http://www.urbandictionary.com/define.php?term=Feed%20the%20bitch
The beast should be at its most active when baking almost escaping from its home bubbling away and smelling like the mash room of a brewery.
So how do you turn this creature into a wonderful sourdough loaf?
Before you start make sure you have a clear area to knead and patients to wait for a long but worth while method of making this ancient bread.
I have a special bowl for kneading and mixing sourdough made by @ mattthepotter in Rowallane gardens Saintfield.
Weigh out
Strong white bread flour 300g
Sourdough starter 250g
1/2 teaspoon of Malden salt
Mix together with dough scraper while adding water at 18oc to make a wet but light and silky dough.
Knead until the dough is elastic and passes the window pain effect.
Leave to rise until doubled in size this can take up to 8 hours
After this it's time to gently shape your bread
I came across this in an old baking book and found it quite apt.
Quote old Scottish verse
Be gentle When you touch bread. Let it not lie Uncared for - unwanted. So often Bread is taken for granted. There is so much beauty In bread - Beauty of sun and soil Beauty of patient toil. Winds and rain Have caressed it. Christ so often blessed it. Be gentle When you touch bread.
I have split the dough into two which weigh 250grams, one I returned to the bowl and placed in the fridge to use in 24 hours to make cracker bread. The other I gently shaped as below.
This was then left to prove for 1 1/2 hours with a closh over the top so the dough does not dry out.
Before baking in a hot oven of 200oc I scored the bread and sprayed with a mist of water to help crust form. After 10 minutes the oven temp is reduced to 180oc and bread is baked for a further 30 mins or until it is golden crisp and has a hollow tap.
This bread is best eaten the day of baking which is not a problem as it's a small loaf.
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