I know that you have seen plenty of blog posts about baking bread. It seems to be the topic du jour and by extension the favorite pastime to keep us busy during these lockdowns. However this article will come from a unique perspective and I think you will enjoy it.
I am a professional chef. I have a A.S. degree in Culinary Management, worked 5 years in restaurants and have spent 7 years working as a private/personal chef. I can speak from experience the absolute joy fresh baked bread brings to dinner guests and the difference it makes in a meal. It is amazing really, that something that starts from such humble beginnings (flour, salt, water, yeast) can have such a profound effect and change as if by magic into a crusty, delicious accompaniment to a meal.
Bread is accurately described by the words “crust” and “crumb”. The “crust” is self explanatory, the crunchy exterior of bread. “Crumb” is the interior of a loaf of bread; the nooks, crannies, and holey goodness found there. The shape/density of the crumb is formed by the CO2 that is given off through fermentation, ie sourdough. In fact incredible home baked bread can be had without the addition of yeast and without mixing/kneading the dough. It just takes a good starter, a stable temperature and time. Lots and lots of time. Usually overnight to let the fermentation do its work (enhancing the flavor of the flour/water/salt) and to leaven the bread with CO2. The sourdough starter feeds on the flour. As a waste product it produces CO2 and “flavor”.
The bacteria present in a sourdough starter produces Lactic Acid, aka the “base sour” flavor, at around 82F-85F for 4–6 hours. At temperatures between 35F-50F Acetic Acid, aka the “tangy” flavor is produced. This type of fermentation takes place overnight since the bacteria are practically hibernating. At about 70F-75F, aka “room temperature”, the flavor is mild and the proofing time is 6–12 hours. Here’s a quick tip: to increase the complexity of flavor, the proofing is divided between the higher temperature and refrigerator/overnight proofing.
Humidity plays a vital role in successful sourdough bread. Between 60%-80% is the ideal humidity for proofing sourdough. It helps to keep the fermentation active and prevents it from drying out. Ideally, your dough should be proofed in a draft free and humid area that will have a constant temperature. Some ideal places in your kitchen are: on top of the refrigerator, in a turned off oven, in a warm kitchen cabinet and in a corner on your countertop. Covering your dough while proofing traps the moisture in the dough. If the dough is in an enclosed space, like a switched off oven or a cupboard, a cup of steaming water keeps the dough at the right humidity.
A sourdough starter is as simple as combining flour and water. Then “feeding” it daily by adding a 1 to 1 ratio of flour and water. Here is a link for a good sourdough starter recipe. By now, the question you are asking is “Why do I need to know all this stuff?”. The answer is that I am giving you context. You are now able to understand the chemistry that leads to amazing bread. With that knowledge it takes the mystery and fear out of baking bread. Now all that is left is to find a good sourdough bread recipe to try out. Experimenting with different flours (Rye, Whole Wheat, White, Spelt) as well as fermentation times and temperatures can lead to a bread that has all the qualities that you love. You can mix and match to find the flavor profile you like best. Just remember to document your flavor experiments so that you can recreate them again. Good luck.
