Walnut and honey with cranberry, walnut and honey longue, pumpernickel ficelle…
been a while I know - but I have been baking….
Part of Friday’s bake
First, sweet buns with a fresh lemon zest icing and in the background sourdough. Second picture, long fermented sunflower and honey loaves, third picture 4flours made from Manitoba, wholewheat, Rye and Spelt flours…
my first attempt at croissants - the recipe was really long, I started at 6am and on the morning of day three they went into the oven. The flavour is excellent and the texture light and crisp on the outside and pull apart soft on the inside. A bit of a faff to make but so worthwhile.
Some of the mini rolls that I made for the fine dining event. All no longer than 4.5”. Long fermented hence, the tiny bubbles on the crust and super tasty.
I have an order for 180 rolls to be served as part of a starter at a fne dining event.
Fine. Dining. No pressure then.
I’m then told that Heston Blumethal will be a guest at this function.
My bread rolls are going to be the best he ever tasted!
Bring it on…
mini English muffin or giant hand?
This was an amazing loaf…
baked 27 October 2012
It’s a good one and just had to share a picture. I made two - one went to Wales and the other one to Gloucester. My bread definately gets about a bit.