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Had a fabulous day and arrived home with loads of festive fare!

Anne O’Reilly

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LATEST NEWS

Bread therapy: life, loss and mindful baking

10th December 2019

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

5th July 2019

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.

TWEETS by @OMBHale

Toasted sesame rye sourdough out for delivery today. It's important that the sesame seeds are toasted - this releas… https://t.co/wnzoRX84NJ

Wednesday 5th August

A delicious seeded loaf created on a recent OMB Hale on Tour class. We went through several bakes and had pizza to… https://t.co/5Ekr1XbFEH

Monday 3rd August

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

INSTAGRAM follow @onemilebakeryhale

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

28th May 2020

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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