EastEast celebrates the arrival of summer with the launch of a new series of recipes, prepared according to the principle “from the garden to the table.” The recipes feature the wholesome grains, veggies, and fruits grown by our friends and collaborators at Heenat Salma Farm in Qatar.
The first in the summer series is a simple, step-by-step recipe for sourdough bread shared with us by the farm’s chefs and captured by the photographer and Heenat Salma resident Ganna Ostapenko.
INGREDIENTS
T55 flour 213g
Whole Wheat flour 100g
Salt 10g
Water 175ml
Starter 190g
Directions
These are the essential steps for making sourdough bread. Each step is explained in more detail below:
MIXING THE DOUGH
• To start, add the all-purpose flour, whole wheat kraftkorn flour, and stir to combine.
• Add the salt.
• Finally, add the water and starter.
• Stir to combine and mix for 12 minutes, let it rise—this is the stage for bulk fermentation.bulk fermentation.Bulk fermentation, or a dough’s first rise, is the period between mixing and preshaping dough. Skipping or shortening this step can result in underdeveloped flavors and an undesirably tight crumb structure.
• Transfer the dough to a bowl. Cover it and let it rest for 30 minutes, until it increases in volume by 50% .
SHAPING
• Turn the dough out onto a lightly floured work surface.
• Meanwhile, prepare a bowl or banneton with a flour sack towel and flour.
PROOFING
• Shape the round again, then place in a prepared bowl for proofingproofingProofing (aka final fermentation, final rise, second rise, or blooming) is the dough's final rise that happens after shaping and just before baking.. Proof for 2 hours.
Baking
• Remove the dough from the bowl and turn it out onto a sheet of parchment paper.
• Score it.
• Transfer to a preheated oven. Bake covered at 230ºC for 30 minutes; lower the temperature to 200ºC, and bake for 15 minutes more.
• Remove from the oven and let cool for one hour before slicing.
All photographs by Ganna Ostapenko.
