Fornacalia

It has been beastly hot this week, and while not as hot as it will become, it was enough to make me think seriously about my normal baking routine.

Last week’s bake was my standard wholemeal loaf, which is actually 50% wholemeal and 50% strong white flour.

Oh dear.

This is a firm favourite and quite impossible to find anywhere in the city.

Two light rye loaves, which could probably have used a little longer proof.

Around this time, as is customary, my little microbial helpers need a dash of tender loving care.

A friend kindly gave me a copy of The Perfect Loaf, by Maurizio Leo, and very fortunately there was just about enough room in my suitcase to bring it home with me.

A couple of weeks ago, I read a fascinating post on The Fresh Loaf, in which Kendalman described his interesting approach to stretch and fold and offered an alternative explanation of what is going on, because he believes the conventional view is mistaken.

Panis quadratus, an offering to Fornax.

A little while ago I started to be more methodical about restoring some of the posts on my main website that had become disconnected as a result of various changes in the site’s back room.