Bread - What are you baking today…..
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This afternoon’s bake; 60/40 white & Cotswold Crunch, done as a one day bake (Forkish “Saturday white bread” schedule).
The sandwich tin loaf was still proved in a banneton, and then moved to a solid iron 2lb loaf tin, then covered with foil instead of transferring to a dutch oven.For anyone interested, the loaf tin was from Netherton Foundry:
https://www.netherton-foundry.co.uk/shop/baking-tins
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Lovely looking loaves @dan79
Busy weekends and hungry family meant a slightly creative baking schedule for me. Saturday morning I prepared two poolish and a levain starter and yesterday evening I was mixing and folding three lots of dough at the same time, a 100% white and a 80/20 eight corn, on the two poolish, and a Country Brown on the levain. I was baking the two poolish doughs around midnight and the Country Brown this morning.
The four Poolish loaves have been sliced and frozen and will be for breakfasts and lunch boxes this week (or at least the first half of it), while the two levain loaves were breakfast, lunch and dinner today.
The poolish:
And the Country Brown:
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Incredibly Impressive
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Wow. Thank you @adam313 @Giles @Chap really too kind. I have to admit that I was struck by the resemblance of my Country Brown to the jacket photo of FWSY, and it made me quite proud.
@Chap as for boring, personally I get as much pleasure looking at the same pictures of all our bread, as I do from looking at men in jeans all the time. Wait, that came out wrong… ???
Seriously you guys have set the standard that I am just trying to match.
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