This loaf, the first one I have cooked in my new flat, has turned out better than my first effort from the previous flat. The new oven lacks a fan, so doesn’t reach quite such scorching temperatures in the first place, but I was also more careful not to get distracted from keeping an eye on the loaf as it cooked.
One thing I am lacking at the moment is proper measuring tools. Rather than scientifically weighing things out, this one consisted of some flour, a shake each of yeast and salt, and water added slowly so that the dough held together without getting too sticky. I look forward to getting my scales up here soon but, int the meanwhile, this method will do.
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