Another loaf of sourdough. I was particularly happy with this one. I've been baking lots of loaves lately, trying to improve the appearance of my bread. I'm perfectly happy with the taste and texture, which is the most important thing, but I do like a loaf to be pretty too.
I made this one using this recipe, except mine was 100% whole spelt flour, and I used 400gms of my active starter rather than mixing a fresh one as that's the way I'm used to baking sourdough. Other than those two little tweaks I followed the recipe exactly, and am really happy with the finished result. I think I've been under kneading my bread, frightened of making it tough. This loaf I kneaded with a soft hand for 6 minutes (I timed it) and it was a lively, elastic dough. I proofed it in a banneton, and rather than then baking it in a pot I baked it free form. The strength that the extra kneading gave it means this loaf didn't spread sideways during baking.
The warm weather means a constant flow of eggs from the laying flock, and even the bantams are contributing regularly. The hens had ideas about hiding their eggs, and after a few days of no eggs and no luck discovering their hidden nests, they have been restricted to afternoon free-ranging only.
Are you starting festive baking yet or is it too early for you?
I'm joining Celia once again, make sure you check out the happenings in everyone else's kitchens!
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