April 27 2011
We recently enjoyed the company of Bernardo, a baker from Mexico. Well researched in the latest slow ferment techniques and happy to knead the dough with us, it was a pleasure to meet Bernardo. We wish him every success with his own business, and look forward to visiting him in Mexico soon!
You may be interesed to learn that Tap water is 17 degrees here in Hackney this month, which has a big impact on the rate of dough development. I adjusted to this by folding the dough in the fridge, chilled water is another option.
Dan, a joiner from a few arches down has built us a beautiful delivery box for the workcycles bike which I brought over from Amsterdam. Watch out for it cycling around the streets of Hackney. Possibly propelled by Evan, our loveable albeit tardy young assistant.
I think that’s a wrap for e5’s first blog post. I hope to have even more exciting news soon. Ben and the team.