This week's bread fest

I have decided to give the fruited loaf a go this week but I have cheated a little by making the dough tonight and putting only half the yeast in it so that the prove time is doubled. I am also going to prove it in the fridge overnight too which helps slow the prove time which means tomorrow I can get it baked by mid morning, just in time to enjoy it with a nice cup of coffee!

I also have a 900g ferment going for a big batch of Pain Brie, supposedly a light bread but made as a very stiff dough that needs to be pummelled with a rolling pin as kneading it is pretty difficult. Can't wait to see how it turns out!