We started the process on Tuesday, mixing the dough according to the recipe in extra curricular - plain white flour, wholemeal flour, water, and sourdough starter. I also 'fed' the remaining starter with more flour and water and put it back in the fridge for next time.
Yesterday, I floured the risen dough and left it folded in a clean tea towel to rise some more. Then in the evening I baked it, and we scoffed the lot with butter and honey and assorted jams, while the bread was still warm. :)
|A lively starter (side-view)|
|The dough, well-kneaded by Willie|
|After 12 hours or so rising time|
|After flouring, and rising for another 4 hours|
|Much softer inside than it looked, but quite a dense bread.|
I imagine the bread would have been rather brick-like if we'd left any till the next day, but it was lovely while still warm and moist inside. Next time, I want to try using 'high grade' or bread flour (if I can find any), and leave it to rise for longer. I figure that will give me a slightly lighter result.
Both the method and the flavour of sourdough bread are different from the yeasty bread I've made in the past (mostly with a no-knead method). I like the long rising times with the sourdough, because it doesn't feel like a big job to make a loaf of bread, just a few small spread-out steps. My kind of baking!