Simplicity Coimbatore , Ancient art of bread making , sourdough bread
What we know of the bread making process today consists of using one important ingredient; baker’s yeast ! And yet that is not how it was made in ancient times. Bread making dates back to a time even before it could be documented in script. From digging pits to using open fires and hot rocks , turning flour into all kinds of bread has been a common practice across many cultures all over the world. So while bread making goes back thousands of years,the introduction of baker’s yeast goes back a little over 150 years ago which in bread making chronology is fairly recent !
It brings us to the question ,how was bread made to rise before baker’s yeast was available ? ,What was the leavening agent used ? This curiosity was what led A.D.Arabindh to starting Plan B. In this case the name doesn’t just stand for an alternative career path which he did venture into after stepping back from the IT industry, the B also stands for Bread.
A little intro on Arabindh is necessary to actually understand the mind behind the method of this passionate baker. He comes from a family of naturopaths.Cooking was always something he enjoyed and after stepping back from his earlier profession,the need to do something with health and well-being was keenly felt. He first joined as a volunteer at a community kitchen run by friends.
While on this journey he came across a book called ‘Cooked- A natural history of transformation’ by Michael Pollan. I had to smile when Arabindh mentioned the name because ,quoting Michael Pollan has become rather frequent in my articles ! Anyway,the book talked about bread making using just flour,water and salt ,the way it was made for centuries before bread making was modernised in industrial ovens.
This started Arabindh on a long and time consuming study of learning to make bread without resorting to the new age methods. He quips about how in his initial attempts, the bread he made was so hard that it had to be thrown away ! There were a few things that were always a part of his food philosophy ; No using refined ingredients, no additives or preservatives and no shortcut methods.
Natural fermentation
pic credit: 5xfoods
The bread that he set out to master was making the sourdough. Sourdough bread is what is described in ancient texts like the Natural history written by Pliny the elder, a Roman author, Michael Ganzle in the ‘Encyclopaedia of Food Microbiology’ etc This is the bread which had a natural leavening process due to fermentation.
Flour and water was mixed and left to ferment until it began to create a conducive environment for the growth of lactobacilli and this formed the leavening agent to make breads. This in other words is known as the starter or culture. Just like how we use the previous day’s curds to ferment the freshly boiled milk and it’s a continuous process, the starter culture continues to be fed and kept going. It’s also known as the mother culture for obvious reasons.
The starter which Arabindh has been sustaining is 3 years old. It took him about 15 to 20 days to get the culture started. It is fed daily(a mix of flour and water) which keeps the good bacteria alive and thriving. Some bakers keep the starter refrigerated for a few days and feed the culture the night before baking but Arabindh feels this way works better and he gets the desired outcome. He and his wife Arthi who is his partner in their company Fivex Foods have often taken the starter culture along with them when travelling so as to ensure that it stays in optimum condition.
One of the brands started by Fivex foods is Plan B. While they currently make sourdough in both baguette and bowl shapes, they do plan on venturing into other baked goods in keeping with their specific food principles.
A lot of us ,yours truly included, prefer to work with whole ingredients and healthy cooking practices. But Arabindh has gone a step further by looking into the tiniest details possible to ensure a product that is healthy and appeals to all. His level of commitment and thought process is quite remarkable,to say the least. While he was sure that he wanted to use only whole wheat for baking the sourdough bread , he wasn’t okay with procuring just any wheat that was available.
After a great deal of searching and educating himself , he zoomed in on the emmer wheat which is said to be a grain which is as ancient as some of the other heritage grains. This wheat is said to contain less gluten, has lower glycemic index and is better absorbed while digesting. He also discovered how important the milling process is in preserving the nutrients.In regular mills the heat produced, strips the wheat of the inherent goodness.So while he has planned to procure a home mill , for now he has identified a unit which mills the flour at a lower intensity. Arabindh has also built a wood fire oven and it occupies the pride of place in his work space.
The naturally occurring culture in the sour dough which makes the necessary air pockets also gives it that delicious tangy taste. Arabindh adds that it is laden with micro nutrients and vitamin B12. Since the bacteria are naturally fermented,when the starter is added to the dough,the process of breaking down the natural ‘sugars’ in the grain are already underway. So the digestive tract finds it easier to absorb the nutrients.
For those of us who understand and enjoy the taste of crusty bread, it is a heady mouthful of goodness. A thin slice toasted with a thick soup on the side is a heavenly meal. The bread is well aerated and the air pockets are easily visible.It has a wonderful chewy texture which puts the mouth and teeth to work ,activating the salivary glands in the process.
Unlike the modern industrial breads which fall apart and have a crumbly texture , the sourdough is more hearty and filling. Arabindh and Arthi recommend eating their breads within a day. But I like to enjoy it for as many meals as possible. When wrapped tightly in brown paper and kept in an airtight container, it lasts very well for 3 days. Moisture and refrigeration are strict no nos for preserving sourdough bread.
The flavours go beautifully with fruit , cheese ,jams, pesto, tomatoes , fresh herbs and it can be as elaborate as a meal or just a simple snack.With bakers like Arabindh ,hard at wok,we can safely indulge in our bread cravings without the slightest worry!
For orders contact;
5x foods : 9500542986 – call or Whatsapp
For more details follow them on social media
Thank you for sharing this! Found your article at the perfect time, have been looking for sourdough bread in coimbatore for a while as a last resort i was determined to make it myself with the little experience i got from my artisan bread baking course. Will get in touch with Arabindh!
That’s great 🙂 You’re welcome Ramya !