Traditional European bread (4/2/12)
Read more about Duŝan Katić's breadmaking philosophy and practice in this article from Art and Society, a publication of Peoria Magazines.
Bread. Is there anything simpler, or more complex? In its many forms, bread is a staple in nearly every culture and a symbol of life, sustanance, and community. Clearly a good loaf is more than the sum of its parts. In this installment of "Cooking around the World," we learned about the amazing chemistry that yields delicious flavor and texture (thanks to those enzymes, yeast, and bacteria!). There were also plenty of practical tips on crafting quality bread, with the central idea of taking the time to let it reach its full potential through a long fermentation and with little mixing - letting the dough do its own work. Being immersed in the making of one's food goes hand-in-hand with taking the time to share it with others (companie, I learned, literally means "with whom you break bread"). Our convenience-driven society has lost much of what it means to share life - and bread - with one another. So get to know your neighbors, your farmers, your bakers - take time to live meaningfully! |
Wheat sourdough
As Duŝan described, it is the technique, rather than the recipe, that make a good loaf of bread. That said, here are the ingredients for his wheat sourdough, to help you get started:
1000 grams of whole wheat flour
1000 grams of water
500 grams of whole wheat sourdough ferment
25 grams of salt
1000 grams of whole wheat flour
1000 grams of water
500 grams of whole wheat sourdough ferment
25 grams of salt
Some bread-making tips
Knead with your hands - learn the feel of your dough (sticky is good).
Don't overdo the flour.
Don't overdo the yeast.
Don't mix too much or too fast (it introduces excessive oxygen). Duŝan recommends a "stretch and fold" method, letting the dough rest in between to allow the gluten to develop naturally.
When the dough is resting, the enzymes are breaking down the flour to make tastey starches available. If they get carried away, though, the structure of the dough is compromised. Seek to find the balance.
When storing shaped dough in the fridge before baking, wrap it in a floured cloth. Semolina flour may do a better job preventing the dough from sticking to your cloth.
Try baking the loaf in a dutch oven with a lid within your regular oven. This may help preserve the steam, mimicking a traditional stone oven.
Storing bread:
- Store loaves in a breadbox or in a paper/cloth bag and keep out of the sun (e.g., in a drawer).
- Some say sourdough is best on the 3rd day, and should be eaten within 5-6 days.
- For longer storage, put baked loaves in the freezer, not the refrigerator (which hastens the staling process).
Don't overdo the flour.
Don't overdo the yeast.
Don't mix too much or too fast (it introduces excessive oxygen). Duŝan recommends a "stretch and fold" method, letting the dough rest in between to allow the gluten to develop naturally.
When the dough is resting, the enzymes are breaking down the flour to make tastey starches available. If they get carried away, though, the structure of the dough is compromised. Seek to find the balance.
When storing shaped dough in the fridge before baking, wrap it in a floured cloth. Semolina flour may do a better job preventing the dough from sticking to your cloth.
Try baking the loaf in a dutch oven with a lid within your regular oven. This may help preserve the steam, mimicking a traditional stone oven.
Storing bread:
- Store loaves in a breadbox or in a paper/cloth bag and keep out of the sun (e.g., in a drawer).
- Some say sourdough is best on the 3rd day, and should be eaten within 5-6 days.
- For longer storage, put baked loaves in the freezer, not the refrigerator (which hastens the staling process).