We have a lovely new customer who has asked us to bake a bread called Campaillou. In France this is the trade name given to a bread baked by bakers who belong to a network of bakers supplied by group of millers called Ronde des Pains. It is made using a blended mix which contains wheat and rye flours as well as malt. It is leavened using a rye sourdough leaven. Though I won't be able to bake 'Campaillou' as we don't belong to Ronde des Pains and we only use pure flours rather than pre-mixes, I am going to have a go at reproducing a similar style of bread.
Following a bit of research and asking baking friends Joanna, Dan and Jean-Philippe, I have pulled together a bit of a recipe which I am going to be test baking and tweaking over the next week or so. The recipe is based on one on Dan's forum with a few tweaks and adaptations based on the ingredients and methods we use at the loaf.
I had my first attempt yesterday and, though the result was flatter than the end product will be, it already has the right crust characteristics and flavour notes. The aeration of the crumb is excellent too and a result of the high water content. It is a tricky dough to mix and handle though.
I will post follow-up comments and pictures after my next attempt tomorrow.
I am so delighted to have run my first two bread baking courses at the loaf in Crich. The first one was called 'Getting Started' and took place on 16 October. I was delighted to welcome seven enthusiastic bakers to the loaf for a day exploring yeasted doughs and delving into the mysteries of the bread baking process. We baked some soft white and brown bread and rolls, focaccia, and various things using a sweet dough.
It was a great day, mostly working around the bakers' table in the bakery itself as the training room was yet to be fully completed.
Comments from the bakers who were there included:
"Excellent course, paced well with clear instruction, support and great breads to take home!" Mo
"Hands on and chance to make different things with the same dough" Gaynor
"Being in a small group: able to ask questions easily" Caroline
"Really useful to know what the doughs should feel like - good clear instructions" Jen
"The lunch was a delight and it was great to be baking in a working environment" Colin
"I will change the way I bake bread" Brenda
And here are some pictures:
Then on 13 November I had the first 100% Sour sourdough baking course. We were able to use the new training room more fully as it is nearly finished now. Again we baked three different doughs: the Crich special sourdough, sourdough baguettes and our 100% Rye with pumpkin seed and orange, though some of the bakers made a variant using sunflower seed instead.
Baslow Food Fair, Baslow village hall - Sundays every 6-8 weeks, next on Sunday 4 December
We are also keen to attend Belper and Wirksworth farmers' markets so watch this space.
We are delighted to be attending a few Christmas Markets this year. Already booked in are the fabulousplaces.co.uk Christmas Market over the weekend of 19/20 November. This promises to be a fantastic opportunity to do a bit of early Christmas shopping.
Then, over the weekend of the 2/3/4 December, we will be attending the Matlock Victorian Christmas Market for the first time. Do come along and find us among all the other festive goodies.
At all these events we will have some special seasonal breads including our Cranberry, Oat and Apple sourdough as well as our delicious mince pies made with Andrew's family recipe mince meat and festive baked goodies like Lebkuchen and Stollen.
There is an event calendar on the news page of the website with all of these events and other bits and pieces that we get involved in.
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