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And there it is, ready to prove for a few hours before being baked!

Pick it up and place it gently in a lightly floured banneton…..

Seal the seam by pinching it together. Funnily enough, this is Greg’s favourite loaf, Fennel, Rosemary and Preserved Lemon, equally good with great ham and home grown tomato, or toasted with real butter and honey….

A few rolls more until you reach the end, and then bring it seam side up….

Continue rolling down firmly, creating tension on the outside of the dough without tearing it.

The pointiest bit at the top of the triangle is folded over tightly and rolled down firmly.

The sides are folded in to form a triangular shape and pressed down to seal and remove air pockets, pressed firmly but not squashed; the dough is alive and full of little air pockets which you want to keep.

Greg took a few pictures recently up in the bakery, of a few loaves being shaped; I thought I would put some up so you can see how a longer shaped loaf can be formed. Initially I have started with … Continued

Sunday lunch, with fresh vegies from our garden, cold silverside from our steer, and whole wheat and beetroot bread from the bakery…..colourful and absolutely delicious!

It’s been lovely to have some rain over the past few days; the hills have taken on a green tinge and it’s been nice to have a break from watering the garden! Hopefully there will be more widespread rain soon….. … Continued