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.
In South Africa in 2018 you can get bread like this at Pick ‘n Pay. The ‘80s never seemed so long ago. 🥖 . .
It must just cool and then it’s sandwich time. So hungry waiting for this to rise and bake. It ain’t going to last long around here.
While I was out having an amazing catch up with @kathymanchip and her brother - out from Seattle and Hobart respectively - at @hello_sailor_bistro, @rhodentette was mastering the use of her sourdough starter to make this.
@rhodentette has been making bread with wild yeasts captured in a sourdough starter.
#pastrami #Brie #tomato and #pickle #sandwich on the #homemade #bread that finished #baking an hour ago. Pretty #damngood.
#Sunday #bread just finished #baking.