Bread, baby. Bread.

I have finally made my first batch of sourdough bread with my leaven (who might be Geoffrey… or Godfrey… or something like that…) thanks to my sourdough course at RedBeard.

Win: I managed to get the bread out of the bannetons without any hassle! This suggests I had floured the baskets well enough, which pleased me.

Slight loss: I think the bread is a bit doughy. I’m not sure whether this is a result of the house not being a constant temperature, or me not making quite the right mixture, or… what. But it tasted pretty good, so

Win!: it tasted pretty good! And it was mostly wholemeal (freshly milled and everything, from Bee Sustainable), but it wasn’t too heavy at all.

Experiment: I made fruit-ish bread. That is, it’s definitely got fruit in it – dried apricots and currants, and cinnamon and nutmeg, all added about an hour… ish… after it started rising. But I haven’t tasted it yet so we’ll see what it’s like… eventually. Sure looks pretty, though, doesn’t it?