Blog posts

At work I make a 'Pain de campagne' style loaf that features a whole wheat preferment. The outcome is a delicious dough with a flubbery like feeling when it comes off the mixer. It is an all around good loaf of bread for toast, sandwichs, dipping and so on. I have come to enjoy the flavors offered by prefermenting whole grains which is why I decieded to formulate this new recipe featuring a whole grain preferment, but better yet, a whole-rye sour also removing any commercial yeast from the loaf!

just baked my first loaf in La Cloche that I made yesterday from items purchased at my local hardware store......I am a true believer in La Cloche....what a beautiful crispy chewy crust..

Today’s blog is the report on the bread baking class I took last Wednesday at Lighthouse Bakery School in East Sussex, UK.

A while ago, Andy (ananda) - always good for some pretty amazing loaves - posted about the entries of two of his baking students for the "Young Baker of the Year Contest" in Newcastle, England. Much as I love the goodness of a simple crusty white bread, my heart belongs to the complexity of mixed grains and nutty add-ins, therefore I copied those two right away into my recipe program.

Finalist Faye's entry, the Nettle Bread, I already baked - it is as unusual as tasty, and made it straight into my team of "Most Valuable Breads":

Last weekend was a bit of a baking adventure for me – instead of trialling out a well established recipe somehow I ended up experimenting with two new recipes :

Malty Seeded Loaf and Vodka Cranberry Loaf. I know it sounds a bit crazy, but I must say I am really pleased with both of them. Especially the vodka one – a week later, and I can still smell the vanilla in the air. Oh, that’s making me hungry again.

Full recipes and photos on my blog

For Malty Seeded one

My wife and I have differing opinions about sourdough--I like it tangy, she likes it mild; sandwich bread--I like its crumb chewy, she likes it soft and fluffy; and biscotti--I prefer parmesan cheese, and black pepper, she craves ameretto-almond. But when it comes to baguettes we are 100% in accord: wheaty flavor, lightly chewy, open crumb, crackling crust. And in that order.

Ok i have had the internet down for the past week or so... but i'm still baking!

My starter is now about 5weeks old and is still feed twice daily. Bloody kneady!

Here are some of my loaves... i have awnsered lots of questions through trial and error. But i have a few that i'm lining up for you robyn :)

I love the norwich sourdough recipe... its great, bombproof!

Last night we returned from two weeks on vacation to an empty refrigerator and no bread whatsoever.   While traveling, I did not rush around looking at bakeries, sampling the fine local breads, searching for flour, or any other such thing.   The only homage to bread I inflicted on my family was a wee bit of shopping for baskets.   First I bought a basket which I had a vague notion I would proof bread in.   Yet as soon as I made my purchase, I realized that I would never, never pollute it with flour and wet dough and suchlike:

Hi folks just recently i was fortunate to be given some flour samples, one in particular that i hve enjoyed using is a course ryemeal. 

I have used it in a sour dough that is based on the rye meal being 500g (16.6%)  i have in the last two batches brought the rye meal and 2 litres of water to the boil  and allowed to cool. in this last batch i also added the chia seed to the boil up

to this is added bakers flour @2.5kgs and sourdough starter coming in at 1 kg, salt at 60g and butter or olive oil at 70g.

Gilchesters Miche and Borodinsky Bread

I made these loaves at home in my new SMEG oven at the end of August.