I went to Steve's bagel class on Sunday and really enjoyed the process (it's easy) ! So, last night I thought I'd give it a go on my own. I used the half yeast/half sourdough recipe. I left my dough overnight to rise and rolled out the individual balls this morning before boiling and baking. They don't look perfect by any means, I should have squashed them down more and creating the hole needs much more refinement. But the flavour and texture was lovely. I attached a photo but not sure if it's going to show here.

Over the last few months I have been considering trying an idea. I use a bread proofer similar to this one. It works really well to provide a stable temperature for dough proofing. But they are expensive to buy in small quantities. I was able to buy them from time to time at a price that made the effort worthwhile, but the prices have increased lately. I have made contact with a supplier while is prepared to ship in quantities of around 10 that will make it possible for me to sell them under AU$80. (usually at least $95 - $110 online, plus delivery.) They no longer make these with Australian plugs so I will include an adapter in the price. If you are interested, let me know, and I will see if I can put an order together. The price will not include paid delivery, but for Adelaide members I can usually make arrangements that avoid having to pay for delivery.

Today we ticked over the 100 member mark in the My Lovely Loaves Skool community! Welcome all our recent members, and I hope you enjoy learning and contributing to our collective bread baking journey. The last month has been busy for me, and I haven't been able to post much new content, but I have some new videos and recipes coming, so keep in touch! 😁👋