I’ve made these rustic little loaves in a slightly different way than usual. (And for an old-fashioned method, I’ve used old-fashioned weights and measures.)
A pound each of wholemeal and plain flours is mixed with a couple of teaspoons of sugar. Then it’s a bit like making shortcrust pastry, in that an ounce of fresh yeast is then rubbed-in like butter.
A pint of salty lukewarm water is then added, a dough formed, kneaded and placed into four 1lb tins for a single prove. After a little flour dusting, they are scissor-snipped and baked at 200-fan for about half an hour.
Broad Street Baker 