Bread menu for next week (c/o 11 May 2020)

Dear customers

I hope you are enjoying a restful BH weekend and making the most of the balmy weather which I understand isnt there to last. Now isnt that a surprise?!

I will be taking onboard the lessons learned in the bakery in the past 2 weeks and looking forward to the (hopefully serene) week ahead of me/us. 

Wild West Tuesday with Pain de Campagne (small or large), Rugbrod and yes Pan Marino. Order by Monday 1PM please. 

Friday & Saturday: as Tuesday plus 3–grain levain. Order by Wednesday 5PM. 

No time for specials this week but I hope the double bill of Pan Marino will make up for it and that the return of the Pain de Campagne on Friday will please the Rogers among us (please allow me a private joke aimed at one customer in particular, it'll be your turn at some point I'm sure). 

Have a good week!

Still having fun baking real bread. Making of Pan Marino at the top, dough is the softest pillow ever. Above are Tuesday's rustique Pains de campagne and the not yet dressed Pan Marinos (about to olive oil and salt flakes)

And some test bakes to give you an idea of what might coming to the Treats page soon. Above is a chocolate babka made with my own chocolate spread and R is a challah which is a case of style over substance and whose recipe needs tweaking still.

The winner for this week's sweet dough contest is the babka cake above. A very soft and fluffy dough

Friday's 3-grain my first batch of bread mixed with my Italian mixer which is sure to become both my best friend and favorite toy. Certainly makes light work of mixing 13kg of dough, in which went over 1.5kg of toasted and soaked seeds for nutritious loaves

which rises beautifully. Homemade chocolate filling as above. A few more tweaks and it'll hit the road.