The speaker shares their experience making sourdough bread, starting with the creation of a sourdough starter using equal parts flour and water. They explain the importance of feeding the starter and letting it sit for 30 minutes, called "autolyse," to make the dough easier to work with.
The dough is mixed with three ingredients: water, starter, and flour, with a suggested ratio of two-thirds white flour to one-third multigrain. The speaker employs the "slap and fold" technique to develop the gluten structure, followed by a "stretch and fold" technique to create a beautiful, airy crumb.
The dough is then formed into a loaf, proofed in the fridge overnight, and baked in a Dutch oven with steam to achieve a crispy crust. After baking, the speaker emphasizes the importance of waiting a few hours before slicing into the bread to avoid a gummy interior.
The final product is showcased, with a beautiful oven spring, striations, and tiny bubbles or blisters on the crust, indicating a long fermentation. The speaker slices into the bread, revealing a nice, airy crumb, and enjoys it toasted with avocado, eggs, and chives.
Here are the key facts extracted from the text:
1. A sourdough starter is a leavening agent that captures wild yeast from the environment.
2. A sourdough starter is made with a simple process of mixing equal parts flour and water together.
3. The starter needs to be continually fed to keep it alive.
4. Some people have sourdough starters that are passed down from generations and can live for hundreds of years.
5. To make sourdough bread, you need three ingredients: water, sourdough starter, and flour.
6. White flour will give the best rise, but multigrain flour can be used for extra flavor.
7. A good flour ratio is two-thirds white flour to one-third other types of flour.
8. The dough needs to rest for 30 minutes after mixing, a process called autolyse.
9. The dough is then worked using a technique called slap and fold.
10. The stretch and fold technique is used to develop the gluten structure and create air pockets.
11. The dough is then formed into a loaf and proofed in the fridge overnight.
12. The loaf is baked in a preheated oven, and a Dutch oven or heavy pan can be used to introduce steam and help with oven spring.
13. The bread needs to be baked for 20 minutes, then the lid is removed and it is baked for another 22-30 minutes to obtain a crunchy crust.
14. The bread should not be sliced too early, as the inside can become gummy.
15. Signs of good sourdough bread include striations and tiny bubbles or blisters on the crust.
16. The crumb is the inside of the bread, and it should be airy and even.