I hear that bakers’ dozens were created for a certain type. Could be rumour…
Soo xx
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They look Bluddy lovely, Gus.
Carinthia. xx
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Seconded.
Soo xx
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They are…
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Seriously impressive!
Now have stock of Type 700 flour and diastatic malt, so…
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…so remember the butter at the proper time;- )
This is useful for the shaping, courtesy of wor Chatelaine
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These, again. Getting there. These are bigger - 84g rather than 70g - as some are destined to contain burgers
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Whimper…
Stops self from licking the screen… 
They look so good.
Carinthia. xx
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And I shall let you know when I discover that they are. (grin, gloat)
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Joins Chatelaine in whimpering…
Enviously!
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Make that a trio…
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FYI I whimper Contralto, if that helps…
Carinthia. xx
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Looks to me like quite an effective mute…
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Kinell, that looks good…
Carinthia. xx
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Depending on requirements bass or tenor (occasionally both in the course of a single work!). Does that mean I get two?
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I do love you, Joe…
Carinthia. xx
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I’m thinking of trying my first batch today. You might not after that…
Will definitely be doing the folding, BTW. As I’ve learned from my current standard bread recipe, how you shape the dough for final proving and baking actually affects the texture.
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Oooh, exciting! Good luck, me dear.
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Had to be postponed, alas. Possibly tonight or tomorrow morning…
Meanwhile, an about to make Yorkshires for the first time since one of us had a coeliac diagnosis. So first time trying to make them gluten free…
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