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  1. 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 ... Read more...
  2. 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 ... Read more...
  3. 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 ... 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... Read more...
  5. 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 ... Read more...
  6. Recipe: Dark Malt Crown Loaf with Wholegrains and Cobnuts

    Recipe: Dark Malt Crown Loaf with Wholegrains and Cobnuts The beauty of malt powders, syrups and grains is how their complex flavours and colours occur directly from nature’s own transformation process. As grains sprout, sugars are created, then slow drying and toasting enhances their sweet flavour, and the result is malt. So in this loaf, whole grains and four different types of malt combine with cooked pumpkin and toasted hazelnuts to create the most... Read more...
  7. 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 ... Read more...
  8. Recipe: Heritage Wheat Sourdough with Cider and Walnuts

    Recipe: Heritage Wheat Sourdough with Cider and Walnuts Sometimes, I've written recipes which use specific types of flour from small millers, and it may be that they won't always be in stock. If that's the case, do feel free to substitute something similar from the BakeryBits range. Here, for example, I’ve made a walnut sourdough using Heritage Harvest flours, combining their Roller-Milled White Flour with their darker Organic Stoneground Wholemeal ... Read more...
  9. Perfect pizza making, yeast or sourdough

    Perfect pizza making, yeast or sourdough This is the basic pizza dough that I use when I want a good thin crust. I add a little more water to make the dough extra soft and easy to shape and toss, but try this wetter approach later when you’ve got the basic knack of it sorted. Recipe from my book Short & Sweet. Method Put the flour, yeast and salt in a bowl then pour in the water (or beer mix) and oil. Mix everything together ... Read more...
  10. Recipe: All-Butter Croissants

    Recipe: All-Butter Croissants This is a three-day adventure to take you towards croissant perfection. Much easier and less effort than classic puff pastry, with much less rolling to do. This recipe only makes 6, but I’d like you to start here, getting your technique as sharp as you can, before you set up making dozens to supply your entire neighbourhood as the local viennoiserie star baker. You can do it, I believe in you, ... Read more...

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