To be truthful I am not feeling well today. Last year, the day before I went on holiday, I fell on a grassy bank and hurt my shoulder. I endured the pain whilst on holiday,
To be truthful I am not feeling well today. Last year, the day before I went on holiday, I fell on a grassy bank and hurt my shoulder. I endured the pain whilst on holiday, but the fact we were abroad I didn’t get it looked at or even had a chance to rest it. It did settle, but now and then I get that same pain in my shoulder blade. The pain almost travels into my chest and makes me feel ill, I can’t explain it but it usually takes a good strong painkiller to give me a good night sleep and make me feel better again. Today has been a slow and fruitless day for me apart from my bread.
I gave Seb verbal instructions on loading up the slow cooker this morning and he did a wonderful job. The house smells delightful with ginger beef in the background and the smell of fresh baked bread hanging around also.
I have to share with you today’s bread making efforts, I’m rather pleased with myself. For my very first time I grew wild yeast in tea and made bread from it. What do you think of this bread?
For anyone who is into baking bread will appreciate the difference in taste an artisan loaf has.
I made this bread by initially growing wild yeast from a mug of black tea, honey and a piece of dried fruit in a jar. Every day I gave the jar a gentle shake and I opened it for a moment. After a week the resulting liquid looked like this…
My starter was 150ml of this tea liquid and 150gram of strong bread flour mixed in a bowl and left covered with cling film on my worktop.
I let my starter bubble in the bowl on my worktop for almost 24 hours then added in flour, water and a spoonful of salt. I mixed it well and over the course of the day spent a few minutes, three times pulling the dough and folding it into a ball. At the end of the day I shaped it into a ball and put it in my fridge in a banneton basket overnight to rest.
Then this morning I brought it out the fridge to come to room temperature and I then turned it out onto a board. I baked it on a pizza stone at 200C for half an hour or there a-bouts. I was pretty pleased with the results considering this was my first time, in retrospect I wished I had added some malt in for flavour or some oil or butter. I’m going to experiment more with this type of bread, I already have three more jars of wild yeast water fermenting on my worktop.