The bakers' thread

benb

Evidence based cyclist
Location
Epsom
I made some double chocolate cookies. Unfortunately they all got eaten before I could take a photo. Sorry.
 
OP
glasgowcyclist

glasgowcyclist

Charming but somewhat feckless
Location
Scotland
Looks great. Can you take a pic of the inside please?

Tighter crumb, very soft texture that still springs back when pressed. Great for holding any filling and great toasted (esp with Brussels pate, as I had for lunch).

porage bread inside.jpg
 

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A good all-round sandwich loaf.

I prefer a tighter crumb as stuff does have a tendency to fall through the holes otherwise :laugh:
 
OP
glasgowcyclist

glasgowcyclist

Charming but somewhat feckless
Location
Scotland
That's easy enough. I'll definitely have a crack at that. :okay:

It'll probably end up fairly similar to my "sneakily healthy loaf" where I replace part of the flour with porridge oats.
 
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