There are 3 key steps:
1) Starter
For a start, we do not use Yeast, please take note.
We need to prepare our starter from zero, which means the healthy bacteria and yeast has to come from our natural air. We need a clean container (glass is better, thoroughly washed, and cleaned and dried, based if we can rinse with some vinegar.
Then we need our base material, that is our flour (organic flour is the best for sure, and it is up to you if you like to use general flour, high protein flour, buckwheat flour......).
We need to put 4 Table spoonful of clean water, and 4 Table spoon of flour and stir it well (I used wooden chopstick to stir the mixture everytime), then close it with a piece of clean cloth for breathing. Repeat this for at least 7-8 days until you have enough starters. And if the starter is well developed, it smell yeast for sure, and will not have any molds.... and you may see some bubbles on the side of the container. You can keep on feeding and if you do not need them, please close the container with its lid and keep it in the fridge. When you need to use them again, please feed them water and flour, before using them for the next baking.
My starter is close to 3 years old
Step 2:
Recipe
I am using this until now. The simple recipe is as follows:
i) 200gm starter (from step 1)
ii) 400gm water (please use clean water)
iii) 600gm of flour
iv)12gm of salt (I use himalayan salt)
Mix all ingredient well, and then let it ferment at room temperature for at least 7-8 hours, then again use a spatula, and sort of like kneading it for a few rounds, then cover it, and keep in the fridge overnite.
The next morning while the dough is still cold, knead it as much as you can with your hands, and after like 2 minutes, as the temperature rises, the dough will become sticky again, hence please stop the kneading process and put this dough into a container lined with baking paper, so that you can easily transfer them to baking pots once it is ready.
Second round proofing, kneading the dough right after they came out from the fridge, and let it ferment and proof. Please take note at this stage, I have already put them in a properly lined with baking paper container for easy transfer.
Second round proofing, kneading the dough right after they came out from the fridge, and let it ferment and proof. Please take note at this stage, I have already put them in a properly lined with baking paper container for easy transfer.
first round kneading and proofing, then put inside the covered container and keep in the fridge. THis one I mixed with sweet potato
First round kneading, then put inside a covered container, then keep it in the fridge. This one I mixed with walnuts. You can mixed some dried fruits or do nothing, it is up to you.
Stage 3-Baking
You must preheat your baking pots at 220Deg C for 30 minutes, then open the lid of the pot, transfer the dough (2nd proofing from Step 2) into the pot close the lid and continue baking for another 30 mins.
Once 30 mins is over, you need to take out the lid, and let it continue to bake for another 25 mins at 200 deg c.
Once completed, you may take it out, and let it cool on a steel tray or wrack (without the baking pot, please, but have to take note carefully of the heat), hence always wear your safety gloves whenever you bake your sourdough bread.
Pre heat this pots (220 deg C for 30 mins as explained in step 3).
Serving the bread- you can slice it, and put Avocado and butter spread, or you may eat it plain.
SOmetimes, after leaving it overnite, it will become a bit hard, hence you may steam it or you heat it in the oven at 100 deg C for say like 10 mins, and then eat it immediately. Do not heat and eat it later, cause this is a natural fermented bread and it will become hardened and dry after some time.
ANything not clear, please feel free to send message here, and I shall try to answer.
Choong
16 April 2019.
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