The earliest traces of sourdough go back to ancient civilizations in that era when cereal grains were first domesticated. At the same time, some historians have the stance that this kind of bread started in Egypt in 3000 BCE where it was related closely to human consumption. To simply put, it is a distinctive eatery that never needs commercial yeast for its growth because it is prepared with the fermented culture which functions as a leavening substance. When you consider a health perspective, it is ahead of traditional loaves because it can be more conveniently digested and smooth for the body to absorb. A brief about making the process of sourdough is compiled as under:
- The first and foremost step is termed as autolyzing which is derived from the Greek language and means self-digestion and due to the same reason, sourdough does not require to be kneaded and then levain is put in the large mixing bowl and mixed with water.
- Put in a tiny amount of sugar after autolysing to ensure that the dough grows more flexibility while mixing the dough smoothly.
- The third step is known as fermentation in which the dough gets covered with a tea towel while there is a need to stretch and fold up the dough. For tightening the dough, there will be a need to heat it for up to 90 degrees and becomes less slack. Subsequent
- Subsequent you have gone through the first three steps, then comes bench resting in which the dough could be given a sophisticated shape while creating a pressure for bread to avoid flattening. Eventually, the dough will tighten while holding the shape in a better way.
- This is the step when the baking process needs to be initiated and the oven is heated while putting the cast-iron pot in when it is keeping to heat up for almost an hour. This will assist in recreating the condition of the oven and in the first part of cooking, the bread requires steaming as the damp environment means bread will carry up in order to avoid the crust from shaping. The cooking of bread inside the lidded cast-iron pot enables the natural production of steam for better production of sourdough. Another ideal tip is to keep close your knife because when the gas extends inside the loaf, it will cut the outer surface without scoring.
- There is an ample need to have a very good pair of oven gloves and a bowl of polenta to hand while spreading polenta on the cutting board enabling the loaf to get slide smoothly into the pot. On being heated fully, eliminate the pot from the oven and remove the lid as well to low down the temperature to a decent level. Then, go on to remove the loaf from the refrigerator and spread the polenta on all of the chopping board to roll the loaf into the pot and cover it with lid again, keep back to the oven for around half an hour. Finally, take the pot off from the oven and do the same with the lid. Then return the oven without the lid for as much as another half an hour and then take it off from the oven one more time to let it cool off to enjoy the delicious sourdough up to the best of your abilities.