The staff of life
BREAd competition
at Celebrating the harvest
This recent event inspired our many island bakers to participate and we sampled some splendid loaves.
ABOVE: Some of the prize-winning loaves (photo: Vince Kehn)
LEFT: Yasmins’s family accepted her prize at Celebrate the Harvest (photo: Vince Kehn)
Yasmin Sinclair took the top prize for bread baking at the recent launch of the second edition of the Children’s Centre’s cookbook A Taste of Life on Quadra Island, Island Cookery III. Her Baker’s Blend, incised with hand-cut ears of wheat, was one of sixteen loaves entered for judging.
Though Yasmin had been a professional chef for years, she wasn’t keen on baking until a guest aboard the eco-cultural tour boat Maple Leaf asked for sourdough pancakes. She set some yeast, water and flour to develop into a sourdough starter—and a new passion was born. Later, as an at-home mom, Yasmin took a deep dive into the science behind sourdough, which is much easier to digest than traditionally yeasted breads.
Yasmin’s neighbours and friends were her first taste-testers as she experimented with flours and recipes. Their enthusiasm, and the gift of a commercial gas oven from a friend, led to a flourishing market-style bakery.
There are two keys to perfect artisanal bread says Yasmin: an active sourdough starter and good quality organic flour. After trial and error, her favourites are Anita’s Organic and True Grain flours, both available at Amped on Nutrition and Yellow Dog Trading.
Yasmin—and her bakery—are on maternity leave. With baby Hazel sleeping on her chest, she took time to share tips for baking with sourdough.
Establishing an active sourdough ‘mother’ is the first step. Yasmin takes a relaxed approach to maintaining her starter, reserving just a tablespoon from each baking. Refrigerated, it remains viable for many weeks without tending. Three days before a baking, she reactivates it with gradual additions of flour and water.
When it comes to preparing the bread dough, Yasmin recommends mixing by hand. And forget old notions about kneading. Instead, Yasmin gently stretches and folds the dough and leaves it to rise for forty-five minutes. She does this three times before shaping a loaf, followed by a final five-hour rise—or overnight in a refrigerator for a more intense sourdough flavor.
There are tricks to the baking as well. A pizza stone absorbs and releases heat, but a pre-heated cast iron pot works well too; and a pan of water in the bottom of the hot oven introduces steam, resulting in a chewy texture. Yasmin bakes her bread for 18 minutes at 550 degrees Fahrenheit and then lowers the temperature to 450 degrees for a final 16 minutes, to give the bread a dark, crispy exterior.
For step-by-step guidance, Yasmin recommends these web sources: theperfectloaf.com has tips and recipes; and ‘Full Proof Baking’ on You Tube has instructions for feeding starter and stretching and folding the dough. Instagram also has great advice.
Another prize went to Carol Yole for her delicious Caraway Rye Bread. Carol has generously shared her recipe.
Caraway Rye Bread
YIELD 2 SMALL LOAVES OVEN 375°F CONTRIBUTOR CAROL YOLE
This is a fragrant, close -grained loaf, with a slight sweetness.
METHOD
In a small bowl dissolve the yeast in the ¼ cup warm water. Set aside.
In a large mixing bowl combine the 1½ cups warm water with molasses, oil, and salt. Stir in the rye flour and beat until smooth. Add the yeast mixture, caraway seeds, and milk powder. Stir in enough whole wheat flour to make a soft dough suitable for kneading. Let rest 10 minutes.
Knead the dough for about 10 minutes, until smooth and elastic. Set in a warm place and let rise 1½ to 2 hours.
Punch dough down, then knead it briefly. Shape it into two round loaves or place in two small oiled bread pans. Let rise for another 1 to 1½ hours.
Bake the loaves at 375°F for about 30 minutes. Brush the loaves with soft butter for a soft crust. Knock on the loaves and listen for a hollow to ensure they are done.
INGREDIENTS
¼ cup water
1 tablespoon baking yeast
1½ cups warm stock (also water)
½ cup molasses
2 tablespoons oil
1 tablespoon salt
2 ½ cups rye flour
3 tablespoons caraway seeds, crushed or ground
¼ cup milk powder
2½ cup whole wheat flour
