On Saturday we baked a batch of bread in the wood fired oven. This turned out quite nicely as the photo on the left suggests. Unfortunately photos do not capture the music of the bread as it cools, crackling crusts, nor the aroma that filled the garden as it cooked and then the house, or the flavours as we ate them.
This bread was made from type 55 French flour, salt, a little sugar, some polish starter dough, and 60% hydration of water only. We shared some of the bread with neighbours and friends.
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