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SOURDOUGH, 400K - 1 Mn BCE - Coggle Diagram

- - - - [Day 1] Mix 50g flour + 50g water in reusable container and leave semi-uncovered for 24 hours
        
        [Day 2] Mix 50g flour + 50g water in yesterday's mixture and leave semi-uncovered for 24 hours
        
        [Day 3] Mix 50g flour + 50g water in yesterday's mixture and leave semi-uncovered for 24 hours
        
        [Day 4] You should see some bubbles on top. Mix 50g flour + 50g water in yesterday's mixture and leave semi-uncovered for 24 hours
        
        [Day 5] The mixture should be very active now and ready for making the leaven. If it’s not bubbling, continue to feed it on a daily basis until it does. When it’s ready, it should smell like yogurt.
        
        If the starter is ready to use, a teaspoonful of the mixture should float in warm water.
      - Long term care
        
        Activating
        
        [Discard and Feed] 24 hours before use, pour half of it off (keep this to use as discard if you like) and feed it with 100g flour + 100g water. Leave it at room temperature and it should become active again.
        
        [Refresh] The longer the starter has been dormant, the more times it will need to be refreshed (the process of pouring off half the starter and replacing it with new flour and water) to reactivate.
        
        Keep it in the fridge (it will stay dormant)
        
        Generally, you’ll need to add one feed for every week you’ve left it dormant.
        
        So, if you’ve left it dormant for a month you’ll need to pour most of it away and add 100g of flour and water, then leave and repeat the process three more times until it’s ready to use. 
  - - - Baking
        
        Equipment
        
        Timer
        
        Oven gloves
        
        Baking casserole/ stone
        
        Wire rack
        
        Bread knife
        
        (Optional) La cloche
      - Equipment
        
        Digital scale
        
        Scraper
        
        Mixing bowl
        
        Jug
        
        Banneton (baking basket)
        
        Silicon spatula
        
        Timer
        
        (Optional) Lame
        
        (Optional) Flour sifter
        
        (Optional) Bench knife
      - Ingredients
        
        Leaven
        
        Flour
        
        Water
        
        Process
        
        [Autolyse]
        
        Using spatula, mix 600g tepid water + leaven.
        
        Tip in 1000g flour and to make a rough dough using spatula. Ensure all the flour is incorporated evenly and that there are no dry bits up the side of the bowl.
        
        Cover and leave somewhere warm for at least 30 mins, or up to 4 hrs.
        
        [Add salt, Bassinage]
        
        Sprinkle over the salt and add 50g water to the dough.
        
        Pinch and scrunch the salt and water through the dough with your hands.
        
        If the dough goes stringy (like old chewing gum), just keep working it until it’s one smooth texture.
        
        Leave for another 15 mins.
        
        [Stretch & fold, first prove]
        
        Wet your hands, grab the dough from one side and stretch it over itself, then repeat with the other side. This stretching technique helps develop the gluten.
        
        Pick the dough up and curl it around onto itself, then cover and leave for another 20-30 mins.
        
        Repeat this process two more times (three in total).
        
        Then, leave the dough for another 2-3 hrs until it’s risen by about 30% and looks bubbly and soft.
        
        [Pre-shaping and bench rest]
        
        Using a rubber spatula, scrape the dough out onto a lightly floured work surface and split in two.
        
        Fold each piece onto itself to create a ball, then leave uncovered for 30 mins. The dough balls will spread during this time.
        
        [Shaping, bulk proving]
        
        Dust two bread-proving baskets generously with flour.
        
        Scrape one of the balls of dough off the work surface, then fold it onto itself to create a tight ball that’s trapped in all the air.
        
        Lift the ball into a basket, seam-side up, then transfer to the fridge to chill overnight, or for up to 18 hrs.
        
        Repeat with the other dough ball.
        
        [Scoring, Baking]
        
        Heat the oven to 240C/220C fan/gas 9 and put a lidded casserole dish in the oven to heat.
        
        Cut a sheet of baking parchment into a square slightly larger than the base of one of the loaves.
        
        Carefully remove the hot casserole dish from the oven and remove the lid.
        
        Invert one loaf onto the baking parchment then, working quickly, score the top at an angle.
        
        Use the corners of the parchment to lift the loaf into the casserole dish.
        
        Cover with the lid and bake for 30 mins, then carefully uncover and continue to bake for another 10 mins (or longer for a darker finish).
        
        Carefully lift the bread out of the dish using a spatula, transfer to a wire rack and leave to cool to room temperature before slicing.
        
        Repeat with the second loaf.
    - - Reusable container
        
        Digital scale
    - - Starter
        
        Flour
        
        Water
      - Process
        
        If your starter is active and passes the float test, there’s actually no need to make a leaven and the step can be cut out completely.
        
        Keep the original starter, as you’ll need it to make future loaves. Take out 1 tbsp for making leaven
        
        In a new separate bowl, mix 1 tbsp sourdough starter +
        100g strong white bread flour (preferably organic or stoneground) + 100g of water (this is the same process as feeding the starter).
        Leave the leaven for up to 8 hrs at room temperature until it becomes active.
        
        When ready, a teaspoonful of the mixture should float in warm water.
- - - - 1350 BCE
        
        Roman Kingdom (753–509 BC)
        Roman Republic (509–27 BC)
        Roman Empire (27 BC–476 AD)
        
        Roman era:
        Bread becomes a commodity
        
        168 BCE
        The Roman Baker’s Guild, or Collegium Pistorum, was created.
        
        Egypt:
        Earliest year bread
      - Greece:
        Earliest historical record of clay oven with baked bread.