Honey and Almond
Thought I'd be a little more adventurous this weekend and opted instead of my usual plain rustic Sourdough breads to bake something different. I found in my wife's pantry some almonds and honey and recollecting a recipe I'd seen somewhere decided these would be perfect for my bread. I set out with my levain starter which had been fed 5 hours previously and using organic stone ground unbleached white flour a little salt and bottled water made up my dough I left it to prove for 5 hours by which time it had doubled in size.
