We enjoyed the sourdough spelt loaf so much last week that I am repeating it this weekend. This time I am using a spelt flour produced by a friend who farms with her husband in Herefordshire. Lydia sings in Powick Community choir which I belong to. She has the most wonderful alto singing voice with a lovely tone. At practice last night she was asked to sing a solo from Les Miserables, “I dreamed a dream” It was amazing.
Lydia and her husband Toby produce the most beautiful pale cream coloured silky spelt flour. I’ve included a photo of both the spelt and Waitrose strong white flour to show the difference in colour of the two grains.
|Strong white flour on left|
Lydia and her husband have started to diversify with a pop up restaurant with pizzas for festivals, weddings and other events.
Farming is hard at the best of times and the wet weather which has gone on and on is just an extra worry for the farming community.
I’m excited to be trying this new to me flour that is grown just 16.5 miles away. I’ve just done the first mix so hope to bake tomorrow afternoon.
I found a bowl of beautifully risen dough this morning so I gently knocked it back slightly into s ball and placed in the wooden basket (banneton) and into the fridge where the flavour will develop for a few hours. The dough does not rise in the banneton. All the rise comes in the oven. (oven spring). Slightly translucent bubbles are just visible on the top of the dough.
I baked the loaf on Saturday afternoon and could not resist cutting into it.
I have saved this post as from February 22nd it is Real Bread Week.
I am a very proud baker and supporter of our farming community who produce the most amazing flours and seeds for us to cook with.
I encourage everyone to have a go at making bread whether it is an easy, no fuss soda bread, a traditional bread made with yeast or sourdough. Once you get into the habit of baking bread there is no going back. If you haven’t time to bake please do try to buy from traditional bakeries when you can. All these businesses need our support these days.
I have knocked up a crusty topped bloomer or Tiger bread this morning. The recipe was taken from Nancy Birtwhistle’s website. She was the winner of Great British Baker in 2014.
My tiger crust caught slightly so I will reduce the temperature in the recipe next time. An easy recipe that just took 10 minutes kneading, time to prove, 5 minutes shaping, a rest and then 30 minutes in the oven. It’s feasible to start this loaf after breakfast and have it for a late lunch.