Bath buns (large) were made last night - finished up at 01:45. Good job there was plenty of Masterchef on iPlayer to keep me up - Doma in Copenhagen got me impossibly excited - the whole foraging thing and the insistence on looking super-locally for ingredients makes huge sense. They will have the flavours that are even in the air - as well as earth and water - that all come together. And they were friendly! and had the chefs serve to the customers, breaking the usual terrible construction of miserable, tense, stern kitchens delivering to overly polite people pretending that this food has joy. It hasn't. Doma instinctively knew that model was bollocks. Superb. We are going to save up and go. It was amazingly inspirational.
Back at base - the Bath Buns were trickier to time because they are so large, and getting the oven to cook them evenly required some interruptions and rotations. But I went to bed happy - they were cooked evenly, golden and fragrant.
Set the alarm to get up to bake the sourdough...
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