Just ordered a chefs batch of sea salt from some guys on the Isle of Lewis (trying to reduce our ingredient food miles).
They use good old Hebridean Sea water to make salt.
Some heat and some time.
And voila some nice white salt.
Nothing added, nothing removed.
If only firing a wood fired oven was as simple.
Bake number 2 ended tonight with batch 1 being eight black scorchers (toast & pig feed only), before (again) batch two being four good well coloured loaves.
Sometimes simple is hard.
But we’re keep at it and try learn from mistakes.
Simply the oven is still too hot. We need to be patient and let it cool before going for bake number 3.
Here’s to getting simple spot on.