Baker’s lunch in Tattenhall

 Today’s is the plain white loaf, made with approx. 1/3 of Walk Mill high extraction flour and 2/3 of Shipton Mill  white Canadian bread flour, with the usual additives of lots of water, sourdough starter, salt, breadspice and yeast. The starter was prepared by Lesley, dough mix by Claire and Debbie (who also very kindly took care of several parcel deliveries including more sunflower seeds for the next seeded bread!), and shaping and baking was done by Angela, Ellie and Michael. We had a trial of wire shelves instead of glass shelves in the fridge and it did make a difference with more even temperatures. However, there still was more rise on the top shelves than the cooler lower shelves, so we now need to find a fan that can be put in the bottom of the fridge to see if this evens out the temperature more. The dough was well behaved and easy to work with. Other than that we can report that last Friday Natasha had a baby, Theo, and she, Philip, Benji and their two dogs came with their two-day old baby on an outing of all the bakers to Tattenhall Hall were we had lunch and admired the gardens courtesy of Chris and Jannie who are committed occasional members of the bread circle. It made for a great outing! And some people are awaiting their children’s/grandchildren’s GCSE results with anxiety – good luck. Enjoy your loaf. Greetings from the bakery team.52cf81e2-0bc3-4b94-aa55-61bd2edcbecc.jpg


The story of Hobbs House bakery

‘My grandfather, David Herbert, grew up a baker’s son. He used to tell us that on cold winter nights he would sleep in the warm bakery on top of the dough trough. Baking needed to start before the cock crows, and this was before alarm clocks were around. The warmth from the heat of the wood oven made the dough inside the trough rise slowly, tipping him off when it was time to start baking. Back then yeast was expensive so, by using just a tiny bit, dough made in the evening would rise really slowly overnight, ready to make a perfect loaf by morning’.