Where's me specs?
Two people's loaves rose in a way that was not inconsistent with an absence of yeast. Oh yes! Oh no!
Of course it's all my fault. I started the trend last time, with my caraway seed bread with no caraway seeds in it. But where's it all going to end? I think we should be told.
Treading the primrose path of dalliance
Here you can see us teetering at the top of the slippery slope towards downright cake-baking. Eggs brazenly rolling round on the worktop.
And sugar! What would Jamie say?
Yet it is somehow attractive, when mixed, that sweet, sticky ball of bun mix.
You can tell which ones are made with proper eggs with golden yolks.
It's very easy, this recipe. Just cut the dough up into six.
Ten? The recipe definitely said six!
There is room for interpretation: fingers may be long and thin, tapered; or short and fat like butcher's sausages. As the baker on the left found, they may keep growing to the size of a club sandwich if they don't hit the oven.
I must say I am puzzled by the rolls on the right. Everyone else saw 6 rolls as 2 * 3, but here we have 4 + 2. Mr Monk on the TV would be wanting to rearrange that tray, for sure.
And then after just 10 minutes in the oven, it's time to take your finger buns out and start not icing them.
And then there was maneesh
Here are the maneesh before adorning with their rich, oily, spicy seeded topping -
And here they are in their finished state, and very nice too.
Pinny protocol seems to have broken down here - that looks more like a kangaroo than a heron to me.
This is the way to live! Fresh finger roll filled with cream and stewed apple from the garden. Heaven!
This week we repeated the exercise of practising our shaping and noticing how, if at all, the structure of the "crumb" is affected by folding and stretching at shaping time.
Batard shaping could become a party game like pin the tail on the donkey, or a village fete sport like welly wanging. My poor batard today was shaped and unshaped half a dozen times before I let it rest in peace.
Bread in the community
Now if that had been a sourdough loaf, the world might have been a different place altogether.
We're going for it. The next meeting of our Friday group will be on Friday 13th of November. We are going to try the high risk option of making sourdough together. What could possibly go wrong? Watch this space.
My sourdough was spectacularly successful at home this week. I started work on the sponge on Wednesday, used some at the mill on Friday, made sourdough dough on Saturday night and finally baked it on Sunday afternoon. Because the sponge had been fed several times during these 4 days, it was extraordinarily active. This is in effect the "production sourdough" that Andrew Whitley talks of, and it really does make a difference. This is what the dough looked like on Sunday morning, after a 12 hour rise -
And this is the finished product -
And it really does taste good. Let's hope we have something to show on Friday the 13th!