Bread Baking

Ian Ledward has asked that this message be included on the website:

I’m already baking sourdough bread about twice a week here at the moment. If it helps you through COVID 19 I will bake you a loaf if you can provide me with 500g of flour. Any mixture of flour can be baked. BUT for a straightforward loaf it’s best if white flour is in the highest proportion. Purely as examples :

• 400g white, 75g malted, 25g rye

• 450g white, 50g wholemeal

• 450g white , 25g brown, 25g Jumbo Oats

• 375g white,125g whole/m

At least a small amount of wholemeal, brown or rye flour produces a better fermentation and rise but isn’t absolutely essential. I will add the sourdough culture, the salt and water and of course bake the bread! Sorry no ‘gluten free’ at the moment.

---

Corona Virus Health and Safety

• I suggest you give me the flour in a plastic bag big enough for me to return the loaf to you.

• The loaf itself should be sterile having been baked at 250 degrees for about 40 minutes. I will remove the loaf from the oven using clean gloves placing it into the bag your flour was in.

• If I have the flour by 9.00am you’ll get a loaf the same day.

• I’ll email or phone you when it’s ready and leave it outside our porch door for you to collect.

If you’re interested phone IAN on 01337 830378 or mail@giffordfarm.com