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Oh hells yeah, the bread came out SO DAMN GOOD. It turns out the rye flour was actually a mix of several different flours, so it wasn't super rye-y. Nonetheless it's noticeably more flavourful than the single-day bread. Next time I'll try with a mix of just white and _purely_ rye flour. The overnight recipe is handy too because you don't end up chopping up bread at 10pm if you happen to start it after lunch.
our housedarkroomfoodPosted on 13 October 2019, 17:10
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This is the best-looking loaf I've made yet!
our housedarkroomfoodPosted on 5 October 2019, 22:29
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Yesterday's efforts were pretty decent, I reckon.
screenshotPosted on 30 September 2019, 8:29
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And tonight he made himself VERY comfortable in my lap while we were watching QI.
beanieour housedarkroomPosted on 29 September 2019, 22:22
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Beanie was sitting under the window the other day, it was open and kept blowing the curtain over him. He really didn't seem to care!
beanieour housedarkroomPosted on 29 September 2019, 22:16
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Woo, my first smartwatch!
darkroomapple watchPosted on 23 September 2019, 13:18
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If there's ANYTHING of ours sitting on the lounge, Beanie _has_ to sit either on or amongst it.
beanieour housedarkroomPosted on 22 September 2019, 20:43
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And lastly, after a 45-minute preheat of the oven at 245C with the Dutch oven inside, put the dough in for 20 minutes with the lid on and then another 10 with the lid off, and you're done!
our housedarkroomfoodPosted on 21 September 2019, 22:06
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Unfortunately the dough-splitting happened quickly enough that I didn't have a chance to take a photo, but you flour your hands and gently get the dough out onto a floured surface, split the dough into two with a knife, then do more of the folding-over that was done earlier to form it into a tight ball. Oil the bowl and put the two dough balls in, then cover and check on them after an hour.
our housedarkroomfoodPosted on 21 September 2019, 19:28
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Five hours after mixing, the dough has tripled in size!
our housedarkroomfoodPosted on 21 September 2019, 19:20