Just some pictures and a big thank you to everyone

[barnacle]

Don't forget 'laggy bands'

[Bluebear]

Surely that's 'laccy' bands, a reduction from elastic bands?

[Debbie]

I'm with barnacle: laggy bands for me too. Not laccy!

[barnacle]

Not in my (north of Derbyshire and east of Lancashire) homeland!

[Zeb]

yer be a pic of the Boots own brand disposable three-for-77p shower caps in action. At that price no need to steal them and possibly more voluminous than the one in your bathroom. No need for rubber bands with these, they stay up all by themselves on tins, bannetons and plastic bowls. (I should be in advertising) Zeb is modelling an old one as he wanted to be in the picture too. The bowl in the front is a 4 litre one.



Jo

PS I promise that particular shower cap won't go anywhere near a loaf of bread.

[Scotch and Rye]

I just use a supermarket plastic carrier bag.

[aulda]

Zeb, I think your loaves look amazing. Fantastic slashes! Your post inspired me to spend about half an hour browsing breadmaking videos on youtube until I got told off by my partner! I said it was valid personal training and development!

Andy

[aulda]

Zeb,
We make a version of the Hamelmann linseed rye at the bakery. Our version has sunflower seeds in as one day my fellow baker added them by accident in addition to the linseeds and customers loved it so much they stuck!

Anyhow, today we have improved our product still further by taking a leaf from your book and slashing in a feather style on these loaves. Thanks again for the inspiration!

Andy

[Zeb]

Hi Aulda

I wish I had a bakery like you! My slashes are still hit and miss, those were my very best! Can't figure out what to do with 500 gram round loaves on top, it always seems to come out very lopsided.

At the moment I am obsessed with a version of the linseed and rye which I am making with an old bread soaker (thanks Jeremy, Nils, all those who are playing around with these recipes at the moment)

This one has millet and linseed in the soaker plus 50 grams of old rye bread, plus toasted sunflower and pumpkin seeds in the dough. (The old bread soaker gives the bread a flavour of a bread I have been wanting to eat for a while now, a taste memory from years ago, I think they call it umani the fifith taste, very savoury with a hint of sweetness from the caramelisation of the crust of the old bread.) Are you 'allowed' to use old bread in new bread in commercial baking?

Did you find a good 100 percent rye to use in the end?

[Debbie]

That looks great.

I've been messing about with just white flour for too long now and could do with getting my teeth into a nice seeded loaf. Have you a link for the recipe/discussion you're on about?