Want To Make Good Sourdough Bread? 7 Things You Need To Know First
For one, the temperature and humidity levels of your surroundings affect your loaf
By Michelle Lee SM -
By now, thanks to the pandemic and lockdowns, most of us would be well-acquainted with sourdough, with many even hopping on the trend of baking sourdough bread themselves. For the uninitiated, sourdough is a slow-fermented bread leavened with Lactobacillus bacteria and wild yeasts for a distinctly sour flavour and airy but chewy texture.
If you have just started on your sourdough journey or are looking to troubleshoot your loaf, you could find these tips we gleaned from Tiong Bahru Bakery's chef Paul Albert on baking sourdough bread from scratch rather helpful. For instance, did you know that the temperature and humidity of your surroundings can affect how your final product turns out?
Scroll down for chef Paul's top tips, but if you need more guidance, check out Tiong Bahru Bakery's beginner and advanced sourdough workshops.
Paul Albert (PA): To mix a sourdough you need a really active starter. To get that, feed it six hours prior to mixing your dough. The starter should double or triple in volume. Use the floating test method (place a small amount of starter gently into a bowl of water, if it stays afloat, it is ready for use) to check if the starter is ready for use.
PA: It is important to have a rough gauge of the room temperature when making a sourdough loaf. 24 to 28 degrees celsius is optimum (for use of tap water at room temperature for mixing) but if the temperature exceeds that, you can use slightly chilled tap water to slow down the fermentation process. But in general, try to maintain the temperature of the dough at around 26 degrees celsius.
PA: There are many ways to create an autolyse (gentle mixing of the flour and water). The objective of this step is to relax the gluten thus making it more extensible, it is also the first contact the flour has with water.
If you are short on time, you can always mix flour, water, and an active starter, finished with salt before resting it for about 45 mins. But if time allows, do mix the flour with water and rest for 90 mins before adding in the active starter and salt.
PA: Look for high protein flour, also known commercially as Bread Flour (11% – 12% gluten) and always opt for organic or stone-milled flour if possible, as it will give you better flavour and nutrient value.
For feeding the starter, I recommend using the same type of flour since the sourdough starter will be more active and powerful (due to the high protein level) which as a result gives a better rise to your loaf.
PA: Consider a ratio of 5% to 40% of your flour quantity and they can be added in after the dough is set (to add in during the first fold). You should never put raw garlic, ginger, or turmeric in sourdough. Their inflammatory properties will kill the bacteria in the dough and it won't be able to rise.
PA: In TBB's sourdough workshop, we talk about the optimal conditions for baking and this includes the tools we use. Using bread moulds that are wet would not only make it stick to the bread and might damage your loaf. Damp conditions also encourage the growth of moulds and bacteria which you wouldn’t want.
Every resting stage of the sourdough baking process allows the gluten to relax and gain extensibility. Each fold will create strength and elasticity. Extensibility gives you crumbs while elasticity gives you volume.
Autolyse stage: Minimum 30 to 45min rest (can be left for up to two hours at 26 degrees room
temperature)
● First fold: 30 to 45 minutes rest
● Second fold + final rise: minimum 60 to 90 minutes rest (can be left for up to two hours)
● Direct shaping: rest at room temperature for about 30 minutes
● Cold retard: Minimum of 15 hours in the fridge or three to four hours at room temperature
All of these technical processes are explained thoroughly with hands-on experience during Tiong Bahru Bakery's Sourdough Workshop.
PA: I would like to highlight that there is not one singular method or recipe for baking a sourdough loaf. It is all about practice, hands-on experience, and tons of patience. With time and dedication, you will be able to form your own system, process and management of your environment and variables.