Baking on the road - in the UK!

Well, we're here safe and sound in Huntingdon, Cambs in the UK. It's hot and sticky in our daughter's little flat, and of course the kitchen is a bit challenged for space, especially the tiny British fridge! But I still had to make bread (not about to eat store-bought!). I did bring some of my starter, which seems to have survived the trip over. I fed it with Strong white bread flour (Allinsons I think, without going to look) and it bubbled up nicely overnight.

The first loaf was a 123 sourdough, with 200 grams of strong white flour, 50 grams of wholemeal, and 50 grams of granary flour (Allinson's Country Grain bread flour). No place to retard the bulk ferment, so it was all done in one day. It ended up a little overproofed and was very soft and 'spreadable', but turned out quite nice all things considered. I proofed it rolled up in a floured placemat from the pound store and baked it on a fairly heavy baking tray, with a bit of water in the grill pan in the oven. It ended up with just the right amount of 'chew' and nicely moist with a decent crust.

Then, for breakfast toast and such, I made a loaf of seed bread. I normally would bulk ferment this in the fridge overnight, but as that wasn't possible I made a poolish and let it bubble for a few hours, then figured out the rest of the recipe (volume of flour and water, and reduced amount of yeast). The kitchen scales are very rudimentary and don't measure accurately so I was a bit challenged but just added what felt right. I dumped in a heaping half cup of an omega seed blend I found (pumpkin, sunflower and brown and golden flax seeds). The dough was fairly stiff but I kneaded it until smooth, did a bulk rise then proofed it in the bread pan and baked it without steam. It had milk and honey in it but no fat. It was lovely for toast this morning!

I'll be keeping an eye out for other interesting flours and equipment on our travels! And hello to all the TFLers from the UK.