Monday, 23 January 2017

and again

the starter was very bubbly, and this shows in the bake.

Cooked well all the way through.
Started off with maximum heat in oven.
Water tray at bottom for heat.
Loaves in with spray from water bottle for extra steam.
Turned oven down to gas 7 setting.
20 minutes one side, then turned around for another 30 minutes, including 10 minutes for the underneath which is always soft - have to turn loaf upside down to finish off.

Taste and texture - 8/10. Would like more 'sourness'.
How to achieve this?

After completely cold, cut loaf into good thick slices, wrapped in brown paper, then cling film, then put into zip lock bags for freezer.

Excellent for toast and lemon marmalade.

Bonne Maman lemon marmalade (my current fad)

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