Not the main job over the Christmas break, but it would be a shame to go back to work without a few loaves in the freezer.
Here’s a mixture of breads, some leavened with a sour dough starter and others using dried yeast granuals brought on with a little warm water and sugar. For the first time I had the opportunity to use all my bannetons as well as a newish heavy linen sheet for proving baguettes.
It was good to be without the time pressure of a short weekend. This meant time for each dough to rise and prove properly, and then was baked at the right time. Leading to 100% good results!