Dear friends,

Over on the blog there are two new posts: rye and walnut, from baking a few weeks back using toasted walnuts and a scald from freshly milled whole rye flour, and wheat flour blend (with polenta) – cooked polenta through the dough, baked dark for a crunchy, nutty crumb.

I'll be baking Merton Simple loaves on Thursday 16 April and Khorosan loaves on Sunday 19 April. If you'd like a Simple loaf, get in touch by tomorrow Monday 13 April at 4pm. For Sunday's Khorosan loaves, by Thursday 16 April at 4pm. As you know, collect from my home in Earlsdon.

x Simon

"The baker's skill in managing fermentation, not the type of oven used, is what makes good bread." — Chad Robertson, Tartine Bread (2010)