Sourdough Bread (for the soup!)
The top loaf, baked last night after an all day prove, looks great. I thought I’d try leaving the second loaf overnight in the fridge and bake it today to have for lunch with soup. The bottom picture is so fuzzy (I think) because I was laughing so much - cookie monster mouth or what!? I’m not quite sure how the cheddar and apple bread ended up like this, possibly it needed longer out of the fridge than the 2 hours it had? It does taste lovely though, maybe I could just fill the hole with something? Ham? more cheese? Pickle??
Paul Hollywood How to bake Sourdough 132 and Cheddar and Apple sourdough p147