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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.
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Ours is a 54% hydration, with 1% yeast. Eg – for every 100g of flour, 54g of water and 1g yeast.
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Have a go yourself, and add a chunk of it into your dough during the mixing stage!
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It is absolutely hands on – you do everything just with some great guidance from the expert baker. The course covers three loaves – a white farmhouse, a French Pain de Campagne and a wholemeal loaf. Matt encourages you to add your own flair to each – with an array of delicious ‘extra’ ingredients available to add to the loaves; poppy, chia seeds or sunflower seeds, olives and sun-dried tomatoes, dried fruits or chopped nuts. You can even add grated cheese or pieces of pancetta to really pimp things up when you bake them again in the creative comfort of your own kitchen! And that’s precisely the point. I can’t wait to bake bread again now. And I feel absolutely confident that I will be able to do it. And do it well. The smell in that kitchen – honestly, it was divine. When the loaves came out and were cooling, we sat in the living room and Matt recommended his favourite books for baking. A great touch with was very helpful indeed. I have been to a fair few cookery classes in my time but this one was, by far, the best. The tips I have picked up on, the newfound confidence, the way it has made me appreciate homemade baking so much more. I don’t want to buy or eat a mass-produced loaf of sliced bread ever again!
Sophie
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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. 🍞
Read more…