Brilliant Bread

One of the few good things about my enforced time off with my foot was the opportunity to try breadmaking. I am using the book Brilliant Bread by James Morton. James was a finalist on British bake off and was robbed, in my opinion. Does it always have to be about cake?

So far, I have made a sweet fruited loaf, a bread with walnuts and today am on a rye with raisins. James favours a very wet sticky dough which is hard to knead as it goes everywhere and three resting periods. Takes about three hours from start to finish. It is very absorbing and relaxing. I have yet to move on to the world of sourdough although I am trying to get a starter.

I would be interested to know about how anyone else makes bread? Wet or dry dough? Rest before kneading? Sourdough starter cultivation...
Any tips...