Here at Bethesdabakers every now and then we have to take time off from deep philosophical thinking on the nature of bread and politics to do things like write books, run courses, help people set up bakeries, encourage other people to make their own bread, etc., etc. – you’d really think someone would set up a campaign group to do this kind of thing. Some times we actually go as far as baking bread.
This is what dough looks like at 6.00 in the morning, guys, complete with Paul Merry patent Panary dough scraper – learnt a lot from Paul over the years.
The main event yesterday way good old Pain de Campagne:
but just for a change I did a favourite breakfast flat bread, Apricot & Almond Fougasse. What I like about it is the only sweetness comes from the butter and apricots.
Air fold – scaled at 600g
First shaping
90 minutes prove
Cuts made with plastic scraper followed by a further 90 minutes prove.
Baked!!
Wouldn’t you love to do a course in Sunny Snowdonia?
The PArtisan Baker 
Be up for breakfast later if there really is some sun,
Rick ( About to learn to fly at Mumbles in morning, )
Well the rain stopped long enough to take the photos
Just munching my last mouthfuls – totally delicious, thank you! š
And, people, click on Juliet’s link to read about her latest book!