Dan Lepard's White Thyme Bread turns out to be a version of the bread demonstrated on the Hairy Bikers Bakation trip to Norway's Apent Bakeri
I have to admit to borrowing from both in order to adapt the process to my Saturday. Like Dan I used some dry yeast but after an initial 15 minute knead I only folded the dough once and didn't add any salt or oil until the folding.
The results were scrumptious and only being a small loaf it was wolfed down at the first sitting.
If you want to see how Apent/Hairy Bikers do it here's the link again:
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