Bake a real sour dough bread without yeast
Part 1 - Part 2
Publicité :
Progression :
1.The daily progress of sour
dough bread... Enjoy my first experiment diary ! Wednesday April 10 - 14:00
day 1 (H 0).
1 sour dough starter preparation. Today, weighed 250 grams of flour and 10 grams of sugar.
2.Moisturised with water (half of the flour weight). A fluid wet mix is obtained.
3.Store in open air, in a non-closed jar. Average room temperature : 20°C.
4. Let's take an opportunity to revise!
We have two or three days ahead for this experiment...
GlutenThe gluten is the only ingredient responsible
for bread-making (panification) : when the yeast produce carbon
dioxide bubbles, the dough's volume increases. The gluten
protein network keeps the round shape of the dough ball by
retaining the gas bubbles.
5. Fermenting gluten
In the case of sour dough bread using "Poolish", the gluten
ferments and becomes the yeast-less starter. Later,
it is observed in its elastic form when kneading the water
and flour mix. (click to enlarge).
6.Let's use what we saw in this experiment while segregating starch and gluten. We observe that gluten placed in a closed container with water, ferments and releases typical fermentation aromas. We now have a better understanding of the fermentation process. We therefore understand it is possible to add gluten to a non bread-making flour - for example sweet chestnut or buckwheat - in order to enable bread-making process. This preserves any flour specificity because we don't add wheat flour.
7.Thursday April 11 - 14:00
day 2 (H 24) Gluten keeps fermenting. Very strong odor. Looks very sticky.
Falls apart when shaking jar but groups back after a rest. Astonishing
!
8.Mix apperance became very sticky.
9.Water surges on surface.
10.It is now necessary to stir again,
No specific odour.
11.Average room temperature is 20°C Sour dough starter temperature is 25°C.
12.Friday April 12 - 14:00. Day 3 (H 48). Gluten keeps fermenting. Odour is almost unbearable...! 11:00 - I notice bubble production. A new special odour reveals lactic fermentation. Not the sour dough specific smell I expected... Maybe tomorrow ?
13.Morning heating joined with sunshine through kitchen window raises room temperature to 21°C and to 29°C in the jar.
14.Let's mix and leave at rest. 01:00 (a.m) Last glance before going to bed. And "Ô Miracle"...It is fermenting ! Continuation tomorrow...!
15.Inner starter temperature : 26°C
16.Bubbles. Fermentation. Specific smell.
17.Saturday April 13 - 14:00. Day 4 (H 72) I changed to a larger jar, added warm water, a tea-spoon of sugar and some flour. (click to enlarge).
18.Mix and obtain a nonliquid dough texture. Keep at room temperature for 4/5 hours.
19.Two hours later. (click to enlarge).
20.Four hours later. (click to enlarge).
21.We might be pround and full of self-estime looking at the bubbly state testifying for fermentation and gas generation. Intense emotion, moving scene ! (Note from translater : I confirm !)
Pour conclure :
Translation to english by - Traduction vers l'anglais faite par : Gilles Tabary
Accords mets et (bonnes) musiques
Il n'y a pas encore d'accord met et musiques conseillés pour cette recette mais n'hésitez pas à nous en proposer. Let there be rock !
Accords mets et vins avec Ecce Vino
Pas d'accords met et vins pour le moment pour cette recette. Mais notre liste d'accords met et vins sera complétée prochainement.
Merci de n'utiliser les commentaires que pour tout ce qui concerne le contenu lui même (recette, technique, produit...). Pour toute remarque sur la forme (liens cassés, photo manquante, etc) envoyez un mail à sabine.simon@chefsimon.com.
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