Thursday, March 29, 2012

Sourdough loaf, activated in the fridge over night.

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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