Busy Baking Day


I’m looking forward to coming to the Dales Dough Do! Last Saturday was like a dress rehearsal: I had three doughs on the go and spent most of the day on my feet. I had previously made Dan Lepard’s Italian flat bread from the HML and was really pleased with th results  but tried it again without yeast. I think I preferred it with yeast as it had more flavour and melt-in-the -mouth consistency. The rye bread was messed up by forgetting to subtract the flour coming from the sourdough so had to add more water but it was still too dry. I also made up my standard naturally  leavened bread.