Bread and asparagus



A really nice loaf this one with a good tasty crust and a yeasty taste

You need:

  • 160g strong bread flour
  • a small pinch of instant dried yeast from a 7g packet
  • 115g water

Mix the above into a dough, knead for a few minutes then cover and store in the fridge over night.

Next day, heat your oven to 200 C/gas 6

  • 270g strong bread flour
  • 8g salt
  • the dough you made last night
  • 145g cold water
  • the rest of the 7g packet of yeast

Make a dough with these ingredients and knead for a good 10 minutes, leave to rest for 30 minutes, then divide into 4 equal parts and form them into balls.

Place them in a greased loaf tin, cover and leave to proove at room temperature until at least double in size.

Bake for 25 minutes then reduce oven temperature to 180 C/gas 5 remove from the tin and put back in the oven for 5 minutes.

As for the asparagus, best just boiled al-dente and eaten with salt and butter.

Really happy with the light on these shots, 3 speedlights with a blue gel on the background. Have a good week everyone!


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