The first of the second book

D Goddess' bread-making endeavours had made considerable progress after many sessions of kneading, folding and general aiding in the collapse of a flimsy Ikea table; and so was attempted the eventual venture into Bertinet's second book, CRUST, which teaches the incorporation of a slow process of six-hour to overnight ferment.

The first attempt is this approximately nine-hour-in-the-making Somerset Cider Bread, which was fat at first (left above), and only bigger afterwards.

A little too-early slashing meant the partial collapse of the bread, so two loaves were nicely risen and chewy, the other two were perfect for swan-hurling at the Botanic Gardens (which we never did).