It's a wet wet day

therefore another sourdough shot. I made a batch last Friday and it was a disaster. I had friends coming for lunch and luckily found half a loaf in the freezer. Later on I had to work out why it had gone wrong and following a chat with our neighbour A we decided the compulsive stir every time I passed the bowl was the reason. Too much activity.

The dough was made yesterday using the sourdough starter seen in the jug, water, 10% wholemeal flour and strong white. Mix roughly together and leave for an hour. Add salt, a little water and mix together, Follow with an hourly stir throughout the day. A and I have decided every hour or so is enough otherwise we could never leave it.

Last night the dough was divided in half each placed onto the floured muslin sat in a basket and left in the fridge overnight. This morning the oven was set to maximum for 15 mins with the large le creuset pan and lid placed inside to act as the double oven. Place the one batch of dough into the pan and cook 20 mins with lid and 22 mins without. Its a live and learn process but when it right it's great. And in recent days I have discovered tinned artichoke hearts were made to eat with this bread.
The extra: John has just lit the fire, I looked up from posting the above and pleased to see the boy sat looking into the distance. His brov has just arrived.