Dear bread friends

I'll be fermenting a new variation of Merton Blend loaves this Saturday, baking early Sunday morning. This one's a mix of high extraction wheat, buckwheat, white wheat and whole wheat flours – nutty, dark and properly tasty. The combination of these mostly softer flours makes the dough slacker (meaning it flows more) when I am working with it and the end result doesn't get as much of a rise.

If you'd like a loaf, please get in touch by Thursday 3 September at 12:30pm. Collect from Earlsdon on Sunday from 08:30 onwards.

x Simon

"A darker crust signifies more flavor than a lighter one, as the flavor from the crust diffuses into the interior of the bread." – Sarah Black, One Dough, Ten Breads: Making Great Bread by Hand (2006)