Sourdough bread is a timeless classic, loved by bakers and bread enthusiasts for its distinct flavour, chewy texture and crunchy crust. But what truly sets sourdough apart from other breads is not just the taste, but the centuries-old techniques and natural processes used to make it and at Biddick's Bakery we pride ourselves on making our sourdough loaves the traditional way.
THE FLAVOUR:
At the heart of sourdough lies the wild yeast that naturally occurs in the environment - on the flour and in the air. Unlike commercial yeast, which is cultivated and added to dough in a standardised form, wild yeast is more unpredictable and this is what gives sourdough its unique flavour profile and texture.
When a sourdough starter is first created, it is essentially a culture of wild yeast nurtured through regular feedings of flour and water. Over time, the starter develops complex microorganisms, each contributing to the bread's final taste and structure. The longer a starter matures, the more flavourful and tangy it becomes. This slow fermentation process which can take anywhere from 12 hours to several days, allows the the flavour to deepen and the bread's texture to become airy and light while maintaining a chewy, slightly tangy crumb.
At Biddick's Bakery, our sourdough starter has been going for more than 3 years and we slowly ferment our dough over a period of 3 days. The fermentation process also breaks down gluten and phytic acid found in grains, making the bread easier to digest and enhancing its nutritional profile.
THE BAKING:
Baking sourdough is as much an art as it is a science. It requires patience, intuition, and attention to detail. Unlike quick rise breads, such as a standard white block, sourdough requires long periods of rest and slow fermentation, which makes it a time-consuming endeavour. The results are well worth it though!
The dough is typically mixed by hand as it allows the baker to feel the dough's texture and adjust as needed, ensuring the proper hydration level and consistency. After kneading, the dough is left to rise in a warm, draft free environment. At Biddick's Bakery, we have special containers to store the sourdough through the baking process. We then use a technique called "folding" where the dough is gently stretched and folded at intervals during the fermentation process to develop the dough's structure.
Once the dough is risen, it is carefully shaped and allowed to rise again before baking. We love a rustic looking sourdough so for our white vienna, we do not use round boules like others might, instead choosing to hand shape this particular loaf. Our fruit and tin sourdoughs are placed into special baking tins.
The final step is baking in a hot oven, with steam. The combination of high heat and steam, along with the slow fermentation process, is what creates the signature sourdough crust: thick, crackly and full of flavour!
Sourdough is one of the oldest forms of leavened bread, dating back thousands of years. It is more than just a loaf of bread - it's a celebration of natural ingredients, time-honoured techniques and the craft of baking. Whether you're a seasoned baker or a curious beginner, there's something special about a traditional sourdough loaf - one that's been nurtured with care, patience and respect for the ancient process that makes it rise.
At Biddick's Bakery, we offer seven varieties of traditional sourdough on our Sourdough Saturday:
White Vienna
White High Tin
Multigrain High Tin
Apricot Fruit
Cinnamon Fruit
Wholemeal Spelt
Rye
We are also introducing many special varieties as well, currently making sourdough with Blueberry and Cream Cheese or Jalapeno and Tasty Cheese, with more new flavours to come.
Do you have a favourite sourdough flavour you would like us to try? Let us know.
BB
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