Buy my Bread

BUY MY BREAD I bake bread weekly from my home kitchen in Wallington. You can buy directly from me or though the Sutton Community Farm. They grow and supply fresh vegetables and other local products to the local community through their VegBag Scheme. I bake for them on Thursday mornings and my bread is delivered with their VegBags.

Sticky Mitts Real Artisanal Bread

Sourdough Boule

Bread Menu by Email

I send an email to al my customers on Sunday evenings telling them what I am baking that week. I offer a range of breads – yeasted and sourdough – together with a special of the week. The special is not always bread, it may be a quiche, cake or a pie.

Orders by Monday

I ask for orders by Monday at 10 am if possible so I can plan my bake schedule

Wednesday – Bake Day

I bake all day and customers collect from my home between 4 and 6 pm.  I am also happy to deliver local after 6 pm.

A typical Bread Menu

Seeded Malthouse

Seeded Malthouse – a mix of wholewheat, white and rye with added malt flour and 7 seed mix. £3.00 for 450g

Seeded malthouse bread

Wholemeal loaf with some white and rye flour. £2.70 per 450g

Wholegrain Rye Sourdough with Molasses £2.70 per 400g

Wholegrain Rye Sourdough with Molasses £2.70 per 400g

Marmalade Loaf Cake with dried fruit £3.99 per 450g

Marmalade Loaf Cake with dried fruit £3.99 per 450g

How to pay

Customers normally pay cash on collection but you can also pay by BACS or cheque if you prefer.

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

5 thoughts on “Buy my Bread

    1. Gaye Post author

      It can be difficult to get. My local Sainsburys (in house bakery) will sell it to me in 100g batches but other branches refuse. Apparently you can make bombs with it – or so I was told!

      A block of fresh yeast weights 800g. You can, if you wish, break it up into pieces, wrap in foil and store in the freezer for a couple of months. No need to defrost, just unwrap and place in some of the water from the recipe. It will soon dissolve. Just remember that some of the yeast cells will die in the freezer so you will need a little more yeast than normal – 15g per 500g flour (3% instead of 2% in bakers percentages)

      You can also buy it online and from many Polish shops

      Reply
  1. John Dowson

    I want to freeze some dough. At which stage of the dough making
    process do I put the dough in the freezer? I think it would be after
    the 15 minute or so kneading stage. Is this correct? In case its
    important, I will be using half white and half wholemeal flour to make
    the dough. Many thanks – John Dowson

    Reply
    1. Gaye Post author

      Hi John, All fridges run at different temperatures so it is difficult to know how long the dough will last in the fridge before it runs out of food. Suggest you make the dough in the usual way but with half the amount of yeast. Oil some cling film and lay this directly on top of the dough and then cover the bowl. Leave at room temperature for 20 minutes to give the yeast a head start and then put it in the fridge. Check every two hours or so (if possible) to see how it is progressing. Turn it out of the bowl, degas and form into a ball again. Wash your bowl (to warm it up) and then put the ball back in and cover. Rest for a while at room temperature to warm it up a little and then proceed as normal.

      Reply

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