The Great British Bake Off. I love its humanity. I take joy in watching people who don’t bake for a living pushing themselves to new heights.
So many find that they can do things they’d never dreamed of.But I hate the emphasis on complicated bakes, cakes that need to be constructed because their visual impact is so important.
Of course, the judges always comment on the flavour, but it seems less important than the ‘wow’ factor.In June this year I went to a bakery I’d intended to visit for a long time.
It’s called Fortitude Bakehouse and is tucked away in a mews in Bloomsbury, London. I knew that the owner – and chief baker – Dee Rettali used fermentation as part of the baking process.
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