Having made bread on and off over the years, I've recently got back into it, mostly using the Kenwood bread machine, but with some nice crusty oven-baked loaves which started on the 'dough' cycle. Very interested to also be trying rye flour for the first time, gradually increasing the proportion of rye to wheat. Getting lots of inspiration from the contributions to this thread - Thanks!
Because I am the only one eating the bread most of the time, I slice it and bag it for the freezer (I undoubtedly could consume more but it would do bad things for my power to weight ratio!).
Can I ask if anyone here has a recommendation for a good bread knife, as my S/S Pro Cook Professional is losing its edge on the golden crusts!? Or is there perhaps a way of sharpening the serrated edge that I'm not aware of? TIA.