bread in a cardboard after 2 days
Answers
We've recently returned from a very enjoyable walking holiday in the Somerset Levels/Quantocks/Exmoor (South West England) - the weather was lovely the scenery was superb and the accommodation (B&B) was the best we've ever stayed in. The owner of the B&B was an ex-chef and the food was absolutely fantastic with such attention to detail. All the food was locally produced and it showed - except for the bread which was bought from where most people buy bread - a supermarket. Being used to sourdough, this 'commercially produced' bread was awful!! It was just like eating cardboard and tasted more or less the same. What a shame.
We returned home, took a loaf of my sourdough out of the freezer and both of us commented how nice it was. I am surprised more people don't bake their own bread as it is soooo much better.
Today I have produced a batch of my 'ordinary' white bread - actually it is 90% white and 10% rye at 70% hydration with just 1% salt and 3% olive oil. I made a 20% sponge the night before - left it overnight, mixed at 06.00 this morning, bulk fermented 3 hours, proved until about 85% done and baked seam-side up (for natural fissures i.e. no slashing) for 35 minutes. All achieved whilst I was doing other things so no real hardship whatsoever - and the