Photos of this morning’s sourdough bake – I knocked up the dough last night at 9pm, left it to prove overnight on the bench, shaped the loaves and rolls this morning at 6am and baked them an hour later. These are a 60:40 white:dark rye hybrid and the long overnight prove has given them a delicious sourness that works particularly well with the rye. The loaves will be turned into Vegemite sandwiches for Small Man to take to school and Big Boy will take the rolls for lunch, stuffed with ricotta, prosciutto and chilli jam. And the best thing is – the kitchen smells wonderful all day!
Fig Jam and Lime Cordial 
Hello,
I just came across your page from the tag surfer.
The bread looks great.
I love to bake and after awhile you can tell a lot about the quality of the bread from the way it looks. Delicious!
Good job :)
Thanks Arielle! It’s always great to meet a fellow baker. :)
I’ve just had some of today’s bread for lunch – there’s something particularly rewarding about eating your own bread. More so than eating other baked goods, though I’m not sure why…
sorry but I can’t find the recipes
Please have a look at our bread page for recipes:
https://figjamandlimecordial.com/bread/