One of my pandemic hobbies — baking — is kicking my ass. Specifically, sourdough is kicking my ass.
It’s like this: if muffins are the Hook-up of baking, and quick breads a First Date, sourdough from scratch is the Relationship.
And relationships are hard.
Working with just au naturale yeast, (fed daily & nurtured over two weeks), water, salt and flour had been equal parts humbling and exhilarating.
One understands the revolution that was commercial yeast while tending one’s leaven. The starter had a near-death experience when my sweetie left it out for two days while I was away. And I had a Grade A Hissy Fit. To reach in the fridge and pull out yeast, ready to go, is nothing short of a miracle.
Then there’s the question of a name for the living, breathing, growing starter. Although I’ve most often heard it referred to as The Bitch, I’m torn between naming it The Erection or Edgar Allen Dough. Or just Needy Lev, as it has to be fed or it will die.
And the bakers vocabulary brings to mind the puzzling words from my first cooking classes like: au sec, brunoise, mother sauce. These vocabulary words have been replaced by autolyse, bulk rise, hydration, bench rest.
Each of the dozen or so loaves has taught me a new lesson. Where to place the oven racks (one batch had an inedible bottom crust).
Scoring the dough. See the photo at right. I used my good serrated knife and it just ripped through the soft dough. I have a gentler touch now and don’t score down to the soul of the dough.
Shaping the dough — this is where the crumb, or the little holes in bread, are formed. I can look at my early loaves and see from the (teardrop-shaped) holes how well I shaped, then tightened the dough. I still feel a little out of control when shaping an 80% hydrated dough.
Even baking presents challenges. A process that should be simple becomes less so with bread. I had been baking in Dutch ovens with great success, then I tried baking right on the baking stone. See Photo —> Two loaves died that day.
Each step is a process I want to learn, re-learn, and commit to muscle memory.
I am now at a pause. To tackle yet a third method as detailed in Tartine bread or move on to another challenge.
Be well &
Be safe.
Love big,
xoxo
Nancy
