Lots to do and sometimes a little fed up
Well confinement has been going OK. In family life we get what we need. Flour has sometimes been an issue, but at Carrefour we sometimes hit rich seams of bread flour (T65), plain flour (T45) and I even got some organic wholemeal spelt flour (spelt f l o u r). The other day they had piles of yeast, so we're set up for a good long while, but the spelt flour will come in useful if and when we decide to make a sourdough starter. Standard recipes now are honey and oatflake bread, slow-cooker bread and turbo no-knead. All recipes from YouTube. For breads that go in the oven here's my top tips. 1) put water in a tin in the base of the oven. Steam helps. 2) preheat the oven to its maximum temperature using the fan if it's a fan-oven. 3) when you put the bread in turn the oven down to the temperature you need and turn the fan off. The extra oven heat at the start really helps the bread to rise. Why have I been a bit fed-up? Well for one thing I miss the city I liv...