Hello Everyone,
It’s been a long time since my last post, but I have not stopped baking. It comes and goes in waves for me, sometimes I do more and sometimes less, but I always make bread. And I look into TFL daily!
I am trying to figure out with slash pattern I like the most, or should I say what would apeal to customers most.
Cheers,
Wingnut
The obligatory crumb shot.
Tried out the one of the brioche recipes. Followed the mixing instructions. Came out great. I like that you retard it overnight in the fridge. Warm brioche for breakfast with coffee and jam, wonderful. I baked it at 325 w/convection.
For the 2nd test of our new 2 week old WW starter, we though we would continue our 100% whole grain quest to a 3rd bake, similar to the last 2, but making a few changes along the way as my apprentice usually does. She just can’t leave well enough, or me either for that matter, alone.
weekend baking is always for friends. my friends have no preference, so it allows me to experiment and practice... !!
getting confident with my hands :)
i am making bread now as well for Sunday's friends. more practice
