hi again

Tomorrow (Saturday 14 Feb 2026) is the last call for bread at COGS at the Coventry Market (see last week for the lowdown). I’m then travelling a bit but once I am back people are welcome to order from me directly.

I didn’t get a chance to blog this week but here are some photos from some fermenting and baking Sunday and Monday: scalded rye and walnut.

Here’s the scald. Doesn’t look much but it’s a way of suspending a lot of water into the rye grain (which gelatinises). It also makes the crumb super moist and helps the bread last a long time.

And the (900g) loaves (I gave them away so didn’t get any photographs of the crumb):

I plan to blog while I am travelling but promises are cheap.

Thanks for your interest in eating real bread.

Simon