With a forecast temperature of 42 degrees CENTIGRADE for the following day you would have to be mad to even thinking of lighting the oven, BUT that's what i did, my sourdough starter was looking pretty vigourus so i decided to put it to use. This bread EVOLVED, i decided to use 500g white flour and 200g of my starter i then thought i would add my home brew lager beer, unfortunately i opened my dark stout by mistake. Not normally a problem to drink but it was warm and aussies do like their beer cold.especially in hot weather so rather than waste it and open a lager i decided to add it to the dough. I then thought it would be a good idea to add some course rye that i had.
so what went in
500g white flour
200g s/d starter
100g course rye
14g salt 30g olive oil
412ml dark stout
dough was mixed and given a bulk ferment for 3 and a half hours then given a stretch and fold it was about half proofed at that time. Much later that night i devided the dough into 2 pieces and shaped 1 piece went into the fridge and was retarded the other was formed and allowed to rise (slowly).
At 5.00am i got up and popped the oven on and 30 minutes later it went into the oven the other dough was pulled from the fridge and was going to be baked at work later.
The end result was acceptable i thought there might have been a more noticable difference between the two, there was a difference in the taste and the consensus was the retarded one was slightly better tasting.
so we had a dough that was 12 hours from start to finish and the other half was a further 5 or more hours
TEMPERATURE OUTSIDE HAS NOW REACHED 42 AS THEY FORECAST, COOLER FOR THE NEXT FEW DAYS 36,36 & 35
kind and warm regards especially those that are in the snow YOZZA