Bread

Since acquiring a wood-fired oven for the garden, we have been experimenting with various pizza and bread recipes.  Our attempts at bread had been only moderately successful until I found the recipe that produced today's blip.  I won't pretend it was simple.  It took around three hours - although only perhaps fifteen minutes of that time was actually spent working with the dough.  The rest was proofing and cooking time.  But we were delighted with the results.  A genuine French boule.  Four of us made short work of it.  My extra shows its springy, airy interior, which was absolutely delicious.