Hello! Mmmmmmm.. can you smell it, it's just out of the oven!!
It all started a week or two back when, over on Lucy's blog, there was this post about homemade Artisan bread and how easy peesy it is to make at home. The link , here, describes the method and ingredients perfectly.
It looked amazing, and even without the benefit of smellivision or sniffable computer screens, it was still sending me 'make me' messages.
So I did just that!
Using the link on Lucy's blog, I gathered all of my ingredients and implements together ready to start. Complete with soapy bowl of water at the ready! (Thank you Lucy It was definitly needed.)
Now living in such a lovely part of the world, The Lake District, we have some amazing little businesses such as Little Salkeld Mill, where they mill and grind their own flours. So with my own favourite to hand, I set about weighing and measuring.
...and gently stirring (you don't need to mix it very much)
Then I left it covered over neat the Aga overnight- YES!!! over 20 hours, and when I came back to it is was beautifully, yeasty, bubbly, and pillowy and it smelled so homely and comforting even at this stage.
It was then plopped, actually more like a pouring crawl out of the bowl onto the floured baking parchment and then I floured it to death!! Without kneading it at all, and yes I did get very sticky hands. Once that was done, it was covered in cling film again and I put my big blue Le Crueset casserole in the oven to get hot!
It went in the oven for half an hour with the lid on then 15 minutes without the lid and then
I did manage to wait for it to cool down a little bit before I decided, along with J and little J that it just have to have butter and jam on it. Little J had it without anything and he said it was "lush". Hmmm, praise indeed from my youngest teenager!
Deliciously crusty on the outside and soft and airy on the inside - it really was heavenly.
It didn't last very long, but Oh MY!! It was a complete delight. Now to make tomorrows batch ready for baking tomorrow.
Me thinks a revolution has begun, thanks Lucy!