Tag Archives: spelt

Baking Plans And A Couple Of Loaves

I’ve been trying to work out how I can make more bread. I love making it and trying new recipes, but there are only two of us in this house & we can only eat so much! Of course I can give bread to family/friends, but I still want something more regular to work on. So I’ve been debating getting some part time work in a bakery or selling some loaves, which would be amazing because I could try more loaves, learn more and hopefully make some money at the same time. Wins all round I think.

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I was on the Real Bread Campaign website (which I frequent) and spotted an advert from a local cafe looking for home bakers to help them supply bread to their market stalls. I had heard of the Hornbeam Cafe in Walthamstow, but I’ll admit I didn’t know a lot about it. It turns out that all of their bread is provided by the Hornbeam Bakers Collective, which is made up of a group of keen local bakers. They also provide bread to three market stalls on a Saturday, one outside the Walthamstow cafe, one in Leyton and one in Stoke Newington.

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Last week I went and met with Pilar from the collective and took her a couple of my loaves to try, a mixed white & wholemeal loaf made with tea (top) and a 50% spelt loaf (above). It was the first time I’d made the 50% spelt, so it wasn’t perfect but I was really please with the mixed grain loaf. Thankfully they both went down a storm, so from this Saturday I will start to provide bread to the stalls. Just 8 loaves at first as I only have a little oven, but if it goes well then who knows where it will lead…

Fresh Bread In Time For Lunch

Last night I mixed up a couple of 60% white flour, 22% spelt flour & 18% wholemeal flour sourdough loaves following Dan Lepard’s recipe for the mill loaf. After 4 hours fermenting with periodic stretching and folding, I shaped them just before I went to bed and left them in the fridge overnight to proof. Then this morning, while getting on with various chores I baked them for 50 minutes each and by lunchtime I had fresh homemade bread to enjoy.

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As I took the loaves out of the oven they were making cracking and popping sounds, which was rather worrying, but after a quick google I discovered that this is a good thing. The loaves were ‘singing’ to me, the sign of a well baked loaf apparently.

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Upon cutting these open I discovered a really soft, spongy crumb with lots of holes. I think the spelt had a real impact on the smoothness on the crumb, and it tastes divine. Just a little nutty from the wholemeal flour and rye starter but otherwise a light texture with a delicately sour flavour. I think these might be my favourite loaves to date.

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As I had this beautiful fresh bread to use, for lunch I made my perfect fried egg sandwich. Fresh sourdough bread smeared with butter, a sliver of mature cheddar cheese and pile of crisp lettuce topped with a juicy fried egg. A decadent lunch that’s hard to beat.