Two chunks of my first trial loaf have been sitting on a shelf in the kitchen in a polythene bag since it was baked about six weeks ago. During that time it has endured extremes of temperature during baking days and freezing nights. I thought it was time to see how it was getting on today:
That’s them undoctored – not a hint of mould. After I took the photo I cut a slice from the middle and it is still quite delicious. While it is not what you’d call in it’s prime, it’s still very accepable.
Fing amazing.
The PArtisan Baker 