World Baking Day: The Science of Sourdough

Offlate, Sourdough bread has witnessed a phenomenal resurgence in popularity. Beyond its captivating, savory flavour and rustic texture, there's a fascinating science behind the method of sourdough fermentation. 

Fermentation is the transformative activity of yeast and bacteria to break down complex carbohydrates of flour into simpler, easy-to-digest molecules. This method emits carbon dioxide, which creates distinctive bubbles in sourdough bread, delivering a unique texture.

Utilising natural leavening in place of commercial yeast fetches a slew of advantages. Firstly, the wild yeast and bacteria in sourdough starters yield a more subtle and intricate flavour. Each starter, crafted over time, generates its distinct blend of flavours, concluding in a truly unique loaf.

Also, the fermentation process in sourdough bread enriches its nutritional value. It involves the breakdown of phytic acid present in the grains for a convenient absorption of nutrients.

On the glycemic index too, Sourdough bread ranks lower than commercially leavened bread, making it a healthier option for diabetics.

While sourdough bread-making is presently witnessing a resurgence, it is by no means a contemporary procedure. This tradition has a long history extending back many centuries. The resurgence of this can be credited to an increased fascination with traditional and artisanal cooking, as well as an inclination to re-establish a connection to our culinary heritage

To commence your sourdough journey, you will need a sourdough starter which is achievable by combining equal quantities of flour and water, feeding it regularly, and waiting patiently for the magical transformation to occur. With devoted attention, your starter will become robust and functional, ready to be utilised in your bread recipes.

Recipe: Four Cheese Melt Sourdough

Served at Delhi Baking Company

This savoury treat combines the tangy sourdough flavour with a delectable blend of cheeses for a truly indulgent experience.

Ingredients:

400g sourdough starter

500g bread flour

350ml water

1 teaspoon salt

100g grated cheddar cheese

100g grated mozzarella cheese

50g crumbled feta cheese

50g grated Parmesan cheese

Instructions:

●In a large mixing bowl, combine the sourdough starter, bread flour, and water. Mix until a rough dough forms, then let it rest for 30 minutes (autolyse).

●Sprinkle the salt over the dough and knead for about 10 minutes until the dough becomes smooth and elastic.

●Cover the bowl with a damp cloth and let the dough rise for 4-6 hours, or until it doubles in size.

●Preheat your oven to 450°F (230°C) and place a Dutch oven or a oven-safe pot with a lid inside to preheat as well.

●Once the dough has doubled in size, gently transfer it onto a lightly floured surface. Fold in the grated cheddar, mozzarella, feta, and Parmesan cheese, ensuring an even distribution.

●Shape the dough into a round or oval loaf, tucking in the cheese as you go. Place the shaped loaf onto a sheet of parchment paper.

●Carefully remove the preheated Dutch oven from the oven. Lift the parchment paper with the shaped loaf and lower it into the hot pot. Score the top of the loaf with a sharp knife to allow for expansion during baking.

●Cover the pot with the lid and place it back into the preheated oven. Bake for 30 minutes.

●After 30 minutes, remove the lid to allow the bread to develop a golden crust. Continue baking for an additional 15-20 minutes, or until the loaf is deeply golden and sounds hollow when tapped on the bottom.

●Once baked, carefully remove the pot from the oven and transfer the bread onto a wire rack to cool completely before slicing.

●Enjoy the aroma and taste of your homemade four cheese melt sourdough! Serve it warm, toasted, or alongside your favorite soup for a truly satisfying meal.