Alan’s Sourdough Bread Process

1. Starter Preparation and Maintenance:

• Creating the Starter: Use light spelt flour (an ancient wheat variety) and water to create a sourdough starter. Feed it daily until it becomes bubbly and active (typically about a week).

• Making Savory Pancakes: During the initial creation phase, or if the starter needs waking up, Alan uses the pancake method. This involves making savory pancakes with the excess starter, reducing waste while preparing the starter for baking.

• Personal Approach: Alan alternates between keeping their starter at the top or lower part of the fridge, depending on usage needs. The starter is typically used directly without waking it up, knowing the next loaf will naturally improve. If needed, the pancake method can help wake it up slightly.

2. Dough Ingredients:

• Canadian blend of strong white bread flour (100% Canadian wheat).

• Add about half a teaspoon of honey and a tablespoon of Maldon sea salt for flavor.

• Use water to achieve the desired hydration level, adjusting as needed.

3. Mixing the Dough:

• Combine the ingredients in a KitchenAid stand mixer with a dough hook for ease of mixing.

• Mix until the dough comes together and achieves a smooth, elastic consistency.

4. First Rest:

• Let the dough rest, covered, for a few hours to allow gluten to develop and fermentation to begin.

5. Shaping:

• Shape the dough to prepare it for proofing. This step helps structure the loaf.

6. Proofing:

• Proof the dough overnight in the Ninja Foodi All-in-One on the bread setting, using the steam function to ensure proper hydration and crust development.

• Set it up the night before, allowing it to rest and rise. Bake it in the morning for fresh bread.

7. Baking:

• Bake directly in the Ninja Foodi until the loaf achieves a golden crust and is baked through.

Tips for Keeping Your Starter:

• Fridge Storage (Personal Approach): Alternate between storing the starter at the top or lower part of the fridge, depending on your usage frequency and how quickly you want fermentation to occur.

• Using the Starter: Use it directly without waking it up, or employ the pancake method if a slight wake-up is needed.

• Starter Maintenance: Feed the starter immediately after baking or weekly if unused.

• Starter Freeze Option: For long-term storage, freeze a portion in an airtight container. Thaw and feed to revive when needed.