I finally managed to get a Sunday where I was not rushing around or doing any decorating, I still have plenty to do but my next project hasn't kicked off yet, so I decided to do some baking. Surprise, surprise it was baking bread, my first loaf was a disaster, some beer bread that failed to rise when proving. Okay it did rise but not very much, I baked it anyway and used it for toast. It still had a really good flavour so was not a complete loss. The next loaf was an ordinary white that turned out rather well and the third was a 50/50 (white/wholemeal) that was the best of all, probably the best loaf I've ever baked, perfect rise, nice crust and lovely soft crumb. The taste was excellent , my only problem will be to try and equal it and if ever exceed it.
Also on the agenda were some coconut macaroons, well I would call them pyramids but that was the title given in the cooking book (The Great British Bake off) they turned out okay, if a little well toasted. I can never fathom out how they make them into such perfect shape, do you think they used some special mould to shape them? Maybe it's just years of practice, all I know is that I had dessicated coconut stuck everywhere. They did taste pretty good despite being in the oven a little longer than recommended.
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