African Vanielje on Jun 29 2008 at 12:14 pm | Filed under: bread, how to...
Day 1:The Chef (Chief leavening agent)
- Make a fountain inside a handful (about 1/2 cup) of organic wholewheat flour
- add about 1/2 teaspoon of milk, a pinch of cumin and 3 tablespoons of warm water
- Mix together and knead with two fingers until your paste comes together as a firm dough, adding a little more water if needed.
- knead for several minutes then place in a ceramic bowl, cover with a cloth spritzed with water and leave in a warm place for 2 or 3 days. I use my airing cupboard as it is draft free.
Day 2 & 3:
- Make sure the cloth remains damp but leave the chef undisturbed.
Day 4: First refreshment
- The outside of your chef will have formed a hard crust but the inside should smell sweet and be nice and bubbly.
- Scoop this out (about 1 oz)
- Make a fountain of a large handful (3/4 cup) of wholewheat flour and break the chef up into little pieces.
- Add to the well.
- Pour in 1/3 of a cup of warm water and work the chef into the water.
- Once the chef is dissolved into the water start drawing in the flour from around it.
- Knead until the dough is firm (but not too dry) and springs back when touched.
- Return to the ceramic bowl and allow to rise for 18 - 24 hours. It shoudl have risen, and fallen a little and have tiny air bubbles inside it.
- Your chef is now a levain (leavener)
Day 5: Second refreshment
- Using the exact same method as the first refreshment make a fountain with 1/2 cup wholewheat and 1/2 cup white flour.
- Add four ounces of the levain and 1/2 cup of warm water.
- Once the dough has come together use 1/4 cup more of wholewheat flour to knead the dough.
- Let this levain rise for 10 - 12 hours. When it is ready it should have almost doubled in bulk and should not spring back when you press a finger into it.
- Your levain is now ready to be mixed into a dough.
This is a firm starter but can still be easily kept in a mason jar in the fridge. Just refresh every second day as for the second refreshment, discarding anything over 4 oz of the levain. Bring to room temperature before proceeding to the dough stage, and watch your rising times as they will be shortened considerably as the starter will be quite fresh.
