Was it a High or a Low?

On Saturday night I had nothing better to do than try Riot Rye's Sourdough Bread recipe for the Common Loaf. 

I weighed out my flour water and starter and mixed them all together, and left them to ferment for a couple of hours. 

This is how my Sourdough Bread starter looked

The dough was pretty wet and sticky

After I'd left it for a couple of hours to ferment, you add the salt to slow down the Sourdough Bread starter so it doesn't eat all the carbs in the flour too quickly I think. Then you have to knead it every half hour for a couple of hours. Make sure you have nowhere to be when you're trying this.

I heard from a friend that the best Sourdough is left in a fridge overnight before baking, so I put it in a floured teatowel in a bowl until morning.

On Sunday morning, I heated my oven as high as it would go, with my iron casserole dish in it too. Once they were both up to temperature, I baked the loaf with the lid on for just over half an hour and then browned up with the lid off for another 10 minutes or so. 

I wrapped it in a clean tea towel so the crust wouldn't get too hard. Then we had it for lunch after our bike ride in Kennedy Park. Yummy.