Here's what you need by way of equipment:
|Utensils needed - perhaps not colour|
coordinated, but it looks good
- 5-6 litre lidded plastic container that will easily fit in your fridge
- set of scales - this is a must
- a sturdy stirring stick of some sort (nice alliteration)
- teaspoon measure
- a medium size bowl
- maybe a measuring jug as well
- dutch oven for baking
Ingredients for your first batch:
- 800 ml or gms of filtered water
- 1 kg bakers flour
- 2 tsp active dry yeast - I use instant
- 1 tsp salt
Mixing your first batch:
- Pour the water into the plastic container.
- Measure out the flour, salt and yeast into the bowl and stir to combine
- Tip the flour mix into the plastic container and mix until all the dry ingredients are wet.
- Cover but not tightly - I lift one corner of my lid.
- Note the level of the mix in the container and place in a warmish spot - aim for an ambient temperature of around 20 degrees Celsius so place the container somewhere in your house that is warm but not above 30 degrees.
|To this in an hour or two|
|Top view showing lovely bubbles|
|Gluten strands well developed. The dough has a gloopy texture.|
The dough will take about an hour to rise - maybe a bit more if your house is cool. At this point, you could use the dough to bake, but it's best to place it in your fridge to use as you need over the next week. Don't use it all. The longer the dough sits in your fridge, the better it becomes. The gluten continues to develop slowly and the dough starts to ferment, giving it a lovely sourdough taste and texture.
I grab a handful (literally) of dough which is enough for one serve, and make flat bread or pizza as I need it. You can shape an artisan style boule loaf and bake it in a dutch oven - process described later - or prepare a torpedo, focaccia or ciabatta style bread.