Usk Farmer’s Market 18th Oct 2014

Challenging week this week. Slightly colder and less humid in the bakery but not cold and dry enough to switch to winter recipes and methods. So we'retaking each day as a new challenge, being sensitive to how the dough feels and looks.

We have a set of adjustments to try to achieve consistency in the final loaf, but knowing when to adjust (and by how far) is an inexact science. Plus, we're onto new harvest grain at this time of the year which adds more fun into the mix. If you can't tell notice any difference in the final result so don't know what on earth I'm on about, then we'll have done our jobs right…