Why Sourdough Is the New Quarantine Craze in Singapore
Since Singapore hit lockdown, sourdough has been rising—both into the air and on our plates.
From Home‑Bakes to Fancier Finds
- Local star Rebecca Lim has sold rolls made in her kitchen.
- Chef‑run spots like Tiong Bahru Bakery now offer a menu full of “sourdough vibes.”
- And the community keeps growing: home‑bakers, foodies, and fast‑food chains alike are getting in on the dough.
What Is It About the Quarantine Dough?
We asked Chef Paul Albert from Tiong Bahru Bakery about the fascination. He told us:
“Sourdough’s simplicity is its superpower. You only need flour, water, salt, and a starter—and you’re ready to go.”
“The starter is the heart of the process. It’s a cultured mixture of flour and water that nurtures wild yeast and friendly bacteria. That gives sourdough its unique flavour and airy texture.”
He added that anyone can bake it, even if you’ve never turned a leavening agent over a single knuckle.
Ready to Roll Into Sourdough?
Grab the right tools (a mixing bowl, a simple thermometer, and a culture jar). Follow a basic starter recipe, knead a bit, and let it sit. Within a few days, you’ll have your very own loaf—no baking certificate required.
Quick Starter Checklist
- Day 1: Mix 50g flour + 50g water, seal, and set aside.
- Day 2‑3: Feed with equal flour and water. You’ll notice bubbles, a hint of tang.
- Day 5+: Ready for baking. Use it as the base for dough, or keep it alive for future batches.
Don’t worry if it doesn’t look perfect—sourdough is as much art as science. The more you practice, the better the loaf, and the more bragging rights you earn.
So toss your apron on, load up that kitchen, and let the taste of fresh loaves lift your spirits. After all, bring your own sourdough and let the good times rise!
What you need
Whip Up a Fresh Sourdough Marvel — No Fancy Gear Needed!
Got a craving for that perfect crusty loaf that makes your kitchen smell like a sunny Parisian bakery? Grab a bowl, clean hands, and let’s dive into this super‑simple sourdough recipe that’ll have you feeling like a bread‑making superhero.
What You’ll Need
- 400g of artisanal French flour – the backbone of great bread.
- 280g of water – because hydration is key.
- 80g of active sourdough starter – those wild yeasty critters that bring the flavor.
- 9g of salt – the flavor enhancer that keeps the dough from getting too lazy.
And the Simple Equipment
- A large, sturdy bowl – the stage for the dough’s drama.
- Clean, dried hands – yes, that’s the secret to a great mix‑in without any extra gadgets.
Step‑by‑Step in Plain English
- Put the 400g flour straight into your bowl. Measure it up – no spilling is allowed.
- Pour the 280g water slowly, wobbling the bowl to let the liquid soak into the flour.
- Add the 80g sourdough starter – make sure it’s bubbly and active; that’s what’ll give your loaf its magical rise.
- Sprinkle the 9g salt evenly, because taste matters as much as texture.
- Using your handy hands, knead the mixture for about 10 minutes until it’s smooth, elastic, and slightly tacky.
- Cover the bowl with a clean cloth. Let the dough sit for 1–2 hours, watching it double in size like a tiny tide of flavor.
- Preheat your oven to 220°C (428°F). While waiting, shape the dough into a loaf that’s as proud as a proud rooster.
- Place the loaf on a baking sheet or stone, bake for 25–30 minutes, and keep an eye out for that golden‑brown crust.
- When it’s done, pull it out, let it cool on a rack for a few minutes, and slice away with a firm, confident grin.
Voilà! You’ve got a glorious sourdough loaf that’s not only a treat for your taste buds but also a masterpiece to proudly show off. Bon appétit!
#1 Autolyse/bulk fermentation
Getting Your Dough Game On with the Rubaud Method
Ready to make dough that’s both stretchy and easy to handle?
Just grab your sourdough starter, water, salt, and flour and follow these breezy steps.
Step 1: Mix and Scoop
In a bowl, combine the starter, water, salt and flour.
Use your hands as a scoop—no fancy mixers needed. Roughly press the dough down, then gently lift it up, like the way a pros do it.
Step 2: Shape the Ball
Once the dough feels soft and supple, roll it into a neat ball. It should be nice and round, just like a cozy pillow.
Optional: Fluff It Up
If the dough feels too tight, give it a quick knead to loosen it up a smidge.
Step 3: Rest Time (30–45 Minutes)
- Cover the bowl with a clean towel.
- Let the dough rest—no hurrying, just chill for 30 to 45 minutes.
When the dough has relaxed, it’s ready to rise or be shaped into whatever tasty bread you fancy.
Why Rubaud Works
This method gives you a dough that’s extremely extensible, meaning it stretches without tearing—perfect for artisan loaves and creative shapes.
Give it a whirl and watch your dough transform into baking magic!
#2 First fold
Fresh & Fluffy Spring Roll Dough
What You’ll Need
- One batch of dough
- A light dusting of flour
- Water (yes, plain old water helps a lot)
Let’s Get That Dough Right
First up: scoop the dough out of the bowl and pat it down on a lightly floured surface. That flour is your secret anti‑stick squad.
Now, grab a wet towel—gloss your hands with some water. This simple splash keeps the dough from becoming a pesky sticky situation.
Fold, Fold, Fold
- Pick up one end of the dough and lift it back up about halfway—like folding a diary.
- Do the same with the opposite end.
- Give the dough a gentle 90° turn.
- Fold the bottom upward, but stop at about three‑quarters of the way.
- Then, fold the top all the way down—yes, like closing a book.
Give It a R&R
Drop the dough back into the bowl, cover it, and let it rest for another 30‑45 minutes. This pause lets the dough relax and make it easier to work with later.
Congratulations! You’ve just taken the first steps toward creating that perfect spring roll dough. Keep your excitement simmering—next up, we’ll roll it into bite‑size, crispy wonders!
#3 Second fold + final rise
Back to the Dough‑Club: Refocus and Re‑Dry
First thing’s first—give that dough the spa treatment it deserves.
- Dust the surface: Grab a bowl‑sized sheet of flour and give it a quick sprinkle. Think of it as a gentle “no‑slip” coating for the dough.
- Wet your hands again: There’s no use in handing the dough a dry hug, so splash a little water on those palms. They’ll keep the dough from turning into a sticky mess.
- Fold the dough: Tuck it in just like the second step, only with a different lock‑style. Breathe, fold, relax—your dough is on a smooth ride.
Time to Chill
Slide your freshly folded dough back into its bowl. Let it snooze for 60–90 minutes, giving the gluten a chance to relax and the flavors to mingle.
Remember — Patience is the secret ingredient
Don’t rush—give the dough a good hour or a little more to develop that perfect crumb structure. It’s the recipe’s quiet hero, turning humble dough into culinary gold.
#4 Direct shape
Ready, Set, Bake!
Before you dive into that delicious dough, give your bread basket a quick makeover.
Step 1: Give It a Light Dusting
- Sift a sprinkle of rice flour onto your basket. Think of it as the dough’s spa treatment—just light, airy, and ready to soak up the love later on.
- Grab the dough from the bowl. Keep it cool, but let that soft, sticky goodness roll around on a lightly floured surface.
- Shape it up. Pretend you’re a baker extraordinaire and give it that perfect round or rustic edge. Your bread deserves a stylish debut!
Step 2: Time for the Rise
- Place the freshly shaped sourdough in the basket. It’s ready to meet its new home.
- Let it chill for 30 minutes. Keep it at room temperature—no electricity here, just the simple power of yeast magic.
After that half‑hour, you’ll have a lovely, airy base ready for the final bake. Happy baking!
#5 Cold retard
Time‑Travelling Dough 101
Ever wonder what happens to your yeast creation after a good 30‑minute split? Here’s the low‑down, served with a side of chuckles.
Step‑by‑Step Magic
- 30‑minute check‑in: Your dough should feel a bit lighter, almost like it’s done a quick hop. If you press it gently, it should bounce back like a rubber ball—that’s the green light.
- Night‑time nap: Wrap the basket in a towel (yes, towels are the Avengers of bread), pop it in the fridge, and let it chill for a good minimum 15 hours. Think of it as a long‑term investment for flavor.
- Tod‑Day‑y Twist: Want to pop it out of the oven sooner? Toss the dough at room temperature and let it rise for six to eight hours. It’ll still greet the oven like a well‑awakened friend.
Why the Extra Hours?
Yeast loves patience. The more it can relax, the richer the aroma, the more chewy the crumb. And trust me—no one wants a mushroom‑flavored loaf.
Happy baking, and may your dough always rise to the occasion!
#6 Baking
Ready, Set, Bake!
First things first, crank up your oven to a cozy 240 °C and let it work its magic while your Dutch oven chills in there for a full 30 minutes. While you’re at it, take that dough out of the fridge and give it a quick pop into the Dutch oven.
Polenta Power‑Up
When the timer beeps, pull the Dutch oven out and generously sprinkle a coat of polenta across the bottom. Drop the dough in, give it a little scoring with your blade for that artisanal look, then seal the deal with the lid. Drop it back into the oven.
The Two‑Stage Bake
- Stage One: Keep it hot! Bake the loaf at 240 °C for roughly 25–30 minutes.
- Stage Two: Time to pop the lid. Switch the temperature down to 200 °C and plant it back there for another 20–30 minutes—watch for that gorgeous golden crust.
Hollow Check
Give the loaf a quick knock at the base; a hollow sound means it’s perfectly baked. If it’s still boomy, give it a bit more time.
Cool Down Champ
Patience is key! Let your masterpiece cool for at least 45–60 minutes before slicing into those crisp, golden slices. Trust me, the extra wait makes the taste fireworks.
Cheers to Delicious Dough!
Enjoy your loaf—now that it’s baked, hollow, and cool, it’s ready to dominate your breakfast table. Happy baking!
