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Menu for week c/o 23 April 2018

25/4/2018

 
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+. 
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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.
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Thursday (above): all going with the grain! Breads enjoying the sunshine. Friday (right): not sure rye levain survived long break but sesame going strong.
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Menu for week c/o 16 April 2018

19/4/2018

 
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. 


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Tomato bread in the making and baked - note that this was with fennel seeds instead of celery; celery is the seed used this week
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B&W in standard and the new round size. S coming out nicely on the big round.
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Friday batch with the 3 tomato breads at the botton; these came out enormous as I messed up my quantities when mixing (some happy customers I hope)

FHR

11/4/2018

 
After much waiting, angst and anticipation we received our food hygiene rating on 9 April 2018. 

No bread next week (c/o 9 April 2018)

7/4/2018

 
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

2/4/2018

 
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
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    Author

    Emma
    ​(West Street Bakehouse)

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