The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

London calling

  • Pin It
Brian Haines's picture
Brian Haines

London calling

Just to introduce myself - I'm from London and I've been baking bread regularly for about a year. But still haven't got a sourdough. I joined this forum specifically to comment on the BBC Great British Bake Off but I can see there's a lot of knowledge and experience here I'll be shamelessly drawing on. I'd be particularly happy to hear from other London bakers.


 

Daisy_A's picture
Daisy_A

Hi Brian,


I'm a British baker - not London but close. I'm sure there are some London-based bakers on the site.


Welcome to TFL! Hope you do get a chance to draw on the site for resources.


Kind regards, Daisy_A

Ruralidle's picture
Ruralidle

Hello Brian


Welcome to TFL. 


I am based in the UK, but Shropshire not London (although my eldest does live there).  I used Richard Bertinet's sourdough starter method, as described in his book "Crust".  It worked first time for me. My starter is now over 18 months old and I bake using it every 6 to 8 days.  This forum is full of helpful people and advice, I hope you enjoy it and it encourages you to try different things with your baking.


Best Wishes Ruralidle

dawn_chorus's picture
dawn_chorus

Hi Brian (and others),


I'm in London and I've just uncovered an enthusiasm for baking a couple of weeks ago . I've started a starter, based on Dan Stevens' River Cottage handbook to bread (already made the Chelsea buns using the recipe in this book and they are fantastic).


The starter was mixed on Sunday, and I'm waiting for the fermentation to become vigourous. My bannetons arrived in the post from Shipton Mills yesterday, and I can't wait to get kneading... I've never attempted anything as complex as this and it's quite exciting.


If any of you you have any tips - where to shop (in London or in the UK), flour sources, etc, would love to tap your minds from time to time.


Happy Baking.


dawn_chorus

Brian Haines's picture
Brian Haines

Thanks for the friendly welcomes! Dawn - I got some supplies from bakerybits.com. The service was terrific and I received the goods the day after ordering. The most useful thing I got was a flexible dough scraper - I'm astonished at how much easier it makes it to deal with a wet dough.


I've got a bread blog (but, hey, doesn't everyone?) and everyone's welcome to look and please please do comment, even if only to tell me I've done something stupid. It's at sticklebackbread.blogspot.com


Brian


 

Daisy_A's picture
Daisy_A

Hi Brian,


Visited your blog. Thanks for the link.  If you can edit the post to put in the whole http etc. the site will create an automatic link.


I enjoyed the writing and good information about flours etc. Do you have any more pictures of your breads? It's good to have a blog on TFL in terms of the feedback available. Some posters draw on their existing blogs and provide a slightly different version for this site.


I am currently on the lookout for good focaccia recipes and liked the look of the tomato focaccia. Is vswf 'very strong wheat flour' or some other type of flour I don't yet know about?


Kind regards, Daisy_A

Brian Haines's picture
Brian Haines

VSWF = Very strong white flour


I don't seem to be able to edit the earlier post so here's the blog address in full: http://sticklebackbread.blogspot.com


 


 


 

Daisy_A's picture
Daisy_A

Hi Brian,


Thanks. Sorry should have realized about editing. It took me a while and some advice from Floyd to work out that you can't edit posts that others have replied to but you can edit the first post in a thread via an edit button at the top of the box.


Thanks for the full link and the clarification of the flour acronym.


Kind regards, Daisy_A


 

jemar's picture
jemar

Hello Brian & others from the UK,


I am in N. Wales, not too far from Shropshire and I also have been on a course at Ricahard Bertinet's bakery in Bath!  I recently got some flour from Shipton Mill and some baking items such as bannetons etc., from Bakerybits.  As you say, Brian, they offer a very good service.  I have been  making sourdough bread for just a year and have not perfected it yet, i am still looking for the best recipe.I have tried many from my growing collection of baking books, I have just ordered Dan lepard's book, The Handmade Loaf.  I already have Dough & Crust and also The River Cottage Bread Book.  I also have Rose Levy Berenbaum's Bread Bible. You'd think I would be an expert with all of those, wouldn't you? LOL!  I come on here regularly to pick up hints and tips, it's a great place!

Noor13's picture
Noor13

Hi there, I am not in London either but close.


I love tis site and you wll see it will help you with all your questions you have


There are such wonderful and experienced bakers here who are always willing to help you solving problems you are having when baking bread.

ananda's picture
ananda

Hi Brian,


I'm based a fair way "up the road", in Northumberland.


Yes, Bakery Bits offer good products and great service; so too Shipton Mill.


I hope you enjoy your time here at TFL.


It would be good to "hyperlink" your blog when you get the chance, as Daisy_A suggests


Best wishes


Andy

dawn_chorus's picture
dawn_chorus

Hi All,


Great to see a handful of breadmakers in the UK... 


I've come across bakerybits.co.uk online but have yet to order from them. I need a dough scraper, though, so perfect opportunity to try them out.


I made my first wholemeal loaves this weekend to fantastic result. I'm now in the middle of making my first sourdough loaves. And I feel like such an anorak because I'm so excited that I'm using my own starter (lovingly cultivated from flour and water - and vigourously fermenting).


Brian, visited your blog, lots of good stuff there. Especially the caption below your rather moody profile pic! Love it.


Happy baking!