Back to the Grind

My real job intervened for a week, and I had to go on a course, hence the gap in supplies. Fortunately all my customers were understanding, and now that I have returned (98% in the final exam, since you asked) normal service will be resumed.

So I have the usual ordes for Oats and Millie, and I have just been asked for another 20 rolls for Oats, 10 Spelt and 10 White, so that will give me a bit to do on Weds morning.

I will need to start the ferments on Monday afternoon, and have a 5:30 start on Weds. I did miss that last week.

In the meantime, we need some bread for ourselves, and in additon to the Whlemeal loaf that I made this morning, I tried to make a smaller version of the Cheese and Onion spiral roll that I love.

Instead of the usual method, I folded the cheese into the dough after its first rise,

 then rolled it into a sausage,

cut pieces from it and made them into balls, placing them on an oiled tray.

These I baked, after a 30 minute second rise and a quick spray with Oil,

I think they came out well, and would suit a plate of pasta and sauce, maybe I could add some Garlic next time.