Well the party went well – possibly too well for any kind of productive day. So I dusted off an old sourdough recipe to give it an airing. This is a variation of a recipe that produced the first successful sourdough I made, which includes honey and spelt flour.
First the starter. Bertie had been warming up on the kitchen worktop for a couple of days by now after having a good feed when he came out of the fridge. I spooned 130g of him into a bowl. I realised at this point that sourdough is not a morning after bread. He smelt very strongly of beer – not a good thing to smell after a long pub session the night before….
I then added the rest of the ingredients – 200g white bread flour, 50g white spelt flour and 1/2 teaspoon of salt. I dissolved 1 tablespoon of honey into 160g of warm water and then mixed it into the dry ingredients.
It is a VERY sticky dough so make sure you start kneading that you have a small bowl of flour nearby to clean your hands. I can safely say that your hands will be covered in dough along with everything else that it touches. Mine certainly were!
I floured my work surface with rye flour, shaped the loaf and popped it into a proving basket til it had about doubled again.
This is how mine looked at the start.
And this is how it looked at the end
I preheated the oven to its maximum temperature with a roasting tray in the bottom.
When it was ready, I put it onto a baking tray and slashed a cross in the top. I put it in the oven and added boiling water into the roasting tray at the bottom.
It was baked for 10min on max and then turned down to about 170C for the remaining 20mins or so it needed to bake.
The final loaf had very dark crust with a chewy and flavourful interior. Just the thing for a cheese on toast lunch after a long night.