So I couldn't wait! Thoroughly read and "digested" (ahem...) the first chapter of The River Cottage Bread Book (by Daniel Stevens). Decided to go for it with "easy-bake" yeast (if it's good enough for Hugh F-W), and a mix of wholemeal and white flours. No oven thermometer, so just had to trust the oven. House was quite cold BUT left bowl of dough in the sun room and covered with bin bag (the black plastic does absorb heat). Heeded Daniel Stevens' advice and used a tray of boiling water in the oven to recreate a steam oven.. I think it did make the bread crusty, which I like.
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| First dough mix - yeast/salt added at step 1 |
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| Kneeding first dough |
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| 1st rise |
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| Final prove |
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| Out of the oven!! |
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| Yum! |
Was a really, really nice loaf!!!! Surprised myself with how nice it was actually, given that the only loaves I've managed to produce in the past (courtesy of the breadmaker, for at least part of the process) have been like bricks!
Success first time... now for something braver!
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