I mixed a sourdough loaf yesterday and put it in the fridge for a slow rise overnight, It not done much in that regard so I have lifted it out to see if coming up to room temperature will help. Cant understand why it hasn't risen like it should, I fed my starter yesterday for the bake and it was very active when took out 125g for the dough, it smoothed out as normal with the stretch and folds before I set it up in the Banneton. No worries, it will not spoil for a longer slow rise.
For the bread for dipping I have changed tack and done a straight bloomer mix which is doing it's first prove as a I post. I will divide the dough into six when I knock it back and bake it off in my 6 x mini loaf tin. We can freeze any that we don't eat. I'll bake the sourdough when its argued with itself long enough.
I have pork sausages that I will roast to accompany the cheese and I think I will knock up a bit of a vine tomato and onion salsa for the side.
