New tins

Back to the bread photos!

This was using potato water as the liquid, I read something, somewhere about using it, the starch from the potatoes works on the gluten on the floor to give a softer longer keeping bread, similar to the tangzhong technique.

Also gave me a chance to use my new tin...pretty much the same size as the old one but much taller so the finished loaf is taller.

It's delicious, so I am not sure we will get much of a test on how long it keeps!