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Inspirational, educational and great fun. Matt really knows his bread and we had a great day both learning about and baking sourdough loaves. I went along as it was a birthday gift, and I thoroughly recommend this to everyone searching for that elusive present.
Mike Innes
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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.

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

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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