Brockwell Bake miscellany 2018

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Brockwell Bake miscellany 2018 > page 14

test bake with 35% T80 Philippe Guichard, 60% Gillchesters Pizza flour and 5% dark rye for Platform cafe - 4:14pm 23^rd Jul. '18	test bake with 35% T80 Philippe Guichard, 60% Gillchesters Pizza flour and 5% dark rye for Platform cafe - 4:15pm 23^rd Jul. '18	test bake with 35% T80 Philippe Guichard, 60% Gillchesters Pizza flour and 5% dark rye for Platform cafe - 4:16pm 23^rd Jul. '18	test bake with 35% T80 Philippe Guichard, 60% Gillchesters Pizza flour and 5% dark rye for Platform cafe - 4:16pm 23^rd Jul. '18	test bake with 35% T80 Philippe Guichard, 60% Gillchesters Pizza flour and 5% dark rye for Platform cafe - 4:16pm 23^rd Jul. '18
test bake with 35% T80 Philippe Guichard, 60% Gillchesters Pizza flour and 5% dark rye for Platform cafe - 4:16pm 23^rd Jul. '18	last of the test bake bread from Platform Cafe, one week later and still eating nicely - 11:15am 30^th Jul. '18	Rachel's birthday pizza bash on plot 35 - 6:03pm 28^th Jul. '18	Rachel's birthday pizza bash on plot 35 - 5:57pm 28^th Jul. '18	Rachel's birthday pizza bash on plot 35 - 5:58pm 28^th Jul. '18
Rachel's birthday pizza bash on plot 35 - 6:00pm 28^th Jul. '18	Rachel's birthday pizza bash on plot 35 - 6:00pm 28^th Jul. '18	plates from Welsh Plant Breeding Station Leaflet series S, No 1 "Pure lines of Hen Gymro", selection Ca 480 which became pure line Hen Gymro S72	plates from Welsh Plant Breeding Station Leaflet series S, No 1 "Pure lines of Hen Gymro", selection 274 which became pure line Hen Gymro S70	plates from Welsh Plant Breeding Station Leaflet series S, No 1 "Pure lines of Hen Gymro", selection Ca 484

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