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If you have any comments, questions or queries, or just fancy a chat, please do get in touch.

Call us:

07901 578 562

Or send an email to:

hale@onemilebakery.com

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Had a fabulous day and arrived home with loads of festive fare!
Anne O’Reilly
Read more testimonials

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.

A tip for Tuesday - we often get asked about what causes this in a loaf that you have worked on. It is usually due… https://t.co/Wf3Osh1JLt
Tuesday 2nd June
If you are homeschooling, one of the features on the curriculum is the life-cycle of a plant. Here is a great repr… https://t.co/O2p0KiKDu2
Monday 1st June
Sunday is as good a day as any to show the wonder of a Yorkshire pudding. We always make extra, the leftovers of… https://t.co/MlVnBdBHLA
Sunday 31st May

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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