Up at 6 this
morning, getting it all ready, and I probably will have it all done far too
early, I must learn patience, and learn it NOW!
Anyhow I
walked the dogs past the shop and saw the sign had been amended.
So I turned
my starters, which were bubbling well, into dough by the addition of flour,
water and salt (These and the wild yeast in the starter are the only ingredients.)
I’m using
Doves Farm Organic flour for both breads, and after mixing I refreshed the starters
and stored them in the fridge, ready for next time.
The dough was
put into the oven to prove, no heat just a bowl of boiling water at the bottom
to give a bit of humidity.
So they went
in at 8, and need to be left till around 2pm, at which time they should be well
risen and ready for shaping.
This will
redistribute the yeast and allow for a much longer second rise, meaning they
will be ready for baking at 6 in the morning. And in the shop for half past
nine.
And Here they are, in various stages of shaping
 |
| Well Risen |
 |
| Spelt |
 |
| Rye |
I hope they sell!
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