Sourdough loaf, activated in fridge overnight .

[achookwoman]

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 to 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.

 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.
Posted by elizabeth at 6:15 PM

[judydawn]

I'd love the crusts off that lovely looking loaf Chookie 

[JulieO]

That looks so gooooood chookie! 

[dede]

Chookie your bread is so inspiring. I can make a good loaf but not a great one like this.

Judy can we share the crust

[Tan]

 Would it be ok to refrigerate  any kind of bread dough overnight ??

[achookwoman]

,

Would it be ok to refrigerate  any kind of bread dough overnight ??

tan , yes.  make sure it has risen a bit before you put it in the fridge, cover with plastic, and let it come back to room temp before baking.  It will rise a bit in the fridge and again a little more when it is coming back to room temp.  You should also get a bit of 'oven spring' when baking.

Judy and Dede,  the crust was really something on this loaf.

This recipe is a bit different to what i usually make.  If anyone with a sourdough starter is interested i will post the recipe.

[cookie1]

Boo hoo. I went to use my starter the other day and after about 2 or 3 years it had gone mouldy. I don' t know why, it may have been contaminated with the water I used. I will either go and visit yoke, or make sme from the beginning.

[achookwoman]

Cookie,  that is awful.  We get very attached to our starter.  What did it look like and did it smell different.?

[cookie1]

My starter was a rye one so it was brown. The colour was  much the same, the smell was ok too but it actually had mould growing over about 1/3 of it. I was quite upset as I had had no previous problems and it wasn't stale. I might see if VHJ has some or as I said go over to Yoke's. It's not far. She is actually offering some TMX sourdough classes that I might try and get to.
I will have to be more careful with it.

[achookwoman]

Cookie,  Before I chucked it out,  I think I would have poured off any liquid,  scraped out all but a tablespoon , put this in a clean jar,and fed it again.  If it grew  mould again then I would give up on it.    That it smelt OK suggests that it was probably still alright underneath.  If you can't get any fresh starter I could try posting you some.  Mine is white,  not rye.

[ETC]

Yes would LOVE some sour dough recipes!  I currently make a no knead bucket bread which is quick for during the week but I would like to experiment a bit more.  Your loaf looks awesome and puts mine to shame and I don't know if i will be able to believe my husband next time he raves about it :p

I have read that mould on a starter is not the end of the starter and to do what was suggested above - apparently in most cases if you can get some unmouldy stuff out you can recover it.  Unless its yellow or pink mould then its time to start again.  I have never had to try though.

*fades off into a day dream about yummy sour dough bread*

[achookwoman]

ETC, This recipe is different in that the amount of starter is nearly as much as the flour,  and yet it doesn't have a heavy sour flavor.  What it does,  is make for a really crisp and crunchy crust.  I will post the recipe for you.  I will put it up the top with the original comment.

[Cornish Cream]

Yum that looks so lovely and crusty Chookie

[Merlin]

I truly despair about having Coeliac disease when I see how gorgeous that kind of loaf looks. I usually don't miss not being able to eat wheat based bread but when I see a photo like that, it makes me drool! Alas!

[judydawn]

I can understand that Merlin - I couldn't imagine not being able to eat normal bread.