Radio Derby breakfast show visited us this morning to hear about how we are using twitter (http://twitter.com/theloafltd) to let customers know what's on the menu and which bread is just out of the ovens. You can hear the interview for the next week on the Radio Derby website. Listen from 39:30 minutes.
A regular customer of ours, Claire Sutton, who first suggested we use our twitter site for the menu each day took some pictures for us which was very kind.
We recently introduced a new sourdough to our Saturday range which we have called 'Spelt and Seed'. It is about 20% spelt flour with the remaining flour being strong white. There is a mix of 5 different seeds in the loaves: poppy, sesame, pumpkin, sunflower and linseeds.
Tony and I were baking for a wedding at the weekend with an extra 230 seeded rolls and 20 sourdough loaves to fit in to our already busy baking day. Here are a few pictures of the wedding bread...turned out pretty well we thought. I have yet to hear how the bread went down with the wedding guests.
Baked a new loaf today. A 90% rye loaf using the Detmolder 3 stage process. I used the recipe and technique as described in the excellent Bread by Jeffrey Hamelman. The basic principle is that the sourdough is built over about 30 hours in 3 stages resulting in a complex balance of acids and yeast. This gives a great flavour and excellent keeping qualities to the bread.
This is how the loaves turned out:
and the crumb of the small sample loaf (shouldn't really have sliced it today but I needed to give samples to customers):
It is moist and tastes delicious. Not too sour and very flavoursome. Unfortunately I can't show you the crumb or the large loaves as they have all sold! I have already had some good feedback!
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