These are loosely based on speculaas biscuits, or more commonly known by the trademark Biscoff and are just right for Christmas time. They are both delicate and crunchy and able to withstand being hung on the Christmas tree. If you use boiled sweets to make the stained glass effect then they look really pretty amongst […]
If you want soft bread then you can use the tangzhong method to make lovely, soft, fluffy bread that stays fresher for longer. The Tangzhong method This requires cooking a small percentage of the flour from the recipe in some of the water, much like you cook a roux, then letting it cool, prior to
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NB: I include links to Amazon in this post. These are affiliate links. If you purchase after using my link I earn a small commission at no extra cost to you. Any other links are non-affiliated. Although to be honest I would be very pleased if you popped into your local cookery shop to buy
Christmas Gifts for Bread Heads Read More »
You can make these ‘boogasse’ out of any bread dough. I had a pumpkin so I made my pumpkin bread recipe for these. They made the perfect accompaniment to pumpkin soup. Fougasse is normally one large cut in the centre of the dough and several smaller cuts up the side to give a leaf effect
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Whenever I do a Bread Basics course here in Ironbridge, there is often a moment when the students taking part in the course suddenly understand what it is they have been struggling with or getting wrong. It’s their lightbulb moment. The most common of these is that they realise that they have been mixing their
How to mix bread dough Read More »
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
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 back in 2016 on my other website
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
Veg Patch Kitchen Cookery School is 7 Read More »
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.
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