Welcome to Ryan Hoy who bakes in the town of Clonakilty. In his words
Sourdough country loaf made using wildfarmed T65 and T150. Around 10% of the wholemeal. Big bloomy loaves, retarded for 18 hours or so. Soft open crumb. Not so open that you could hang a slice on a wall, but open. 70-75% hydration.
100% rye, made using a small amount of yeast, treacle and caraway seeds
Focaccia made using wildfarmed pizza flour, salt, Sierra de gata olive oil and various toppings. High hydration, glossy, open crumb. Dark crust.
Ciabatta, made using wildfarmed T65 and yeast preferment. High hydration. Shaped into sandwich rolls. Big open crumb. Beautiful sour character.
Call into The Pike Deli, 22 Connolly Street, Clonakilty to buy these breads 🙂
His instagram is here https://www.instagram.com/pike.deli/
Real Bread Ireland 