Queueing for the toaster
Wholemeal, rye, wheat, levain
Light and airy - use very strong flour for the wheat component
Alternatively use half and half yoghurt/water for...
... a golden slice of soft white toast
and then nip round the garden, toast in one hand, mug of tea in the other and look at what’s growing in the flower beds…
More of these than last year!
Pear blossom unfurling catching up with Allison!
Have a peaceful and thoughtful Sunday everyone x
Zeb Bakes 
As always, your bread is a treat and an inspiration … but stop press …. that wooden cutting board is a treasure! It’s gorgeous! Is it an heirloom?
I don’t know if it’s an heirloom, it comes from my Dad’s old house when he downsized a couple of years ago. It’s a good hefty piece of wood :)
I love that sexy toaster! Ours is a multi-tasking toaster oven that’s forgotten how to tell time, but it still makes good toast – so we keep feeding it.
Enjoy your Sunday as well.
It’s a 3 slice Dualit. I got tired of cheap toasters that blew up. This one is a little erratic but once it has heated up it makes good toast and it’s got a thingy for toasted sarnies if you can be bothered :)
Bread and blossoms speak of heart and home, how perfect. My Sunday is just closing its eyes, but contentedly so because this evening is feeling cool, almost chilly – just when it seemed summer was never going to relinquish its greedy hold. Enjoy your Sunday, Joanna.
Bread and blossoms – that sums it up beautifully Jan!
Beautiful post, pictures and bread. Don’t you love a stroll around the garden munching on homemade goodness? When I grow up I want to be able to score bread just like you, Jo :)
Scoring bread is one of the magic arts… I’m sure they teach it at Hogwarts. My results can be very surprising sometimes Christine!
I am very partial to bread photos, but I have to say your last photo this time is my favorite!
beautiful…
The garden Buddha is taking on a green tinge over time – I like the idea that he might become a Green Man the longer he contemplates my little English garden. He sits under the prunus serrula, best spot in the place.
Beautiful, beautiful bread Joanna, as always! Love the way you’ve captured the light in the top photo, early mornings are definitely good for photos – bring on the warmer, sunnier summer weather!
Love your bread bin too – beautiful and useful!
The kitchen looks out to the South-East so the sun comes in from the left side and hits the bread board in the morning. Signs and portents ;) By mid summer the sun is often too high for these sorts of photos and I drag the bread outside for its photocall …
Your kitchen, breads and gardens are all inspirational.
I love the toaster, bread board and crock full of wooden utensils.
The breads make me want some toast.
And the flowers in the garden- I’m just JEALOUS!
I’m wishing Spring on its way to you, Heidi :)
(the only trouble is that when the sun comes out you can see all the dust balls!)
Lovely post! We had a very mellow Sunday too…although we’ve now hit the ground running Monday morning (and it’s only 4.42am…sigh). xxx
I can’t believe how early you get up over there…. what time does school start? 7 am? I haven’t got up at 4 since I did the Christmas post about two centuries ago ;)
As always beautiful photos of the garden flowers and bread..
Have been digging on my allotment today it was lovely and sunny with a few light showers, typical April weather.
Two sourdough loaves proving and Dan’s bananna and walnutbread in the oven. A perfect Sunday!
Happy Sunday to you all.
Fran
Hi Fran, lovely to hear your voice again – I must dig in a few little plants this week, Mrs Bradshaws Geums and some replacement lavender and rosemary babies. Our vegetables are still in their seed packets for the most part, yikes!
These loaves are beautiful. I wanted to leave a comment yesterday but was sidetracked by my own baking; are you using a razor blade to score the dough before baking? The cuts are amazing.
Thank you Luc for visiting ! Yes I use a razor blade, it’s a double edged Wilkinsons Sword blade, held in a lame. You can get them in the chemists. They are finer and more flexible than the single edged ones, but the advantage of those is that you can hold them very safely between your fingers. I like the lames because then you don’t put the blade down after scoring and in the excitement of getting the bread into the oven, forget where you put it…. The lames I have are from Bakery Bits who stock Mure & Peyrot, I keep meaning to try making one with a coffee stirrer but so far haven’t done it.
I thought I remembered seeing a picture of this somewhere on your blog. I need to find out what a double edged razor blade is called in Dutch then I will try it myself. :)
HI Luc I have sent you an email about razor blades :) I also have explained about wetting the blade before you slash and after each slash, which I find helps quite a bit. I think you have to slash a few thousand loaves to really perfect the techniques and as I have only baked a couple of loaves a week for the last few years, I have a few thousand to go still…..
He he, it’s impossible to resist, having that early morning peak at the garden at this time of year – every day there is something new to see, even in our tiny garden. And it was my Sourdough Sunday too, but then pretty much every Sunday is as that’s my baking day. Your bread always looks so fantastic – mine is very functional.
Hostas are three inch green and purply spikes today and I’ve found zillions of baby hellebores in the gravel garden! Thanks for the bread compliment. I think of mine as pretty functional for the most part. As I only bake a few loaves each week I do try to practise my shaping and slashing. Each loaf is a new opportunity :D