best ever sourdough loaf
Sorry, I just had to tell people about my latest bake - this is a sourdough loaf, using the recipe from my course with Tom Baker @loafonline. I've had trouble getting my starter to maintain it's heart, so having taken advice from all sources, and particularly azeliaskitchen.net, I refreshed my starter with rye.
I keep it in the fridge, as I only bake weekly, so left it out overnight to warm up, refeshed it yesterday morning with rye (78g starter, 78g rye flour, 100g hot water). I made the dough last night at around 7.30, 564g 12.5% protein white bread flour, 299 g water, 9g salt, plus 208 g starter. I stretched & folded three times and then popped it into the fridge at around 11.30. Took it out at 06.45 to let it warm up, and baked at 11.30 a.m. I use a stone (granite worktop saver), which is pre-heated, and scattered with semolina.
10 mins at 240C, 30 mins at 180C - et voila!
I was just so pleased - best slashes (I now have a razor blade lame from weekendbaker.com, and obviously still need to practice), and great colour & crust. I'm looking forward to trying it...