Monthly Archives: February 2016

The sides are folded in to form a triangular shape and pressed down to seal and remove air pockets, pressed firmly but not squashed; the dough is alive and full of little air pockets which you want to keep.

Greg took a few pictures recently up in the bakery, of a few loaves being shaped; I thought I would put some up so you can see how a longer shaped loaf can be formed. Initially I have started with … Continued

Sunday lunch, with fresh vegies from our garden, cold silverside from our steer, and whole wheat and beetroot bread from the bakery…..colourful and absolutely delicious!

It’s been lovely to have some rain over the past few days; the hills have taken on a green tinge and it’s been nice to have a break from watering the garden! Hopefully there will be more widespread rain soon….. … Continued