As I mentioned in a recent email, I have begun to experiment with some new ingredients, including chocolate, Matcha (Ground green tea) and and Smoked Spelt, whose use I have learned about from my network of obsessed bakers from around the globe.
However, there is no getting away from the excellence of working with and eating an organic white sourdough loaf. I haven't made one for you a while so it's high time that I delivered.
This Saturday's Bake
I will bake an organic white sourdough bread using a dough made with 70% stiff levain. A stiffer levain (One that has the consistency of a very stiff pie dough due to a low water content) ferments more slowly and imparts a deeper flavor to the loaf.
The 70% refers to the percentage of the final flour amount that that the levain is a proportion of; this is a very high percentage. In a stiff levain, the yeast and bacteria propagate more slowly through the water-flour mixture so you need more of it in the final dough mixture to get the same total organism count as you would in other recipes.
Some doughs have as little as 15% levain, typically one with a lot more water. The yeast and bacteria in this kind of levain develop much more quickly that what I will be using this weekend, so the recipe doesn't need a high percentage of levain to proof properly.
More than you ever wanted to know about how your bread is made.
Your Canadian Baker