I made two 50:50 loaves yesterday - completely by hand *very proud*. I don't make bread regularly but do try and make my own pizza bases when I can.

I've got a fascinating book about bread by Andrew Whitely - it's about the chemistry and physics of bread making, and it takes a big swipe at the commercial bakers. It's thicker than the bible, but if you like knowing exactly why things happen, this book is great.

Anyway, I have adopted his mantra...

"the wetter the better"

So, I struggled with sticky hands to make a huge lump of, what I would previously have called "far too wet" dough. It wasn't quite as gluey as I think some breads need to be - like ciabatta - but rather ridiculous even so. Big mess made.

Anyway, it was easy to knead and rose well, and I've ended up with two lovely loaves - nice crust and chewy, light texture. The best loaf I've ever made. Fabulous for toast as the edges go crunchy.

The recipe was extremely simple:

600g flour - use whatever combination you like
400g water - this was FAR TOO MUCH for a 50:50 loaf, I will use less next time
5g sea salt
8g FRESH yeast - which works out about 2.4g instant easy doodah according to his conversions. Roughly a level teaspoon and a bit.

Did the usual - mixed it up, kneaded it, rose it, knocked it back and let it prove. Whacked it in a hot oven for half an hour and, well, it's worked out beautifully.

I'd still like a breadmaker, but perhaps I'll try a food processor with dough hooks instead