Batch 476

Following the purchase made at reference 1 and delivered at reference 2, the new tins have now been tested.

Not having any suitable lids, the second rise was without lid and took rather a long time, nearly four hours, but was entirely satisfactory, with the dough rising nicely above the rims of the tins.

And when cooked, it was easy enough to get the loaves out of the hot tins. They looked well enough out of the tin, but they shrank and wrinkled as they cooled down, with the result illustrated left.

Two other down sides. First, I think I need to cook the new style loaves for a little longer, it taking longer for the heat to penetrate this more spherical form. Maybe up to 45 minutes from 37 minutes, 42 minutes on this occasion. Second, I have not yet got used to loaves which are more the shape of a large cake than a loaf. I had got used to the rather flat loaves, Mediterranean style, which I had been getting from the plates from Taiwan.

The bread board, composite, probably from Lakeland, is relatively new. While the bread knife dates from the time of our marriage, getting on for fifty years ago.

Reference 1: http://psmv3.blogspot.com/2018/06/batch-474.html.

Reference 2: http://psmv3.blogspot.com/2018/06/tins-from-hong-kong.html.