Westminster Hall filled with hundreds of fabulous loaves for the World Bread Awards
Some serious judging going on
My Highbury Sourdoughs just out of the oven
Each entrant had to get two of the same loaf to Westminster Cathedral Hall in London by 11am on 17th September. I made my Highbury Sourdoughs with white, spelt and rye flour, using the Tartine method. I had to get up at 5.30 to get them out of the fridge where they had been fermenting over night. I left them to warm up to room temperature for a couple of hours, then baked one in my oven and the other in my neighbour’s oven. I went off to work and my darling daughter took them in on the tube to central London
A picture of my daughter in San Francisco
Last night was the award ceremony and it was all worth it because I won GOLD in the baked at home category!