Loaves: Marlais and Dulais

The Marlais and the Dulais are the two rivers nearest the house, and so I’m borrowing their names for my first loaves. Both use the same pain au levain dough, which means that I build a stiff levain at only 60% hydration around 12 hours before I want to mix the dough. At the same…

Honest bread, honesty box

A couple of years after my course with Andrew Whitley and my internship at E5, I’m getting around to selling my sourdough on a regular basis. I’ve still got the office job but have wangled Fridays off to bake so I can sell from an honesty box outside the house on Saturdays. Find out where…