News this week is that it was an uneventful 7 days which saw the making of 53 loaves of bread by a calmer and more collected baker. I am also making plans for an exciting future in the bakery (see photos at the bottom of the previous post for spoilers) but still need to hone a few details before revealing it all. Oh and yes West Street Bakehouse is now the proud owner of 2 yes TWO mixers, one planetary Kitchenaid for enriched dough (yesterdays' news) and a spiral mixer Made in Italy for bread (or pizza) dough which arrived on Tuesday, just in time to knead the 13kg of dough for the 20 x 3-grain levains which were on order this week.
Next week we will stick with our old friends:
Tuesday: Pain de Campagne (standard or large), Rugbrod (half or whole) and Lincs Plum Bread. Order by Monday 1PM. If you have never tried the Plum bread before and are a Tuesday customer, now is a good time to try it out as I normally only run it on Fridays. A couple of slices per day will sort you out for breakfast, elevenses or teatime for the rest of the week.
Friday & Saturday: Pain de Campagne (standard or large), Rugbrod (half or whole), Walnut levain, Olive & Rosemary. Order by Wednesday 5PM.
Housekeeping: please return your bags if you are OK to do that during Covid.
NEW MAILING LIST: I will be running test bakes for new products in the coming weeks (starting with challah, babka, focaccia, etc). When it is worth sharing, I will sell the output of my test bakes on a first come first served basis. If you'd like to be informed when that happens, let me know next time you order and I will add you to a special distribution list. It might be a good opportunity to try new things and influence what comes out of my oven and goes on the menu in the future.