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Today’s Loaf: Matthews Cotswold Wychwood Oat Blend Flour
My first loaf with this wheat and oat flour.
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Today’s Loaf: Matthews Cotswold Crunch Flour with a Bit of Wholemeal Flour
Cutting the Cotswold Crunch flour tones down the malty flavor, and gives the loaf a bit more texture.
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Today’s Loaf: A Double Batch of Matthews Cotswold Eight Grain Flour Loaves
I don’t often do double batches, but my Ankarsrum mixer can handle this amount of dough.
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Today’s Loaf – A Somewhat Failed Experiment with Long Fermentation Dough
This is a true imperfect loaf.
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Today’s Loaf: One-Third Wholemeal Flour and Two-Thirds White Flour
Instead of my usual 50/50 loaves, I wanted to try a different split.
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Today’s Loaf: Half Waitrose Duchy Organic Stoneground Wholemeal Flour, Half Matthews Cotswold Strong White Flour
A classic 50/50 wholemeal-white flour loaf.
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Today’s Loaf – Half Matthews Cotswold YQ Population Flour and Half White Flour
An excellent loaf with a flour pairing that always makes great bread.
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Today’s Loaf – An Experiment with Stoneground 85% Wholemeal Flour, Type 00 Flour, and Diastatic Malt Powder
This loaf didn’t turn out how I expected. But it tastes good.
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Today’s Loaf: Matthews Cotswold Crunch, Wholemeal Spelt, and Strong White Flour
A delicious loaf with three flours.
