So I have made a sourdough loaf.
Tim has given birth!
I’ve been using the River Cottage recipe… Closely enough anyway.
I figured my starter was 6 days old and using Gary’s superior sense of smell we determined the started was at the “yeasty” point. To me it smelt like apricots. Sometimes I have a hard time pinpointing smells. I can tell you if things smell good or bad but can’t always work out exactly what the smell is. It is supposed to start smelling “fruity and yeasty” when it’s ready so between me thinking it smells like apricots (fruit) and Gary saying bread (yeast) we thought it might be time to trial some bread.
I moved Mr Tim to a glass jar. Firstly so I can have my mixing bowl back, and secondly because it’s interesting to be able to mark the starting point for the day and then see how much he grows by the next morning.
I started with mixing some starter and fresh flour into the “sponge” according to the recipe linked above. I used plain flour and a touch of spelt because I ran out of plain flour (whoops).
Then in the morning I brought some bread flour (higher protein than standard flour, apparently). I added this into the sponge with some oil, salt and water and kneaded it till nice and smooth.
I let the dough sit and rise.
Then I showed the dough who was boss and punched that sucker back. I let it rise once more then the magic happened.
I put a pan in a rather hot oven, popped the bread into the hot pan and sprayed some water in the oven. 40 or so minutes later and it was done.
The bread was also a little too much on the sour side but it was fantastic toasted with the lentil Spag Bol that I made last night. All in all I’m pretty happy. And tonight I’m making a start on lil’ Timmy 2.