Classic Bread (uses some SD starter)

[cookie1]

Classic Bread
Ingredients
500g Bakers' flour
310g water
100g sour dough starter you can use starter directly from the fridge for this
1 teaspoon yeast
2 teaspoons salt
Preparation
Place water and yeast into bowl. 2minutes 30 seconds, speed 1, 37 degrees.
Add SD starter, flour, and salt. Take care not to get the salt on the SD starter.
Knead for 4 minutes.
Remove from bowl and place in an oiled bowl and let rise for about 2 hours.
Knock down and put into bread tin, leave to rise until doubled.
Bake at 220 degrees for about 30 minutes.  I use fan forced at 200 degrees.
Photo


This recipe is my version of one in The Larousse book of Bread.

[judydawn]

Looks good cookie, how did it taste?

[Cornish Cream]

Very nice Cookie.

[achookwoman]

Looks good Cookie. A quick one to make using SD starter.

[kezza]

Great looking loaf Cookie

[achookwoman]

Made 2 lots of this bread today.  Cookie, looks like a keeper. Thanks.
It is a recipe that fits a different time slot so good if you have to go to the shops after kneading. 2 hours rising.
Cookie, I changed the process a bit. I added everything with warm water to the bowl and kneaded on 37 degrees.also the SD starter wasn't fully activated. I also used an egg wash.
I can't wait to cut it.

[achookwoman]

[cookie1]

Yum yum. Chookie 

[achookwoman]

Cut this loaf for breakfast toast today.  I REALLY like this loaf. Although it looks like a light loaf, it isn't.but it isn't heavy either.  It has a real chewy character. It is not open texture like SD but has a fairly fine crumb. If you have a SD starter, give this loaf a go. Thanks again Cookie.

[achookwoman]

[achookwoman]

Looks like I could have let it rise for another 15 minutes. The edges are more compressed than the Center.  This is because the heat in the oven set the edges while the Center was still rising.

[cookie1]

I've learned something new today, thanks Chookie.

[cookie1]

I have another loaf from this book rising at the moment.  It is having troubles as it is freezing here today. I've put it on the oven with bopoiling water to help it along.
This loaf has another name but is the same ingredients with 50g of the flour being replaced by rye flour.

[achookwoman]

Cookie, will be interested to see how this new loaf turns out.
The last SD loaf that CC made Is a perfect example of how a cut SD should look. Perfect timing.

[cookie1]

I didn't cook this loaf until evening as it took a long time to rise. No photo I'm afraid as D H had it cut and in the freezer before I got up. It looks to be pretty good though.  I used 4g of my fresh yeast to make this one and 100g starter. I'll do another one of these and add some spelt and seeds.