Long Loaf

Got a new loaf tin for Christmas so I could experiment with my sourdough fermented dough in a long sandwich friendly format. It worked wonderfully and tasted delicious with crispy crust and lovely soft crumb. Trouble is it’s too tempting not to keep eating especially on the first day when it’s so fresh. My starter is months old and keeps developing really fast even though it’s generally colder than in the summer. Also received a wonderful big book called The Bread Bible that has methods for virtually every type of bread so looking forward to experimenting further.