The weather can really affect how your dough ferments. This is true when using commercial yeast and sourdough. If the weather is warm, the yeast works more quickly. Yeast is most active at 38C ( and dies at 55C) so if the temperature in your kitchen is heading towards the high 20’s/ 30’s (above 80f) […]
Making bread in hot weather Read More »
This is a lovely bread well worth making. You can add any muesli that you might have in the cupboard or just add a mixture of oats, nuts and dried fruit. You can add 50-100g of muesli to a simple white bread or follow my recipe below to add more taste and fibre to your
I love it when I get an email asking me a bread related question. Today’s email was asking “how can I use diastatic malt powder?” This is a great question as I too had fallen victim to buying a packet of this, using it in a couple of loaves, and then finding it loitering at
Using diastatic malt Read More »
Gluten is only present in wheat flour once you add water. The proteins gliadin and glutenin can start to form chains as soon as the dough is hydrated and these protein chains form the gluten network. The gluten network adds strength to the dough. It allows the dough to expand when the yeast expels carbon
This old fashioned bread pudding transforms a staling crust into a delicious treat. Ingredients 225g bread (any bread that you have left over)300g milk 50g butter, melted1 egg75g soft brown sugar175g dried fruitRind and juice of 1 orange2 teaspoon mixed spiceDemerara sugar to sprinkle over the top (about 2 tablespoons) Method Line a 2lb loaf
This is a great recipe for using up that bit of bread that is languishing on your bread board, getting staler and staler. I always have lots of bread in this house (from testing recipes, running bread courses etc) and I hate to throw them away. In truth, if they don’t get transformed they go
Savoury Bread Pudding Read More »
Are you ready to up your bread making game? My Advanced Breads online course is now available to buy as an individual course or you can access this and a range of other bread courses if you join my Bread Made Easy Membership. The Advanced Breads course has been designed to take your bread making
Advanced Breads Online Course Read More »
If you are using an American recipe book for making bread in the UK it can be hard to understand why your bread doesn’t quite look like the one in the book. The flour that we use in the UK is different to American/ Canadian flour. We can buy Canadian extra strong flour which will
North American versus UK flours Read More »
I have been busy filming an Advanced Breads course to add to the online course library this week and wanted to share a snippet of it with you. When I run my Baguette course here in Ironbridge one of the biggest ‘Aha’ moments for people is when they learn how to properly score a baguette.
How to score a baguette Read More »
This is zingy and hot! Perfect for anyone that loves a bit of heat. I have been meaning to make it for ages. This week I have ben testing cracker recipes ready for my live online demo for my Bread Made East membership. One of those crackers had black pepper added and it is delicious.
Black pepper wholemeal bread Read More »
