2 cups active sourdough starter
1/2 cup water
3 cups bread flour
2 tsp. salt
2 tsp. sugar
Mix all ingredients in a bread mixer - I just do 20 minutes on knead. Form up into a large size bread tin, spray with oil, cover with cling wrap, let rise and then into fridge for an overnight retard. Bake for 35-40 minutes in a 220 degree celcius oven. I have tried letting this dough come to room temperature and baked it (good oven rise) and also straight into oven from fridge (no discernable oven rise and had to lengthen cooking times). I only use my sourdough bread for toast as I like the crunch of it - I now cannot stand to have "ordinary" bread toasted. I wonder if there is anyone else who only makes sourdough for toast. Would love another, perhaps more exciting recipe. I'm not very good at adapting other recipes. This recipe from Sourdough French Bread by Cheryl Watson on Countrylife.net Good Baking, and Happy New Year from Latest Fad.