The Baker's Blog

  1. How to... reduce your baking fuel costs with BakeryBits

    Fuel Saving Baking: 9 tips to help reduce fuel costs We hear you! You have these great skills, you're baking terrific breads, you have a good oven and our amazing flours, everything you need… and now you need to watch your fuel bill. What do you do? At BakeryBits, we’ve been wondering: what would fuel-smarter baking be like?  So here’s our BakeryBits guide to reducing fuel costs! 1... Read more...
  2. Savoury Chelsea Buns, by Fred Oliver

    Recipe by BakeryBits customer Fred Oliver, using our Foricher T45 flour: Soft dough with pesto, garlic, sundried tomatoes, and gruyere. Thanks to Kitty Tait of The Orange Bakery for the dough proportions. Makes 10Method 1. Warm the milk. I use 20 seconds in a microwave. 2. Place all the dough ingredients except the butter into a mixer fitted with a dough hook and mix until it forms a soft ... Read more...
  3. 3-2-1 Multigrain Sandwich Bread Recipe

    A flavour-packed sandwich bread which uses a mix of some of BakeryBits top flours. By combining flours milled from different grains you get all the qualities of each flour included in the bread, from the easy-slicing character from roller-milled strong white flour through to great flavour and omega-3 oils from the wholemeal wheat and rye.Makes one large 1kg loaf, to fit our Traditional 3lb Loaf ... Read more...
  4. Sourdough Crumpets

    With our BakeryBits Handmade Heavy-Duty Stainless Crumpet Rings you can be cooking perfect crumpets at home, and with our sourdough recipe you can add ever more flavour than the supermarket ones. Most crumpet recipes use a combination of yeast and baking powder but we’ve found that the best flavour is achieved with a combination of ripe or even spent 1-2 day-old sourdough with our Bioreal ... Read more...
  5. Easy No-Knead Golden Linseed Bread Recipe

    Easy No-Knead Golden Linseed Bread Recipe A delicious quick and utterly simple bread loaf to make, full of delicious linseed with a touch of honey, a super straightforward recipe we hope you’ll enjoy all summer long. We’ve been making it here for a few weeks and we think it’s our new house favourite. No kneading, no shaping, no stretching. Just mix in a bowl, spoon it into the tin, leave to rise then bake. We snip the ... Read more...
  6. What is… strong flour

    What is… strong flour What is… strong flour. I guess by the name strong flour has strength, but what does that mean? If a particular flour contains high-quality protein that in tests produce a elastic, resilient dough, then it’s correct to describe it as strong flour. In the USA the more straightforward term “bread flour" is used, and baking bread is what strong flour should be good for, or wherever... Read more...
  7. What is… plain flour

    What is… plain flour Ok, so plain flour in the UK is "cake and pastry flour", am I right? Maybe. Or not. The thing is, it’s not a specific thing, and that makes it hard to categorise. Bread flour – called strong flour in the UK – is generally assumed to have good levels of gluten, probably something around 11-14% protein, and score pretty well on strength and resilience tests;  however plain ... Read more...
  8. What is …the meaning of the 0 numbers on Italian flour

    What is …the meaning of the 0 numbers on Italian flour So I’ve read that 00 Italian flour is the best for bread and pizza, is that true? Forse sì, forse no. That’s Italian for maybe yes, maybe no. With that phrase alone you can go a long way in Italy, and get into some very tricky situations. See, the thing is those zero numbers have nothing to do with the doughmaking characteristics of the flour, but really only tell how finely it... Read more...
  9. What is… the T-system for categorising French flour

    What is… the T-system for categorising French flour Confused about these numbers in the names of many French flours: from T45 up to T150?  Then find out here just what the French T-system for grading flour is all about.Choose the flour that’s right for what you want to bake…ideal for baguettes:Matthews French T55 Belle BlancA great general-purpose baguette flour, with excellent elasticity and stretch with low stickiness. The wheat... Read more...
  10. How to...make a sourdough starter

    How to...make a sourdough starter What is a sourdough starter? A sourdough starter is a slow-rising mixture of flour and water, containing both yeast and bacteria, that together produce gas bubbles, a sour flavour, and a bright acidic aroma. Using it gives the bread a distinctive flavour, an irregular aeration, and a slightly waxy appearance to the crumb. The yeast and bacteria contained in the sourdough starter mostly come from... Read more...

Items 1-10 of 147

Page
Show per page