Bertinet Sourdough

As I mentioned in my last post, I’ve been trying Richard Bertinet‘s sourdough ferment recipe. The ferment is lively and strong and gave a good rise to the dough. I have to admit that I struggled somewhat with getting the dough usable as the water content of Richard’s recipe is higher than other recipe’s I’ve tried. I reckon it’s all in the technique  and I still need to work at it (I reckon a place on Richard’s breadmaking course is on the cards).

After 20 hours in the proving baskets, I found the dough very delicate and a little ‘runny’. In fact, I had to throw one of the doughs away as it just collapsed in on itself in a runny mess when I took it out of the basket. The other dough was a little more stable, but didn’t like being slashed with the lame – almost like popping a balloon!

The loaf I managed to get in the oven turned out to be light and somewhat sweet tasting rather than sour. For my taste, I will need to leave the leaven a little longer than Richard suggests to develop a sourer taste.

All in all, not an unqualified success with sourdough so far, but getting better. I will carry on trying because I love the taste. It can only get better (I hope).

Artisan Baking

Those who follow me on Twitter will know I’ve been making more bread lately: slow ferment and sourdough recipes. I’ve tried a few Leaven recipes, including Dan Lepard’s Rye starter.

I had mixed results with Dan Lepard‘s recipe and wasn’t too impressed with my first efforts, which were rather flat, although very tasty (lovely sourdough taste and smell).  I decided to try Richard Bertinet’s Spelt, White Flour and Honey ferment starter recipe from his wonderful book  Crust and so far so good. I’m currently on day 4 so not much longer to go before I make my first loaf with this new leaven. If you’re interested in making your own bread, I can’t recommend Richard Bertinet’s books highly enough. He has written two (each includes a DVD):

• Dough
• Crust: Bread to get your teeth into
  

Richard also has a cookery school in Bath where he teaches bread making.  I’d love to do his 5-day bread making course.

In the video below, Richard demonstrates his Sweet Dough technique:

Use the following link to view Richard’s Sweet Dough recipe: http://www.gourmet.com/recipes/2000s/2008/03/sweetdough

Chris Powell

Chris Powell at the Blackpool Tower Ballroom WurliTzer Theatre Organ. 11 May 2009.