manning

it's time to use some wholemeal flour...
i was going to use my bertinet book for his brown dough recipe, but then i decided to enrich it with milk and butter to achieve a soft bread. so it became quite my own recipe.

i used the first batch of dough to make sesame plaits, which are quite like the mini-version of the challah loaves that i made with tiffany last week.
dividing the dough and cutting out the strands to weave.
so pretty! they came out soft like enriched doughs should, so that's good. i can't stand dry wholemeal breads that come from lean doughs. but there was a blankness in the taste of the bread; i think it's because i omitted salt (because i used salted butter).

i used the second batch of dough to make three bigger loaves, just to keep myself familiar with shaping techniques for the three shapes i like to use: bâtarde, baguette, boule.
lovely golden. i made a mistake of scoring perpendicularly again for the boule. after the first five slahes, i was quite sure i rotated the dough enough to make another five at a slight angle, but they apparently came out perpendicular again...

oh and i recently gave my nigella starter a new home. in a tub! i even wrote all the feeding and baking instructions around the tub.
in one hour it doubled in height and then i immediately refrigerated it, hoping to slow down the growth, but it still reached the lid and
became like that when i pulled the lid off. eew all the stretchy strands and holey pits.