Sunday, 25 March 2012
Doves Farm Organic Malthouse Sourdough
This bread is all about the quality of the flour. I made a sponge last night with 500g Malthouse flour and 650g water plus a ladle of active starter. Well, when I say active starter.. I forgot to get it out of the fridge on Friday evening so it had a feed on the Saturday morning and then went straight into the sponge that evening. It was bubbling away just fine in the morning. I added 600g more flour and then 20g salt. I've stopped adding a glug of oil though I do coat the bowls in oil and use it liberally on the work surface. I brought it all together and then left it 15 minutes. I then I did some short needs - 15 seconds every 10 to 15 minutes for the first hour and then a series of folds every hour for about 3 hours. You can feel the dough develop its elasticity. I shaped the bread - I tried to follow the method in the River Cottage Handbook for a "stubby cylinder" (page 56).
The loaves were given two hours to rise. It was a sunny day and the kitchen was warm with the oven having been on. The breads baked for about 50 minutes and turned out to have a pleasing crust.