From sour­dough to shred­ded veg­eta­bles, food is trans­formed in flavour and nutritional con­tent by bac­te­ria.

Crave - - FEATURE -


Conor Beach, ex­ec­u­tive chef of food-preser­va­tion­fo­cused restau­rant

12,000 Francs


Fer­mented sour­dough bread


The 48-hour process starts with feed­ing the liq­uid leaven sour­dough starter, twice. The dough is made from fil­tered water, Ja­panese white and coarse wheat flours, toasted bar­ley malt and sea salt, us­ing a ra­tio of

85g water to every 100g of flour. Leave the dough to proof. Shape it into loaves but knead gen­tly, then con­tinue to proof for highly stretch­able and slightly elas­tic dough that will trap gasses to form large air bub­bles dur­ing bak­ing. Al­low the rise to slow down overnight then bake the sour­dough at 250°C with a lot steam and mois­ture in the oven, which pro­vides a glossy sheen, then lower the tem­per­a­ture and vent the mois­ture. Fi­nally fin­ish bak­ing at 300°C in the ma­sonry oven for a crusty ex­te­rior.

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