Hi,
I'm after tapping into the collective knowledge:

I've always used shoe trees for my shoes to preserve the shape, reduce creases and generally care for them when they're not part of a regular rotation.
I've never thought to do this for my boots (a couple of coats of obenaufs a year and the occasional brush to get rid of dirt seems to be enough to keep them going.)
Cleaning up a pair of old Whites SDs for the autumn/ fall got me wondering whether 'boot trees' could be worthwhile to keep the boot's shape during the summer when they're not getting much attention.
My shoe trees won't fit and are clearly the wrong shape for the White's 55 last, probably because of the arch support.

Does anyone use "boot-trees"?
Any recommendations for something that fit White's boots?
Thanks all!

Looking forward to this.
Do you expect this to initially bleed the indigo dye?

IHSH-113
Strike Gold
Hiuts
Birks

Great, thanks @Nkwkfld.
Good feedback - I’ve sent them a message and some pics and will probably give them a shot.
I’ll post back when they’re done.
Cheers

@Nkwkfld
Looks like a nice job on those Whites.
Browsing Yorkshiresoles website, it looks like they’ve got a good selection and do some nice work.

How was the service/ quality of the work? Any feedback?
I’ve got a pair of Whites Smokejumpers that are in need of some TLC and am looking for a good UK based cobbler.
Thanks in advance

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

Looks amazing! @Chap
Thanks for the kind words and tip; I'll try and get hold of some semolina and give it a try.

@neph93 I'm always pretty delicate when tipping out the bannetons, but will give your technique a try next time. As for the Country Blonde, I figured I'd try to perfect the pre-ferments and basic recipes first before moving to the advanced recipes, but as you say, the schedule for a levain bake is pretty convenient (much like the Poolish)

You guys have set such a high standard!!
Thanks for the advice.

Cheers Giles.
Yes, I usually bulk buy white, 8 Grain & Cotswold Crunch from Matthews and then I use some random Rye flour (only about 100-150g per 1kg bake) bought from a local supermarket.

Hi all,
Great inspiring bakes!
I’ve been using the Forkish method for a while now and have been getting great results using bannetons and a dutch oven as recommended.
Weekly bakes have settled on firm family favourites like a 50% white poolish with grain & rye flour and a simple “Saturday white” but with about 40% malted grain added (“Cotswold Crunch”)

One bake schedule I’ve struggled with it the overnight proofing in the fridge as the dough sticks to the bannetons. I’m pretty sure the bannetons are well ‘seasoned’ and I add extra flour each time I use them. Any additional advice/ tips?

Thanks in advance
Dan

My ~5 year old Sinn 556A just back from it's first service with newly added H-link bracelet.