Sample interview questions: Can you explain the process of making naturally leavened bread using a levain or liquid starter?
Sample answer:
Process of Creating Naturally Leavened Bread Using a Levain or Liquid Starter:
Creating the Levain/Starter:
- Combine equal parts (by weight) of flour and water (e.g., 100g each).
- Let sit at room temperature for 24-48 hours.
- Feed by adding equal parts flour and water, stirring well.
- Repeat feedings every 12-24 hours until the starter becomes bubbly, fragrant, and doubles in volume within 6-8 hours.
Making the Dough:
- Measure and whisk together flours of choice.
- Add 60-70% hydration (water weight to total flour weight), reserving 10% for later adjustment.
- Add the active levain (15-30% of total flour weight).
- Mix to form a shaggy dough.
Autolyse:
- Allow the dough to rest for 30-60 minutes, which allows the flour to hydrate and enzymes to develop.
Kneading and Bulk Fermentation:
- Knead the dough for 5-10 minutes by hand or machine until it becomes smooth and elastic.
- Place the dough in an oiled bowl, cover it, and allow it to bulk ferment at room temperature for 4-12 hours, or until it has roughly doubled in volume.
Shaping and Proofing:
- Divide and shape the dough … Read full answer