Thanks to my wonderful daughter taking over for me, yesterday, we had a couple of fresh loaves of bread to try this morning.
I’d started by having the dough baby soak overnight, then added flour to make a sponge. After several hours, this is what the sponge looked like.
My daughter set aside half of this, then used the remaining sponge to make our basic bread. Instead of using loaf pans, she made two big, flat loaves on a baking tray. Here is what I used for breakfast, this morning! 🙂
The bread had a very mild sourdough flavour. For all the months the dough baby sat in the flour, it did not get any stronger in flavour. It was mild enough that I could put them with slices of brie under the broiler, and the flavour of the bread did not overpower the flavour of the cheese. The bread had a very nice texture to it, too.
As for the sponge that had been set aside; my daughter had used the flour from the dough baby’s canister in the bread, but there was still some left. I kneaded some into the sponge to make a stiffer dough, then refilled the canister half way with fresh flour, added the bough baby, then topped it with more flour. The canister is semi-transparent, so when I checked on it an hour or so later, I could see the dough baby had risen enough to work its way through the flour, so I gave the canister enough of a shake to cover it up again. With our temperatures slowly cooling (though I saw a 30C day in the forecast!!), we’ll be using this more often, which should further develop the flavour.
As someone who has never managed to keep a sourdough going for more than a couple of years, I really appreciate how low maintenance the old dough method is. If we can’t going to bake as often, it’ll just stay in its flour bed and dry up. It doesn’t need to be constantly used, fed, stirred, or kept warm. I think this will work out really well for us!