Two Rye and A White Cob
Before going on holiday to Norway, I was reading an article about what goes into our standard supermarket sliced loaf (lots of enzymes for no apparent reason) and how much love goes into it (not very).
I'd been making bread every now and then for some years, but decided whilst away that no more supermarket bread would I buy. Instead I'd bake my own all the time and either eat it, or slice it and freeze it for future use.
What follows is a series of photos of the various loaves I've made.
Here on the left are two New York rye loaves. On the right is a white cob that turned out to be slightly flatter than I expected.
Both recipies are from Bread: Cibbatta to Rye by Linda Collister
Two Rye and A White Cob
Before going on holiday to Norway, I was reading an article about what goes into our standard supermarket sliced loaf (lots of enzymes for no apparent reason) and how much love goes into it (not very).
I'd been making bread every now and then for some years, but decided whilst away that no more supermarket bread would I buy. Instead I'd bake my own all the time and either eat it, or slice it and freeze it for future use.
What follows is a series of photos of the various loaves I've made.
Here on the left are two New York rye loaves. On the right is a white cob that turned out to be slightly flatter than I expected.
Both recipies are from Bread: Cibbatta to Rye by Linda Collister