And here - as they say - is one I made earlier... this time its a barm loaf, leavened with my own home leaven, using a recipe from the handmade loaf and made, not unsurprisingly, entirely without mechanical assistance.
To be blunt, I'm impressed with it - texture and taste are great and its got so much more body than commercial bread. Using a natural leaven means that it doesn't get as big pockets of carbon dioxide as bought bakers yeast would result in, but it still rises ok and 'springs' in the oven when it goes in.
The nice thing is, not only is it completely additive free, but you know you're eating a slice, its a lot weightier than the spongey rubbish from the shops.
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