IT’S all about the bread today. How high it rises, when it rises, why Spanish yeast is fickle, the loaves’ density, the sudden switch to square tins, why Manali’s oven makes hard bread. And Radi’s wise counsel that older flour makes better bread – achieved by sieving the flour a few days earlier which exposes it to air causing it to oxidise, shortening the ageing process.
Whoever would have guessed the pivotal point of Manali’s preparation for the ARC focused on baking bread. Makes sense with 2800 nautical miles, 288 meals and 96 six hour shifts separating Gran Canaria from St Lucia. Who said you can’t sail across The Atlantic on the aroma of a freshly baked loaf?
- Team Manali Atlantic www.manaliblue.com