Autumn equinox capers

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Autumn equinox capers

by miramaze @ Sunday, 21. Sep, 2008 – 14:22:20

21st September is the autumn equinox, isn't it ?
Has to be marked in some way , doesn't it ?
So, I decide to bake bread.

I happen to look into my kitchen cupboard and there , perched on the very top shelf is one of these:

I climb up the step ladder to get it , wash it and dry it as I have a cunning plan.
I shall use it to bake the bread which is ready for t'oven .

Here's what it turned out like .

And here's what got left behind .

Ooooops

I did grease it well, or so I thought, obviously not well enough.
Shame that .
Any advice on how to avoid this in future experiments greatly appreciated .
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12 Comments on Autumn equinox capers

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- SeasideMan ^Pro
- Sunday, 21. Sep, 2008 @ 14:41:04
I used to have that problem until I "proved" my bread tin by slowly baking it for several hours with butter on it. It comes out cleanly almost every time now.

Tom.
- - miramaze
  - Sunday, 21. Sep, 2008 @ 14:45:30
  Brilliant !
  Hadn't thought of that. I've seasoned my iron pans in a similar way and then washing them using hot water only.
  
  Thanks Tom
  
  Does it have to be butter or will oil do ?
  
  X
  - - SeasideMan ^Pro
    - Sunday, 21. Sep, 2008 @ 14:49:35
    I think it's supposed to be butter.
    
    Tom.
    - - miramaze
      - Sunday, 21. Sep, 2008 @ 16:56:30
      Ok ... thanks !
      
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- deleted user (Visitor)
- http://menomamauk.blog.co.uk
- Sunday, 21. Sep, 2008 @ 15:25:14
What Tom said. Bread looks yummy!
- - miramaze
  - Sunday, 21. Sep, 2008 @ 16:58:05
  Right. Thank you both
  
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- MissyMouse
- Sunday, 21. Sep, 2008 @ 17:28:39
Oooh is this from the leaven???

How is that project going??
- - miramaze
  - Sunday, 21. Sep, 2008 @ 22:36:49
  Yes it is !
  It rose very well. I'm making one loaf a week when I refresh the leaven. This one I made from mainly white spelt flour. I let it rise overnight for 12 hours. It tastes quite sour and has a nice crisp crust.
  
  Last week's bread was many rhye and that was very good I slice it up and freeze it as it is too much for me to eat on my own.
  
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- Holisticrocs
- Sunday, 21. Sep, 2008 @ 23:17:27
You could always try lining it with good old tin foil. Which also stops *them* from reading your mind when it's shaped into a hat and worn..............
- - miramaze
  - Sunday, 21. Sep, 2008 @ 23:58:18
  BOL @ " stops *them* from reading your mind when it's shaped into a hat and worn.............. "
  
  That is a very good use of tin foil
  
  I'm not so fond of using aluminium foil otherwise .. silly like that
  
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- Mrs_F
- Monday, 22. Sep, 2008 @ 00:27:53
Dunno, won't offer advice, I am not good at baking bread mine is usually a disaster. But our local supermarket has so many different types of nice and interesting bread such as the potato and herb rustique style we had tonight that I no longer even try.

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- - miramaze
  - Monday, 22. Sep, 2008 @ 00:39:07
  Just before I left for England end of August , I bought a loaf of sliced brown bread - looked very wholesome, wholegrain and brown.
  
  I forgot to put the remainder in the freezer before I left but 2 weeks later it was still the same ! I left it for another 2 weeks just to see what would happen. Still the same. I shudder to think what they must have put in that loaf to preserve it.
  
  This is the main reason why I prefer to make my own bread . This way I know what goes into it.
  
  I do agree , a lot of bread you can buy in the shops tastes good and is often lighter than homemade. There is a lot of rubbish around too.
  
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