Sourdough does take procuring starter (I got mine from our local bakery Gusto Bread and right afterward, they were named one of Food and Wine's Top 100 Bakeries - coincidence?), days of feeding and tending your starter, deciding what to do with the pour-off - I vote scallion pancakes - then, there's some learning about how to work with a dampish dough, how to space the work across your day, extending it to two or more if you like. There is waiting. And, then trusting your loaf to a 475 degree oven and holding out for two whole hours while the bread cools and cures when finished baking. So far, each time has been fun and fruitful. (There may have been one time we didn't quite get to the oven stage.)
So what's the rewards beyond sourdough toast? First, I finally learned why my Dutch Oven is called a Dutch Oven (mine's French for heaven's sake.) You bake the bread in the Dutch Oven inside the oven - the key to trapping steam for moisture and a good crust.
I thought the big fun was cutting into the first loaf, finding a good firm crust, big holes and just the right amount of moisture. It's was exciting. (It was also fun to hear my son tell me how much he loved the flavor.)
The really big fun is in learning, researching, exploring, trying and looking for improvement. My big mistake so far was adding the flour for an autolyse (sourdough words), answering the phone and coming back and adding water just as the scale turned off. I ended up with an inaccurate measure of water, more than I was shooting for, and the dough literally slid off the board during the pre-shape, like a Dali painting. I didn't try to save it, I chucked it and wrote it off to focus.
I found these videos and websites great fun for exploring:
Pro Home Cooks - 15 Mistakes Most Beginner Sourdough Bakers Make - It's really 15 steps to really good (and pretty simple) sourdough. I use his recipe with a couple of twists. (I can't get my hands on Einkorn and, I only use organic unbleached because organic seems to help the tang. I also hold back 100 grams of water adding half of it when I add starter and the other 50 grams when adding salt.)
Sarah Owens on Food52 - on starter
Sarah Owens on Food52 - on the best sourdough Table Loaf. Sarah is pretty wonderful and makes it all feel easy and breezy. I've followed her method with good results, and her loaves are really beautiful - bread goals.
Then there's The Perfect Loaf - I think Maurizio has all the information you'd ever need on bread and sourdough specifically. There's really good technical information here - the benefits of following temperature, etc., a truly tremendous resource.
Back to Brad Leone, you might love watching Brad and Claire in the Bon Appetit Test Kitchen and learning about slap and fold. Tried it. Kinda fun!
You'll find some respectable seriousness at the San Francisco Baking Institute demonstrator. When I was on my second set of loaves, he helped me figure out the pre-shape move. (I love the idea of a giant tub of dough. But I'll need some serious refrigeration and a much bigger oven for that.) For now it's two or three loaves at a time. Sharing with friends and hoping for good feedback. Last week I traded a loaf for some lemon bread, banana muffins and beets. Tomorrow I have plans to trade a loaf for some fresh from the coop eggs. Where does this lead? Who knows. But I got my Bread Lame in the mail last night, so I'm invested.
My baking pal Leah and I have been socially distancing in our baking with about 50 miles between us. We text and share photos as we go. Last week we both had a baking day where our results were a less tangy loaf. I went to work to find out how to adjust the tang upward and found there's something to be said for lower hydration levian, whole grain flour, and longer fermentation all help. But as we chatted about what was different, we both figured out; we'd found the holy grail in these hard-to-find flour days - bread flour. We each used it. It was the constant that had, indeed, affected flavor. I'm not really ready to give up on it yet. (I mean, I bought about eight pounds!) So this week, I'll use it, but, I'll also be sure to use lower hydration starter, mix in whole grain flours, and go for long fermentation. (I'm learning...)
Last night my college girlie and I made baguettes. I am clearly down the Rabbit Hole and happy to be there. Those baguettes are super tart and delicious. I'm learning about shaping them - they need a long cool rest so I definitely need to clear out a whole shelf in the refrigerator for all this fermentation, proofing and testing. But then, what will I we do with all the pickling supplies?
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