Menu for week c/o 23 April 2018
A 3-day week which wasnt to be and we are done to bread on Thursday and Friday only as on Saturday I'll wake up on the beautiful Northern Norfolk coast.
Thursday: 3-grain; Barley & Ale, Olive & Rosemary, Tomato bread (see previous post) with nigella and celery seeds (£3.20 for a standard size loaf).
Friday: New York Deli Rye, Walnut and Tomato again!
All WWs and Black & White Sesame available on both days: large size available for these which costs £4 for a simple Wild West and £4.50 for the others. Large loaves are round and weigh 900g+.
Straying from my habits of never using non-wild yeast I made beer barm bread using a customer's fresh barm. The resulting bread contains brewer's yeast which I cannot call wild! The process remains same as with pure levain bread making and involves a preferment (i.e. a mix of flour, water and frothy barm) which is left to ferment for 24 hours before being added to the final dough ingredients (more flour, more water, grains/flakes,salt). Benefits of long fermentation remain: superior flavour (I think so myself!), keeping quality and (I have no scientific proof for it and this is based on my observation) lower GI.
Menu for week c/o 16 April 2018
Back to normal 3-day baking week this week.
Thursday: NY Deli Rye
Friday: Walnut and (monthly special) Tomato bread (see photo below) with nigella and celery seeds
Saturday: 3-grain; Barley & Ale.
All WWs and the Black & White Sesame bread are available on any day.
new: These breads are also available in standard and large sizes (900g+). Large loaves are round. The prices for a large loaf is £4 if the bread costs under £3 in standard size and £4.50 if it costs £3 or more in standard size. Note the large size is only available for WWs and B&W sesame for now.
After much waiting, angst and anticipation we received our food hygiene rating on 9 April 2018.
Next menu email on weekend 14-15 April 2018. Back to 3 baking days in week c/o 16 April 2018.
Menu for week c/o 2 April 2018
I can bake any of my 18 breads this week with 2 days' notice. Last baking day Saturday. No bread next week as I am taking a holiday.
07/04/2018: incredibly busy week as I was working, baking and the children were on holiday, never a winning combo. Didnt take the time to take snap of all my bakes but here are two from this morning: Sebby's very special Lemon & Barley and the 3-grain which is my new favourite bread. Also baked the Barley & Ale (no photo) with one of my customer's own brew. Exchanged one loaf for two lifts into Cambridge and gave a free bread in exchange of lots of eggs