Already with the first recipe for my new “work day breads” there was the wish for recipes with some sourdough. Using a sourdough with a long, cold fermentation can cause problems with both the increasing acidity and the increasing enzyme activity. This can result in a weaker gluten network and a bread with less volume but with very chewy crumb.
There are two strategies to cope with this. The first one is using only a small amount of a very active sourdough. The second one is bowling the sourdough to inactivate microorganisms and enzymes. At the same time the starch gelatinise and binds water, which helps to enhance shelf life of the bread. This second strategy I choose for the summer evening bread.
