough is less vigorous. In the presence of lactic acid bacteria, however, some sourdough yeasts have been observed to produce twice the gas of baker's yeast. The acidic conditions in sourdough, along with the bacteria also producing enzymes that break down proteins, result in weaker gluten and may produce a denser finished product.
The starter is mixed with flour and water to make a final dough of the desired consistency. The starter weight is usually 13% to 25% of the total flour weight, though formulas may vary. The dough is shaped into loaves, left to rise, and then baked.
Because the rise time of most sourdough starters is longer than that of breads made with baker's yeasts, sourdough starters are generally unsuitable for use in a bread machine. However, sourdough that has been proved over many hours, using a sourdough starter or mother dough, can then be transferred to the machine, utilizing only the baking segment of the bread-making program, bypassing timed mechanical kneading by the machine's paddle. This may be convenient for single loaf production, but the complex blistered and slashed crust characteristics of oven-baked sourdough bread cannot be achieved in a bread making machine, as this usually requires the use of a baking stone in the oven and misting of the dough to produce steam. Furthermore, ideal crust development requires loaves of shapes not achievable in a machine's loaf tin.
Because the rise time of most sourdough starters is longer than that of breads made with baker's yeasts, sourdough starters are generally unsuitable for use in a bread machine. However, sourdough that has been proved over many hours, using a sourdough starter or mother dough, can then be transferred to the machine, utilizing only the baking segment of the bread-making program, bypassing timed mechanical kneading by the machine's paddle. This may be convenient for single loaf production, but the complex blistered and slashed crust characteristics of oven-baked sourdough bread cannot be achieved in a bread making machine, as this usually requires the use of a baking stone in the oven and misting of the dough to produce steam. Furthermore, ideal crust development requires loaves of shapes not achievable in a machine's loaf tin.
Before you can make a loaf of sourdough bread, you need to make a sourdough starter. This is a culture of flour and water for growing wild yeast and developing those bacterias. Having a "ripe," or fully developed, starter ensures a good rise and good flavor development in your sourdough bread.
You can make your own starter in about five days. On the first day, you mix flour and water into a batter, and let them sit at room temperature overnight. Wild yeast are everywhere — on the flour, in the air, on your hands — and they will quickly start to thrive in this culture. Over the next few days, you'll need to feed the yeast and bacteria by pouring off some of the culture and adding fresh flour and water. You'll know it's ready to use to make bread when the culture becomes very bubbly within just a few hours of feeding, and when it smells sour but fresh.
Once you have a starter, you never have to make one again. I keep mine in the fridge, and I feed it roughly once a week. When I want to make a loaf of bread, I take it out a few days ahead and feed it once a day to strengthen it again.
You can make your own starter in about five days. On the first day, you mix flour and water into a batter, and let them sit at room temperature overnight. Wild yeast are everywhere — on the flour, in the air, on your hands — and they will quickly start to thrive in this culture. Over the next few days, you'll need to feed the yeast and bacteria by pouring off some of the culture and adding fresh flour and water. You'll know it's ready to use to make bread when the culture becomes very bubbly within just a few hours of feeding, and when it smells sour but fresh.
Once you have a starter, you never have to make one again. I keep mine in the fridge, and I feed it roughly once a week. When I want to make a loaf of bread, I take it out a few days ahead and feed it once a day to strengthen it again.
How To Make Sourdough Bread
Ingredients
For the leaven:
Ingredients
For the leaven:
- 1 tablespoon active sourdough starter
- 75 grams (1/2 cup) all-purpose flour or bread flour
- 75 grams (1/3 cup) water
For the dough:
- 1 tablespoon salt
- 525 grams (2 1/2 cups) water
- 700 grams (5 1/2 cups) all-purpose flour or bread flour
Equipment
- Small mixing bowl
- Large mixing bowl
- Plastic wrap or other covering for the bowls
- Spatula
- Pastry scraper
- Bread proofing baskets, colanders, or mixing bowls
Instructions
Make sure your sourdough culture is active: If your sourdough has been in the fridge, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it's strong and very active before you make the bread.
Make the leaven (overnight): The night before you plan to make the dough, combine a tablespoon of active sourdough culture with the flour and water for the leaven. Mix thoroughly to form a thick batter. Cover and let stand at room temperature overnight, for about 12 hours.
Test that the leaven is ready: Generally, if the surface of the leaven is very bubbly, it's ready to be used. To double check, drop a small spoonful of the leaven in a cup of water; if the leaven floats, it's ready.
Dissolve the salt: Combine the salt and 50 grams (about 1/4 cup) of the water for the dough in a small bowl. Set aside, stirring every so often to make sure the salt dissolves.
Mix the leaven and water: Combine the leaven and the remaining 475 grams (2 cups) of water for the dough in a large mixing bowl. Stir with a spatula or use your hands to break up and dissolve the leaven into the water. It's OK if the leaven doesn't fully dissolve and a few clumps remain.
Add the flour: Stir the flour into the water and leaven with a spatula until you see no more visible dry flour and you've formed a very shaggy dough.
Rest the dough (30 minutes, or up to 4 hours): Cover the bowl and let the dough rest for at least 30 minutes or up to 4 hours. This is the autolyse stage where the flour is fully absorbing the water and enzymes in the flour begin breaking down the starches and proteins.
Mix in the salt: Pour the dissolved salt over the dough. Work the liquid and salt into the dough by pinching and squeezing the dough. The dough will feel quite wet and loose at this point.
Begin folding the dough (2 1/2 hours): To fold the dough, grab the dough at one side, lift it up, and fold it over on top of itself. Fold the dough four times, moving clockwise from the top of the bowl (or giving the bowl a quarter turn in between folds). Let the dough rest 30 minutes, then repeat. Do this a total of 6 times, every half hour for a total of 2 1/2 hours. The dough will start out shaggy and very loose, but will gradually smooth out and become tighter as you continue folding.
Let the dough rise undisturbed (30 to 60 minutes): Once you've finished the folds, let the dough rise undisturbed for 30 to 60 minutes, until it looks slightly puffed. This dough won't double in size the way regular, non-sourdough breads will; it should just look larger than it did when you started.
Divide the dough: Sprinkle some flour over your counter and turn the dough out on top. Work gently to avoid deflating the dough. Use a pastry scraper to divide the dough in half.
Shape the dough into loose rounds: Sprinkle a little flour over each piece of dough. Use your pastry scraper to shape each one into loose rounds — this isn't the final shaping, just a preliminary shaping to prep the dough for further shaping. Shape them into rounds by slipping your pastry scraper under the edge of the dough and then scraping it around curve of the dough, like turning left when driving. Do this a few times to build the surface tension in the dough (it makes more sense to do it than to read about it!). Flour your pastry scraper as needed to keep it from sticking to the dough.
Rest the dough (20 to 30 minutes): Once both pieces of dough are shaped, let them rest for 20 to 30 minutes to relax the gluten again before final shaping.
Prepare 2 bread proofing baskets, colanders, or mixing bowls: Line 2 bread proofing baskets, colanders, or mixing bowls with clean dishtowels. Dust them heavily with flour, rubbing the flour into the cloth on the bottom and up the sides with your fingers. Use more flour than you think you'll need — it should form a thin layer over the surface of the towel.
Shape the loaves: Dust the top of one of the balls of dough with flour. Flip it over with a pastry scraper so that the floured side is against the board and the un-floured, sticky surface is up. Shape the loaf much like you folded the dough earlier: Grab the lip of the dough at the bottom, pull it gently up, then fold it over onto the center of the dough. Repeat with the right and left side of the dough. Repeat with the top of the dough, but once you've fold it downward, use your thumb to grab the bottom lip again and gently roll the dough right-side up. If it's not quite a round or doesn't seem taut to you, cup your palms around the dough and rotate it against the counter to shape it up. Repeat with the second ball of dough.
Transfer to the proofing baskets: Dust the tops and sides of the shaped loaves generously with flour. Place them into the proofing baskets upside down, so the seams from shaping are on top.
Let the dough rise (3 to 4 hours, or overnight in the fridge): Cover the baskets loosely with plastic, or place them inside clean plastic bags. Let them rise at room temperature until they look billowy and poofy, 3 to 4 hours. Alternatively, place the covered basket in the refrigerator and let them rise slowly overnight, 12 to 15 hours. If rising overnight, bake the loaves straight from the fridge; no need to warm before baking.
Heat the oven to 500°F: Place two Dutch ovens or other heavy-bottomed pots with lids in the oven, and heat to 500°F. (If you don't have two pots, you can bake one loaf after the next.)
Transfer the loaves to the Dutch ovens: Carefully remove one of the Dutch ovens from the oven and remove the lid. Tip the loaf into the pot so the seam-side is down. Repeat with the second loaf.
Score the top of the loaf: Use a lame, sharp knife, or serrated knife to quickly score the surface of the loaves. Try to score at a slight angle, so you're cutting almost parallel to the surface of the loaf; this gives the loaves the distinctive "shelf" along the score line.
Bake the loaves for 20 minutes: Cover the pots and place them in the oven to bake for 20 minutes.
Reduce the oven temperature to 450°F and bake another 10 minutes. Resist the temptation to check the loaves at this point; just reduce the oven temperature.
Remove the lids and continue baking 15 to 25 minutes: After 30 minutes of baking, remove the lids from the pots to release any remaining steam. At this point, the loaves should have "sprung" up, have a dry surface, and be just beginning to show golden color. Place the pots back in the oven, uncovered.
Bake another 15 to 25 minutes. Continue baking until the crust is deeply browned; aim for just short of burnt. It might feel a bit unnatural to bake loaves this fully, but this is where a lot of the flavor and texture of the crust comes in.
Cool the loaves completely: When done, lift the loaves out of the pots using a spatula. Transfer them to cooling racks to cool completely. Wait until they have cooled to room temperature before slicing.
Make sure your sourdough culture is active: If your sourdough has been in the fridge, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it's strong and very active before you make the bread.
Make the leaven (overnight): The night before you plan to make the dough, combine a tablespoon of active sourdough culture with the flour and water for the leaven. Mix thoroughly to form a thick batter. Cover and let stand at room temperature overnight, for about 12 hours.
Test that the leaven is ready: Generally, if the surface of the leaven is very bubbly, it's ready to be used. To double check, drop a small spoonful of the leaven in a cup of water; if the leaven floats, it's ready.
Dissolve the salt: Combine the salt and 50 grams (about 1/4 cup) of the water for the dough in a small bowl. Set aside, stirring every so often to make sure the salt dissolves.
Mix the leaven and water: Combine the leaven and the remaining 475 grams (2 cups) of water for the dough in a large mixing bowl. Stir with a spatula or use your hands to break up and dissolve the leaven into the water. It's OK if the leaven doesn't fully dissolve and a few clumps remain.
Add the flour: Stir the flour into the water and leaven with a spatula until you see no more visible dry flour and you've formed a very shaggy dough.
Rest the dough (30 minutes, or up to 4 hours): Cover the bowl and let the dough rest for at least 30 minutes or up to 4 hours. This is the autolyse stage where the flour is fully absorbing the water and enzymes in the flour begin breaking down the starches and proteins.
Mix in the salt: Pour the dissolved salt over the dough. Work the liquid and salt into the dough by pinching and squeezing the dough. The dough will feel quite wet and loose at this point.
Begin folding the dough (2 1/2 hours): To fold the dough, grab the dough at one side, lift it up, and fold it over on top of itself. Fold the dough four times, moving clockwise from the top of the bowl (or giving the bowl a quarter turn in between folds). Let the dough rest 30 minutes, then repeat. Do this a total of 6 times, every half hour for a total of 2 1/2 hours. The dough will start out shaggy and very loose, but will gradually smooth out and become tighter as you continue folding.
Let the dough rise undisturbed (30 to 60 minutes): Once you've finished the folds, let the dough rise undisturbed for 30 to 60 minutes, until it looks slightly puffed. This dough won't double in size the way regular, non-sourdough breads will; it should just look larger than it did when you started.
Divide the dough: Sprinkle some flour over your counter and turn the dough out on top. Work gently to avoid deflating the dough. Use a pastry scraper to divide the dough in half.
Shape the dough into loose rounds: Sprinkle a little flour over each piece of dough. Use your pastry scraper to shape each one into loose rounds — this isn't the final shaping, just a preliminary shaping to prep the dough for further shaping. Shape them into rounds by slipping your pastry scraper under the edge of the dough and then scraping it around curve of the dough, like turning left when driving. Do this a few times to build the surface tension in the dough (it makes more sense to do it than to read about it!). Flour your pastry scraper as needed to keep it from sticking to the dough.
Rest the dough (20 to 30 minutes): Once both pieces of dough are shaped, let them rest for 20 to 30 minutes to relax the gluten again before final shaping.
Prepare 2 bread proofing baskets, colanders, or mixing bowls: Line 2 bread proofing baskets, colanders, or mixing bowls with clean dishtowels. Dust them heavily with flour, rubbing the flour into the cloth on the bottom and up the sides with your fingers. Use more flour than you think you'll need — it should form a thin layer over the surface of the towel.
Shape the loaves: Dust the top of one of the balls of dough with flour. Flip it over with a pastry scraper so that the floured side is against the board and the un-floured, sticky surface is up. Shape the loaf much like you folded the dough earlier: Grab the lip of the dough at the bottom, pull it gently up, then fold it over onto the center of the dough. Repeat with the right and left side of the dough. Repeat with the top of the dough, but once you've fold it downward, use your thumb to grab the bottom lip again and gently roll the dough right-side up. If it's not quite a round or doesn't seem taut to you, cup your palms around the dough and rotate it against the counter to shape it up. Repeat with the second ball of dough.
Transfer to the proofing baskets: Dust the tops and sides of the shaped loaves generously with flour. Place them into the proofing baskets upside down, so the seams from shaping are on top.
Let the dough rise (3 to 4 hours, or overnight in the fridge): Cover the baskets loosely with plastic, or place them inside clean plastic bags. Let them rise at room temperature until they look billowy and poofy, 3 to 4 hours. Alternatively, place the covered basket in the refrigerator and let them rise slowly overnight, 12 to 15 hours. If rising overnight, bake the loaves straight from the fridge; no need to warm before baking.
Heat the oven to 500°F: Place two Dutch ovens or other heavy-bottomed pots with lids in the oven, and heat to 500°F. (If you don't have two pots, you can bake one loaf after the next.)
Transfer the loaves to the Dutch ovens: Carefully remove one of the Dutch ovens from the oven and remove the lid. Tip the loaf into the pot so the seam-side is down. Repeat with the second loaf.
Score the top of the loaf: Use a lame, sharp knife, or serrated knife to quickly score the surface of the loaves. Try to score at a slight angle, so you're cutting almost parallel to the surface of the loaf; this gives the loaves the distinctive "shelf" along the score line.
Bake the loaves for 20 minutes: Cover the pots and place them in the oven to bake for 20 minutes.
Reduce the oven temperature to 450°F and bake another 10 minutes. Resist the temptation to check the loaves at this point; just reduce the oven temperature.
Remove the lids and continue baking 15 to 25 minutes: After 30 minutes of baking, remove the lids from the pots to release any remaining steam. At this point, the loaves should have "sprung" up, have a dry surface, and be just beginning to show golden color. Place the pots back in the oven, uncovered.
Bake another 15 to 25 minutes. Continue baking until the crust is deeply browned; aim for just short of burnt. It might feel a bit unnatural to bake loaves this fully, but this is where a lot of the flavor and texture of the crust comes in.
Cool the loaves completely: When done, lift the loaves out of the pots using a spatula. Transfer them to cooling racks to cool completely. Wait until they have cooled to room temperature before slicing.
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