THE 12 STEPS FOR BAKING AN CLASSIC AMBIENT SOURDOUGH
Mix & Bake without going into the fridge to proof is perhaps the easiest definition of The Ambient Method
This is the step by step guide of the techniques used in ambient method bakes.
Each formula has suggested timings and DDT that we use here, so please refer to the formula for specific details. Often it is a two day method, and you bake your bread in the late afternoon / early evening.
Ambient method is also called 'straight dough' and I first used this method in France, so sometimes I refer to it as the French method. Essentially it means that the dough is mixed and proves at an ambient temperature. This could be on your kitchen table. There is no need for a fridge (unless you are cooling the dough to make it easier to score).
- The flavour is usually lighter. Lactic flavours develop so MUCH LESS sour. Typically this kind of method I favour for French style breads or enriched doughs.
- Generally from mixing to baking it is about 6 - 10 hours.
- It's often the most rewarding process for beginner as you literally watch the dough rising.
- It is not the method I recommend if you have any digestive issues, because it favours the production of lactic acid, so you get a more milky, sweeter dough and less breakdown of gluten.
- Occasionally my formula's are overnight proofed formula's that are ambient. They are still considered ambient bakes.