#realbread — Public Fediverse posts

Want to make a super easy #delicious Chicken meal? with #Vegetables and #realbread your #family #friends or #Sweetheart will #Love #Food #Cook #Homemade Cheat :)

https://rumble.com/v4coicb--delicious-grocer-rotisserie-chick-and-potato-dinner-w-and-lime.htmll

Want to make a super easy #delicious Chicken meal? with #Vegetables and #realbread your #family #friends or #Sweetheart will #Love #Food #Cook #Homemade Cheat :)

https://rumble.com/v4coicb--delicious-grocer-rotisserie-chick-and-potato-dinner-w-and-lime.htmll

Want to make a super easy #delicious Chicken meal? with #Vegetables and #realbread your #family #friends or #Sweetheart will #Love #Food #Cook #Homemade Cheat :)

https://rumble.com/v4coicb--delicious-grocer-rotisserie-chick-and-potato-dinner-w-and-lime.htmll

Want to make a super easy #delicious Chicken meal? with #Vegetables and #realbread your #family #friends or #Sweetheart will #Love #Food #Cook #Homemade Cheat :)

https://rumble.com/v4coicb--delicious-grocer-rotisserie-chick-and-potato-dinner-w-and-lime.htmll

Want to make a super easy #delicious Chicken meal? with #Vegetables and #realbread your #family #friends or #Sweetheart will #Love #Food #Cook #Homemade Cheat :)

https://rumble.com/v4coicb--delicious-grocer-rotisserie-chick-and-potato-dinner-w-and-lime.htmll

Yellow bread!

Fairly standard sourdough (75% white, 25% wholemeal) with the addition of some turmeric and lightly crushed fennel seeds. Smells and tastes lovely, adds a nice light flavour to my usual sandwiches. Will definitely do that again.

#sourdough #baking #RealBread

Home baked whole wheat bread with orange peel, macadamias, and chopped almonds.

I started doing this a month or two ago and am getting to the point where I don’t feel like a total amateur. It seems like very subtle variations in water content and bake time can make a big difference.

#realbread

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

I set up our breadmaking station… mill, dough machine, and a bag of wheat berries. Usually add about a cup of oat flower (supposed to be good for heart health). I make a batch, let it rise, and then bake a portion for my wife and I putting the rest in the fridge. #realbread #yeast #breadbaking

Breadmaking on a cold day. We acquired an automatic #dough mixer. I’m new to all of this so we’ll see how it turns out.

I hate bland, white #bread. Had an old mill laying around so I purchased a small quantity of wheat berries and ground them. I’ll add some nuts and seed and then bake a loaf.

#realbread #baking #bakingbread

The Weekly(ish) Loaf is out!

This week we hosted the nascent West Midlands Grain Network for a morning of baking and chatting.

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-7-november-2023/

#realbread

Loaf is looking to hire a baker to start January 2024. Please spread the word as we're looking for someone with experience who is able to hit the ground running. https://loaf.coop/about/jobs/

#realbread #jobs #coop

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

The Weekly Loaf is out!

Last week we took Loaf on tour with two market stalls and a conference. This week we look forward to Artefact's Artefacts and KHARnival. Also, focaccia!

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-10-july-2023/

#coop #coopsuk #realbread

The Weekly Loaf is out!

This week we mark May Day and say goodbye, for now, to our friends at Ten Four Bakehouse.

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-1-may-2023/

#realbread #coopsuk #stirchley

The Weekly Loaf is out!

This week we’re releasing the final tranche of cookery school dates for this side of the summer.

We’re also launching our new Canine Parking Zone. Exciting!

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-18-april-2023/

#ukcoops #realbread #stirchley

The Weekly Loaf is out!

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-10-april-2023/

#ukcoops #realbread

The Weekly Loaf is out!

This week we report on the inaugural meeting of the West Midlands Grain Network, a gathering of growers, millers and bakers with an interest in rethinking our industry.

#realbread #coopsuk #wmgn

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-20-march-2023/

Lovely scoring on the wholemeal sourdough by Rach this morning! #realbread #coopsuk

The Weekly Loaf is out!

This week Rachel recommends some baking books and we look at the power of regenerative flour.

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-6-february-2023/

#realbread #coopsuk

The Weekly Loaf is out!

This week we’re launching a brand new baking class led by Loaf’s founder Tom Baker who is returning to the fold. We’ve got a short interview with him on why this class and why now.

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-1021/

#realbread #coopsuk

Lovely scoring on this wholemeal #sourdough today. #realbread

New class just launched! Wholegrain Baking with Tom Baker sees our founder return for a baking masterclass: https://loaf.coop/shop/wholegrain-baking-tom-baker/

#coopsuk #realbread

Hello! We're Loaf, a #realbread bakery and cookery school in Stirchley, Birmingham UK. We're a #worker #cooperative with 10 members and keen to get more involved in the wider co-op community.

That said, we're always busy running the bakery so might not be massively active here beyond posting links to our Weekly Loaf newsletter. But we'll do our best to get involved!

#introduction

This is going to the market with me tomorrow along with some sourdough loaves, turmeric double chocolate brownies, pain au fromage, focaccia, doughnuts and some arty bits. I doubt anyone on here is near Lairg,but if you are…… #BakersLife #RealBread #focaccia #painaufromage #stollen #brownies #panloaves #doughnuts #bread #CommunityMarket #ShopLocal

Today's bake for the two of us. Mrs. GF has the 50/50 white/wholemeal (bit like old fashioned Hovis), mine are the mix of white/wholemeal/Cotswold Crunch (from #matthewscotswoldflours) and a bit of spelt, with pumpkin & sunflower seeds.
I use a really simple #noknead method, just stretch & fold in the bowl.
I slice one of each loaf and freeze in ziplock bags, the other keeps well in the wooden bread bin for a week or so.
#homemade #homebaker #yeastedbread #realbread #bakersofmastodon #lidlflour

@JSprat nice loaf... #realbread

This is going to the market with me tomorrow along with some sourdough loaves, turmeric double chocolate brownies, pain au fromage, focaccia, doughnuts and some arty bits. I doubt anyone on here is near Lairg,but if you are…… #BakersLife #RealBread #focaccia #painaufromage #stollen #brownies #panloaves #doughnuts #bread #CommunityMarket #ShopLocal

This is going to the market with me tomorrow along with some sourdough loaves, turmeric double chocolate brownies, pain au fromage, focaccia, doughnuts and some arty bits. I doubt anyone on here is near Lairg,but if you are…… #BakersLife #RealBread #focaccia #painaufromage #stollen #brownies #panloaves #doughnuts #bread #CommunityMarket #ShopLocal

The Weekly Loaf is out!

This week we report on the inaugural meeting of the West Midlands Grain Network, a gathering of growers, millers and bakers with an interest in rethinking our industry.

#realbread #coopsuk #wmgn

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-20-march-2023/

The Weekly Loaf is out!

This week we report on the inaugural meeting of the West Midlands Grain Network, a gathering of growers, millers and bakers with an interest in rethinking our industry.

#realbread #coopsuk #wmgn

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-20-march-2023/

The Weekly Loaf is out!

This week we report on the inaugural meeting of the West Midlands Grain Network, a gathering of growers, millers and bakers with an interest in rethinking our industry.

#realbread #coopsuk #wmgn

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-20-march-2023/

Today's bake for the two of us. Mrs. GF has the 50/50 white/wholemeal (bit like old fashioned Hovis), mine are the mix of white/wholemeal/Cotswold Crunch (from #matthewscotswoldflours) and a bit of spelt, with pumpkin & sunflower seeds.
I use a really simple #noknead method, just stretch & fold in the bowl.
I slice one of each loaf and freeze in ziplock bags, the other keeps well in the wooden bread bin for a week or so.
#homemade #homebaker #yeastedbread #realbread #bakersofmastodon #lidlflour

The Weekly Loaf is out!

Last week we took Loaf on tour with two market stalls and a conference. This week we look forward to Artefact's Artefacts and KHARnival. Also, focaccia!

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-10-july-2023/

#coop #coopsuk #realbread

The Weekly Loaf is out!

Last week we took Loaf on tour with two market stalls and a conference. This week we look forward to Artefact's Artefacts and KHARnival. Also, focaccia!

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-10-july-2023/

#coop #coopsuk #realbread

The Weekly Loaf is out!

Last week we took Loaf on tour with two market stalls and a conference. This week we look forward to Artefact's Artefacts and KHARnival. Also, focaccia!

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-10-july-2023/

#coop #coopsuk #realbread

The Weekly Loaf is out!

Last week we took Loaf on tour with two market stalls and a conference. This week we look forward to Artefact's Artefacts and KHARnival. Also, focaccia!

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-10-july-2023/

#coop #coopsuk #realbread

The Weekly Loaf is out!

This week we mark May Day and say goodbye, for now, to our friends at Ten Four Bakehouse.

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-1-may-2023/

#realbread #coopsuk #stirchley

The Weekly Loaf is out!

This week we mark May Day and say goodbye, for now, to our friends at Ten Four Bakehouse.

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-1-may-2023/

#realbread #coopsuk #stirchley

The Weekly Loaf is out!

This week we mark May Day and say goodbye, for now, to our friends at Ten Four Bakehouse.

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-1-may-2023/

#realbread #coopsuk #stirchley

The Weekly Loaf is out!

This week we mark May Day and say goodbye, for now, to our friends at Ten Four Bakehouse.

https://buttondown.email/loaf.coop/archive/the-weekly-loaf-1-may-2023/

#realbread #coopsuk #stirchley

Lovely scoring on the wholemeal sourdough by Rach this morning! #realbread #coopsuk