Tomorrow is set up day for Fashion Embroidery and Stitch at the National Exhibition Centre in Birmingham, UK. It's been frantic here getting everything ready for the stand but as well as the quilts, the sales items and the demonstration bits and bobs it is important not to forget the inner man. With 5 days at the show we shall need to eat - I've been busy tonight baking bread so that everything will be as fresh as possible.
They look pretty appetising don't they? I'm home baby minding tomorrow while the others build the stand - think I've drawn the long straw this time! It'll be a treat to turn up on Thursday and see it all looking gorgeous! We'll be taking lots of pictures and I'll let you see how it looks really soon.
Bye for now, Linda
I love the work you do (and with Laura) and have read and looked and discussed with my sewing "mate" for a couple of years now. However, its only been the last couple of months I have been following your blog and I really need you to know how wonderful your bread always looks!! I can almost smell it, all the way down under! Will you share your recipe??
ReplyDeleteWe are actually waiting for our house to sell so that we can return after our 10+ years "O.E." and plan to live in Herefordshire/Shropshire so can hopefully get to see some of your work up close and personal.
...and I am so sorry! I do hope the show goes really well. :-D
ReplyDeleteHi Sue - thanks for your kind words about my bread! It's a fairly straightforward dough. Just 500g strong bread flour, 20 g semolina, 10 g salt, 15 g instant or fresh yeast, 320 g water and 50 g olive oil. Mix the dry ingredients and then add the wet ones. Knead the mix which will look unpromisingly wet at first. After a few minutes of strenuous kneading it all magically becomes smooth and elastic. The best book I have found is by a Frenchman, Richard Bertinet and called Dough. He includes a CD showing his kneading method - quite different to the usual! It works for me every time!
ReplyDeleteBye for now - Linda
Hi Sue - thanks for your kind words about my bread! It's a fairly straightforward dough. Just 500g strong bread flour, 20 g semolina, 10 g salt, 15 g instant or fresh yeast, 320 g water and 50 g olive oil. Mix the dry ingredients and then add the wet ones. Knead the mix which will look unpromisingly wet at first. After a few minutes of strenuous kneading it all magically becomes smooth and elastic. The best book I have found is by a Frenchman, Richard Bertinet and called Dough. He includes a CD showing his kneading method - quite different to the usual! It works for me every time!
ReplyDeleteBye for now - Linda