You cant beat it , ive not made any for a few years looks like i haven't lost my touch all done by hand.
Thanks eileen it was very nice the few slices i managed to get Thanks Gail thats what i was doing the other night when you rang even if i would have heard the phone my hands was covered in sticky dough.
Both loaves was retarded the loaf to the right was brought up to room temp before the bake the one on the left was baked straight from the fridge and had a extra 5 mins cooking time. the in laws took the one on the left i am awaiting there report .
I bake my own bread and go through about 10 kilos of flour every month. I have not mastered sour dough in all these years so once in awhile, I buy a loaf. I am lucky that I still love baking it all these15 years. Go for it!
Hi Lori its Martin hope all is well, i only bake now and again but i do enjoy it its a good way of killing a few hours.
Nitram, your loaves are beautiful, and likely tasted even better than they look! You have not lost your baker's touch. I love baking breads--it's "recreational baking" for me. I also love giving a loaf, or a dozen rolls, or a flat bread foccacia to friends. They appreciate it, and I still have some room in the freezer!
bread never turned out good for me. I gave up trying to make bread, and I made "breadsticks" instead. lol your bread looks gr8!
Hi Nitram, I baked my own bread too. After eating the seeded bread in UK and not able to get it off the shelf here I decided to make it myself. Ever since then I had never bought any kind of bread because home made bread is the best!!! I am puzzled to see your dough resting in the fridge … may I know why? Thanks.
Thanks all, Hi its process called retarding, In this instance the first proof was done at room temp then shaped in the tins and put in the fridge over night for the second proof as mentioned above one loaf was brought back to room temp before baking the other was baked straight from the fridge. https://www.thespruceeats.com/retarding-427620
