A SLICE OF PER­FEC­TION

Daily Mail - - sandra Parsons -

In­gre­di­ents

SOUR­DOUGH: Nat­u­rally fer­ment­ing mix­ture of flour and wa­ter, con­tin­u­ously cul­tured and re­plen­ished in a stain­less steel tank for the past 55 years. SPELT: An­cient grain brought to Bri­tain by Cae­sar to feed the Ro­man armies. Grown and milled lo­cally to pro­duce flour. SALT: Har­vested from the sea near The Lizard, Corn­wall, since the Iron Age. WA­TER: Sev­ern Trent tap wa­ter (hard).

Method

Bread mix­ture is kneaded, shaped and left to prove af­ter a com­plex – and se­cret – dou­ble ris­ing process. Then it’s baked on stone in a deck oven.

Avail­able from www.hobb­shouse­bak­ery.co.uk

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