400g wholemeal strong flour
300g white strong flour
125g sour cream
340g (approx) warm water
10g light brown sugar
7g dry yeast
10g salt
I mixed the sour cream, water, sugar, yeast and salt together first and then added the flour. I adjusted the exact amount of water to get the dough to the right consistency. I kneaded it in the normal way for 10 minutes or so.
The overnight rise was ok but not amazing, although the fridge does seem to be colder at the moment (2C instead of 4C). I knocked it down and put it back. The following evening it didn't seem to have risen much so I was not too hopeful.
I left the bread to rise in the loaf tin for longer than normal - about 2 hours at 30C followed by 1 hour at room temperature. The bread rose spectacularly in this time. I was worried it may have over proved.
In the oven at 260C with steam for 10 minutes there was no oven spring - in fact it shrank a little. The top was quite brown so it was down to 200C for 15 minutes plus 5 more out of the tin.
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| The loaf is a day old and the crust has shrunk a little. It is now much softer than when baked - it is not burnt |
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| No flying crust, despite my fears |
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| A lovely crumb - very soft |
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