I popped the dough into a round cake tin, then glazed the top with honey water (using the sticky fingers or baker's fondle technique) and sprinkled on a generous amount of poppy seeds.Because it was quite a large loaf with moist dough (to allow the dates to suck some of that moisture up) I baked it at about 400°F for half an hour and then reduced the heat to about 350°F for another twenty minutes. This worked really well: the loaf cooked through nicely while the top crust was crispy but not too think or overdone.
The verdict: boffo - a good one ! Even the youngest member of the family, renowned for brutally honest food criticism, gave it the thumbs up.
Hi - Thanks for your comments on my Sourdough! The process of making the starter was fascinating and it worked right from the start, which was a great surprise after reading the problems that even experienced bakers have had. Beginners luck? The idea of using rainwater is interesting but I live in the city and don't think that I'd fancy the chemical additives which may fall from the skies!
ReplyDeleteI made the slashes just before the loaves went into the oven, but it was a bit odd as the dough was so soft that it was collapsing as I was doing it (my first loaf was much firmer and it had been in the fridge overnight immediately prior to baking). Apparently a rye starter is more reliable than white flour as there are more enzymes and good stuff (that's a technical term) in it. Andrew Whiteley of the Village Bakery suggests using rye.
And yes, toasted was delicious.
I'll be planning my next session soon - we've some Italians for supper next weekend, so perhaps a sourdough Ciabatta?