Sourdough loaf, activated in fridge overnight .

[KarenH]

Come up for lunch tomorrow JD, and you can taste it for yourself 

My parents are visiting from WA for a few days, so I have taken the opportunity to cook some different things for them ...... planning to do soup for lunch tomorrow to go with a lovely, fresh, crusty sourdough loaf.  If the bread fails, there is always Bakers Delight 

[judydawn]

If you lived around the corner I'd certainly pop in to see that loaf Karen.  You go girl and show your parents how clever you are in your new kitchen.

[achookwoman]

Karen,  looks REAL good to me.  Spray the top with some water and cover with a shower cap or plastic.  Look for a double rise, (not the time),  before you bake it.  Probably wont get much oven bounce.    Have you a warm spot where you can sit it in the morning.?

[KarenH]

ACW - thanks SO much for your help and encouragement    I can programme my oven to 38 degrees ...... I was thinking of popping it in there to rise in the morning.  Still pretty cold here in the Adelaide Hills - bit like where you are probably.  I will post more photos as it progresses

Have a wonderful weekend away

Karen

[cookie1]

Karen your starter looks lovely. I've made all sorts of bread using Yoke's rye starters.

[KarenH]

I am having a few problems with my loaf this morning .... here is a pictorial journey 

After letting the dough rise for 4 hours, this it what it looked like before putting in the fridge


This morning the dough had risen and overflowed in the fridge.  It was almost like the gladwrap on the top had stopped it rising upwards, and it had spread out sideways and overflowed the tin into the fridge.  the gladwrap was placed loosely over the dough, not stuck down tight.


And the dough was all sticky on the glad wrap.



I scraped as much dough as I could off the plastic, misted the loaf with water, misted more gladwrap with water too, laid it gently over the bread and put it in the oven at 35 degrees to rise.



The dough still looks really flat though, and with the soft, slack texture of the dough and the gladwrap on the top, I cant see how it is going to rise up into a nice looking loaf like Chookies (beginning of this thread).

I am not quite sure now when to start baking this loaf, because I read in Yokes book that it is not good to over-prove the dough because the bread will go really hard.

Any suggestions?

[fundj&e]

sorry i cant help you Karen, i would still bake it

[achookwoman]

Wow, Karen,  The rye starter is a lot stronger than the white one.   Love the photos.  Uni is right bake it, after about 1/2 an hour in warm oven.   If you baked directly from the fridge it would be cooked on the outside but uncooked in the middle.  I have a photo similar to yours.   

[KarenH]

Well, I baked it, and it smells good, but it looks pretty flat 





Back to the drawing board I think .......

JD - lucky you arent coming up for lunch today - I dont think this loaf is worth travelling the distance 

[judydawn]

Let's hope you slice it and it has turned out OK Karen, despite the fact it doesn't look like a loaf of bread

[KarenH]

Actually, I was most surprised - it tasted really good, and had a lovely texture inside, despite as JD says, it doesnt look like a loaf of bread!  4 adults and 2 little kids almost polished off the whole loaf for lunch, and everyone liked it.  Well, at least there is plenty of improvement in the aesthetics of the loaf  

[achookwoman]

KatenH,  looks OK.  Flat top often happens when over proved. 
Looking at your photos again,  you probably could have cooked it last night.
If it were mine,  I would probably make it with 1/2 the starter.   I or if you liked the taste,  don't do the over night,  just put into tin,  bake when doubled.
PS.  This sort of bread is delicious toasted.

[Amanda]

This is a great recipe, thanks Chookie.
I thought I'd killed my starter, but after 6 days of feeding it came good just as I was about to bin it. the resulting loaf is lovely - I'm thrilled.
I'd show you a pic, but I can't work out how to do it.

[Aussie Brenda]

ok, I hate defeat, I've started two new Sourdough starters again today,   Its good to hear Amanda that yours finally came good maybe I should have keep on with the last two.  Chookie is sending me some of hers so I will have three going, one has got to work..

[achookwoman]

Amanda,  I am so pleased for you.  It is a bit of a challenge,  but when it comes good it is a real buzz.  Keep feeding it and making loaves and it will develop a better flavour.