{"id":34066,"date":"2023-03-24T11:28:05","date_gmt":"2023-03-24T07:28:05","guid":{"rendered":"https:\/\/graziamagazine.com\/me\/?post_type=articles&p=34066"},"modified":"2023-03-24T11:28:05","modified_gmt":"2023-03-24T07:28:05","slug":"how-to-make-sourdough-bread-ahead","status":"publish","type":"articles","link":"https:\/\/graziamagazine.com\/me\/articles\/how-to-make-sourdough-bread-ahead\/","title":{"rendered":"Learn How To Make Sourdough Bread Thanks To This Iconic Bakery"},"content":{"rendered":"
\"\"
Courtesy of Bread Ahead UAE<\/figcaption><\/figure>\n

Traveling from London, Bread Ahead has officially opened its permanent store at the Mall of the Emirates last month and we couldn’t be more excited. Known for their mouth-watering doughnuts, bread and other delicious delicacies, we asked their chefs to share their secret recipe for their sourdough bread just for you.<\/p>\n

\"\"
Courtesy of Bread Ahead UAE<\/figcaption><\/figure>\n

If you’ve ever tried making it, you know just how difficult it can be. Matthew Jones, the founder of Bread Ahead, shares that \u201csourdough is the pillar of Bread Ahead\u2019s baking beliefs – an ancient method that is being brought back to the forefront of the baking industry.\u201d Before the iconic bakery opens the door to the Bread Ahead School in Dubai, scroll down to learn how to make sourdough like a professional.<\/p>\n

\"\"
Courtesy of Bread Ahead UAE<\/figcaption><\/figure>\n

Ingredients<\/h1>\n

To make the starter (day 1)<\/p>\n

\u25cf 50g good quality wholegrain rye flour<\/p>\n

\u25cf 50g water<\/p>\n

Additions to the starter (days 2-5)<\/p>\n

\u25cf 50g flour<\/p>\n

\u25cf 50g water<\/p>\n

Final addition to the starter when you are ready to bake<\/p>\n

\u25cf 100g flour<\/p>\n

\u25cf 100g water<\/p>\n

To make the sourdough<\/p>\n

\u25cf 1kg strong white flour<\/p>\n

\u25cf 700ml water<\/p>\n

\u25cf 300ml of your starter<\/p>\n

\u25cf 20g salt<\/p>\n

\"\"
Courtesy of Bread Ahead UAE<\/figcaption><\/figure>\n

Method<\/h1>\n
    \n
  1. To make the starter, add the whole grain flour and water to a bowl and mix together until smooth. Cover and leave on top of your fridge. Repeat the steps for day 1 on day 2, 3, 4 and 5. Your starter should be nice and lively with some bubbling and a slight alcoholic aroma. You can store your starter in the fridge now for up to 2 weeks, untouched.<\/li>\n
  2. When you want to make your bread, simply take the starter out of the fridge and feed it with 100g flour and 100g water. Leave out at room temperature for 8 hours, then you are ready to get baking!<\/li>\n
  3. To make a simple loaf of bread, gently mix all of the ingredients together, cover and place in the fridge for 8-24 hours. Bring out of the fridge and fold the dough. Leave for two hours.<\/li>\n
  4. Shape the dough into a banneton (a proving bowl). For best results place in the fridge again for at least 8 hours and up to 24 hours. Bring out of the fridge and leave to prove for 4 hours.<\/li>\n
  5. Bake in a hot oven at 220 C for 30 mins. Take out and enjoy your first creation!<\/li>\n<\/ol>\n

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