
Easy recipe, Evening - Feed starter, Next morning mix and fold dough, Same afternoon Bake
A hearty and sweet bread for the dark autumn nights
Ingredients
Method
The night before mixing the dough:
Next morning:
Added by: jarkkolaine
I reduced the hydration slightly as the dough was quite difficult to work. Also, retarded proof in baskets in fridge for 8 hours followed by 2 hours on the counter gave a great flavour and lovely open crumb - I'd add a picture if I could
Richard Hutley 29 September 2014
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Did you add the starter to the flours and water and then autolyse, or afterwards during the kneading? I followed the recipe, and then realised that when I started to knead, there was no starter, so added this then. This is a question from one who has not made too many sourdoughs, so maybe very basic. If you would like to help other bakers like me, it would be helpful to update the recipe. Nice to have a recipe to bring out the best in the Swiss flour. I have separated by dough, one large plain, and two with walnuts and fennel.
Mrs Noelle Mace 17 December 2014
ReplyVery good point! I can't believe I missed this... Yes, the starter should be mixed in after the autolyse, before the kneading. Good to hear you managed to bake the bread and enjoyed it!
jarkkolaine 18 December 2014
I learnt several techniques. I was particularly pleased with the roast the nuts then soak technique. I used the soaking water in the bread too, was I right? The first nutty loaf which I have cut was full of holes which is the first sourdough in which I have been able to achieve this, and is absolutely delicious. I am so pleased that I shall post pictures on my blog.
Mrs Noelle Mace 19 December 2014