LCBO Food & Drink Winter 2018

BASICS  SOURDOUGH 101

Want the artisanal look of larger holes in your bread? This happens

bulk fermentation Once all the ingredients for the dough have been incorporated you begin the period called “bulk fermentation” during which the dough ferments and begins to leaven. Many recipes for breads with wetter (higher hydration) doughs replace the traditional long mixing and kneading of dough with what is called “turns” or “stretch and folds” during bulk fermentation. The turns help develop the gluten structure that will allow your bread to keep its shape while baking.

when you use an even wetter (higher hydration) dough. Once you’ve had success with our recipe you can play around with the water content to get the look you desire.

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To do a single turn you grab one side of the dough, stretch and pull it up as high as you can (1). Fold it back over the dough (2 and 3). Give the bowl a quarter turn and repeat until all 4 sides of the dough have been stretched. Cover the bowl and

let stand 30 minutes before repeating.    Over time the dough will feel less sticky, more aerated and hold its shape better. Treat the dough more gently as it becomes aerated so as not to compress the air pockets. Dough volume should

increase by 20 to 30 percent over the course of bulk fermentation, and it should feel alive and light.    Using a clear container with gradu- ated markings on the side makes it easy to track the growth of your dough.

HOW TO KEEP DOUGH FROM STICKING Moistening your hands can help keep the dough from sticking to them during turns. Or use a dough spatula to scrape any excess from your hands back into the bowl. Do not be tempted to incorporate any flour during this stage.

80  FOOD & DRI NK WINTER 2018