I'm hoping the inverse is also true and all loss involves a change so that there will be no argument from Mr mac'Bread when the loss of a few avoirdupois means a completely new wardrobe!
This recipe is also a change from my usual way of working. Not the most good looking bread I've made, or the fastest if you're in a hurry, but it certainly delivered in crust and taste. I'm despairing of my mouse. When I click, the cursor flies all over the place; when I click and hold, it completely ignores me and highlights nothing; when I try to drag, it laughs in my face and drops things nowhere near the target area. Cutting and pasting has become a battle of wills which I fear I am losing. Losing my sanity too as it places the cursor two paragraphs below where I'm editing. I think I have to bite the bullet and consign the little blighter to the great PC world in the sky but I kind of like the way it fits into my hand. I read somewhere today (well actually I know exactly where i read it but I don't want you thinking I've gone super cultural in my advancing years) that every change involves a loss. How true!
Ingredients
200g sourdough starter (achieve that by mixing 90g of your stock starter with 100g each strong flour and water. Leave to develop at least 4 hours but overnight is better.)
410 g strong bread flour
300 g water
salt to taste
Method
Mix everything together to form quite a wet dough. Cover and leave in the fridge overnight. In the morning tip the dough onto a well floured board/cloth and turn until the whole ball of dough has a thin covering of flour. Then using the board/cloth, tip the dough into an ovenproof casserole dish lined with baking parchment. Put the lid on the casserole and bake at 230c for 30 minutes. Remove the lid and finish baking at 180c approx another 20 - 30 minutes. Keep an eye on it, it shoudl be dark brown but not burnt. Remove the bread from the dish and allow to cool before cutting.
Recipe adapted from 'Real Food Family's' Magic Sourdough Boule.