The Mock Turtle

The rings I'm using are too small and too deep really which probably doesn't help (they're presentation rings). I don't see why that would make them more sticky though - I mean they're not intended for this use but I don't think ones that are are made of non stick or get less hot. Still, I am not complaining about giant crumpets.

You all keep making me want to try crumpets but then I think of Goat and start swithering

I’ve got my first Dutch oven loaf in right now It’s just a bog standard, yeasted, short-prove, fairly wet dough but I’m hopeful of a nice crust.

Ooh! Exciting.

If/when you have some starter you should definitely give the crumpets a go, if they go wrong you've only lost a bit of bicarb. And maybe your fingerprints, but that could come in handy.

I used egg rings when I did it before. These ones: Premier Housewares Non-Stick Egg Rings with Folding Handles, 7.5 cm, Set of 2 https://www.amazon.co.uk/dp/B005G2OC0G/ ... mEbE217YRN

Oh those look brilliant. Even I could make it not stick to them.

Edith! It must be out by now?!

It is. It went in a bit crumpled* so the shape is weird and I’m waiting until it’s properly cooled to slice into it - apparently all sorts of processes happen during the cool-down. It smells good though, especially given that I only made it so the kids can have beans on toast for their tea.

* Getting it into the hot pot was HARD. I watched a video but the guy is a professional baker; I need to see some inept people doing it to make me feel better

You should watch me then. I'm right cack handed at that bit.

Yes, definitely let it cool before you cut into it. Exciting!

Here it is - it’s the nicest texture and taste that I’ve had from this recipe (this is about the fourth or fifth time I’ve made it).

Oh lovely! Good holes. I hardly even get holes like that in yeasted bread.

Thank you! It’s a James Morton recipe and is pretty much no-knead.

High hydration presumably? Oh you did say that already.

Yes - 350g of water to 500g of flour. I might play around with a dryer dough to help with the getting it into the pot part.

That looks lovely!

So are the sourdoughs cooked in a dutch oven as well?

That looks great!

I cook my sourdough on a Dutch oven but I have done without and its fine. I prefer the Dutch oven method I think.

If I don't use a Dutch oven then I put a tray of boiling water in below the baking tray at the start of the baking time and take it out just before the end.

Oh I see! I didn't realise. I have one anyway so it's no issue. I haven't read that far ahead about the process

I've only started using that method in the past couple of weeks and for me it's getting much better results than I've achieved with a tray of water.

If your dough isn't wet though, use the tray of water option; the Dutch oven works because it creates its own trapped head of steam from the water in the bread, so if it's a dry dough, that won't happen as effectively and you may as well bake it normally.

It's really quite a wet dough so far. Thanks, that's helpful.

Homemade cultured salted butter. I will make giant crumpets for it once I've cleaned the buttermilk off the ceiling.
ETA: Giant crumpet made and consumed and, my god. It didn't go that well because the bloody thing stuck to the (entirely reliable favourite workhorse of a) pan after I flipped it, but nevertheless, that was by far the best crumpet I have ever eaten. It had flavour in itself from the sourdough, it was light and sort of lacy and not as doughy as a bought crumpet (but still with a good bit of chew to it) and the butter was gorgeous and sort of clean tasting, and now I'm fantasising about opening a post Brexit tearoom.