So, joe, what’s the verdict from the taste test? They look magnificent,
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I was going to mention the dearth of HBCs of late… 
Did you make some butter to go with them, Joe?
Carinthia. xx
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Passed the taste test with flying colours, I’m happy to report! Very different to the standard sandwich loaf I make as the everyday - possibly because there’s nearly twice as much yeast (presumably because it’s started cold overnight as a poolish). It’s one of Paul Hollywood’s recipes, if anyone’s curious:
I should note that the above assumes you’re using fresh yeast; for dried, he suggests about 20% less - I used 15g.
The butter surprised me - usually there’s no fat or oil involved, but on a first go at the recipe I wasn’t about to tweak it blindly! Next time, I might try it without, upping the hydration instead (most recipes seem to suggest 70% - which is what I usually use anyway). Another potential issue was that I worried that it might overflow in the bowl I used initially, so I transferred it to my usual breadmaking bowl. Yeast doesn’t like to be disturbed…
As to the shaping issue, I had a look at a few online videos; to a man (and I note they were all men) the prep and shaping was on a wood surface, so I’ve decided to indulge myself:
Will report back when it arrives…
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Plenty of crust on those, I’m happy to report!
Haven’t made butter in a while - now you mention it, I must get back to it. It would definitely go well with this!
And if i’m making butter, there ought to be scones…
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