It all starts on a friday afternoon by weighing out the right amount of flour for the following day, the flour (we use carrs) it is then blended together with some salt and set aside until after the lunch time rush
. Then we weigh out the correct amount of yeast and mix well with water and a touch of sugar, which activates the yeast. Then we start to mix the flour and yeast together ( starting from the outer edges into the center and scrunch it in your hands ) what you are looking for is a texture a bit like putty. Now we wrap it and let it prove over night.
The next bit alot of you wont like its the early start I tend to start at about four in the morning as I have one or two jobs to do before the bread, So when i have finished my first lot of jobs its time to start the bread i will unwrap it and scoop out on to a floured surface then i divide the dough into portions of 600g for each loaf ( about 6 -8 depending on size ) now i shape it making sure not to over work it and let prove for another 45 min then cook in our Italian stone oven until they are perfectly cooked. All the bread should be ready by 8.30am just in time to open the cafe doors for the first customers of the day.
