Moar accurater.
Mail delivery Biscuit venture ? 
Today’s crusty batard, fresh out of the oven.
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Gathering cancelled due to COVID, we’re going to be eating a lot of cake 
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Really short
Pre amp
Power amp
Chorizo and French goat cheese
Oh and that corner of pastry has been hacked and scoffed
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One slice from the top, two from the bottom → epic sandwich.
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Talk about oven spring, I think this one was more like oven explosion!
I’m sure it will be absolutely fine to eat but it just looks a tad messy.
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Not really bread but inspired by watching a Rick Stein weekend in Thessaloniki yesterday where he made a peach pie inspired by the locals.
Starts with stewing some peaches (I used nectarines as the peaches in the shop looked some way off ripeness) in a couple of spoonfuls of honey and a vanilla stick for
10-15 mins.
Meanwhile laid 4 sheets of ready made filou pastry (brushed with melted butter) in a dish.
Add the stewed fruit.
Put single layer of filou over and fold in the edges. In hindsight this might be better with 2 or 3 layers above. Bake at 200C until a nice brown.
Ideally you’d dust with icing sugar but didn’t have any so sprinkled a little castor sugar on. Should be served with Greek yogurt but creme fraiche will do.
Will make again, very easy and tastes nice.
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Looks like a Lopwell signature dish. 
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This is good value at the moment - note that you have to buy 3 x 5 packs minimum (22.5kg) - so it’s only for you if you bake a lot of bread.
It’s easily the best I’ve used, I’ve tried Heygates and Nelstrops which are both good but I keep going back to this one.
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Never mind the quality feel the width!
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Thank you, Manny.
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I’ve never managed to get tin loaves just as I want them but today’s effort is much more like it. Soft and light with a good crust.
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That looks excellent!
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I haven’t been eating bread the last couple of months so I really shouldn’t click on this thread when I see a post lol
Really makes me want some that.