Bakery
A morning at the mill
Our flour comes from a family mill two hours north. We spent a morning there to see what stone-ground actually means.
We buy most of our flour from a small mill two hours north of London, run by the same family for three generations. In early October Ada and Tomás drove up before dawn to watch a delivery being milled.
Stone versus steel
Big mills use steel rollers that strip out the bran and germ. A stone mill grinds the whole grain slowly and stays cool, so more flavour survives. The flour is less uniform, which is exactly why we like it, and exactly why we adjust the water in every batch.
What changes on the board
From this month our country loaf uses 20% whole wheat from the mill's own fields. Expect a darker crumb and a slightly nuttier crust.
The Sunday Loaf
One short email every Friday with the weekend bake list.