Taken out of the oven at 9am this morning before I went off to work. M was given strict instructions not to touch – again. But when I came home at 3pm, absolutely starving (missed lunch), this is what I found":-
So I cut myself some too! This one was baked in the small, 3 quart cast iron pot and M has decided that it’s just the right size for me to bake for us three times a week! That is going to take some organising until sourdough baking becomes second nature. Can you see my wonderful slicing?
It’s not as holey as the last one that I made freeform, but then every one that I have made seems to come out different. I’m kind of following a couple of recipes and the dough does seem incredibly sticky – I almost end up wearing “rye dough gloves” and I often wonder about how much I seem to waste as it’s stuck to my hands (and my watch – and my sleeves – even in my hair, don’t ask!).
So, the next task is organisational training. This could be a major obstacle as I have a first class honours degree in procrastination ……..