Dan Lepard has created a locally focused bread recipe that will appear in Issue 8 of Great Food Magazine, out on September 6.
The baker and Guardian writer has used flour milled at Claybrooke Mill, Leicestershire, and beer brewed locally by Everards to create a simple loaf that readers can try at home.
Speaking to Great Food at Oundle Food Festival, Dan said: “It’s a simple white loaf recipe that’s great for total beginners and more experienced bakers.”
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To visit Dan’s website, click here.
Above: Dan Lepard (left) holding his local loaf with Spencer Craven, head miller at Claybrooke Mill
Great Food publisher Matt Wright with Dan at Oundle Food Festival
