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.