Hello ladies and gents, have been lurking here for a wee while and just want to say a big thanks for all the fabby info, recipes and tips that can be found here - it's been seriously enlightening. And very helpful.
I live really rural here in deepest, darkest Cambridgeshire and I started baking bread a couple of months ago after miscalculating quantities in a grocery shop. Didn't fancy a 10 mile round trip just for bread so thought I'd give baking some a whirl. I'm normally found making cakes, biscuits and Lebkuchen to fundraise for Cats Protection (aided and abetted by my two feline assistants), so baking per se isn't alien. Managed to pull off a fairly basic loaf - and quickly realized that what I turn out, no matter how flat, cracked or wonky, tastes far better than just about anything I can buy out here...
Seeing some of the things you folks turn out has been an inspiration to try even harder and strive to make the best bread I can. This was Wednesday's bake - a double quantity of Karin's German Feinbrot. Seriously tasty. Did one in a loaf tin as I only have a single banneton...
Bests,
Witty.
P.S. The cinnamon, raisin & oatmeal bread is also *horribly* addictive... ;-)
running a microbakery down in rural Devonshire...
Fine looking loaves!
-Gordon
Thank you for the kind comments, Gordon. It's hard to get decent rye bread out here. The tin loaf was a gift for a friend who fixed my recalcitrant lawn mower, and the wonky boule is going down very nicely with some strong cheese...
Here's the stuff I normally do for Cats Protection fundraisers; Lebkuchen and a selection of Polish yeasted cakes.
And I'm tempted to give that Feinbrot a go myself now as I've had a German woman asking me about some different Ryes to what I normally make (Borodinsky, a rye with malt and figs, and a basic dark rye with molasses)
Cheers,
-Gordon