For the three weeks before Christmas we have put together a little programme of festive breads. Wednesday was almost like the old days – only four breads instead nine but back to a 5.00 a.m. start.
First I invented a “traditional” Welsh Christmas bread, simply named “Torth Nadolig” – Christmas Loaf – wheat and rye flours, hazelnuts, currants soaked in mead with orange zest & juice and honey, plus oats in the form of a porridge and to coat the loaf:
all served up in a Panibois baking box. I have to say it was pretty good.
Then on offer we had our best selling flatbread, Black Olive, Rosemary & Caramelised Onion Focaccia:
Plus, as a basic, 5 Seed with Spelt. Then, with about 36 hours notice, I got a restaurant order for a bunch of 100% Russian Ryes when my rye starter had been parked up in the fridge for several weeks.
All worked out fine – except the body feels the strain these days.
The PArtisan Baker 