I ended up taking Sol down the coast a little to collect her new glasses as they were finally ready. The optician sends them off to a different lab from usual so they can get thinned down more so they take a few days longer than usual.
Sol’s optician just happens to be in a beautiful seaside town three miles down from where I live. We went for a walk along the harbour which is also very scenic, as you can see we got right up to the lighthouse and standing below, it made us feel rather small. The harbour was built in the 16th century its hard to imagine back then the amazing feat it was for such a construction. I know that it’s been modernised since but when you look at the old massive rocks it makes you wonder how they managed especially considering the harbour before it was merely a wooden jetty.
All through the rocks you can see hundreds of fossils, the children would spend a while just looking at them alone.
Oh, don’t let the beautiful blue sky deceive you, it was so cold today.
On our return home we were met with two requests to bake some “nice white bread” to go with dinner tonight. It has been said that I never let a child down …
Basic White Bread
This bread is incredibly soft in the middle, nice flavour and definitely a more-ish aroma.
500g strong white flour
1 yeast sachet
2 teaspoons sugar
1.5 teaspoons salt
1 teaspoon malt
2 tablespoons butter (the extra butter makes the bread oh so soft)
300ml warm water.
Mix all the dry ingredients together. Then use your dough hooks mix in the butter, once it’s combined pour in the warm water. Use the hooks until a dough ball forms and it comes away from the side of the bowl. Then tip the dough onto a floured board and knead until smooth.
Return the dough to the bowl and allow to rise until its double in size which could be 45minutes to an hour. After it has risen knock the air out of it and shape it for your appropriate baking pan. Let it rise in your pan for another 45minutes to an hour and then bake it for 30 to 35 minutes until it is a nice shade of brown.
In my case I put my dough into a banneton basket for its second rise and when it was ready to bake I inverted it onto a non stick sheet. I had my pizza stone already warming in the oven at 200C and a metal plate in the shelf under the stone. Because I used the non stick sheet I was able to slide the whole lot onto the hot pizza stone. Just prior to baking my dough I added some boiling water onto the metal plate to create a burst of steam. Steam in the oven helps develop a nice crust on bread, though I could have made more by steaming it for longer. The shape of the banneton basket also makes an interesting pattern on the bread and the flavour was a hit too.