This is a lovely bread to make at Christmas, but really you don’t have to wait and you don’t need an excuse, just go ahead and make it to share with your family and friends. It really looks wonderful as the centrepiece of your table at any time of the year. If you dislike mincemeat …
This recipe makes use of a pre-ferment to add flavour and texture to this bread which is ideal for bruschetta or serving with soups and stews to sop up the flavours. You can read more about using preferments here. Ciabatta, which translates as Slipper, was invented in the 1980’s by an Italian baker as a …
Subscribe for bread tips, advice & recipes It’s that time of year again where if you grow your own you will be surrounded by pumpkins and even if you don’t grow your own there are plenty in the shops ( at least I hope they are…). I first made this bread and posted the recipe …
In September 2014 I rang the tax office to tell them I was setting up a business. I rang the Environmental Health team to let them know I was opening a cookery school. I created a website. I told my friends about it on Facebook and then in January 2015 I ran my first bread …
Using a banneton (aka a proving basket) when proving your loaf helps to support the loaf during the proofing process, helping it to keep its shape. A banneton is especially important if you are making a high hydration (wetter) dough but you want to bake a rustic looking hearth loaf rather than a tin loaf. …
Which is best? Kneading or Stretch and Fold? When it comes to developing gluten in my dough and choosing between kneading or using stretch and fold there isn’t really a contest. My preferred method for making bread is the stretch and fold method. Hands Down. It makes making bread so much easier. With the stretch …
Which is best? I have only ever used a cold dutch oven once, and I popped that into a preheated oven. I have always been a bit sceptical of how effective a cold dutch oven would be. However, a few people have told me that the method of baking our loaf in a cold dutch …
When you begin a sourdough starter it can become overwhelming trying to maintain it. If you keep it at room temperature it will need feeding with more flour and water at least once a day. If you live somewhere warm then you might need to feed it twice a day. The warmer the starter the …
Making a wholemeal loaf can be quite different from making a white loaf as the flour will absorb more water because of the bran and germ. Wholemeal dough benefits from the stretch and fold method, as kneading can be too harsh. When kneading the constant stretching will mean that the bran pieces shear the gluten …
Tiger bread has a delicious savoury/sweet/slightly salty glaze that cracks as it bakes and makes a really delicious loaf. Ingredients For loaf: (Simple white loaf recipe but you could use any bread recipe that you like) 500g strong, white (bread) flour10g fine sea salt5g (or 1 sachet 7g) easy bake/ fast action/ instant yeast or …
