An Oak and Swan Newsletter!

It has been a long time since I sat in the office and tapped away here. Today I look out the window across green paddocks to dark pines trees against cold grey clouds. Weeds grow along the fences and bulbs … Continued

The last days of winter are here; the daffs have been flowering brilliantly and bravely for the past few weeks, our little clumps slowly increasing each year. The jug on the dresser is full of blossoms and we have to … Continued

Well, winter days are well and truly here now! Grey skies, wild winds, and squally rain have cloaked and swept and battered the hills lately. And every now and then the sun comes through for a moment or a day, … Continued

It’s hard to believe that the shortest day is nearly upon us! With some good wet weather and some crisp, raw mornings it really feels like winter now. When we were children, our family and friends would some years celebrate … Continued

Well, it really feels like autumn is finally here! The sky is clear outside at the moment, and the stars are glittering as they do when it’s crisply cold. With rain last night and more coming, the ground still warm … Continued

It’s autumn again, my favourite time of year. I love the changes in the light, the cooler mornings with dew on the grass and mist rising from the dams, the hazy sunsets, the flocks of starlings turning and shining through … Continued

  The oven is lighted and the leavens fed, ready for baking day tomorrow. As I watch the last colour fade from the western sky behind the pine trees, the colour of the fire in the oven is becoming more … Continued

It seems quite amazing that it’s been a year since I have written anything for the blog. Time gets to be of the essence, and something had to be let go…… My apologies to anyone out there who has been … Continued

We have a couple of new stockists in Traralgon! Chrissy at Onyx Wholefoods Café in Breed St has been using our 100% Spelt Sourdough on her menu, worked up by Troy and his team in the kitchen, and they also sell … Continued

For the past couple of weeks, as I’ve headed up to the bakery from the house early in the dark mornings, it’s been to the sound of magpies caroling along in the pine trees, hours before sunrise. While no one … Continued

We are very excited to be heading to the Choo Choo Winter Makers Market in Mirboo North this weekend, on Saturday 30th from 9am – 2pm. This is a very special market, as it is the major fundraiser for the Mirboo North … Continued

It already seems a long time ago now, but we did have a week away last month! It was just lovely to have a whole week to relax, be together, be outside, reflect, and refresh. We spent much glorious time … Continued

Last month we were lucky enough to attend the first Gippsland Makers Market in Traralgon, and this Sunday, it’s on again, and we will be there! It was a great success last month, with so many beautiful stalls set up … Continued

It’s well and truly that time of year again, and I’ve been loving making our Orange and Muscatel Loaf lately. We began making it last month, with oranges being in season, and beautiful. Lots of fresh orange zest goes in. … Continued

Winter is truly here, with some frosty mornings, beautiful sunny days, and cold rainy weather. It is a pleasure to walk into the bakery out of the dark in the morning and open the door of the oven to let … Continued

Last Saturday we went to the Traralgon 50 Mile Farmers Market, at the VRI in Queens Parade. Set inside and outside of the beautiful old hall, there was a really good selection of local producers. Free range heritage pork, free … Continued

We are excited and delighted to be heading to the first Gippsland Makers Market at Dahlsens in Traralgon this coming Sunday. It will be a great day, indoors and with plenty of parking. And I believe the team behind the … Continued

Winter is here, and these loaves are soaking up a bit of warmth from the pale wintery sun coming through the bakery windows. Well, it looks that way anyway; really they are just waiting for me to put them in … Continued

Winter is coming, just a few short, chilly days away! It is certainly nice to pull freshly baked fruit loaves like this from the hot oven on days like today! I have been really enjoying watching the rain stream down the … Continued

Recently, my creative and wonderful Granny made us a beautiful hanging to display on our market stall. After many hours of work, cutting of materials, placing of leaves and shaping of swans, sticking of pins and sewing, gluing and consultation, … Continued

It has certainly turned chilly the past few days! The wind has a wintery bite to it, but there has been some beautiful and much needed rain. A couple of weeks ago, on a wild Sunday morning, we had our … Continued

Well, it has been a busy week and the days have just flown by! It’s a big baking day today, with markets for us at the Mirboo North Arty Gras Craft Market, and Traralgon 50 Mile Farmers Market, and deliveries … Continued

It’s been lovely to get out in the garden over the past few days, and soak up some of this glorious sunshine. I feel like I’m storing it up for winter! Over the weekend, we’ve been outside with the kids; the … Continued

  I thought I’d do a bit of a blog about lighting the oven. The oven is an Alan Scott designed oven, with a low roof and thick thermal mass all around the 6 x 4 foot oven. It is … Continued

Baking away again today, this is the Seeds and Sprouts dough having it’s turn in the mixer. The days are drawing in, and it’s nice to walk into the bakery out of the dark in the morning, and first of … Continued

While baking today, I had some left over dough to use up, so I pressed out a 50% rye, 50% sifted wheat dough, and some whole wheat, quite flat, and let them proof to the point of almost over proving, … Continued

Yes, Oak and Swan Sourdough is now on Instagram! You can follow us in the bakery at oakandswan_sourdough.

We are off bright and early tomorrow to Traralgon 50 Mile Farmers Market. Looks like the weather could be a bit showery, but that’s ok, we need rain, and the market is mainly inside the VRI Hall on Queens Parade, … Continued

Well, is has been a while since I have written anything; my apologies for that, I blame the hot cross buns! Without a bun divider or bun former, or a conveyer belt style set up like the big bactories  ( … Continued

  A great way to use up left over bread, AND also all those tomatoes! I made this panzanella  on the weekend with a sifted white loaf that had got a bit black on the bottom in the oven, and … Continued

I have always enjoyed making hot cross buns, or Easter buns if I don’t put crosses on, at this time of year. They have evolved from a recipe from a magazine I ripped out a long time ago, a yeasted … Continued

Despite the hot weather lately, I love this time of year. The days are shortening, and there is that beautiful golden haze in the air some days that tells you autumn is here. The sun is getting lower on the northern … Continued

Well, it has been a busy week or two! We had a great day at Mossvale Market last Sunday, lovely weather and plenty of happy people. Today we have baked lots of loaves for delivery in the morning, while we will … Continued

We attended the Traralgon 50 Mile Farmers Market for the first time last Saturday. It was a great day, and a fantastic spot for a market, in and around the VRI Hall with trains occasionally rolling slowly past, and next to … Continued

With a few more! All our loaves are hand shaped one by one, and put to prove in these fantastic bannetons, which are made in Germany from spruce wood pulp. They are a great alternative to either plastic bannetons, or … Continued

And there it is, ready to prove for a few hours before being baked!

Pick it up and place it gently in a lightly floured banneton…..

Seal the seam by pinching it together. Funnily enough, this is Greg’s favourite loaf, Fennel, Rosemary and Preserved Lemon, equally good with great ham and home grown tomato, or toasted with real butter and honey….

A few rolls more until you reach the end, and then bring it seam side up….

Continue rolling down firmly, creating tension on the outside of the dough without tearing it.

The pointiest bit at the top of the triangle is folded over tightly and rolled down firmly.

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

I thought I would do a little blog about spelt. Many of you know spelt, and many people love it for its nutty, slightly sweet, but vibrant taste, it’s nutrition, and its being an ancient grain. Biodynamic or organic Victorian spelt … Continued

Recently, I have met Rachel from udder and hoe, a fantastic new place which has opened up behind the general store in Kilcunda. Rachel and her team have put together a great little space for stocking local fruit and vegies, preserves, … Continued

Yesterday I had a great afternoon over at Baw Baw Food Hub in Warragul, meeting some of their customers as they came in to collect their wonderful vegie boxes, offering some samples and telling our bread story. What a hive … Continued

Well it’s been a busy few days! Baking on Friday for Foster Farmers Market and deliveries, and then baking on Saturday for Mossvale Market. Greg and the boys manned the stall at Foster, and all enjoyed their morning very much! Both … Continued

Oak and Swan Sourdough is now available at Udder and Hoe, a great new produce store that has opened up recently in Kilcunda. We are very excited about this, and our bread will be in stock on Saturday mornings.

We have some lovely sourdough baked today, ready for delivery tomorrow to Dalliance in Mirboo North, Leongatha Whole Foods, and Baw Baw Organics. We have two markets coming up this weekend, one on Saturday; Prom Coast Farmers Market in Foster, … Continued

Here we are at the start of a new year, refreshed and clear-minded, (for now anyway!), with plenty of enthusiasm and passion and ready to get back into baking. We have spent great times with family, and spent a week camping. … Continued

We wish everyone a Merry Christmas and a Happy New Year and hope that you are able to spend time with loved ones and enjoy a break. We are having a little break and will be back baking on 11th … Continued

I thought I would put up a picture of our two mills so you can see the difference in size: quite a lot!  It is absolutely great having the big mill going and giving us beautiful, fresh flour for every bake, … Continued

We have had many compliments about our website, and we would like to thank Glen from GTC Design in Wonthaggi for doing such a great job designing our website and putting it together. We also think it looks fantastic, and … Continued

We had this for tea one night a few weeks ago; made with a lovely fresh cauliflower from Grow Lightly, and some not-so-fresh Sifted White Sourdough; absolutely beautiful! The cauli was lightly steamed and the bread was added to some … Continued

Hello, well, it is getting to that time of year! And we are still busy baking, with the Prom Country Farmers Market at Foster coming up on Saturday, as well as deliveries to our stockists, and then one more bake … Continued

Unloading some Seeds and Sprouts.

Here are some of the loaves we baked on Saturday for Mossvale Market; these are Seeds and Sprouts loaves ready to come out. We did several loads of about 35 loaves, and the oven worked brilliantly with more loaves in … Continued

We had a great day at the first ever Mossvale Market. What a perfect day weather wise, and such a beautiful setting. Well done to Nicky and Kerry Anne for organising such a wonderful event, and thanks to all who came … Continued

And in the box; our new mill! All the way from Austria; how exciting, and so awesome and fantastic! We milled some spelt and wheat last night to use in todays bake. It is so quick and efficient, compared to … Continued

Yesterday we received a very exciting and much anticipated delivery. It came in a box that looked like it might hold a wild animal; a very large, heavy, solid box with plenty of screws………The box has travelled half way around the … Continued

We had a great day at the Foster Prom Country Farmers Market last Saturday. It started early, not without some nerves I must say; it was our first market, it was drizzling, would we sell any bread? So we set off … Continued

It has been a busy day, baking loaves for our deliveries and for Foster Farmers Market tomorrow. It is very exciting to be attending our first market and we are really looking forward to it. We have had a practice … Continued

It feels like we are getting in to the swing of things now, a few weeks in. We have had fantastic support, and it is great to be doing something we believe in. It has certainly added another element to … Continued

Fine chocolates and wood fired, organic sourdough……what more could you want? Dalliance Chocolaterie and Providore in Mirboo North are now stocking our bread and also using it on their menu. We are very happy and excited that they are doing … Continued

This is how I cooked my lunch today; an egg from our chooks, kale from our garden, and Oak and Swan sourdough, in the oven! The bread toasts beautifully, even better I must say, than the old slow combustion stove top … Continued

On this grey drizzly day, I thought I’d post this picture of our oak trees on a lovely autumn day a few months ago. They are in full leaf now of course, and probably enjoying the cooler and wetter conditions … Continued

We are very excited and pleased that Leongatha Health Nutrition and Whole Foods will be stocking our bread. Suzi and Glenn run a fantastic shop, with great products, organic produce, and happy, helpful staff. They will have fresh sourdough loaves on … Continued

A few weeks ago, we bought two old diving arm mixers. They’ve had plenty of use in their day and are in need of a clean and some TLC, but are great old mixers, and I’m really looking forward to using … Continued

Well, we delivered some bread today, our first deliveries! It was an exciting morning, off to Grow Lightly first, then on to UpBeet Café in Wonthaggi, and then for a bit of a wet walk on the beach at Inverloch … Continued

We have just lit the fire in the oven again, ready for tomorrow’s bake, loading it with pine branches and hardwood. It’s good exercise loading the wood in! Not to mention splitting it! The oven has retained plenty of heat, and we … Continued

Well, the first bake went very well. An early start mixing the doughs, several turns through the morning, a rest in bannetons during the early afternoon, and some lovely sourdough by mid afternoon! A very fulfilling day. Also, our bread will … Continued

We have an awesome fire burning in our oven at the moment;  hot, slow, and lots of coal, heating the masonry through, ready for our first ‘big’ bake tomorrow. The oven is three quarters full of unburnt timber with a line of fire … Continued

A beautiful day here on the hill at Mardan, where Oak and Swan Sourdough is located. We have scrubbed some trolleys, filled storage containers with dried fruit, seeds, and nuts, milled some grain, stacked wood, and hoed some thistles out … Continued

It has been a busy week, bringing all the ends together and getting things ready for our first bake on Monday. Our lovely old spiral mixer has been cleaned and given some TLC. Greg picked up our first pallet load … Continued

Well, it all began a long time ago really, baking bread at home which rose so much in the oven it would reach the top of it, and smelt and tasted great, and toasted nicely, but was too crumbly for … Continued