Batch No.676

A record breaking batch of brown bread yesterday. The record in question being the proving time: more than four hours being needed for the first rise and then five hours for the second rise. This despite the central heating being on for most of this time and both the airing cupboard for the first rise and the front room for the second rise being quite warm. Total cooking time around 11 hours.

In the event, the second rise was perhaps a quarter of an hour too long - I find the timing of the second rise quite tricky - mostly because the oven took something like 20 minutes to come to heat, rather than the usual 10 minutes. Perhaps a combination of cold kitchen - old door, a large, single glazed window and a hole in the window to provide ventilation for the boiler - and weak electricity supply on a cold winter's evening.

In the event, one loaf (left) bubbled a bit, the result of too long a second rise, and the other (right) sank a little in the middle. A new outcome, but probably the same cause. At least neither collapsed, which can happen when the second rise is too long and the outer skin of the loaves has been weakened enough by the bubbles.

We shall see what they look like inside shortly.

PS: later: the left hand loaf looked good inside. Well risen, with no dense layer at the bottom. It tasted good too, taken with butter rather than with my more usual cheese. Right hand loaf went into the freezer getting on for 12 hours after it came out of the oven. Maybe it will be OK.