After a few days without refreshing my dough (the last time I refreshed it I used a lot more four and water), this time I could really notice a difference in smell.
When I got home from work on Monday I refreshed it again although, as my scale broke, I put in an approximate quantity of water and flour. So I refreshed it again with 5 tbsps of water and flour and let it rest.
Last night (Tuesday) I decided to go for it and see whether it was going to work, I was afraid my bread wouldn’t rise as it was still quite liquid, but..
..it worked so well!
I borrowed a scale off a friend and used:
200g mother dough
600g strong white canadian flour
1 teaspoon of salt
1 tablespoon of agave syrup
2 tablespoons of olive oil
First I diluted my mother dough with water, then added the oil, agave and salt to it. I put the flour in a large glass bowl and poured the liquids over it and started mixing.
I kneaded for about 15 mins until it was all smooth. Then I let the dough rise for two hours in the oven with the light on and a small steel pan full of hot water.
Once the two hours passed, I took a piece off the dough (roughly 100g) that I am going to store in a glass container and place in the fridge for my next baking adventure.. I kneaded my bread again for about 10 mins, and put it back in the oven to rise. This time it rose for about 5 hours and wow! The bread rose so well! I’ve taken some photos of it, however, I haven’t had the time to upload them yet..
The only thing I found is that inside the bread is still a bit raw, the crust was just about starting to go dark brown so I worried it was going to burn. But apart from that, it smells amazing and I’m quite chuffed I made it!
Any tips about the inside still being slightly raw?