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Author: BakeryBits

BakeryBits
  1. What is: Dark Rye, Light Rye, White Rye, Wholemeal Rye... and just plain Rye

    What is: Dark Rye, Light Rye, White Rye, Wholemeal Rye... and just plain Rye We're sometimes asked questions about rye flour, for example "what's the difference between dark rye and light rye?", and "is all rye flour wholemeal?". Hopefully we can quickly clear up any confusion you might have about rye flour and how it's sometimes labelled. Thanks to Andrew Wilkinson of Gilchester, and baking guru Dan Lepard for their input. Like wheat flours, rye can be classified by how much of the bran and germ of the grain remains ... Read more...
  2. Ways you can help the Ukrainian people

    Ways you can help the Ukrainian people There are several ways we can help the relief effort to support the Ukrainians who are fleeing the war in their country, as well as those staying at home to defend it. We also need to remember the many Ukrainian people working to bake and provide food for their communities, keeping everyday supplies flowing, even while missiles are firing above them... At BakeryBits, we’ve worked with companies in the Ukraine that have helped us to help you ... Read more...
  3. Norwegian Boller - Cardamom buns

    Norwegian Boller - Cardamom buns Like the croissant is to France, boller are to Norway, although we eat them with coffee at parties and when walking the forests and mountains. They are a milk-based bread, lightly sweet with just a hint of cardamom. Boller are available everywhere in Norway with and without raisins but I have an overwhelming sense of disappointment when having one without, so always include them. The most important characteristic in a great bolle is that it ... Read more...
  4. Which Yeast is Which?

    Which Yeast is Which? You'll find a number of different yeasts available at BakeryBits. Which one should you choose, how are they different from each other, and how should they be used? Some yeasts are general purpose, while others are selected and cultivated for a particular job - raising an enriched dough such as hot cross bun, panettone, for example, or to allow an industrial bakery to introduce yeast at a specific point in their processes. The result is that a ... Read more...
  5. Recipe: Wheaten Scones

    Recipe: Wheaten Scones With a Northern-Irish ex-pat father, occasionally through my childhood we'd be treated to various Irish specialities. Potato cakes are what I remember best, thin pancake-like triangles of potato, butter, flour and maybe some herbs fried to give a brown, caramelised crunch. Just thinking about them makes my mouth water and yet for some reason they aren't popular in my part of the world. When he moved to England in the '60s, my Dad was shocked at ... Read more...
  6. Featured Baker: Bread Baking at The Holt, Honiton

    Featured Baker: Bread Baking at The Holt, Honiton I’m a keen amateur baker, having ditched my bread machine a few years ago when I started working at BakeryBits -  it’s very hard to resist giving traditional bread baking a go, when, wherever you look you see artisan bread baking paraphernalia! My earlier attempts left quite a lot to be desired – unless you’re the sort that enjoys chewing on concrete, but now, most of the time, my bread turns out pretty well. However as I’ve ... Read more...
  7. Recipe: Baking a Hollywood Malt Loaf

    Recipe: Baking a Hollywood Malt Loaf The unexpected cold snap has got us craving hearty snacks, and luckily Paul Hollywood has a few straightforward tricks under his rolling pin. Here Britain’s favourite master baker shares his recipe for a proper malt loaf. Exceptionally easy with a rich flavour, this loaf has a light texture and is more like a risen bread than the dense ready-made versions you find in supermarkets. Method Grease two 500g loaf tins with butter. Place the butter... Read more...
  8. Recipe: USA Pan 9" Pullman Loaf

    Recipe: USA Pan 9 Our 13" Pullman Pan from Chicago Metallic has been very popular, and has prompted requests for a smaller version and so we have started to stock a 9" Pullman by USA Pan, a sister company to Chicago Metallic. The recipe below is based on the Practically Perfect recipe, adapted to fill the 9" pan. Using the quantities below, you have the basis upon which your can alter the recipe to suit you. Method The method I prefer to use is based on that ... Read more...
  9. Recipe: Garden Herb Sourdough

    Recipe: Garden Herb Sourdough Summer gardens are hopefully burgeoning with greenery, so this is a good time for a straightforward sourdough loaf using garden herbs. This loaf is fairly light, containing mostly white flour with some rye and spelt for more complex flavours. I used a selection of herbs currently in our garden: parsley, coriander, sorrel, chives, rosemary and a good helping of nasturtium leaves which have a mild peppery flavour. You can any herbs that you have, ... Read more...
  10. Recipe: Brilliant Brioche Panettone Baguette with Angus McCaig

    Recipe: Brilliant Brioche Panettone Baguette with Angus McCaig Brioche is a simple yet versatile bread, perfect for making into different shapes and providing a good base for additional flavours. We've teamed up with Angus McCaig, Head Chef at The Holt, Honiton, to create an authentic brioche baguette recipe. You can make a 'plain' version, but here we've used our Aroma Panettone essential oil together with Candied Rainbow Mix peel to take it further, and give a distinctly delicious orangey-citrus flavour. ... Read more...

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