How It’s Made

Sourdough Batard, a classic artisanal bread, begins with a starter culture of wild yeast and lactobacilli, cultivated over days or weeks. Flour and water are mixed with this starter to form a dough, which undergoes fermentation for several hours, allowing the natural microorganisms to ferment the sugars, develop flavour, and leaven the bread. After fermentation, the dough is shaped into a batard i.e. a tapered oval, and left to proof, further enhancing its flavour and texture. Finally, it's baked in a hot oven, producing a crusty exterior and a soft, airy crumb. The result is a tangy, aromatic loaf prized for its complex taste and rustic charm.

Recipe: Sourdough Batard Bruschetta with Tomato and Basil

Ingredients:

• 1 sourdough batard loaf
• 4 ripe tomatoes, diced
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Preheat your oven to 190°C.

2. Slice the sourdough batard into 1/2-inch-thick slices and place them on a baking sheet.

3. Toast the slices in the preheated oven for about 8-10 minutes or until lightly golden and crisp.

4. In a mixing bowl, combine the diced tomatoes, minced garlic, sliced basil, and extra virgin olive oil. Season with salt and pepper to taste, and gently toss to combine.

5. Once the bread slices are toasted, remove them from the oven and let them cool slightly.

6. Spoon the tomato and basil mixture generously onto each toasted bread slice.

7. Serve the sourdough batard bruschetta immediately as a delightful appetiser or light meal. Enjoy the burst of flavours from the tangy sourdough bread paired with the fresh tomatoes and fragrant basil!

Sourdough vs Yeast-based Bread

Sourdough bread offers several potential benefits compared to yeast-based bread, including:

1. Improved Digestibility: The fermentation process in sourdough bread breaks down gluten and phytic acid, which may enhance digestibility for some individuals, particularly those with mild gluten sensitivities or digestive issues.

2. Lower Glycaemic Index: Sourdough bread typically has a lower glycaemic index compared to yeast-based bread, meaning it causes a slower and more gradual increase in blood sugar levels after consumption. This can be beneficial for managing blood sugar levels and reducing the risk of insulin spikes.

3. Prebiotic Effects: The fermentation of sourdough bread by wild yeast and lactobacilli produces prebiotics, which are beneficial for gut health. These prebiotics can promote the growth of beneficial bacteria in the digestive system, contributing to overall gut health and immune function.

4. Increased Nutrient Absorption: Fermentation breaks down phytic acid present in grains, which can inhibit the absorption of minerals like iron, zinc, and calcium. By reducing phytic acid levels, sourdough bread may enhance the absorption of these nutrients from the bread and other foods consumed alongside it.

5. Richer Flavour Profile: Sourdough bread often has a more complex and tangy flavour compared to yeast-based bread, thanks to the fermentation process and the presence of lactic acid bacteria. This distinct flavour profile can enhance the overall eating experience and pair well with a variety of toppings and accompaniments.

6. Extended Shelf Life: The acidity produced during sourdough fermentation helps to inhibit the growth of mould and other spoilage microorganisms, potentially extending the shelf life of sourdough bread compared to yeast-based bread.

It's important to note that individual experiences and sensitivities may vary, and not everyone will necessarily experience all of these benefits. Additionally, the nutritional profile and healthfulness of sourdough bread can vary depending on factors such as ingredients, fermentation time, and baking methods.

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