45. I took the sponge out of the brew fridge, it had risen well and was full of bubbles. 46. I added 50g wholemeal flour, 250g white strong flour, a teaspoon of salt to the sponge with a tablespoon of sunflower oil. 47. I used a silicone spatula to mix the ingredients into a soft sticky dough. I then tipped the dough out onto a lightly oiled work top. 48. I washed and dried the bowl then inverted it over the dough as a cover. 49. After ten minutes I wet my hands under the cold tap and kneaded the dough for ten seconds or so. 50. I re-covered the dough with the bowl. I repeated this dough cycle twice more after 10 minutes each time. 51. I lightly oiled the inside of the bowl and dropped the dough in, turning to coat the dough. 52. I covered with cling film then put in the 25°C brew fridge. I cleaned the worktop and a sprinkled a fine dusting of flour over it 53. When the dough had risen by half or so, [after about 45 minutes], I took it from the brew fridge and carefully tipped it out onto the floured worktop. 54. I knocked back the dough, kneaded it and shape the it into a ball. 55. I've no banneton so I took a large bowl and put a tea towel over it. I then sprinkled flour over it. Followed by a scattering of oats, a few black mustard seeds and sesame seeds. 56. I then lifted the dough ball smooth side down, seam sideup into the middle of the tea towel and then covered the dough with oiled cling film. 57. The dough in its bowl went into the brew fridge at 25°C until it had risen by half or so, which took about 45mins. 58. Meanwhile I heated the oven to 250°C with a pizza stone in there and a tray for water on the bottom shelf. 59. When the dough was ready the pizza stone came out of the oven, was lighty dusted with flour and the dough was gently upturned ot of the bowl onto it. 60. The dough was quickly slashed twice with a sharp blade and the stone was returned to the oven with the dough on board. Boiling water was quickly poured into the tray at the bottom of the oven and the door was shut. 61. After 15 minutes the oven temperature was reduced to 200°C. The bread was baked for a further 25-30 minutes. 62. When nicely browned I put the finished loaf onto a rack to cool. 63. After an hour I sampled a slice, with butter. Tasty bread with a nice nutty crust. We'll be having some with our meal this evening. the sponge after its night in the brew fridge at 25°C flour and salt ready to add to sponge with oil the ingredients well mixed the dough after the first 10 minutes the dough after its first 10 second knead a couple of 10 second kneads later tea towel covering bowl with sprinkling of flour, oats, black mustard seeds, sesame seeds dough dropped into lined basin and covered with oiled cling film dough tipped onto hot pizza stone, slashed and ready for the oven the STUFF and the bread it can raise as promised - a slice of bread and butter, tasty with a nutty crust - we'll be having some with our meal this eveningwhy not have go at making your own?
hoptimism - the realisation that each pint carries you forward to an ever more perfect ale...