Its about 18* in the house, grey day.
750g allinson very strong white & 4 tsp billingtons light muscovado(Handful removed)
4tsp allinson dried active in 500ml warm water & 1 tsp billingtons light muscovado
Oven on approx 25* with water in bottom
Yeast mix has about 1cm froth, lets go.
Mix looked ok with about 50ml to go, put it in anyway.
Looks too wet..
Added three fat pinches of maldon flakes and another 5 mins of kneading.
Covered in glad wrap, average height @ dark stain on pin.
Set timer for 40 mins
punched down and split into two.
Put back in 25* oven for 20 mins
Bloody glad wrap wrecked my bread!
Put into 240* oven, but the rack was on the bottom.
Mucked about getting the bread onto the midfle shelf, checked temp, wax down to 190*.
Looks a bit dark. Flour is spread on top for the camera (white point)
Tastes ok, has a crumpet texture.
Maybe too wet. Could spend less time in the oven.
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