Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Baking Real Sourdough Bread
    Baking Real Sourdough Bread
    Baking Real Sourdough Bread
    Ebook121 pages56 minutes

    Baking Real Sourdough Bread

    By The Artisan Bakery School

    4.5/5

    ()

    Read preview

    About this ebook

    Baking Real Sourdough Bread
    Wild sourdough magic at your fingertips!
    Written by two passionate artisan bakers and teachers, this book dispels the myth that sourdough is difficult and time-consuming to make. It shows how to fit regular baking into even the craziest lifestyle by using an ordinary fridge and the principle of retardation – or ‘slo-mo’ dough.
    Packed with clear explanations and helpful photographs the book shows:
    * The Seven Steps to creating truly exceptional artisan loaves
    * How to create, manage and maintain a wild yeast leaven
    * How to choose and use the best flours
    * The secrets of long fermentation
    * Tips on improving the look, taste and texture of your loaves.
    * Insights on managing the three T’s: Timing, Temperature and Technique
    * How to bake sourdough that tastes the way you want it to – from milky to truly tart
    * Includes original recipes from The Artisan Bakery School.
    A handbook for anyone reaching for a real life-skill.

    LanguageEnglish
    PublisherDragan Matijevic
    Release dateNov 7, 2015
    ISBN9781311611581
    Baking Real Sourdough Bread
    Author

    The Artisan Bakery School

    Dragan Matijevic“My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That’s why I call my loaves ‘artisan’.My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!”Apart from baking Dragan does magic shows for all ages and writes books for children.Penny WilliamsPenny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking with guilty alarm at the grubby dent she had made. To her astonishment, the dent disappeared, just as her laughing mother said it would. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activists that are fighting for a better loaf on Britain’s tables. It was a watershed moment.Penny says “We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being.But the most fun part of The Artisan Bakery School is running the weekend courses. It’s all about making people feel at home, preparing something special for them at every meal, gathering round the table, or round the fire, enjoying a glass of wine and telling stories after dinner. You wouldn’t believe how many amazing tales our bakers have to tell!”Apart from being a baker Penny is a professional copywriter and an author of a number of fictional books, both for children and adults.

    Read more from The Artisan Bakery School

    Related to Baking Real Sourdough Bread

    Related ebooks

    Baking For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Sourdough

      Apr 23, 2020

      Sourdough
      9 min read

    • Article

      SOURDOUGH Simplified

      Nov 8, 2019

      SOURDOUGH Simplified
      10 min read

    • Article

      Sourdough CRACKERS

      Oct 9, 2020

      Sourdough CRACKERS
      6 min read

    • Article

      Simple SOURDOUGH

      Dec 13, 2019

      Simple SOURDOUGH
      8 min read

    • Article

      SPROUTED GRAINS for Baking

      Nov 8, 2019

      SPROUTED GRAINS for Baking
      5 min read

    • Article

      THE RISE & RISE OF BAKING

      May 27, 2021

      THE RISE & RISE OF BAKING
      4 min read

    • Article

      Pâte À Choux

      Sep 25, 2020

      Pâte À Choux
      2 min read

    • Article

      White Sandwich Bread

      Mar 10, 2020

      White Sandwich Bread
      5 min read

    • Article

      The Cultured Kitchen

      May 1, 2019

      The Cultured Kitchen
      6 min read

    • Article

      A Fine Mess

      Apr 4, 2023

      A Fine Mess
      3 min read

    • Article

      Yeasted Doughnuts

      Apr 7, 2020

      Yeasted Doughnuts
      10 min read

    • Article

      Biscuits Without Guilt

      Mar 13, 2019

      Biscuits Without Guilt
      8 min read

    • Article

      Einkorn Grain

      Aug 30, 2019

      Einkorn Grain
      8 min read

    • Article

      Brains Trust

      Oct 11, 2020

      Brains Trust
      2 min read

    • Article

      Classic Ciabatta

      Nov 8, 2019

      Classic Ciabatta
      7 min read

    • Article

      A Week Of Healthier Meals

      Apr 28, 2022

      A Week Of Healthier Meals
      4 min read

    • Article

      Holiday Twists

      Sep 7, 2021

      Holiday Twists
      11 min read

    • Article

      THE Broth SISTERS

      Jul 12, 2017

      THE Broth SISTERS
      5 min read

    • Article

      Great American Layer Cakes

      Oct 15, 2019

      Great American Layer Cakes
      12 min read

    • Article

      Croissant

      Jul 27, 2021

      Croissant
      13 min read

    • Article

      Croquembouche

      Oct 11, 2022

      Croquembouche
      9 min read

    • Article

      Baking for Keeps

      Oct 11, 2022

      Baking for Keeps
      10 min read

    • Article

      Sweeter with Strawberries

      Feb 8, 2022

      Sweeter with Strawberries
      8 min read

    • Article

      CARAMEL & CHOCOLATE

      Jul 16, 2019

      CARAMEL & CHOCOLATE
      17 min read

    Related categories

    Reviews for Baking Real Sourdough Bread

    4.5/5

    5 ratings2 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

    • 4/5
      Good info about baking sourdough. It's a short read but full of information.
    • 4/5
      Its a great read, it is clear about how to adjust baking to everyday life without enslaving yourself

    Book preview

    Baking Real Sourdough Bread - The Artisan Bakery School

    Baking Real Sourdough Bread

    by The Artisan Bakery School

    All contents copyright © Penny Williams and Dragan Matijevic 2013

    ***

    Published by Pendragan Publishing

    ***

    This book cannot be copied, reprinted or redistributed for sale by any mechanical, electronic or other means. The design, photographs and text remain the properties of the authors.

    The information contained in this text has been verified and documented as carefully as possible. No warranties of any kind, either expressed or implied, as to the accuracy of this information or its suitability for a particular purpose, are made. The Artisan Bakery School disclaims any and all said or implied warranties, and does not make any warranty or guarantee, or make any representation whatsoever, said or implied, regarding the use or result of any information or services provided by this document. The authors and The Artisan Bakery School will not assume any liability for any loss or damage of any kind, arising out of or caused by, directly or indirectly, the use of this information.

    ***

    Smashwords Edition

    ***

    Pendragan Publishing

    Old Home Cottage

    Sparkwell

    Plymouth PL7 5DQ

    United Kingdom

    First Edition 2013

    Table of Contents

    Baking Real Sourdough Bread

    What Is Real Sourdough Bread?

    How to use this book

    Sourdough Magic – the Starter and the Leaven

    Creating a sourdough starter

    Day 1

    Day 2

    Day 3

    Day 4

    Day 5

    Leaven factors

    Using and Maintaining the Starter

    Starter →Leaven→Dough→Loaf

    Four Basic Sourdough Bread Recipes

    Read this first! 4 essential stages of the dough!

    What flour to use.

    Basic White

    Basic Brown

    Basic White with Olive Oil

    Basic White with Rye Flour

    Basic Tools

    Managing Your Time - Three Modes of Baking

    The Seven Steps

    Step 1: Measuring and kneading

    Step 2: First rise, folding and Flexi Point 1

    Step 3: Scaling, pre-shaping and bench rest

    Step 4: Shaping and Flexi Point 2

    Step 5: Proving

    Step 6: Scoring and decorating

    Step 7: Baking

    Storing

    Festive Bread Recipes

    The Recipes

    Apricot and Almond Bread with Cardamom

    Olive Bread

    Cocoa Bliss

    Beer Bread with Figs, Ginger & Fennel

    Seeded Honey Rye

    Spiced Prune and Walnut Bread

    Herby Garlic Bread

    Essential Tips for Better Baking

    Life in a mixing bowl (and how to control it!)

    Controlling Taste

    Controlling Crumb, Texture and Size

    Controlling Crust

    Controlling Shape

    Essential Techniques

    Shaping

    Chafing or Tucking

    Proving

    Scoring

    Steaming

    Essential Baking Terms

    Fermentation

    Retardation

    Hydration

    Bench-rest

    FIFO

    Maillard Effect.

    Adding Seeds to Your Recipes

    Seed Varieties

    Seed Combinations

    Ingredients

    Flour

    Water

    Yeast

    Salt

    Last Note

    Thank you for purchasing this book!

    Other Books by The Artisan Bakery School

    Building a Wood Fired Oven in a Day

    A Million and One Original Bread Recipes

    Artisan Bread for Beginners

    Perfect Pizza

    Baking Low Gluten & Heritage Breads

    The Microbakery Blueprint

    The Micropizzeria Blueprint

    About The Artisan Bakery School

    Contact Us

    About Dragan

    About Penny

    Services

    Useful Links

    What Is Real Sourdough Bread?

    Real sourdough bread is a joy to make, to eat and to look at. It is the pride of passionate artisan bakers, and the delight of foodies all over the world. And it is not as hard to make as it looks. It used to be made in everyone’s home, every day. In fact, its history is almost as long as humankind’s.

    Real sourdough is dough – flour, water and salt – raised purely or primarily by a natural leaven. The magic ingredients are the wild yeasts, acids and friendly bacteria naturally present in all flour, as well as in the air itself. This book shows you how to make, manage and maintain your own natural, wild yeast leaven.

    Because wild yeasts vary according to their environments, a San Francisco sourdough will naturally be different to a Devon sourdough or one made in Croatia, or anywhere else in the world. Yours will be unique to where you live. The taste of real sourdough will never be truly ‘sour’ but it will range in flavour across the spectrum from milky to vinegary, (lactic to acetic acids) depending on how long you leave the leaven and the dough to mature. This book teaches you how to bake sourdough that tastes the way you want it to.

    Sourdough bread offers health benefits that factory-produced breads full of additives

    Enjoying the preview?
    Page 1 of 1