Bakery is like a greenhouse this week. All doughs are behaving slightly differently to normal.
Big challenge to maintain consistency.
Strangely, some loaves have come out better than normal, others worse.
This gives more clues about what each dough prefers for optimum fermentation.
Just when you think you have everything nailed, breadmaking still manages to challenge…
Normal service resumes this Saturday at Usk Farmer's market with Natalie manning the stand.