Bread

BOOgasse Bread! From the misty hills of southern France comes Fougasse,  traditionally baked into beautiful leaf shapes for tearing and sharing. But this Halloween, we’re putting a spooky twist on the classic by shaping our Boogasse breads into ghostly figures and haunted faces instead of leaves. Our Boogasse swaps olive oil for golden British rapeseed oil, adding a sunny, homegrown ... Read more

Fougasse  Fougasse hails from the south of France, where it’s baked into beautiful leaf shapes and served warm alongside meals often with a good glug of olive oil and a glass of wine (or two). Traditionally Fougasse was used by bakers to test their oven’s heat (baking a small amount of dough before baking larger breads), fougasse has now grown into a rustic leaf shaped favourite ... Read more

Andra at Sourdough Explained tells us her baking journey from the very beginning, her favourite flours and top-tips on milling flours at home.  "My love for bread was inspired early on by my Romanian grandmother. As a toddler, I spent many mornings on her bread shop counter, right next to the steamy loaves. I was only three years old, and to this day, the memory is as fresh as a freshly ... Read more

The Easiest Flatbreads Yoghurt flatbreads in a jiffy! This is one of the simplest bread recipes you will find and perfect for kids or beginners but also seasoned bakers.  These flatbreads take barely any time to prepare or cook, making them ideal for an impromptu picnic or unexpected guests. They’re also infinitely customisable, so you’ll never get bored of making (or eating) ... Read more

Sourdough Recipe for Beginners I’ve kept this recipe as simple as possible, with all the details you need for a really good sourdough. It may look daunting at first, but the steps are straightforward. Don’t be put off if your first loaves aren’t “Insta-worthy” you’ll soon get the hang of it. Everyone’s bake turns out differently, and that’s part of ... Read more

Sekowa Special Baking Ferment We have got a great Sekowa (pronounced “Sek-o-va”) introduction and recipe on our Sekowa produce page. But I wanted to extend on this for beginner’s top tips. I am very new to bread making, so I am yet to learn how your dough should look to be successful. It’s taking a bit of trial and error to get the perfect loaf. But here are a few ... Read more

Perfectly Plump Hot Cross Buns This is my favourite recipe for Hot Cross Buns, slightly adapted from Richard Bertinet's superb version. I find that making a tangzhong (a flour-and-liquid roux) gives these buns the perfect texture, a soft, pliable crumb with just enough tenacity to hold up under a generous smear of butter without tearing or collapsing. I’ve never been a fan of most ... Read more

Fluffy Middle Eastern Sourdough Flatbreads I love Middle Eastern-style cooking, and having a pliable fluffy flatbread is indispensable for mopping up hummus, pesto or sauces and for wrapping and transporting falafels or fritters laden with labneh pickles and a zesty salad. These are easy to make and whilst being light and fluffy they are strong enough to let you to load them to the gunnels. ... Read more

Panettone Style Cookies   Making a panettone just before Christmas, when time is disappearing quicker than the evening sun, can seem like an indulgent project. However, if you love the taste of panettone and want to bake something everyone will enjoy, these cookies are something you’ll definitely want to "accept". They’re easy to make, the dough can be prepared ahead of time, ... Read more

Matthews Cotswold flour development baker Sophie has shared this recipe for Rustic Olive Rolls with us using the Matthews Cotswold Pizza Flour. "The Matthews Cotswold Pizza Flour is a much more versatile flour than you might realise – it’s obviously great for making delicious pizza bases, but it can also be used for a multitude of other recipes. As a baker, it’s one of my ... Read more