Stafford Farmers market Saturday 8th August

For this month I am using one of my favourite books “the Bread baker’s Apprentice” by Peter Rheinhart, as a starting point. .  

 

Sour dough breads. (I have been using Peter Rheinhart’s methods for making sour doughs for some years now.)

·        White

·        Wholemeal

·        Granary (I am waiting for a flour order – will make Granary if it comes on time)

Rye Breads.

·       Plain Rye. A 99% rye bread with sieved rye a sour dough starter and kefir (based on a recipe from Shipton mill)  

Yeasted Breads

  • Tuscan bread. A white bread made with olive oil no salt, and a rather special method.

  • Japanese Milk Bread ( I have discovered that this is made with a method probably borrowed from the Tuscan bread – but it has a unique texture – very like brioche – but much less rich)  

  • 100% Wholemeal bread, made by a special method. 

  •  

  • Light wheat bread made with 30% wholewheat. I will bake some plain and use some as a base for the following breads.

  • ·        Walnut

  • ·        Cheddar

  • ·        Lentil

  • Mixed grain – a blend of wheat, cornmeal, oat flakes, with the addition of cooked brown rice and kefir.

  • Fruit bread This week’s bread will be made with figs, walnuts and cardamom, eggs and a little butter

Savoury flat breads.

  • I will be doing a batch of Maneesh Flat breads – (a Lebanese flat bread made with olive oil, and topped with fresh herbs and sesame seeds' These are great as an accompaniment to many kinds of meals. )

  • I will also be making some Lebanese turnovers – (individual olive oil parcels filled with a variety of fillings including spinach and cheese, and spicy bean and red pepper. These can be eaten cold as a snack or lightly warmed through) 

Savoury Tarts. 

I hope to be able to make some vegetable tarts (Some as family sized, some individual) these will probably be 

  • Meditteranean Vegetable - 

  • Summer vegetable. 

Sweet treats. 

I also hope to make 

  • Blackcurrant streusel tart 

  • Apple and almond tart. 

 

 

Please note - Because this is a micro bakery - all the breads are made by hand in small batches.  If there are breads you would particularly like then it helps me a lot if you pre-order, so that I know I will have enough for you. 

Just email on diana.m.smith@talk21.com if you would like to place an order for this week or go on the what's cooking email list! 

Prices  Note discount for pre-ordered bread. 

Generally the 800g breads are £2.20 (or £2.00 if pre-ordered)  

and the 400g breads are £1.50  £1.30) 

This applies to Sour dough and yeasted breads. 

The Fruit breads are £2.00 for 600g loaf

Tea cakes are £1.20 for 4

Large veg tarts are £3.00

Large fruit and almond tarts are £3.00 Small ones are £1.50

Cake comes in 3 sizes Small £1.50, medium £3.50, Large £5.00

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