This recipe is based on the book, "Bread Revolution" by Duncan Glendinning and Patrick Ryan. The dough is mixed in the TMX for 4 minutes, poured into the lined tin and left on the kitchen bench for 3/4 hours and then refrigerated over night. The following morning, it is left for 1 hour to come back to room temperature and then baked in a preheated oven for 50 mins. The bread tin used was 27 x 10 x 10 cm.
500g. bread flour, (I used Laucke Bread Mix which has sugar and salt added).
2 teaspoon of salt and sugar.
400g of sourdough starter. ( consistency of pancake batter )
250g warm filtered water.
Knead all in TMX for 4 mins.
Pour into lined bread tin.
Stand on bench for 3 to 4 hours. Covered with plastic.
Refrigerate overnight.
Bring back to room temp.( About 1 hour.)
Bake in preheated oven 200 o C. with water in dish on floor of oven
Bake for 50 mins,or until cooked. turning tin 1/2 way through..
Cook on wire rack.
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