SOURDOUGH Starter Culture Kit

WHAT IS INCLUDED:

1

Batch of mature / living sourdough culture

1

Sourdough Theory Booklet with 3 recipes below:

Traditional Sourdough

Walnut Currant

Caraway Rye

Video Instruction

BOOKLET CONTENTS:

Theory

Starting / Maintaining a Sourdough Culture

p.2-5

Theory

The 15 steps of artisanal bread making

p.6-17

Recipes

Traditional, Walnut Currant, Caraway Rye

p.18-20

Recipes

House Churned Butter

p.21

HOW TO CREATE A LEVAIN (aka starter/culture)

DAY #1 – initial mix – combine – let sit 24 hours

150g

Rye Flour

- Whole grain organic is ideal - unbleached flour necessary - mix ingredients loosely to shaggy mass - cover loosely – let stand at warm room temp (75F-80F) – 24 hours

185g

Water

5g

Honey

DAY #2 – two feedings – every 12 hours w/ mixed flours

100g

Initial Mix

- measure 100g of your initial mix & combine with remaining ingredients to shaggy mass – cover loosely-- repeat after 12 hours intervals using last batch not initial mix in order to carry this process forward -- (so 2 feedings at these ratios on the second day)

45g

Rye Flour

45g

White Flour

115g

Water (90F)

Day #3,4,5 – two feedings – every 12 hours w/ white flour only

100g

Prev. mix

- repeat this feeding cycle roughly 12 hours apart (ie feeding twice a day), for next couple days (ie 6 days), in warm 75-80F environment - it is ready for use after the 6th day

90g

White flour

115g

Water (90F)

On the 6th day your starter should be alive and well, demonstrating clearly visible bubbling, with good ebbs and flows of growth and receding between each cycle. Once your culture has completed it’s 6th day feeding, it is considered a mature culture, and needs to switch to a different feeding schedule once made

Timeline of HOW TO BUILD A STARTER FROM SCRATCH

Day

Time

Feeding Amounts

Amount / Quantity at feeding

Monday

6pm

1st feed – 24 hours

150/185/5

Tues

6pm

1st feed – day 2 – 12 hrs

100/45/45/115

Wed

6am

2nd feed – day 2 – 12 hrs

100/45/45/115

Wed

6pm

1st feed – day 3 – 12 hrs

100/90/115

Thurs

6am

2nd feed day 3 – 12 hrs

100/90/115

Thurs

6pm

1st feed – day 4 – 12 hrs

100/90/115

Fri

6am

2nd feed – day 4 – 12 hrs

100/90/115

Fri

6pm

1st feed – day 5 – 12 hrs

100/90/115

Sat

6am

2nd feed – day 5 – 12 hrs

100/90/115

Sat

6pm

1st feed – day 6 – 12 hrs

100/90/115

Sat

6pm

2nd feed – day 6 – 12 hrs

100/90/115

NOTE – we should only need to CREATE a starter from SCRATCH ONCE - after our starter is created it’s simply a matter of feeding it regularly to maintain it

MAINTAINING A CULTURE - REGULAR FEEDING once a starter is made

160g

AP flour

- once your starter is made, you need to feed it regularly to keep it alive, but the timing will depend on your production schedules and or temperature of room -- the warmer your environment, the quicker it “proofs”

150g

Water (cold)

30g

Culture

The timing associated with feeding and maintaining a culture (vs starting one from scratch) is less time specific and less frequent (ie not necessarily on 12 hour schedules)

· We need to feed this living culture regularly in order to maintain it…

· It will have ebbs and flows; as it grows and shrinks with each feeding

· HOW OFTEN you feed it is largely up to you (and how often you are using it to make bread)

· Those not making bread frequently will want to find ways to retard the starters development or growth in order to minimize waste (of unused sourdough starter).

FACTORS WHICH INFLUENCE A STARTER’S GROWTH DEVELOPMENT:

· The temperature of the given environment

· The warmer your environment the more quickly it will “proof”

· The amount of starter to food ratio

· The higher the starter vs. food ratio the quicker it will ferment

WHEN TO FEED YOUR MATURE CULTURE

ie. the “high water mark”

You will see that your starter is indeed alive; something you have created from scratch by providing a food source to latent yeast found in an any/every open environment. This “LIFE” however is not necessarily a singular living organism, so much as a functioning ecosystem. It is not one yeast you are feeding, but literally billions of them. As a microorganism their life cycle is invariably short. By feeding them you will watch their populations grow and recede in a matter of 16 hours – or less.

You will see that with regular feedings that your starter will build a rhythm of growth and decline. Each time you feed the starter the population rises then recedes; this can be seen quite literally and visually as the starter literally grows and shrinks in size.

During this process we will note a maximum elevation, apex growth, or what I dub “a high water mark” (it’s highest growth point before shrinking. This marks the starter at its optimal potential – it has it’s maximum yeast activity. Henceforth, as its food source has become depleted, the population will decrease in equal proportion. If your starter has reached a high water mark and has begun to recede – it is considered a “mature culture” (ie hungry again) and good to use in either new bread or a carry forward starter.

Demonstration of “high water mark” -- as the culture grows it will reach high a point at which it cannot grow any more (it’s food source is depleted) it will begin to shrink or recede; continuing to sour more and more as it rests. -- this indicates the culture is “mature”, or hungry again, and is now able to be used in bread and or inoculate a next culture -- we don’t need to feed as soon as we see this drop (it can stay hungry for a few days); ideally we want to use just at that mark.

NOTE: If we don’t feed our starter regularly, say over the course of a week, it has the potential to die from lack of food source.

-- see image on right

This is an example of a sourdough starter that has been poorly neglected. It has become so acidic that it has killed off the yeast within the culture.

We would be better off starting a new culture from scratch over the course of a week than trying to make bread with, or trying to revive this one.

Conversely, if we feed it too regularly (ie before it has hit its high water mark) it has not created enough new yeasts, and therefore is not active or hungry enough to pass on and inoculate the next culture (just adding flour to flour with a weak yeast culture). We need to keep this starter alive in perpetuity by feeding regularly.

If we aren’t making a lot of bread (ie daily or at least regularly) this maintaining of a starter or culture can become somewhat of a wasteful and time consuming practice. -- We use the starter to make bread and or inoculate new cultures (ie 30g-100g of 340g at a time) – but the rest that isn’t used is discarded in the garbage. -- Thus home cooks (vs. professional bakers) are often trying to minimize this waste between bread production cycles while still keeping an active and vigorous starter alive.

WAYS TO SLOW DOWN your feeding cycles

#1 – TEMPERATURE & ITS RELATION TO YOUR STARTER

· WARM TEMPERATURES (80oF and ABOVE)

· Temperatures for builds/starters are usually below 80oF

· These higher temps are for proofing of breads; not starters.

· STANDARD ROOM TEMPERATURE – 21oC -26 oC (60-80F)

· The warmer your environment the quicker yeasts proliferate

· This is the most common temperature used for maintaining starters; but they do like a bit cooler, and steady temps than fluctuating room temps.

· COOLER/CELLAR ROOM TEMPERATURE - approx 15oC-20oC (60-70F)

· We often maintain our cultures and build our poolish or preferments in cooler (ie cellar) temps because:

· it is easier to control/predict and time

· It makes for better flavours (hotter = more volatile compounds)

· FRIDGE TEMPERATURE – approx. 4oC – 40oF

· The moving of a starter to the fridge is not for proofing; but for “saving” for later. At fridge temps the development of yeast is slowed or retarded to the point that we stop to see new growth (ie partially suspended)

· The cooler the environment the more growth is retarded…

· This is a major shock to the yeast as it fully suspends yeast development

· This is commonly done as a last resort if unable to maintain your culture over extended periods (ie on vacation)

· As this is a major shock to the starter it is advised that you plan ahead to bring the starter back to life before using

· (ie regular 1-2 FEED CYCLES at room temperature before expecting great bread results from a refrigerated starter)

· FREEZER TEMPERATURE – 0oC (32oF)

· This is the most efficient way to limit yeast production, but not necessarily the most effective, as it comes with serious risks.

· By freezing we prevent yeast access to water (which is now frozen) thus fully suspending its production to a halt.

· However, at these extreme temps we also risk potentially killing of microbial yeast bacteria

· I would prefer putting in fridge and risking starting from scratch before placing my starter in the freezer; but it is a practice used by others.

#2 - CHANGE THE FOOD TO STARTER CULTURE RATIOS

1. We can alter the overall volume of the starter

a. Instead of the usual 160g flour / 150g water / 30g culture…you can use 80g flour / 75g water / 15g culture

2. If we use a smaller ratio of starter as relative to the other ingredients, it will take longer for the yeast to deplete its food source and reach the same high water mark; thereby slowing the process

a. still use 160g flour / 150g water – but reduce down to 10g existing culture

THE 15 STEPS OF ARTISANAL BREAD MAKING:

1. Maintain a culture

2. Make a build/preferment

3. Scale ingredients

4. Mix ingredients

5. Bulk ferment ingredients (one mass)

6. Fold

7. Divide

8. Pre-shape

9. Bench Rest

10. Final Shape

11. Secondary fermentation (in shaped/loaf/bun form)

12. Scoring

13. Baking

14. Cooling

15. Slicing/eating

STEP 1: Maintaining a culture

· See above steps with regard to creating/maintaining a sourdough culture

· Want our culture to be just past it’s “high water mark” – ie starting to recede

· This “just below the high water mark” is what is meant hence forth in this package when a “mature culture” is referenced

· This “just below water mark” is when the yeast is most active; and most likely to propagate if given a new food source (ie fed)

· If the starter is too young (ie not yet mature) not enough yeast is present

· If the starter is too old (ie several days) it often leads to bread which is too acidic & potentially less active

STEP 2: Make a BUILD (pre-ferment/poolish) from “Starter”

THE PURPOSE OF A PRE-FERMENT IS TO BUILD A POOLISH OR PREFERMENT SPECIFIC TO YOUR RECIPE, AT THE DESIRED SCALE/HYDRATION RATIO TO THE RECIPE, WHILE ALSO ALLOWING YOU TO INCORPORATE NEW OR DIFFERENT FLOURS NOT FOUND IN OR WELCOMED BY YOUR MOTHER STARTER

· Preferments increase flavour and acidity (which later aides bread structure) over breads produced with “quick ferment” commercial yeast.

REASONS TO use a SPECIFIC build vs. using the STARTER directly

· There are other flours in our pre-ferment that are not in our “culture”

· We need to make / use more culture than our mother/starter allows

Thus – with our one NEUTRAL MOTHER STARTER, and a little planning, we can make all the different bread builds that we see before us in today’s menu… -- by using smaller percentages of culture – and allowing it to bloom/grow to whatever size or amount we need (a day in advance)

WHY DO WE USE EITHER A CULTURE AND OR BUILD TO MAKE BREADS vs. say commercially engineered yeasts (fresh, instant, dry active)?

1. A way to drive up acidity (lactic acid);

· Which aids in both flavour and bread structure

2. Long fermentations and the use of pre-ferments increase acidity and thereby increase dough structure without the need for excessive gluten

· Theoretically minimize gluten sensitivity (ie cultural pre-digestion)

· It’s suggested the reason why some people are able to more easily digest sourdough vs. other breads is this pre-ferment principle of acidity via a build/poolish/culture

3. Don’t need to purchase/buy commercial yeasts

THE BUILD TIME/SIZE/FLOUR TYPE will be dependent on the recipe used/chosen

· Must be planned for and timed according to your production schedules

· All of today’s builds take at least 12-16 hours to pre-ferment

STEP 3: Scaling ingredients

· Measuring by weight is the most efficient / consistent method possible

· Keep everything separate when measuring to keep organized

· This is especially important with salt and or yeasted products

· Measuring can be done by volume/measuring cups – but highly inconsistent.

· If 10 people were given 1 cup and told to “get flour”, nearly ALL would come back with varying weights based on several factors (compression of flour, aggression of scoop, full vs. levelled, etc.)

· If however, the same 10 people were instructed to weigh 454g – they could all do so with equal effort and precision.

STEP 4: MIXING – (flour/water/pre-ferment/other things)

· Two main goals / reasons for mixing of bread 1) Even distribution of ingredients – especially wet and dry 2) Causes force/friction – gluten – which exists independently, but is arranged into uniform strings to create both structure and elasticity

WHAT IS GLUTEN & WHERE DOES IT COME FROM?

*NOTE – WHEN MIXING AT HOME – times in recipe may require a bit longer than listed to build necessary gluten/spring-back/shine (reason being they are built on/around commercial mixers – ie Hobart vs. kitchen aid)

TWO MAIN FACTORS in gluten

· Glutenin – develops dough structure and resistance to stretching

· Gliaden – provides extensible elasticity – and stretch ability

· WHEN MIXED WITH WATER AND COMBINED BY FORCE THESE TWO INDEPENDENT PROTEIN STRUCTURES BOND TO FORM GLUTEN

· It is this gluten (not the starches themselves) which forms an integrated network that is elastic, like a balloon, and can thus trap air (and rise in the oven when excessive gases or vapors are produced)

· via steam (as seen with un-yeasted puff pastry) ie a “QUICK BREAD”

· or yeast proliferation (as seen with sourdough breads)

· WHEN MIXING BREAD we want both Glutenin and Gliaden, in balance

· Enough structure to hold; not too elastic its hard to work with

· The choice of the proper flour can help in this balance

· Understanding the protein structures of our flours, and how the amount that we work them affects the potentiality of gluten development goes a long way in the world of Pastry/Breads

Wheat Based (ie high protein) Flour + water + force = Gluten potential

· Different flour types have different inherent protein structures and thus different gluten potential, and are therefore used differently (ie muffins vs. pasta)

· The higher the initial protein content, the greater the potentiality of gluten development.

· Pastry = 6-8% (often bleached – which weakens proteins)

· All Purpose = 8-12% (can be bleached or not)

· Bread = 12-14% (unbleached)

· “00” = 13-15% DOUBLE OO is a type of flour

· Gluten does not occur till all three factors are in play

· Gluten potential flour + force + water

TROUBLESHOOTING WHEN MIXING BREAD

UNDERSTANDING WHAT TO LOOK FOR WHEN MIXING

· If we undermix the bread – we will lack in Glutenin or structure

· The bread will be flat, lack structure, and fail to hold firm in basket or rise in oven when baked at high temps.

· If we overmix the bread – we will develop too much structure

· the bread will be too elastic and begin tearing as we mix it

THE FOREARM EXAMPLE FOR TESTING BREAD STRUCTURE / GLUTEN DEVELOPMENT (WHILE STILL IN THE MIXING STAGE)

Each batch of bread should have us getting our hands in the mix to determine the appropriate amount of mixing and or hydration required

· Although the recipes provided in this booklet are of stellar quality and curated by a master baker, ALL RECIPES ARE GUIDELINES and require the active participation of the cook/baker in their execution

· When mixing we generally mix ingredients at the lower speed, then develop gluten more fully at a second speed (for shorter time)

· We check hydration ratios by touch between stage 1-2

· We check for structure and gluten development before beginning bulk fermentation (if it lacks structure – continue mixing till it does)

WHAT IS AN AUTOLYSE – some recipes call for this step, others do not.

· An autolyse mixes only the flour and waters for 20 mins before pre-ferment/salt

· BENEFITS of an Autolyse -

· Helps facilitate a fuller hydration of flour and water

· This is especially important when using whole grains

· Gluten development is triggered with the minimal amount of force during mixing and secondary mixing time is consequently reduced

· Carotenoid pigments remain intact, leading to better color, aroma, & flavor.

· Fermentation proceeds at a slower pace, allowing for full flavour development and better keeping quality.

· The dough becomes more extensible (stretchy), which allows it to expand easily. This leads to easier shaping, greater loaf volume, a more open crumb structure, and cuts that open more fully.

· DISADVANTAGES of Autolyse

· Less in control of water temp as effective to DDT* desired dough temp

· See page 14 of this booklet for info on how to calculate DDT

· Unable to extract remnants of culture in the “proofing container” when adding the culture to the mixer – as the measured/prescribed amount of water is already in the dough by the time the starter goes in

THINGS TO LOOK FOR WHEN MIXING:

HYDRATION IS KEY; must be adjusted at low setting before moving to speed 2

- Dry enough that it is picking up and catching itself off the edges of the mixing bowl (thus force being applied to develop gluten) -- too wet and it will just pool in the bottom like a tornado without coming up on the edges and using the kneading mechanism of the dough hook

- Wet enough that all the flour is incorporated into the dough, and it works into a pliable consistency

When mixing there are two purposes (for slow and high speed respectively)

· ON STAGE 1 – we mix the ingredients

· it is important to check for hydration before building up the gluten in stage 2

· When mixing the dough in the bowl should have a slight tackiness to it – almost “sap like” stickiness when touched

· ON STAGE 2 – we combine with greater force, after hydration is sorted, to build gluten

· Here we want to mix until we feel a spring-y-ness to the dough

· Evidence of elasticity = evidence of gluten

· So again we touch the dough to know if it feels right – but instead of a tackiness we feel for structure, resistance and bounce back –-- we do this by comparing it to our own forearm;

· NOTE – if kneading by hand – we will check for this same elasticity – via the same forearm method… when bread shows signs of bounce back… gluten is present.

A simple way to test for gluten [ie the FOREARM TEST]

· Raise your forearm of your dominant hand in front of you. --  Lift your hand so that your forearm becomes perpendicular to your bicep at the elbow; then open your hand to a relaxed flattened position so that your palm is parallel to the ground (essentially making a Z shape).   -- Now using your other hand, press into the fleshy part of the forearm (1/3 closer to elbow 2/3 away from wrist).

· WITH THE OPEN RELAXED HAND - You should notice a somewhat flaccid arm with some but minimal bounce back.  This would indicate minimal gluten development (ie cakes/pastries)

· WITH A CLOSED BUT RELAXED UNCLENCHED FIST - you should notice some resistance and some bounce back.  This would indicate moderate gluten development (ie breads)

· WITH A CLOSED AND SLIGHTLY CLENCHED FIST - you should notice considerable resistance and bounce back.  This would indicate considerable gluten development (ie pasta) 

THE AMOUNT OF TIME THAT WE MIX DEPENDS ON

· Types of flour used (AP, vs. bread, pastry, etc)

· Type of mixing (or whether by hand [longer] than a stand mixer [shorter])

· Amount of dough ratio in mixing bowl

· Insufficient dough amount in bowl = tossed around vs. kneaded

· TOO MUCH dough in a bowl = inability to knead successfully

· Especially at home with small mixers – risk “burning them out”

· Aim with caution when starting with breads

· As rough estimate – no more than 1.5kg flour in mixer

· If machine sounds/acts as if it is straining it risks overworking and or breaking -- Turn off immediately – divide in 2 – proceed in two different batches

· The presence of other ingredients – which can tear/rip gluten

· Always add elements or “bits” into bread, after the gluten and hydration has been sufficiently established (AFTER speed 2)

· Develop gluten – then return to speed 1 to incorporate the ingredients

STEP 5: BULK (primary) FERMENTATION

As soon as the mixer is turned off bulk fermentation begins

· Bulk Fermentation can occur in temperature ranges from 30-110F

· The warmer the temperature – the quicker this occurs

· GENERALLY we are looking for approx. 75oF – as a “rough & tumble” rule

· Each bread will have its own specific Desired Dough Temp (DDT)

· TO DETERMINE DOUGH TEMP (rather than guessing through DDT calculation preemptively)– simply measure the breads temp after mixing by inserting a thermometer; then store the ferment accordingly

· Warmer spot to increase temp – cooler spot to decrease temp

· ALWAYS KEEP DOUGH COVERED IN THE PRODUCTION PROCESS

· OR IT WILL DRY OUT / BUILD A SKIN / CRACK / PROOF IMPROPERLY

The amount of time during this bulk ferment stage will vary based on bread used

· Rye bread = no folds 90 minutes // traditional sourdough = 2.5 hours with 2 folds

STEP 6: FOLDING – occurs during bulk fermentation

During bulk fermentation (especially when in ideal temp ranges or DDT), yeasts proliferate, consuming starches and producing organic acids and carbon dioxide gasses, each of which plays an important part in dough development.

· Organic acids are primarily what give the dough flavour and strength (acids help condition the gluten network)

· Carbon dioxide gives the dough volume and lightness.

While our friendly yeast and bacteria are doing most of this work, the dough still benefits from a periodic check-in by the baker.

· We help regulate dough temperature and strength through a series of folds, and these check-ins also give us an opportunity to assess how the dough is progressing.

· Like an autolyze, some recipes call for folding, others do not.

The benefits of [and reasons for] FOLDING include

1. Degassing (ie the removal of gas – which allows it to inflate again)

2. Equalization of dough temperature

3. Strengthening of Gluten structure (delicately)

· Plan to under vs. over mix in machine; and then strengthen as necessary via folding for a more delicate (less dense) bread.

The “PROPER” folding vs punching technique

- It simply involves bringing all four edges over top of themselves – then turning over (so the new seam produced is on the bottom)

- This is preferred to “punching down” because we can better equalize temp and build structure (fold), while degassing at the same time.

STEP 7 DIVIDING- by weight:

Bulk fermentation ends as soon as the dough is divided (ie no longer bulk)

· DIVISION breaks the bread into smaller even size portions (which are shaped and then proofed a second time)

· Always divide the bread based on weight (prescribed by recipe)

· Always use a sharp instrument such as a bench scraper to divide the bread

· NEVER tear the bread to portion (ruining gluten structure)

· Try to cut into as large a piece as possible

· Looking for 1 piece at the desired weight vs. 20 put together.

· If you do have smaller scraps – place them on the inside/middle part of the dough during the pre-shape phase.

· Keep both the bulk and newly cut bread loaves covered during the entire process (ideally in plastic or flax cloth) – to prevent from drying out

· They will dry out in a matter of 1-2 minutes so ALWAYS keep covered

STEP 8: PRE SHAPING

· The dough pieces are shaped in order to change the randomly shaped pieces into more consistent shapes.

· Pre-shaping organizes the dough pieces during the bench rest phase, making final shaping easier and more effective.

· Pre-shaped pieces should take any scrap pieces and integrate them into the main mass of dough

· Lightly pre-shape the loaf to resemble final shaping (ie. oblong vs. round)

· Place seam side down on a lightly floured surface and covered

· Depending on how much the dough was worked during the pre-shaping the pieces are left to bench rest from 10 – 15 minutes, before final shaping.

STEP 9: BENCH REST

· Is the period between pre-shaping and final shaping

· The duration of the bench rest is directly determined by how loosely or tightly the loaves have been pre-shaped.

· The more aggressive we are during pre-shaping the more we need to rest the dough (allowing it to relax) before shaping

· The objective is to be light and delicate during pre-shaping

· Bench Rest can occur anywhere from 5-20 minutes

· Always ensure loaves are covered – to prevent drying out.

STEP 10: SHAPING

· Dough pieces are given their final shaping (round vs. oblong) and placed into flour lined baskets or baker’s linen and covered to prevent any skin forming.

· When completed shaping – SOURDOUGH bread will be placed smooth side down (seam side up) into lightly floured baskets according to weight.

APPROPRIATE BASKET TO BREAD WEIGHT RATIO

ROUND

OVAL/OBLONG

5”

100g / 0.22lb

10”

700g / 1.5lb

7”

300g / 0.66lb

11”

750g / 1.65lb

8.5”

800g / 1.76lb

12”

850g / 1.87lb

9”

850g / 1.87lb

14”

950g / 2lb

10”

1000g / 2.2lb

12”

1500g / 3.3lb

Once our final shaping is complete – our second/final fermentation begins

TYPES /STYLES OF BANNETON BREAD BASKET

STEP 11: SECONDARY FINAL FERMENTATION

This phase occurs between final shaping and baking

· This fermentation occurs after shaping; there is no more folding or punching or degassing involved; we are now lightening our loaf.

Secondary Fermentation can occur two ways (quick or slow)

1. QUICK SECONDARY FERMENT- after loaves are shaped, they are kept in their basket (seam side up) covered (in plastic) and kept at room temperature to proof a final time- the objective here is to proof; but not all the way… only approximately 85% -- we want some life left in the loaf/yeast as they are loaded into the oven (approximately 15%) is reserved for this “oven spring” effect. ---- this gauge of “proof-ness” will come with repetitive experience; as the timing depends on the day, loaf, environment.

2. SLOW SECONDARY FERMENT -- retard the shaped bread, covered, in fridge to slow ferment 4-12 hour

- With slower ferment comes more stable, approachable, and pronounced flavour development (vs. volatile at with quick ferment)

-- to cook slow ferment, bring out from fridge 20-30 minutes prior to oven

--- turn on oven; preheat oven with cookware in it; while bread gently tempers - score and bake according to recipe (similar to step 1 – but a shorter time)

STEP 12: SCORING

· The purpose of scoring with a razor or LAME (or the sharpest flat edged [ie non-serrated] knife or tool you can find, is to intentionally create a weak section on the surface in order to create and encourage a more controlled breaking point when the yeast springs and dough expands rapidly in oven

· Without scoring – the bread will expand and force out – the path of least resistance and show any imperfections that we made while shaping.

· If we don’t control where this expansion will occur – it will “BLOWOUT” and expose any weak spots left, or errors when shaping… creating non-uniform / flat / dense bread.

1. Unscored bread risks not expanding fully; instead blowing out

2. Unscored bread traps more moisture in, leaving a dense / heavy bread

Proper score/rise/liftallows proper evaporation

Unscored / uneven expansion / dense and burnt bread

Picture of lame and “DEEP” score effect

STEP 13: BAKING

When you put your loaves in the oven, the high temps give the yeast a chance for a final push in the first few minutes in the oven. The loaf will rise even more, which we call “oven-spring”.

HIGH HEAT still ovens are ideal (avoid convection ovens when baking bread)

· OVEN TYPE IN ORDER OF PREFERENCE (best to worst)

1. Commercial Deck Ovens steam injection

2. Still wood fired

3. Still oven (gas or electric) with bread encased in Dutch Oven

4. Still oven (gas or electric) without Dutch Oven but water added --- splash of water against hot metal/tray in oven for steam effect

5. Convection with Dutch Oven (minus 25 to 30F)

6. Convection without Dutch Oven (minus 25 to 30F)

· MOISTURE or STEAM early on helps in spring and CRUST development

· Steam helps keep the crust soft during the first five or ten minutes so the loaf can get that final expansion.

1. It also helps dissolve sugars on the surface of the dough that caramelize during baking and give you a glossy, crisp crust.

· You can get pretty close to the effect of a steam injector oven at home.

· When you preheat your oven, heat it about 25 degrees hotter than your recipe calls for and put a sheet pan on the bottom rack to get nice and hot.

· When you put your bread in, pour about a half cup of water onto the pan.

PRIMARY EFFECTS OF BAKING

· As the bread cooks it will lose moisture through evaporation

· When done baking the bread will feel noticeably lighter in mass (approx. 18-30%) and should have the faintest echo when tapped from underneath -- The crust will begin to take colour and brown, through a process known as the Maillard Reaction – which crusts/browns items when certain amino acids are exposed to temperatures in excess of 275oF (internal will be below this)

· THEREFORE we can gauge breads doneness on the following: 1. Lighter weight 2. Darker Colour 3. Temperature (at or above 185F – the gelatinization temp of starch)

STEP 14: COOLING

· Bread begins to become stale as soon as it begins to cool, when removed from the oven. For best results coming out of the oven

· Cool - on trivet – with blowing air on it

· The colder the temp; the quicker it will stale (don’t store in the fridge); if you toast stale bread, it will taste fresher warm than cold

· IF NOT USING IMMEDIATELY – wrap in saran and freeze immediately

· Thaw – then coat in water and reheat in 350F oven for 8-12 min

STEP 15: SLICING & EATING

· Best to slice using an offset handled, sharp, serrated knife

· Serve with whipped butter, fresh cheeses, pickles, or part of a meal

· Reheat to freshen if required.

DESIRED DOUGH TEMPERATURE = DDT:

With proper / professional bread recipes, the master baker author will offer what is known as the DESIRED DOUGH TEMPERATURE - (or DDT for short.)

· The DDT is simply the ideal temperature that we are looking for our dough to be, during both primary and (potentially secondary proofing), in order to achieve optimal yeast and acid development. dough structure, etc.

· The desired dough temperature (DDT) is given as an objective number at the outset by the chef/author / master baker

· It is our particular working environment as different from the author’s which causes this invariability (even with weighted recipes)

· But quite often it can vary by the day (summer vs. winter, etc.)

· Calculating a DDT before mixing allows for more controlled production time

· If temps are not controlled; the dough will develop slower or faster than the times outlined (to fold/shape/etc)

· IF we can control the temperatures, we can be in better control of the fermentation process

HOW TO CALCULATE THE DDT CONTINUED

· The First step is calculating for X. (the left hand column of the table below)

· SUPPOSE We know the DDT – as it is stated by the author (76)

· 76X4 = 304 (we multiply the known DDT by # of given variables A,B,C,D = 4)

· Therefore X = 304

· We will then measure the temps of the ingredients which we don’t control… (Levain (A), Flour (B), Room(C)) in order to calculate (by deduction) the necessary water temperature in order to bring the entire doughs temperature up (or down) to (or at least closer to) the desire DDT;

· First measure the temperatures of our known input ingredients

· Fill these in the chart (A, B, C, D) then add these together to get (E)

· Subtract E from X (ie X-E) to determine the water temperature necessary to bring the entire dough up to the specified DDT.

KNOWN FACTOR (DDT)stated

KNOWN FACTORSmeasured

DDT X 4 = (X)DDT = specified as per recipe X4 = (X)

_________ X 4 = _______ (X)

Levain Temp

______ (A)

Flour Temp

______ (B)

Room Temp

______ (C)

+ Friction Temp

12F (D)

= Total

______ (E)

To determine the appropriate water temp necessary to get the entire batch up to the DDT – subtract the smaller E from the larger X

(X) – (E) = Proper water temperature to reach DDT

OR MORE SIMPLY just use slightly warmer than body temp tap water - then measure temp of the dough after mixing using thermometer - then place the mixed dough in a warm or cool area accordingly.

TRADITIONAL SOURDOUGH

DDT = 76F

TIMELINE:

Levain build 14-16hrsSpeed 1 – 2minsAutolyse – 20minsspeed 2 – 2minsbulk fermentation 2.5hrfold 1 – 60minsfold 2 – 120minsDone – 150minsFinal Ferment – 2.5-3hror overnight retard

BAKE: 440F – 45min

YIELD = x2 ~700g

Amt

Ingredient

Prep

TOOLS REQUIRED

LEVAIN BUILD

Scale

Bowls

121g

Bread Flour

Mixer

Proof bin

12g

Rye Flour

Proof Bag

Lame

105g

Water

Hot oven

25g

Mature Culture

FINAL DOUGH

675g

Bread flour

35g

Whole Wheat Flour

430g

Water

15g

Salt

ALL

Levain / Build

METHODOLOGY

· BUILDING- levain 12-16 hours prior to mixing – let stand covered at ~70oF -- want this to be just receding from the high water mark when mixing the bread

· SCALING INGREDIENTS -- ideally measure by weight for consistent results

· MIXING WITH AUTOLYSE - With ONLY bread flour, whole wheat flour, and water – mix in mixer with dough hook approximately 1 minute till a shaggy mass -- Cover mixer with proofing bag or saran wrap and allow this to sit, hydrate 20 minutes (known as an autolyse)

· MIXING AFTER AUTOLYSE - Following 20 minute autolyze -- mix on speed 1 30 sec to incorporate the ingredients -- then mix on speed 2 for 2 mins to build gluten -- Place in a lightly oiled container – cover begin bulk fermentation -- take dough temp – place in warm/cold area to achieve DDT temp (76F)

· BULK FERMENTATION – 2.5 hours – DDT = 76F

· FOLDING - fold once at 60 minutes --- fold a second time at 120 minutes --- DONE at 150 minutes (2.5 hours)

· DIVIDING/ SHAPING -- Remove – divide two approx. ~700g loaves

· BENCH REST – approx. 20 mins covered

· FINAL FERMENT – 45mins to 1.5 hours at room temp --- for ideal flavor development retarded shaped loaves overnight in the fridge

· SCORING – one slash – moderately deep (similar to sourdough) -- other esthetic cuts are available/possible

· BAKING – 440F (225C) 32-45 mins -- start with moisture briefly in oven – or used encased le creuset / Dutch oven -- have covered/lidded for first 15-20 mins – uncovered for remaining 13-25mins

WALNUT CURRANT BREAD

DDT = 76F

TIMELINE:

Levain Build – 14-16hrs

Speed 1 – 2minsAutolyse – 20minsspeed 2 – 2minsbulk fermentation 2hrfold 1 – 60minsDone – 120minsFinal Ferment – 2.5-3hror overnight retard

BAKE: 465F 28-35min

YIELD = X2 ~500g loaf

Amt

Ingredient

Prep

TOOLS REQUIRED

170g

Bread Flour

Scale

Bowls

180g

Water

Mixer

Proof bin

30g

Mature Culture

Proof Bag

Lame

FINAL DOUGH

Hot Oven

500g

Bread Flour

70g

Whole Rye Flour

50g

W. Wheat Flour

350g

Current water

ALL

Levain/CULTURE

20g

Salt

60g

Currents

Soaked

60g

Walnuts

Broken

METHODOLOGY

· BUILDING - Build levain 12-16 hours prior to mixing (ideally 70-76F) -- looking for this to be just receding from its high water mark to be peak strength

· SCALING INGREDIENTS -- measure all ingredients as per recipe (separately) by weight-- hydrate currents by bringing 2 cup water to a boil – pouring over current ---- allow to steep/hydrate – then drain – reserve this liquid – measure off 350g

· MIXING WITH AUTOLYSE – with both flours (bread and whole wheat) with warm (approx 80oF) water in stand mixer, with dough hook attachment -- mix on speed 1 for approximately 1-2 minutes till it JUST comes together -- should still appear as a shaggy mass at this point ---- cover with a bag or saran to prevent from drying out; autolyze/rest 20 mins

· MIXING AFTER AUTOLYSE -- add salt and all the levian – mix on speed 1 for 30 seconds to incorporate the ingredients – then mix on speed 2 for 2 mins to build gluten -- return to speed 1 to then incorporate walnuts and soaked /drained currents

· BULK FERMENT 2 hours – check dough temp using thermometer -- bulk ferment the bread in warm or cool area; dependent on 76F ideal temp -- fold once at 60 mins -- finished at 120 mins

· DIVIDE & SHAPE – divide into two loaves – roughly shape – bench rest 20 mins -- following bench rest – shape and fold bread using techniques in class video

· FINAL FERMENT –45mins to 1.5 hours at room temp --- for ideal flavor development retarded shaped loaves overnight in the fridge

· SCORING – place on parchment - one slash – moderately deep (similar to sourdough) - other less deep cuts for aesthetic purposes possible – but not required.

· BAKING – 465oF (241C) for 28 to 35 minutes – preheat dutch oven -- Have scored bread still on parchment – place in preheated dutch oven -- covered/lidded for first 15-20 mins -- remove lid – reduce oven temp to 425oF bake uncovered for remaining 13-25min

CARAWAY RYE

DDT = 80F

TIMELINE:Speed 1 – 3minsSpeed 2 – 2minsBulk Ferment: 60minsno folds

NOTE – if using instant or D.A yeasts = 30% (x0.3) as much as fresh (ie 7g)

YIELD ~ X4 600g loaf

Amt

Ingredient

Prep

TOOLS REQUIRED

PREFERMENT - BUILD

Scale

Bowls

190g

Rye Flour

Mixer

Proof bin

175g

Water

Proof Bag

Lame

15g

Mature Culture

Hot oven

Fry pan

FINAL DOUGH

Spice grinder

1062g

Bread Flour

675g

Water

25g

Caraway

25g

Salt

20g

Fresh Yeast

ALL

Preferment

METHODOLOGY

· LEVAIN BUILDING- levain 12-16 hours prior to mixing – -- want it just receding from high water mark (for most active)

· SCALING INGREDIENTS Determine water temperature using DDT Formula-- measure all ingredients as per recipe (separately)

· MIXING – NO AUTOLYSE APPLICABLE – straight to mixing --- there is no autolyze and Rye Breads ferment quicker at high temps than others -- MIX on speed 1 for 3 minutes – speed 2 for 1.5 to 2 minutes

· BULK FERMENT – 60 minutes (no folding) – DDT 80F -- take temp using thermometer – transfer to warm/cold as applicable

· DIVIDE AND SHAPE – X4 ~600g pieces

· FINAL FERMENT – Warmer than room temp (80F) ---45 mins to 1.5 hours - or overnight retard SCORING – with lame – very minimal; barely entering bread

· BAKING – 460F (237C) for 15mins then 440F for 20mins

HOUSE CHURNED BUTTER

YEILD: APPROX 2 Cup - BUTTER

2 Cup - BUTTERMILK

Amt

Ingredient

Prep

TOOLS REQUIRED

1L

35% cream

Room temp

Stand mixer

Strainer

Pinch

Salt

METHODOLOGY

SPLITTING THE CREAM

· Bring 35% cream to room temperature (simply speeds process along)

· Place butter in a clean stand mixer bowl with wire whisk attachment - add a touch of salt

· Being whipping on low speed; but increasing to high -- whip to firm peak (ie whipped cream) then continue whipping -- ADD A TOWEL / BAG / SARAN OVER MIXER TO PREVENT SPRAYING EVERYWHERE AS IT WHISKS/WHIPS -- CONTINUE WHIPPING TIL ENTIRELY SPLIT OUT – MILK FAT VS. BUTTERMILK

STRAINING OF THE BUTTERMILK & BUTTER

· Once completely separated – remove buttermilk (use elsewhere in kitchen) -- STRAIN OUT THE BUTTER – KEEP / RESERVE THE BUTTERMILK

· Once the majority of buttermilk is removed from the butter, we must knead and wash out the remaining buttermilk in order to increase shelf life

WASHING OUT THE BUTTERMILK

· Remove the majority of buttermilk simply by pouring it out of the bowl

· Fill a large container with ice and water

· Strain the ice water (so as cold as possible, without actual ice chunks) into the stand mixer – and continue at low speed – but increasing -- BE SURE TO HAVE COVERED AT THIS POINT – SOMEWHAT MESSY!!

· Open mixer – water will appear milky now as it has essentially washed out the buttermilk from the butter --- drain out the milky water and continue with fresh cold water --- continue process till water after mixing is no longer milky (white-ish)

POST-WASHING – BUTTER STORAGE

· Remove butter from stand mixer

· Using spatula or gloved hands get as much butter out from tongs of whisk attachment as possible

· Roughly shape to fold (and or cut down to desired sizes)

· Wipe clean with non-porous towel (or single use paper towel)

· Wrap well – definitely out of light; and away from exposed air (not necessarily air tight) -- parchment works well and allows you to shape into logs, etc. -- also able to reuse the foil from commercial butter manufacturing

· If all the water is removed, butter will keep approximately 2 weeks (getting a faint funkiness as it begins to ferment beyond that time) -- butter can be frozen if necessary (but defeats purpose of fresh churned butter)

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