A month into bread making and I feel that I’m getting into a bit of a rhythm.
When I started, bread making was a special weekend event but in the last few weeks I’ve made some regular bread for everyday use. Last week I made a kilo of light rye bread (80% white 20% rye) with a sprinkling of whole rye grains in. This week I made a batch of light wholemeal bread (70% White 30% wholemeal). Both turned out really well and made excellent sandwich bread.
I’ve learnt that when I make large batches I need to use two shelves in the oven. This does mean that they cook differently and that it is good to swap them over half way through the bake. I’ve also bought a granite floor tile to use as a baking stone.
The only part of the process that I’ve not entirely cracked yet is the transfer of the bread from the proving board to the baking stone in the oven. Bakers are supposed to use a peel (a sort of wooden shovel) but I don’t have one of these. So far it’s been a matter of trying as best as i can to slide and/r man-handle the bread onto the hot tray. Hopefully this will get smoother.
We are quite busy this weekend so I may not be making any special bread this week which is a shame as there are a few I’m dying to try.