Good food, close to home

Discover farm shops, butchers, bakeries & every other local food producer near you.

Showing sample listings.
Farm shops
Butchers
Fishmongers
Bakeries
Breweries
Greengrocers
Cheesemongers
Chocolate & sweets
Distilleries
Vineyards
Coffee
All

Know a hidden gem?

Tell us about an independent producer you love. If we love them too, we'll feature them as a myfoody pick.

Showing sample listings

6 found
The Master Butcher
Butcher
High Street, Shrewsbury, SY1 1ST
Get directions
★★★★★4.9(87 Google reviews)on Google ↗
1 myfoody review
Open now
Hillside Farm Shop
Farm shop
Church Lane, Ludlow, SY8 1AW
Get directions
★★★★★4.8(42 Google reviews)on Google ↗
2 myfoody reviews
Open now
Harbour Fish Co.
Fishmonger
Quayside Market, Whitby, YO21 3PU
Get directions
★★★★★4.7(29 Google reviews)on Google ↗
Closed
Grain & Loaf Bakery
Bakery
Market Square, Hereford, HR4 9HU
Get directions
★★★★★4.6(63 Google reviews)on Google ↗
1 myfoody review
Open now
Wye Valley Brewery
Brewery
Stoke Lacy, Bromyard, HR7 4HG
Get directions
★★★★★4.5(51 Google reviews)on Google ↗
Open now
Shropshire Larder
Farm shop
A49, Craven Arms, SY7 9QJ
Get directions
★★★★☆4.4(18 Google reviews)on Google ↗
Closed

Interactive map

Loading the map uses Google Maps, which sets cookies for that service. Click below to load it — we’ll remember your choice so the map auto-loads next time. See the privacy policy for details.

Stirato Bread

BakingServes 4Submitted by Tom S

My favourite bread in the world - only from a bakery in Cornwall normally - recreated as best I can!

Ingredients

  • 400 g bread flour plus extra for sprinkling
  • 1½ tsp salt
  • ½ tsp instant, fast-acting dried yeast
  • 300-350 g/ml water

Method

  1. The evening before baking :
  2. Stir the flour, salt and yeast together in a large bowl.
  3. Stir in enough water to create a rough, wet dough (go slowly at the end so as not to add too much)
  4. Cover the bowl and leave at room temperature overnight or 12-14 hours.
  5. Tip: in warm weather, or to slow things down, put the dough in the fridge.
  6. On the day of baking :
  7. The dough should be well risen, spread out, and very bubbly: if not then leave for longer.
  8. Cut a piece of baking paper to line a large baking tray: the paper should be large enough to come up above the sides.
  9. Put the paper on a board or tray: this will assist in lifting the soft, uncooked loaves.
  10. Flour the paper very well, then scrape the dough from the bowl onto it.
  11. Sprinkle more flour over the top.
  12. Use a dough scraper to push the dough into a rectangle approximately 20 x 25 cm with one of the long sides facing you.
  13. Use the dough scraper to lift the long side and fold it over towards the middle. Keep pushing it over so that the dough is rolled into a tube.
  14. Dust the paper with more flour if needed, then cut the tube into 2 shorter pieces.
  15. Place the pieces apart on the paper.
  16. Cover, then leave for 30 minutes or until the depression left by a finger pressed into the dough slowly rather than quickly springs back. If it springs back immediately then leave to prove for longer.
  17. While the dough is proving
  18. Preheat your oven to 240C / 220 Fan / Gas 9 / 475F.
  19. Position a shelf just above the middle of the oven and place the large baking tray on it. If you have a tin or tray that will fit over the top as a lid then preheat that too.
  20. Put a deep roasting tin on the bottom shelf (this will later be filled with water to create steam: do not use a glass tray as it could break).
  21. Gently stretch one of the dough pieces to approximately 28 cm in length (use a dough scraper to nudge it off the paper first if necessary). Make sure you don't stretch it longer than your baking tray!
  22. Repeat with the other piece of dough.
  23. Take the preheated tray out of the oven.
  24. Pick up the board and slide the paper and dough off it and onto the tray.
  25. Put the tray on the middle shelf of the oven (if you've preheated a tray or tin to use as a lid, place that over the top first.)
  26. Pour cold water into the heated roasting tin on the bottom shelf of the oven to half fill it.
  27. Close the door and bake for 30 minutes.
  28. After 30 minutes, turn the oven down to 220C / 200 Fan / Gas 7 / 425F.
  29. Open the oven door carefully, keeping your face away: lots of steam is likely to rush out!
  30. If you used a tray or tin as a lid, remove it.
  31. Remove the roasting tin containing the water.
  32. Shut the door and bake for a further 10 minutes.
  33. After 10 minutes, remove the baking tray with the bread, take the loaves off the tray and the paper then return them to the oven, directly on the shelf.
  34. Continue baking until dark golden brown and sounding hollow when tapped underneath (3-5 min).
  35. Leave to cool on a wire rack before serving.
  36. Best eaten on the day of baking or can be frozen.
Was this useful?

New post

Controls which filter this appears under on the Good Food News page.

#blog/

Auto-filled from the title. Changing this after publishing breaks existing links.

No image
Shown at the top of the post and on the blog index. Max 5MB.

Preview

This is how the post will look on the public blog. Close this to keep editing.