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The cleaners came and went and I now have a clean and reasonably tidy home (just don't mention the b*dr**m, OK?).
In the evening I started a loaf - just an ordinary one with a fifth strong flour and four fifths plain flour. I mixed the flour with some of the water and then popped it in the fridge overnight. This morning I made up the dough and you wouldn't believe the stretch in it - amazing for so little strong flour. Maybe autolysis is the way to go - must try that on a 100% plain flour loaf and see.
There's a simple description of autolysis here, if you're interested.
http://www.abreadaday.com/the-autolyse-method/
Anyway, technical stuff aside, I now have a rather nice, stretchy dough gently rising.
I haven't done anything much with the sourdough this week and it's been chilling in the fridge but this morning I took it out, stirred it up, kept a bit and fed it and the rest is in the discard bowl for crumpets, I think. I fancy a crumpet for breakfast!
As well as the bread, I have other culinary stuff to be getting on with. I have guests next week and I want to make a lasagne for one of the meals and get it into the freezer. I think I will make the pasta as I have eggs to use up and I will use what's left to make spag bol for dinner tonight.
Then there's the washing - dried on the line, I sincerely hope, weather permitting.
Apart from that, I intend to take things easy as I've had short sleeps the last two nights. Not bad sleeps, just shorter than usual, so I'm feeling a bit weary.
Today's food
B: bacon, egg and a crumpet
L: broccoli soup, bread, fruit or yogurt
D: spag bol, side salad, fruit or yogurt
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