Plan B

I started a sourdough loaf yesterday afternoon. Involved in other activities, I only gave it a couple of stretch and folds, and it seemed strangely sloppy and formless. I left it to do its thing, but by 10 pm it had barely moved, even though the starter seemed OK. So I just left it on the table all night.

This morning, of course, it was a wobbly mass that had quadrupled in size and was obviously not suitable for making a loaf. There's only one answer to that: I got out a large baking sheet and poured the dough onto it to make a focaccia, which was ready in time for lunch. I was very pleasantly surprised by the way it turned out! When I cut into it, the crumb looked good (extra) -- but it was at this point I realised from the colour that I had carelessly failed to notice that the bag of organic Barbu du Roussillon flour I had opened was not wholemeal as I had thought, but white (confirmed when I extracted the bag from the recycling). And I had added an amount of water appropriate for wholemeal -- no wonder the dough was like soup. Still, it worked perfectly for the focaccia! Chewy and delicious. And lots of it -- most has gone in the freezer.

It's been a lovely day -- we spent part of the afternoon in the garden, lounging and reading. Now time for aperos, with focaccia.