Like many people I’ve been making bread since COVID started. Doing it every week has made my very simple recipe incredibly quick. And it’s evolved over time. Now I put it in the fan-oven at a high heat and get a crust much like French bread. I’m sure not everyone would like it with such a crunchy crust, but it suits me very well.
@withoutaleaf’s baking triumph. Three days and about 300kgs of butter. By the time we emerge, many of us will have developed a host of refined skills that will probably all be useless in the cannibal wasteland that will follow. We should really be practising barbecuing human hearts and syphoning deisel from speeding trucks while shooting lever-action shotguns with our free hand. Ah well, I was never going to achieve the rank of warlord. More likely I’d be food, second-class.
#pastrami #Brie #tomato and #pickle #sandwich on the #homemade #bread that finished #baking an hour ago. Pretty #damngood.
#Sunday #bread just finished #baking.