merton bakery updates

it's wholemeal time (and focaccia)

November 22, 2024

hi friends Just a couple of posts this week: Experimenting with sourdough focaccia (olive, lemon and thyme). Making some 70% wholemeal loaves for COGS on...

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gluten, "freshly baked" fakery, and introducing Merton Blend

November 8, 2024

Good morning Three new posts this week on mertonbakery.com: On glutenin and gliadin (my two favourite proteins)The freshly baked bullshit in UK...

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open kitchens and being back

October 31, 2024

hello friends of Merton Bakery Three posts: Sharing baking skills and experiences in an open kitchenLooking at the holes (alveoli) in sourdoughGive your...

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four posts including starters and pizza

October 18, 2024

Hello friend Four new blog posts this week at Merton Bakery: a photo of a couple of sourdough startersa film from the 1940s showing some old timey...

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emmer variation and being more social

September 18, 2024

Hello all This week on the Merton Bakery blog: an emmer whole grain flour variation that includes polenta and walnuts (for sale at COGS this week)finally...

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emmer, spelt and this weekend's harvest festival

September 12, 2024

Hello This week I’ve blogged about about using emmer flour, spelt flour and baking for this weekend’s Harvest Festival at Coventry Cathedral. Cheers, yeasty...

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this week (making bread and making ourselves)

September 5, 2024

Hello This week at mertonbakery.com: Tara Jensen on making bread and making ourselvesAn experiment in pushing fermentation but getting frisbeesComing up at...

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sourdough workshops and discard granola

August 29, 2024

hello I’ve got some sourdough workshops coming up in autumn (intermediate) and in the new year (beginners). Let me know if you’re interested. I also tried...

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Merton Bakery update: three breads

August 21, 2024

A brief post to let you know what I’m baking this week (24 August) for sale at COGS: Merton Simple, Merton Sunflower and Sesame and Merton Spelt. It’s the...

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Merton Bakery update: nuts and seeds

July 23, 2024

Hi there A couple of new sourdough experiments this week: on working with rye flour: walnut and ryesunflower and sesame seeds added to Merton Blend x Simon...

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Merton Bakery update

July 17, 2024

Hello I’ve taken a bit of a break from blogging as work got a little hectic. Four posts for you this week (one from a couple of weeks ago) a message for...

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Merton Bakery update: when flour meets water, very old bread, and a cannellini experiment

June 28, 2024

Hello Three updates from Merton Bakery: aspects of working with flour: when flour meets waterseeing very old bread in Pompeiiwould it work in a sourdough...

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Merton Bakery update: back baking

June 14, 2024

Hello This week from Merton Bakery: I am back baking for COGS this Saturday June 15th See you then. Simon

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Merton Bakery update: bonci bread and percentages and schedule

June 7, 2024

Hello Two posts from the past couple of weeks: the rise in popularity of bonci breada spreadsheet which helps you with percentages and schedule More soon. Simon

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Merton Bakery update: folded

May 24, 2024

Hello One post this week: shaping sourdough loaves: folded More soon. Simon

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Merton Bakery update: the meaning of the process and dried starter

May 16, 2024

Hello Two posts this week: the meaning of the process and how we make things mattertrying something new while I am away: dried starter More next week. Simon

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Merton Bakery update: wet and wetter, the structure, and gone fishing

May 10, 2024

Hello Three posts from this week: wet and wetter: experimenting with ciabatta and Roman-style pizza in teglia the structure of a botanical and sesame loafI...

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Merton Bakery update: Lactobacillus, Earlsdon festival and a normal delivery

May 2, 2024

Hello Three posts this week: Lactobacillus and the bakers of Saint-VithI’m baking bread for Earlsdon festival, which is on Monday 6 Maya normal delivery of...

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Merton bakery update: the colouring of the crust and being away

April 25, 2024

Hello Here’s the latest from the Merton bakery website: Sarah Black on the colouring of the crustUnfortunately, I won’t be baking bread for COGS this...

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Merton bakery update: the ear and tomorrow's spring festival

April 19, 2024

Happy Friday! Two new posts this week: Why is the crust of a loaf of bread called the ear?THIS SATURDAY (20 April 2024), I will be selling my bread in the...

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