So I warmed Hortense up and took 120g, added 60g each of White Spelt flour and water and mixed.
After a few minutes the mixture was starting to bubble,
I left it for a couple of hours, then made it up to loaf quantities with Wholemeal Spelt, salt and water, gave it a bit of a knead and put it in the fridge overnight.
Next morning, it had grown slightly,
Time to leave it out, its now 24 hours to baking time.
Time to start the Ciabatta Rolls for Millie, no rest for the wicked!
While I was making the ferment, I could hear a faint popping noise, but couldn't work out where it was coming from. In the end I tracked it down to the sourdough, blowing air through the vent on the container, a good sign.
At midnight, when I returned from a rather excellent concert in Salisbury, (but thats a story for my other blog) it had reached this stage,
so I put it in a banneton, after shaping, than at 6am transfered it to a tin for baking. The rise had gone, so I just hope it blooms in the oven.
and 45 minutes later, here we are, the smell is exquisite, I just hope the customer likes my version of the genre.
And here it is with its companions,
Off to deliver, and maybe a snooze.
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