Making a sandwich

Sometimes you end up with seven days of cancelled plans and absolute-no-arguments-no-ifs-no-buts-home time.
The optimum sandwich making opportunity.

I got this book at The Warehouse recently.
I’ve been eyeing it up for a while but uh…it was on sale.

Halved the recipe for this Pan-bagnat with sundried tomatoes and olives.
Note: for instant yeast you only need 1/4 of the amount of fresh yeast.

At the start of a second proof. At this point I was still very unsure if using olive tapenade in place of olives we didn’t have was going to work.

Pretty though. Kind of wish I’d put some fresh thyme leaves in there for The Aesthetic.

Dramatic bread lighting.

French bread, the only bread I’ve ever made that has a roasting tray heated up and filled with cold water to make that extra crusty crust.

It is baked!

Multilingual intermission while it cools.

Dog walk before bread time.

It’s cooked!! And not poisonous!!

Pretentious sandwich making photos, you’re welcome.

And there you go! Sandwich o’clock.

Crusts.

Notes for next time.