Haha, unclear phrasing from me. I bought a new book, so now it’s my new book 
It called “Flour, Water, Salt, Yeast” by Ken Forkish
(a different Ken)
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. I recently bought the same - the pizza dough I used in the photo a few posts back followed one of the recipes. It was a completely different animal to the other recipe I have - so much easier to work with and tasted better - very impressed with the book so far and hoping to try making some of the breads soon.
This is the overnight white loaf from the beginning of the book. I’m going to try one with a pre ferment next 
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Bit of an unusual one this. Finally got round to making Adrian Chiles soda bread recipe published when no one could get yeast. Not like any soda bread I’ve made before but it is really flavoursome, slices and toasts well. Marmite and black treacle? Strangely this works.
Combine 15g of bicarbonate of soda, 10g of salt, 5g of caraway seeds, a handful of porridge oats or any other random seeds you have. Then mix that with 400g of a combination of any flours you have. Stir in half a litre of any milk, soured with the juice of one lemon. Then melt together a generous tablespoon of black treacle and an equally generous teaspoon of Marmite in a small pan and stir that in, too. Lick the Marmitey/treacly pan clean; it’s a taste sensation. You should now have either a sloppy dough or stiff batter, depending on how you look at it. Bake at 190C (fan-assisted) for an hour in a one-litre loaf tin.
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Haven’t seen that one. Dan Lepard is my go-to bread book author but I’ll keep an eye out.
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How’s lockdown 2.0 going? My first attempt for a few years, thought why not give it a go. Used ale instead of water.
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Not much of a lockdown here but have made a few yeastie numbers.
Even the flower over here is different. It is all numbered so I am learning what makes the best bread.
However bread is cheap here and they make excellent rolls and loaves.
When we get more settled in i’ll fire up the bread oven and bake a loaf and roast a chicken.
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Having a holiday from bread baking this week and instead picked up these two beauties in Bona, Dartmouth Road, cooked in their pizza oven. One for now, one for the freezer. £3 each.
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My wife bought me a new pet sourdough, so I fed it and made this (admittedly the 3rd attempt with the new bread machine)
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lovely cross-section!
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Where did she get it from? I keep my starter pretty much white with an occasional drop of rye or spelt if I think it needs a boost. That looks like it’s a darker flour. Lovely and aerated!
Kombuchaorganic website. I feed it Einkorn flower and this is the mix I noted down that worked well (plus salt sugar and some olive oil)
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Interesting that you have both the sourdough and the yeast. I’ve never used einkorn. Do you treat it similarly to spelt in terms of water adjustments etc?
The sourdough survived the trip to Portugal!
Made with half local type 80 flour and some strong white I bought with me… Not yet fired up the bread oven - its actually bloody cold here and it has been raining on and off for days…
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Please can my ginger-bread be worthy of this thread? And can you spot Santa among this lot I baked yesterday:
Just from this recipe: https://www.google.com/amp/s/www.bbc.co.uk/food/recipes/gingerbread_men_99096/amp
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second photo, 2nd row, 1st column
1st being rightmost I guess!?
i meant leftmost
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Looks as if we’ll be staying home for a while, so made some bread. White with some whole meal and rye.
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