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Bread therapy: life, loss and mindful baking

Bread therapy: life, loss and mindful baking Season’s greetings baking fans! Whilst the festive period can be a lot of fun, it can also be a challenge: the expectations (or the ones  we perceive), the pressure we put on ourselves to have everything perfect for just one day (anyone else feel a sudden need on
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Manchester Confidential reviews our French Baking class

We had the pleasure of welcoming Kelly Bishop from Manchester Confidential, who was eager to learn how to make delicious French baked goods.     Suffice to say she left with a delicious bag of great bread, and has been inspired to continue at home! Have a read of her full review here.

Brewing beer at home: how to make an easy homebrew

  Lots of people who come to my classes (in particular my Bread and Beer class) ask about the beer that they taste at lunch. How do you do it? Is it easy? I love the fact that people are becoming more discernible in their beer-drinking. Gone are the days of being forced to drink
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How can I stop wasting bread?

Food waste has been talked about for generations. Today, the main driver for this is due to excessive consumption and its effect on global resources. In times past, it was used due to prevent excess merchant vessels taking perilous journeys in times of war. You don’t have to get on a soapbox about it though
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Review of Bread & Beer Baking Class at OMB Hale

Given that they are two of my great passions, there was always going to be a Bread & Beer class when I launched One Mile Bakery Hale. This unique course celebrates both things, and explores the relationship between the two in a hands-on full-day class. Dan Doherty, who blogs as Manchester Food Tourist, came along
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Clean eating for January? Forget low carbs, it’s all about better carbs

You know the drill. It’s the post-Christmas bloat. You’ve eaten your bodyweight in an assortment of cheese, Christmas pudding, pigs in blankets and brandy butter. You are frantically on Twitter looking at #newyearnewyou and working out the best ways of reverting back from Bloodtype:Port. One of the biggest things that NEVER fail to be marketed
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Stollen – how do you bake this festive treat?

Ah, stollen. It’s one of those breads which people have an opinion on. In the UK we are used to the sickly sweet bread with mixed fruit and a big rope of sugary marzipan running through the middle. It’s usually the marzipan that has the Marmite effect on people. Well you’ll be pleased to know
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Dough scoring, or how to slash bread

Why are loaves slashed before they go in the oven? There are two reasons. The first is a practical one – when making bread, there are three rises. The first is called, well, the rise. The second rise is called proving, and this comes after we have knocked the air out of the dough and
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WIN A CORPORATE BAKING DAY AT ONE MILE BAKERY HALE

The prize (worth £625): a fun and relaxed full-day baking class for a corporate team of five, based on one of the inspirational classes at One Mile Bakery Hale have a look here for a full list. The day will include a delicious two-course lunch with wine, all your bakes to take home or into
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How to shape a Winston Knot loaf

So this week I have been practicing different shaping styles. The Winston Knot is a lovely one for several reasons. Firstly it is very versatile – it is a tight shaping which means that once it is baked it can be sliced like a regular loaf. Secondly, it lends itself to challah, and other enriched
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Lardy cake recipe – comfort food to welcome in Autumn

One of my earliest food memories is lardy cake. When I used to visit my Nanny and Grandad, Nanny would often say ‘and I have some lardy cake, would you like some my love?’ in her warm Wiltshire burr. I never, ever turned it down. ‘Jolly good’, she’d say, as she cut a huge slice
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Read what it’s like to do bread baking class at One Mile Bakery Hale – check out the reviews!

First up, it’s the brilliant Hale Geezer. She writes fantastic articles about places to eat and drink in the Hale and Altrincham area. She was incredibly apprehensive about baking bread, but her efforts were truly rewarded! You can read her review of the class here. We had the pleasure of having Sophie, of Sophie’s Scran to
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I attended the sourdough bread making day last Friday. Not knowing what to expect and never baked a loaf of bread before I was a bit nervous to say the least. I needn’t have worried one bit, Matt was very welcoming and had tea and coffee ready on arrival. He explained what the day would consist of in great detail. He soon put me and the other 5 in the group at ease. We sampled great food, made fantastic bread, yes even me! Cookies and flat breads. I will def be going back to do another day. Thank you Matt it was great.
Karen B
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Bread therapy: life, loss and mindful baking

Bread therapy: life, loss and mindful baking Season’s greetings baking fans! Whilst the festive period can be a lot of fun, it can also be a challenge: the expectations (or the ones  we perceive), the pressure we put on ourselves to have everything perfect for just one day (anyone else feel a sudden need on
Read more…

Manchester Confidential reviews our French Baking class

We had the pleasure of welcoming Kelly Bishop from Manchester Confidential, who was eager to learn how to make delicious French baked goods.     Suffice to say she left with a delicious bag of great bread, and has been inspired to continue at home! Have a read of her full review here.

Question for audio geeks - is there a way of wirelessly sending sound from a vinyl turntable (or rather the mixer) to a Sonos 1?
Monday 13th July
Left some of the leeks to go to flower. The bees are thankful for it. #gardening #GardenersWorld https://t.co/lHu5gVI7N7
Sunday 12th July
For you - of course! https://t.co/KEYIVYeeBU
Saturday 11th July

The One Mile Bakery – Hale – 26 May 2020 15:41

We create a biga every night before we bake. This is an Italian pre-ferment that adds extra leavening power to the dough, and more importantly adds a delicious malty depth of flavour. 🍞 Ours is a 54% hydration, with 1% yeast. Eg – for every 100g of flour, 54g of water and 1g yeast. 🍞
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