So this time I followed the "River Cottage" sponge method - the leaven, plus water, plus half the total flour (standing at room temperature overnight). In the morning I mixed the sponge with the other half of the flour and the salt. Needed for 15 minutes, and left to rest for an hour - repeated that 3 times. Then I shaped the dough and left it for the final prove on a floured tea towel....
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| final prove
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So it's supposed to go in the oven after 4 hours, but I was a bit late with the school run, etc... anyway, it was more like 5 hours. Worked out fine though, and although I did forget to slash the top of the loaf, it rose well!! 10 minutes at 250degrees and 40 minutes at 200degrees....
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| tasty sourdough!
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I only knead the dough for 5 mins as the starter has done most of the hard work.
ReplyDeleteI seldom slash the dough as it tends to flatten out as it cooks as i tend to make a slightly wetter mix as this seems to rise better.
I've tried proving in a tea towel, dry or wet but find proving in an olive oiled bowl with clingfilm the best method.
And 200C Degrees for 30mins works for me.
Yours, fellow Bread Maker from the Mintlaw area :)
Thanks for your comments! Poor old "Boris" is languishing in the fridge just now as I've been busy with other things - but your post has reminded me that I need to get baking again!!
ReplyDeleteDo you blog about your bread?