750g Waitrose canadian very strong flour/5tsp sugar
Spatula folds the water in, leave for 10 mins.
Make the dough climb the hook then scrape it off. Doo this 3 times, then add salt and do it again.
Mebbe it only needs to do it twice.
This lot has to prove in the fridge cos I gotta go out.
Hopefully 2 hours..
This is too big...
Looks cool tho.
Punched down, shaped, half of it is frozen the other in the bread pan, for second rise.
Forgot to oil the plastic covering and the top of the bread is torn, no matter, in the oven at 200.
20 mins.
The bread is very very dense, and did not fully rise.
Its good, but not amazing. I blame the overproofing.
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