This bread is mixed, and put in the fridge for up to 5 days, to be used at your convenience. A yeast version is all the rage in America at the moment.
4 cups of white bread flour ( I use Lauke premix)
2 cups of culture ( starter) about the consistency of a thick pancake mix..
enough water to be able to mix (about 1 cups)
Place in T.M bowl mix 5 seconds, speed 7
Rest in bowl for 30 minutes
Knead 1 1/2 mins on interval
Rest 30 mins
Knead 1 1/2 mins. on interval.
Remove from T.M bowl into oiled bowl and allow to rise to 1 1/4 to 1 1/2 times volume (covered) NOT DOUBLE.
Place in fridge in a covered container.
After 24 hours, remove whatever portion you require to make .(replacing remainder in fridge)
Form into whatever shape required (loaf or rolls or bread stick) and cover with plastic and allow to double in size.
This rise will take longer than normal as the dough is cold and has to reach room temp. then rise. Could take from 1 to 4 hours depending on the warmth of the room.
Bake at 200 to 220 ,time will depend on loaf/bread stick/ rolls.
This will make 4 bread sticks and is preferred by small households.
You should make this when you are not needing the T.M for about 1 1/2 hours.
