From sourdough to shredded vegetables, food is transformed in flavour and nutritional content by bacteria.
Conor Beach, executive chef of food-preservationfocused restaurant
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.