Oven-spring basically kills the yeast, so I wonder if it’s the proving that’s better? A more constant temperature might lead to better overall structure. Then there’s the shape of the tin; could the higher sides mean that less CO2 escapes? Whatever the explanation, I’m impressed!
I wonder what it would be like with yeast that isn’t supposedly three years out of date? 
I did have one loaf that needed turning onto its side to get it out of the oven, so much had it sproinged…
I’m always careful to make sure the shelf is fairly low in the oven! At least, I am now…
Crusty
Fetches butter
Carinthia. xx
More failures please! [erpity[
For failures, they were a great success.
After I sparrerfully threw meself on the last of the “failures”… [grinnity]
Impressive, Gus!
Thank’ee.
The trouble is, now I’ve done the Kaisersemmel knot thing, which is rather fun, I’m going to have to try making the proper dough for those…
Type 700 flour?
Seems to be roughly the equivalent of the T65 I use for bread, so I might join you in that endeavour!
This looks fairly authentic - anyone have any thoughts? (The link opens a translation)
Should have checked my usual suppliers before posting!
Joe’s going shopping…
That recipe looks spot on, Joe.
Hand-made Semmel cost a lot, but you can’t half taste the difference.
Carinthia. xx
Having said that, I was very impressed with the Petits Pains I tasted from the bakery at Lidl.
Carinthia. xx
[sniffity] No knots, I note. Recipe looks good, though.
I was looking at this one, via the US, which also suggests including barley malt. Much verbiage to wade through, as so often…
Must admit, I was just going to use the usual Lidl strong bread flour. Feel v slapdash now.
The purpose being to get you to see all the sodding ads, of course.
Just made a loaf for the next couple of days, so plenty of time to research the recipe. Have to get the flour, too, of course.
Taste good though.
They look pretty good to me! Got the Type 700 flour the other day, so will have a go next time I’m baking…
Which reminds me—did I mention I made burger buns the other day?
Can’t claim any real credit - I was trying out a rather neat little mould I got the other day:
