Before you start…
Simple Methods – How I approach bread baking
The Basics – your daily bread
Setting up a microbakery is a pretty hairy experience, especially like back in 2007 when I started there was no one to look to for guidance. One obvious factor for consideration is, what breads are you going to sell? How do you work out what people will want?
The least the general public would expect from a high street baker would be a white loaf, a brown loaf and a wholemeal. So that’s sort of where I started: Pain de Campagne (white sourdough); Mick’s Classic Sourdough (50% strong bread flour, 50% wholemeal); and Wholemeal.
When I say “basic” I mean “unadorned” – no fruit, nuts, etc. I don’t mean “ordinary” – these are the essence of bread baking; they have to stand up on their own.
Specials
Specials = bread with bits in
Black Bean with Herbs & Jalapeños
Butternut Squash, Sunflower Seed & Chile
Cheddar, Spring Onion and Beer
Marcus Row’s Bread with Red Onions & Wheat Beer
Tomato Bread with Sundried Tomatoes
Rye Breads
Nina’s Swedish Spiced Laputabrot
Flatbreads
Parmesan & Courgette Flatbread
Red Grape & Fennel Seed Focaccia
Enriched Doughs/Festive Breads
Brioche au Fromage de Brebis au Figues
Butternut Squash, Mascarpone, Pecorino Brioche
Pizza
The PArtisan Baker 