Wednesday, 26 January 2011

More on Bread.

I don't wish to over-bore you with my bread making activities, but things are progressing.

At last, today I made a loaf of bread of which I'm quite proud, and it's all thanks to YOU. I followed your collective advice (something I rarely do), and it's paid off.

A very hot oven, a dish of water in the bottom, a splash of vinegar, all have gone into making my first ever really good 'pain de campagne'. I can hardly express how pleased I am; I just hope I will be able to repeat the process in the future. It rose beautifully, it tastes good, and it looks like a proper job. SUCCESS.


  1. Warm, thick slabs, ever so delicately laced with good butter...mmmmm, nothing like it!

    Haven't heard about the vinegar...which kind? how much? Any idea why?

  2. That is a loaf of bread Cro!Looks wonderful can almost smell it from here...well done!

  3. Jacqueline, I simply added a teaspoon (to 500gm flour) of ordinary red wine vinegar. I have no idea what it does, but it became part of my first really good loaf, so who knows....

  4. Thanks Cro...I'll give it a go in my next loaf and see what happens.


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