For the last few months, I haven’t had time for hand-baking, so have been making good use of my breadmaker – which despite some naysayers, makes a very decent loaf of bread.
Following my breadmaking course in December, I haven’t had many hands-on sessions. I’ve used the bread machine for convenience when busy, but was determined to start making it by hand again, as what I made on the course tasted so good.
When I lived in Sussex, I used to do quite a bit of breadmaking by hand, but in more recent years, I have been corrupted by the electric breadmaker. So when I tried my hand at making sourdough this year (which needs longer proving, and isn’t really suited to a breadmaker), I had very mixed success – some really good loaves (which I posted about here), and some abject failures (which I didn’t boast about at all).
This was more difficult than I expected. It is one thing to know how to do something, it is quite another to explain it.
1) Traditional circular Sourdough, baked on a metal tray. This was made before I took ill. A decent effort – although it didn’t rise as much as I had wished for, it had a pleasant taste and texture, and got quickly eaten.
But then my life changed. With a new career, I was away on business a lot, and not at home to take care of things. For a few months, I was technically homeless, and it became clear Bambi would have to go. I asked various friends if they would offer a home, but no-one seemed interested, so in the end I flushed Bambi down the loo.