It has been a while since I last made this loaf. This time I scaled up the quantities to made two loaves in my Silverwood 500g tins. These tins are great to bake bread in, but they are not 500g tins! Having measured the volume of a number of bread pans, I found that 700g made up sourdough is about right.
All the seeds for the recipe were ground and added to the flour. However I thought adding some seeds as a coating to the inside of the tin would be fun. However they tend to fall off, quite nice for the birds who will have all the dustings. They had a 13hr cold rise in the conservatory. Next time, I shall just leave them overnight on the kitchen counter to rise during the winter. This makes a lovely loaf, and whilst the seed is still in date, I shall bake these for a few weeks in succession. Looking back on a previous post, I found that I had made some of the dough into fruited breakfast buns, and intend to try that again next week.
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