Bread menu for first November week - part 1
As I am writing this I can see with a heavy heart that we are heading for another month-long at least lockdown. I will try to keep things as they have been in the past few months and bake through the restrictions since I am considered essential food retail and can continue operating.
I am just posting the menu for this Tuesday which is as simple as can possibly be:
Wild West in standard or large size. Order by tomorrow (Sunday 1 November) 5PM please.
The menu for Friday and Saturday will come out on Monday. I've been trying to get another rye starter going and the one currently on my workbench is showing some promise but isnt yet a confirmed success so I'd like to give it another couple of days.
A few changes as we head into another lockdown:
1/ I will no longe recycle any paper bags so no need to return them until further notice. Please do re-use them at home if you can and when there's no life left in them then can go in your compost (bin).
2/ We will no longer stamp our bags as it's very time consuming and less worth the effort for single use bags. As usual trying to stream line operations as time never seems to be on my side.
I am wishing you all a great weekend and cant wait to hear back from all of you.
Bread menu for week c/o 19 October 2020
Dear All, a good and busy week last week thank you for all your orders. This week is the last one before half-term when I wont be baking so order plenty if you want spare!
Tuesday I'll make the Pain au Levain again which is a variation on the Wild West and the Pain de Campagne. I have to say that once my large WW and my large Pains de Campagne were baked it was near impossible to distinguish them so by baking only PaL on Tuesday I'll avoid that problem! Order by tomorrow Sunday evening 5PM please.
Friday & Saturday: Wild West, 3-grain, Sultanas & Hazelnuts and Chocolate sourdough. The latter two have hazelnuts in them so if you are allergic to those then I would strongly recommend you dont order bread at the end of the week and go for the Tuesday instead as I cannot at all guarantee non cross-contamination.
I have two pots of honey left, one set and one runny so let me know when you order bread if you'd like one of those. I'll restock on honey mid-November.
Have a great week and see you soon or in November
Bread menu for next week (c/o 12 Oct 2020)
Thank you for making me feel very special last week for my birthday! One more birthday to celebrate in our household and it's back to business as usual from Monday with:
Wild West Tuesday with Wild West in standard or large size. Remember that cutoff to order is Sunday (tomorrow) 5PM. Do specify which size as well please.
Friday and Saturday: Wild West (large size only), Olive & Rosemary, [Pan Marino (very few to make of these so do order early) SORRY SOLD OUT]and, having looked at my recipe book from when I was training in 2017 I am adding: Pain au Levain. I cant believe I've not made this quintessential French classic before: a cross between a Wild West and a Pain de Campagne with 25% wholegrain overall. I do not add any yeast to mine (although the recipe allows for it) and stick with the 100% sourdough line as with all my breads. £3 for standard or £4 for a large size, specify which when you order please. Order deadline is Wednesday 5PM.
If you wish you can still add honey to your bread order.
Just a reminder that I wont bake during half-term week (last week of October).
Have a great week and see you soon.
It'll be a shorter week this week because your baker needs to take some time off to celebrate her birthday in style (before you ask it's 48!). Apologies for my Tuesday customers as this means no bread on Tuesday I hope I can make it up to you at the end of the week or next week.
Friday & Saturday: Wild West and Pain de Campagne both in standard or large size (please specify which), Fig & Fennel
Friday only: my Cornish Saffron bread.
And I have 5 jars of honey left of the 20 I bought not even 2 weeks ago if you want to add a jar or two to your bread order.
Order by Wednesday 5PM please
PdC hasnt been on the menu for a long time as I have no rye starter. I still havent got one but I will try another recipe where the levain is build on a wheat starter. I actually used that formula on one of the very first PdCs I made and it worked well so fingers crossed for success second time around. F&F: did my discerning customers noticed that on my last batch 3 weeks ago I had a senile moment and swapped the linseed wtih the pumpkin seeds? Golden linseed it will be this time around, I promise!