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  1. Stay-soft white, rye and wholemeal milk loaf

    Stay-soft white, rye and wholemeal milk loaf This is an easy bread to make that stays very soft for days without turning crumbly, making it for me a perfect sandwich loaf. For the flour I used 2/3rds roller-milled white flour and 1/3rd stoneground rye and wholemeal which gives you a great flavour and higher fibre than a regular white flour, but still keeps it light-textured. The recipe uses a kind of very thick gruel – an old word for a soup of starch and water simmered until thick – ... Read more...
  2. Blog post: Marvellous Fruit Mince Pies

    Blog post: Marvellous Fruit Mince Pies Merry Christmas to all you inspiring bakers. If you’re reading this in December it’s officially the start of the annual festive baking season but if you’re reading this in a European summer please put the slice of Christmas cake down and get some sun and exercise outside. I mean, there’s nothing wrong with a little Christmas cheer all year round but for me, at least if not for you, winter is the best time to enjoy Christmas baking. ... Read more...
  3. Recipe: Mince pies with three-grain shortcrust

    Recipe: Mince pies with three-grain shortcrust BakeryBits is known the world over for making it easy to buy and enjoy excellent and unusual stoneground flours, heritage grains, as well as the finest roller-milled flours used by the best artisan bakers. So, we thought that this year our mince pies should continue that celebration and combine stone-milled flour – from one of our many great millers we stock, or out of your own Mockmill – with the finest white flour to produce what we think ... Read more...
  4. IGF Fornitalia Spiral Mixers

    IGF Fornitalia Spiral Mixers Have so enjoyed making panettone these last months, from super simple to the complex marvel in the video below, and though I’ll tell you more about my long road to panettone “awakening” I was only able to tackle the complex mixing needed thanks to the power and reliability of IGF Fornitalia's dependable mixers now supplied by BakeryBits in the UK. Founded in 1974 by Giancarlo Fabbri, IGF Fornitalia's aim then and now is to give the most ... Read more...
  5. Recipe: Chestnut, Sourdough and Rum Christmas cake

    Recipe: Chestnut, Sourdough and Rum Christmas cake A dark rich fruit cake with a tang of sourdough that slices well and keeps for a few months perfectly if wrapped well and stored in a tin. The crème fraiche is boiled with the sugar and baked into the cake, so like butter it will add richness and keep perfectly well. The excellent Mulino Marino Organic Chestnut Flour adds a subtle earthy background to the sweetness of the fruit and honey.Method On Stir-up Sunday place the prunes, raisins, ... Read more...
  6. Recipe: Christmas Chocolate & Cardamom Twist

    Recipe: Christmas Chocolate & Cardamom Twist I'm writing this in the run-up to Christmas, and if you're like me, you're probably wondering what to make beyond the usual mince pies and some fantastic loaves of bread: a big ol’ fruit cake, maybe, or a yule log? Perhaps you're also finding that it gets trickier every year to find the right gifts for the budding bakers in your family, or something to hint that you'd be more than happy to receive? Hoping to solve two problems in one go, I had... Read more...
  7. Recipe: Marzipan & Orange Mince Pies

    Recipe: Marzipan & Orange Mince Pies Come, guard this night the Christmas-Pie,That the thief, though ne'er so sly,With his flesh-hooks, don't come nighTo catch itFrom him, who all alone sits there,Having his eyes still in his ear,And a deal of nightly fearTo watch it. Robert Herrick (1591-1674)Though Herrick’s Christmas Pie was probably filled with meat and gravy, rather than mincemeat steeped in rum or brandy, I almost want to recommend that you similarly sit up to guard these ... Read more...
  8. 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...
  9. Malt Teasers: tempting you with baking tips using malt powders, syrups & flours

     Malt Teasers: tempting you with baking tips using malt powders, syrups & flours Malt is one of those ingredients that we are familiar with but equally unsure of. Made from grains that have been soaked, left to sprout somewhere warm, then roasted at a low temperature and finally ground, the resulting sweet (almost caramel) powder is used to enhance the rise, crust and crumb colour of breads, and has been used for hundreds of years. The sweetness in malt comes from enzymes within the grain that can convert starches into ... Read more...
  10. Recipe: Pasta with peppers, olives and spiced aubergine

    Recipe: Pasta with peppers, olives and spiced aubergine This dish sits somewhere between a caponata, with cooked aubergine and a gentle sweet and sour (what’s known as agrodolce in Italy) flavour, the very comforting dish called peperonata made with roasted peppers and onions. Together with BakeryBits South Devon Pasta Co’s Einkorn Fusilli it makes a delicious lunch or supper dish, or without the pasta served as an antipasti with your favourite bread.Method Heat the oven to 180C fan. Cut the ... Read more...

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