The awesome Terri has been experimenting with sourdough, and so I have been inspired to experiment with a different recipe for my sourdough. I decided to go with this one, partly to see whether I could go for a really long rise – because that would make it easier to make: if you can have 12-24 hours of rising, then you can make it in the morning and bake it in the evening.
So it’s cold in my house most of the time at the moment, and I’ve been using heat packs when making bread previously. Yesterday, I made the dough, and just put it in a box with some towels so it wasn’t completely cold. About 12 hours later, I put it into a tin – which I could have done at the start but… I didn’t – and then I left it overnight, and baked it this morning. So 24 hours after making the dough. And… it’s ok. In fact it’s quite edible. I think it’s a little doughy, and I wonder what it would have been like if it had only risen for 12 hours – the baker we learnt from had this whole thing about sourdough dough ‘falling off a cliff’ when it over-proofs. So I’ll be doing this recipe again and trying it with just a 12-hour proof.