I really struggled in making sourdough. Seriously, this is a food that I think has the highest level of difficulty in the throne of recipes that I have ever made. I thought it was like most bread recipes in general, but believe me, sourdough is not as easy as it is in the YouTube video.
It is very unfortunate that this bread is not liked by many people, especially Asians. Honestly, bread is not part of the tradition but I really like it. As someone who loves the world of bakery, this is the only thing that is very difficult for me to make and requires special time and energy. The point is, making sourdough must be able to manage time very well.
I made 2 sourdoughs at 2 different times. Tested the second one, finally my sourdough was successful even though it was not perfect. It's called a process, I don't have the skills and only made sourdough from a recipe in someone's YouTube channel video. So, I only wrote the ingredients for the recipe below.
Ingredients:
‘Sourdough Stater’ or 'Levain'
I developed the levain for 6 hours and based on the starter that was cooked and had expanded 3 times.
‘Soudough’
How to make sourdough does look easy. However, this must understand the right technique to know how to fold sourdough in the bulk fermentation process.
1 hour after all the sourdough ingredients are mixed, its function is to make the dough bind and break down gluten, but, this is not to remove gluten aka gluten free. It's just that, when gluten is broken down, the bread will become elastic and smooth.
After the bulk fermentation process, there is 3 hours to make the dough pulled and folded. Its function is to make the dough release air bubbles and that's what will make the bread rise and become hollow.
Well, the process of pulling and folding the dough is done 3-4 times depending on how strong you want the sour taste. Do this process for 3 to 6 hours. I chose 6 hours and it was worth it to get a strong taste of lactic acid.
Well, after the process was complete, I put it in the refrigerator and let it sit for 12 hours so that the bread would rise and expand as I wanted. But unfortunately, I used the wrong place, because it made my bread wide and not thick. The result did expand but it was too strange for sourdough. But, I really managed to do it.
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
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