Apparently the heel end of the previous loaf tasted 'artisinal' and also my bread reviewers were surprised it was like 4 days old because it seemed fresher.

🤷

Also oops. I did think I hadn't slashed the top of that loaf very well...

New brod dropped finally, needs to cool now.

I wanted to do a double batch of cinnamon biscuits as well but I have to wait for the oven to cool down enough (they bake at 160)... we'll see if it happens today.

Bread update: loaf 2 has been eaten already (a guest coming over helped), loaf 3 has been cut into.

Considering that it hasn't taken me long to get back into it, and IMO do even better than before, I could almost justify buying a bulk bag of bread flour.

I could get 16 of these loaves out of 5kg of flour, and still have some over for dusting.

Or, I could get the same supplier's stoneground flour and see how it goes...

It's good bread though - this one wasn't quite as strong as the last batch, so I think I could stand to slightly increase the salt (maybe to 3/4 of a teaspoon?) but it's disappearing faster so there you go.

I need to get another one of these glass trays though, and/or figure out better timing for doing two loaves.

Brod 3: the breadening

3/4tsp salt, proofed in water bath despite warm day because lol the warm spot also cools down too fast. 300g loaf.

Yes I know the slashing is crooked and yes I noticed after I put it in the oven

There's cracking around the middle that makes me think I should also slash there for expansion? But then it would just smoosh into the glass in the second proofing. IDK. I'd use a flat tray but that usually results in the loaf relaxing out of shape and sometimes then becoming too thick in the middle (and undercooked there).