2 over ripe bananas _ banana bread
Perfect supper
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But that’s not a loaf is it. I could and do make chapatis, but wondered if it could be blended with the pizza flour and strong flour to make a loaf.
Chapati in a 50/50 mix with the caputo flour should make a nice mix for a loaf. don’t forget pics 
Thanks
It will seem difficult to move about for a few hours once into the last prove it will rise !
Ok John cheers. Why is that?
when I’ve used Caputo for bread it makes a very fluid dough that is best suited to a contained loaf (tin). I give it 20 mins kneading, rest for an hour under a damp cloth, give it a few turns and bung it in a tin then prove. Chapati flour is wholewheat and should counteract the fineness of the caputo and make the dough stiffer.
Its just high in protein and therefore more elastic as it proves and you stretch . Most recipes dont take this into account. Its good practice to get used to a difficult dough, and how to handle it. Before long ciabatta will be more frequent. High hydration breads are similiar.
Its quite new for me to use loaf tins. Certainly easier for a daily and a must for a sandwich loaf
Thanks Martin.
Defo ,thats, where the spelt has done the same. Just blend the high and low
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Great thanks John.
Tried the 50/50 strong white and whole wheat flour, quite nice but a bit close textured for my liking. If I do it again I will try a smaller tin.
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Fuck all wrong with that, whats up with ya
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As above
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I’ll deal with you later
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Run?
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