It’s an honour for me to be able to bake my own bread here. And all the more so because I’m French, I have an image to uphold of my nationality (laughs).
Tastier and easier to digest, this article is about sourdough bread, the ancestor of the yeast bread we all know …
The starting point is sourdough, a ferment whose purpose is to ferment bread, making it more digestible by predigesting the gluten in the flour and making it more preservable.
Sourdough is based on flour mixed with water. This ferment needs to be fed every two or three days with flour and water. However, you must be very careful not to use a metal spoon, as the sourdough bacteria are not compatible with metal spoons.
If you want to make your bread here, you mix spices and herbs beforehand, which you then add to the water+flour mixture for the bread dough.
Be careful, sourdough doesn’t like cold water but prefers lukewarm water, as it contains bacteria.
Before you finish, don’t forget the detail that changes everything! Make slits in the surface of the bread and that’s it.
Leave the dough to rest overnight at room temperature, then put it in the oven at 180°C, keeping an eye on it!
It’s ready 😀