Bakery back in business!
This is my output for today, in time for Whitstock next week. “What is that?” I hear you ask. Some old friends living in Somerset are having a serious house party next weekend, and when I heard that they were going the ‘whole hog’ (yes, in fact they’ve got a Hog Roast organised, see what I did there 😉 ) I offered to make some sourdough.
Rolls were agreed, and given that there are going to be somewhere over 60 mouths to feed, I decided to knock up 72 individual rolls – that number is no accident, it means 3 batches of 24 rolls, 12 per tray, 2 trays in the oven at one go, 3 overall bakes.
It also means 11kg of my old friend Mick’s Pain de Campagne recipe! Ok, so I added 1 kg of dough to the calculation so as to create 1 loaf for us for the weekend, but the rest has all ended up as the rolls you see in the picture here.
22 minutes at 220C fan-assisted and you’re done. They will be frozen for the week and ready for next Saturday 🙂