I got inspired last Friday, I just had ordinary plain flour and yeast and it worked quite well. I followed another Jamie Oliver recipe which I halved as Iwas a bit sceptical and didn't want to waste 1kg of flour. The texture was perfect, colour a bit pale. I was so happy to see in the last proofing that the dough puffed up really well.
Taste, Brett didn't notice anything odd when I toasted some to go with his poached eggs the following morning.
All I need is a cow or goat, big vegetable garden and solor panels to generate my own electricity then I'll be happy.
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