We have an experimental new loaf on sale today thanks to a mix-up with the mixing! The wrong bag of weighed ingredients joined the sourdough starter normally used for our pain au levain loaves. The result is a cross between our dark rye and the pain au levain. I reckon it is about 40% rye flour, 5% wholewheat and the rest white flour.
Isn't this how all the great chefs develop new recipes?
Here's how they looked when out of the oven...
And the one I took home for lunch sliced up...
It was light, for a rye loaf, distinctly rye flavoured though with a crisp but thinish crust and a moist crumb. Slight sour note from the rye and the sourdough. Delicious - will make it again!
Using our soft white dough, I decided to see how a larger bloomer would look. We get a lot of parents saying that their children enjoy the softer crusts of our batch loaves. I thought a family-sized 800g loaf would go down well.
We have been running a new menu at the loaf in the café for just over a month now and it seems to be going down well with customers. Proving popular is a range of gourmet sandwiches served on a choice of crusty white, malted grain, sourdough bread or bread of the day with coleslaw and our house salad:
Home-roasted chicken breast with lemon and tarragon mayo
Cropwell Bishop stilton and apple with home made chutney
Mozzarella, cherry tomato and basil
Smoked salmon, yorkshire cream cheese and spring onion
Do come along for some lunch, tea and cake, or simply a relaxed coffee.
In February, we had some terrific coverage in Derbyshire Life magazine in February. I have saved selective pages as a pdf which you can download here. It is a large file so you will need to be a little patient!
The article and any pages of the magazine remain the property of Derbyshire Life.
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