One thing I learned is that the temperature and weather of a place has such a huge effect on the type of bread produced, especially in a sourdough loaf. The sourdough starter has to be able to double in size at a good speed for the loaf to rise and proof well. The same starter which doubled in less than 3 hours just a couple of months ago now takes nearly 6 hours and more if it is left to double at night. What bread baking has taught me more than anything else is patience. When you realize that there is nothing you can do to make the dough rise to double its size except wait and watch, you also realise that there are so many things not in your control and sometimes all you can do is wait. When I started baking, I would rush to the kitchen every now and then to check on the dough. Now that anxiety and palpitation has transformed to amazement and wonder when I see how 3-4 simple ingredients when put together can result in a beautiful loaf. I still go to the kitchen every now and then to check but it is more to observe how nature works in wonderful ways and stare at the bowl in amazement every single time.

Recipe adapted from Flour, Water, Salt, Yeast by Ken Forkish

Makes 1 loaf

WHAT WE NEED

151 gms All purpose flour

74 gms Whole wheat flour

174 gms Water

6 gms Salt

57 gms Sourdough starter / Levain at 100% hydration

WHAT TO DO

• Mix the all purpose flour, whole wheat flour and water. Kneading is not essential. We just need to ensure that there is no dry flour left.
• Cover and set aside for 30 mins
• Add the salt and levain and mix well to integrate them into the flour mixture
• The dough temperature needs to be around 25C. If it is lower then the dough will take longer to double
• We need to stretch and fold the dough four times of which atleast 2 should be in the first hour and the rest in the next 2 hours
• Set aside for bulk fermentation for 14-16 hours or till it doubles in size
• Gently take out the dough and transfer it to a lightly floured surface
• Shape it into a tight ball by stretching it on each of the four sides and pulling back the dough
• Place the dough seam side down and let it proof for 3-4 hours
• Preheat the oven at 250C
• Check if the dough is proofed optimally by the finger dent test.
• Transfer the dough to an oven safe bowl with a lid and bake it covered for 20 minutes
• Take the lid off and bake it for 20 minutes
• Take the loaf from the bowl and let it cool completely
• Slice it only after it has cooled fully
• Enjoy!

This is part of the Bake-a-thon 2017