Baruch Laskin’s sourdough bread

Alberta entrepreneur, baker and cyclist Baruch Laskin couldn’t wait for riders from nearby West Bragg Trails to park their bikes beside the newly built brewery and have a cold one. After four years of building permits, appeals and planning, the four co-founders of the Bragg Creek Brewery were excited to see construction begin on their 21-room boutique hotel, restaurant and brewery located 30 minutes west of Calgary. That is, until covid-19.

Fortunately, Laskin, also an entertainer and MC, isn’t one to dwell on negativity. “covid has forced us to pause and reflect on what’s important,” he says. For Laskin, those priorities include bikes, food and community. He’s the director of the Greater Bragg Creek Trail Association. “Our community recently (before the pandemic) purchased a fat-bike trail groomer and laid 22 km of fat-bike trail so at least people could get out,” he says.

He was also in the midst of training for Chefs Cycle with his 19-year-old daughter. In 2019, the duo rode the 483-km three-day ride that supports No Kid Hungry. When the June ride went virtual, so did their training. “We’re using Strava to motivate one another. It’s been a great tool to reconnect with Alexandra and the other riders.”

He’s also had time to perfect his cinnamon buns and sourdough. Since the pandemic began, he’s been randomly dropping off two loaves a day onto neighbours’ porches. By late May, he’d given away more than 120 loaves of sourdough.

“I love the patience and time needed as well as the complexity of just flour and water to create a loaf. It’s meditative,” he says. Like bread making, cycling plays a similar role for Baruch. When he’s feeling down, and missing connection, he hops on the trails just beyond his back door. “It really allows for reflection and calmness,” he says. “And we’re so lucky to be in Canada and have that space.”

Directions

1. Begin the levain five to eight hours before the dough. Put the starter in a jar. Add water and rye flour. Stir thoroughly.

2. Once the levain has grown noticeably, add the levain and water to a bowl. Use one hand to combine. Add flour, salt and stir until combined. The dough will feel sticky. Cover with a plate.

3. Proofing: the dough gains structure and flavour. Slide your hand under the dough, pull up with a shaking motion and fold into the centre. Rotate the bowl and repeat six times. Cover. Repeat every 45 minutes throughout four hours.

4. For the final proofing, place dough onto a lightly floured counter. Divide into two loaves. Fold edges of each loaf into the centre from the four sides creating a ball. Fold in edges from left and right down the centre as if braiding. Roll dough up forming another ball. Lay a cloth napkin in a 9" bowl and lightly flour. Place each loaf of dough braided side up in the bowl, cover with a napkin and a plate. Proof in the fridge overnight.

5. Take the dough out of the fridge for 60 minutes. Preheat the oven to 480 F with two 4.2-l cast-iron pots inside.

6. Place dough braided side down on pieces of parchment. Lightly flour bread. Score to a depth of 2 to 6 mm with a razor creating a design. Transfer into pots. Bake covered for 20 minutes. Remove lids and lower temperature to 465 F. Bake for roughly 20 minutes until golden brown.

7. Turn off the oven and crack the door for 20 minutes. Cool sourdough on a wire rack before devouring.