Bread text 25-02-2016
Today’s are the malted loaves. The ‘Granary type’ is made with Walk Mill malted flour, sourdough starter, salt and yeast, the malted rye is made with Shipton Mill Rye flour, cut malted rye, sunflower seeds, sourdough starter, pumpkin seeds, salt and yeast. Both are made with the famous Oxton Spring Water. Starter mix for the wheat loaf was done by Michael, for the rye loaf by Janis, dough mix for the wheat loaf by Helen, Ian and Janis, for the rye loaf by Michael. Shapers and Bakers were Debbie, Helen and Janis. As you can see from the number of names involved, the baking process requires a fair amount of organisation, these days mainly managed by Lesley. Thank you Lesley! We hope your loaf is good. Greetings from the Bakery team.