Tag: baking
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Book Review – Knead to Know, the Real Bread Campaign
This well designed book is subtitled, ‘The introductory guide to success in baking Real Bread for your local community’. How well does it fulfill its remit? How far along the line from interested or amateur baker to community purveyor of Real Bread can ‘Knead to Know’ take you? In my view, The Real Bread Campaign…
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French baguette – high hydration bread
I’ve been keen to make ‘proper’ french baguettes for years now. At last I’ve found recipes and techniques that work. There’s still room for improvement as I’m learning as I go. All ‘high hydration’ means is that there’s relatively more water in the dough than a lower hydration dough: ‘wetter’ doesn’t sound so glamorous. More…
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How to make sourdough bread
In this post I’ll show how I make sourdough bread at home. The recipe and technique is an amalgam of Hugh Fearnley Wittingstall (River Cottage Everyday) & Dan Lepard (The Handmade Loaf) plus some other stuff I’ve read online and my own experience. Stop press: 31st March 2011 I’ve posted an update with some lessons…
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Pizza Recipe with Oak Smoked Flour, Proscuitto and Olives
I would like to deliver on a promise. I posted some pictures on Twitter yesterday of an olive and prosciutto pizza I made with Bacheldre Mill’s Organic Stoneground Oak Smoked Flour. It was a 30cm (12 ins) deep pan style – the base was a great fluffy texture with a nutty taste. The topping was…