At the moment I’m making sour dough bread. This is a six to nine day process and I’ll blog about the whole when I’m done. However today I just wanted to talk about Day Four: Feeding the Ferment
Day Four involves taking some of the ferment and making the first proper dough. The whole recipe is very specific about temperatures, but Day Four is particularly vehement. The dough must be set aside for at least 12 hours at no less the 24 degrees.
I was a bit worried about this. It’s spring in Perth, but it’s not super hot. How would it go overnight? I couldn’t think of any inherently warm places in my house so I did the only thing I could think of – I took the bowl to bed with me under the covers. Now, I’m not sure how much the bread has benefited from my body heat – it was a little bit away from me cos the bowl was hard – and cold! And at this point I still rate my own wellbeing higher. However, it doesn’t seemed to have harmed it. Today the dough will spend time outside on the back porch in the sun (don’t worry, it’s nicely covered with plastic) and that should guarantee that it remains above 24 degrees. From tonight it’ll be in the fridge for the final step. If all goes well I should be able to report some time on the weekend as to how it all went.