I recently found a book in the local library - another bread book - Crumb by Ruby Tandoh.
I tried one recipe - perfect result.
The book does have a good section on the why and wherefores of breadmaking and the recipes are easy to follow.
Here is my offering...
Any comment will be gratefully received
Thanks
Chris
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what is it? Also what recipe and method did you use?
Good morning - sorry for the delay in replying
The recipe is for French Country Bread.
I followed the recipe to the letter
Rye and bread flour preferment with fresh yeast, left overnight then final dough which takes time but was worth it.
I have about 50 bread books... but I will definitely add this one to my collection
I made the same loaf the next day but substituted spelt flour for the rye... same result - perfect ,,, and it makes a wonderful evening snack with apricot jam and the most delicious toast!
Regards
Chris
Lovely loaf.
hester
thank you
Do tell us more. I'll guess a high-ish hydration 'rustic' bread with a yeasted preferment.
Without copying the recipe! yes... yeasted preferment with real yeast, left overnight. Preferment 75ml water to 100g flour; final dough 250ml water to 325g flour - then a longish time in the mixer - no time to do by hand - but it works
Thank you for your comment. I use strong bread flour from Amazon! delivered! by Bacheldre Watermill Stoneground Strong Bakers White Flour so they are not white like shop-bought sliced bread but obviously have proper smell and taste.
Regards
Chris
Nice crumb, Chris, I'm a big fan of Ruby Tandoh. She writes weekly in the Guardian newspaper if you're interested... check out Ruby bakes.
Thank you for the heads-up - as they say nowadays!