hello dear bread people
I got back to the UK and am back baking. If you live near to Coventry and want a loaf I’ll be fermenting dough all day Saturday and then baking them first thing Sunday morning.
The deal is this:
Let me know by Friday 5pm (UK time) if you’d like a loaf (and how many). Email me at info@mertonbakery.com or via Signal at skellis.80.
Collect the bread from my home in Earlsdon any time after 8am on Sunday morning (29 March) — I’ll send details.
Pay what you like or can afford or what you think the bread is worth by poking the thanks through my door (or you can do a transfer thing if that’s how you roll).
Tell other people.
The loaves I am making this weekend are a blended loaf made with white wheat flour (locally milled), high extraction wheat flour (which is wholegrain with the bran sifted out) and a bit of cooked polenta to give the bread a creamy vibe. The crumb is a bit darker than the Merton Simple and I like to bake them very dark to bring out the sweetness of the crust.
Have a fabulous weekend when it gets here.
With love and carbs.
Simon
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