Today's Yeasty Loaf experiment.
I've been playing about with my enriched direct dough formula. I reduced the enrichment and the result was a lighter, springier texture to the crumb whilst maintaining a good crust and flavour. I wish I could post a picture but I don't know how to post more than 1 on a post. I would go as far as to say the flavour was slightly improved by the reduced enrichment. I think next time I will reduce the butter & sugar a little more. I also want to try not just finishing them off on the shelf to crust up the bottom but finish the baking upside down for a crustier bottom to the loaf and see which one works best. I'm aiming for the best texture with the fuller flavour. This is the 5th bake I've done since rediscovering my passion for bread making again. I love the feel of the dough and the excitement and anticipation between each stage of making bread. Overall a very successful bake and I managed to get a loaf for the freezer. I am one very happy chappy with the results. Especially with my Banneton. I love the lines on the finished boule. With a bit more practice I should get an even nicer looking loaf. And with the other 2 on order all my loaves will soon all have the 'banneton look'. My baking leaves a lot to be desired with a lot of room for improvement but I'm hoping I will with practice get even better than I was when I baked almost everyday and my loaves look as good as the others posted on this site (Gotta aim high). My scoring still needs work. It's messy. I have ordered a lame to see if having the proper tool helps. But I think it's a confidence thing. Iron hand in a velvet glove as they say. I just need practice. Practice is a good excuse to bake. I plan on giving my starter 'Susie' a try soon with my first adventure in to sourdough. I have previously when I baked bread all the time dabbled in sourdough but never much more and this time I want to really see where the dough leads me. Cheerio for now & Happy Baking Krisps I'm not sure why the picture has uploaded upside down?!