Absolutely perfect. Amazing crust and a lovely rise.
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Baked it in a cast iron pot. Two days gone into it but worth it when it works out.
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Yes it was perfect. I’ve had plenty of failed/less successful cuts at the sourdough over the years. Twigged an issue with the starter recently. I was trying to make bread with a starter that while active wasn’t ripe. So I timed the starter to see when it was ripest which is 2 1/2 to three hours after feeding.
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Supposed to be a basil and sun dried tomato focaccia but firstly I had found out i had no sun dried tomatoes, then I didn’t flatten it enough so it ended up more like a loaf of bread. It was still very tasty.
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Gluten-free cherry and yogurt cake, I’ve been experimenting with these complex carb cakes for my 10k legs
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One of the kids threw a few pistachio shells in the mix when you weren’t looking.
Have you a bread maker machine?
Any chance you’d actually put up a pic of it sliced Fagan?
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No pal I don’t. It’s all mixed by hand and then baked in the oven.
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It looks like something you’d see in an ideal food magazine.
Came out well this week. You learn as you make more of them.
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You’d be delighted if you got that in the fat duck.
Is this one o your dutch oven efforts?
It is.
Nice. How do you stop it sticking?