Here we are, at the tail end of April. Where, may I ask, has the first third of 2012 gone? Up in a cloud of flour in my case. Though not as much flour, of late, as I would have liked.
On reading my blog a good friend of mine said, amongst kind words, that I apologise too much for not writing; that people wouldn’t really notice the dates of posts, and that I ought not to mention it. So I’m keeping absolutely schtum. Zip. Nada. Not a word about being behind in the mellow bakersHandmade Loaf bake-along despite only being in month one. Just as well they’re/we’re mellow…
So – quick white loaf. I must admit that, going in to this bake, I was a little bored of white breads. Despite a preference towards the more whole of meals, I have baked mostly white loaves since taking up all this yeasty business. On top of that, another of Dan’s recipes – his sour cream loaf from Short and Sweet, has lodged itself firmly at the top of my favourite white recipes list.
On the other hand, this bake offered the chance to try a couple of new things: baking with fresh yeast, finally sourced from Sainsbury’s, and adding millet flakes. Add to all this a couple of bodged transfers from improvised peel to baking stone in the recent past, and the stakes for this bake were particularly high.
I wrote this a short while ago, and somehow failed to publish it. Ahead of my upcoming post about my first mellow bakers loaf, I thought I’d let it out of its hiding place, for the linky goodness if nothing else! Needless to say, I am still somehow running out of time, despite ample supply.
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My brief foray into group baking was something I enjoyed very much, but haven’t quite managed to recreate. I had fully intended to make a batch of pita bread along with the folks over at #ShortandTweet, but ran out of time. Since then, I have been incredibly busy (especially for a jobless wonder) and very low on energy. But April marks the beginning of a new bake along, one to which I fully intend to apply myself as fully as possible.
The Mellow Bakers are working their way through “The Handmade Loaf”, the very book that got me started on serious bread baking. I intend to bake and blog each loaf so long as I’m able, and also try and cook up a sandwich recipe for those that inspire me. I’m really looking forward to learning from my fellow bakers, and have already been in touch with some very friendly sorts.
They are also baking through another book, “Bread” by Jeffrey Hamelman. So if you fancy joining in, pick your poison, and jump in! I’m a relative newby and everyone’s been dead friendly, and there’s a real range of abilities, including some people who have baked it all before and/or are schooled in such things.
I miss Bristol. For reasons innumerable. Circumstances (with which I’ll not bore you) have forced me to move away from my adopted home city, but fortunately not so far as I don’t get back there semi-regularly. For most of my time in Bristol I lived near the Gloucester Road, which (reportedly) has the highest density of independent retailers in Europe (or some such statistic), and is almost always buzzing with a glorious range of humans, most of whom are wearing a contented smile as they go about their business.
One of the firm fixtures (for the last 15 years, at least) is the ever-popular Bread Store, which serves a range of loaves freshly baked (onsite?), from white bloomers to 100% rye sourdough loaves (in two sizes), via speciality breads such as their red pepper and olive breads (enriched with olive oil, but not as holey as focaccia). Continue reading →