Having some fun with your baking is always a good idea and getting a great result that tastes as good as it looks is what its all about.
I love soup and not just for the autumn, but when the pumpkins are in season I stock up the freezer with homemade soup to see me through the winter.
While pumpkin soup making I had some leftover roasted pumpkin chunks which I added to a simple bread recipe and ... Read more...
I really like the contrast made between the jet black ciabatta burger buns topped with contrasting sesame seeds, and the deep yellow crispy-coated halloumi, topped with a spicy sauce - they are fun to make and are a tasty treat for a Halloween night.
The buns are soft and airy - softer still with the addition of the carbon powder - and sprinkled with sesame seeds for a little contrast and ... Read more...
You've made your delicious Danish-Style Rye Bread. Now, here is how to make some open sandwiches just as you see in Denmark.
When people hear “potato on bread” most think about a chip butty...but in Scandinavia the open-topped sandwich is a staple for lunch and their potato topped rye bread is absolutely delicious.
Here is a simple recipe for you to try on a nice slice of ... Read more...
Make 6 jet black brioches for a bit of fun - why not make some with and some without the carbon powder for an interesting mix!
Mix the flour with carbon powder, dried yeast, sugar and vanilla powder then mix in eggs, honey, milk and rum.
Knead by hand for about ten minutes or using a mixer for 2-3 minutes, then add the butter cut into pieces and knead again until it is completely ... Read more...
A simple but delicious sandwich loaf full of seeds together with the flavour of stoneground flour. Very quick to make, and often this can cause the crumb to be drier, but here the seeds hold in some moisture – especially the linseed – and this creates a crumb that stays soft for days. Toasts very well, and perfect for a hearty sandwich.
Makes one large tin loaf
Method
Put the ... Read more...
The perfect bread when you want something that’s a little sophisticated but still has a comforting soft white simplicity to it. The recipe uses an overnight method, so prepare the dough the day before you want to bake the bread.
Pain Viennois is a classic bread from the French boulangerie repertoire – it’s one of the listed bread French bakery students need to know by heart when... Read more...
When you move away from roller-milled flours from imported grain and start using stone milled flours, especially using grains grown in a variable and wetter climate with a mixture of wheat varieties, you’ll notice characteristics that both improve the flavour and colour but also give a different consistency to the dough that might puzzle you at first. This is my go-to method for handling these ... Read more...
Get excited about Focaccianaan! A fantastic dough that combines Mulino Marino's Strong Wheat "Furia" Flour with their Sapori Antichi flour – a stone-ground organic blend of Farro (Spelt), Rye, Khorasan Kamut, and Einkorn wheat, plus Organic Italian Chickpea flour. This one dough can be used to make many differently shaped and baked breads. Shaping one dough into sticks, rolls, loaves, buns ... Read more...
We’re a big fan of Italy’s legendary Mulino Marino flour mill and their excellent Organic Farro Integrale (Wholemeal Spelt) Flour. Packed with flavour, a beautiful honey colour to the crust and crumb, and easy to use if you follow a few tips here.
The secret to getting a light 100% spelt or wholewheat loaf is somewhat connected to watching your expectations and not treating it exactly... Read more...
When is a pancake not a pancake? When it’s a Staffordshire Oatcake! If you’re unfamiliar with these you might think that oatcakes are always crisp round biscuits, but these oatcakes are soft and tender, and were once long ago much more common, with variations found all over England, Scotland and Wales.
Here I’m using a Welsh bakestone to make them, as a Staffordshire ... Read more...
Having some fun with your baking is always a good idea and getting a great result that tastes as good as it looks is what its all about.
I love soup and not just for the autumn, but when the pumpkins are in season I stock up the freezer with homemade soup to see me through the winter.
While pumpkin soup making I had some leftover roasted pumpkin chunks which I added to a simple bread recipe and ... Read more...
I really like the contrast made between the jet black ciabatta burger buns topped with contrasting sesame seeds, and the deep yellow crispy-coated halloumi, topped with a spicy sauce - they are fun to make and are a tasty treat for a Halloween night.
The buns are soft and airy - softer still with the addition of the carbon powder - and sprinkled with sesame seeds for a little contrast and ... Read more...
You've made your delicious Danish-Style Rye Bread. Now, here is how to make some open sandwiches just as you see in Denmark.
When people hear “potato on bread” most think about a chip butty...but in Scandinavia the open-topped sandwich is a staple for lunch and their potato topped rye bread is absolutely delicious.
Here is a simple recipe for you to try on a nice slice of ... Read more...
Make 6 jet black brioches for a bit of fun - why not make some with and some without the carbon powder for an interesting mix!
Mix the flour with carbon powder, dried yeast, sugar and vanilla powder then mix in eggs, honey, milk and rum.
Knead by hand for about ten minutes or using a mixer for 2-3 minutes, then add the butter cut into pieces and knead again until it is completely ... Read more...
A simple but delicious sandwich loaf full of seeds together with the flavour of stoneground flour. Very quick to make, and often this can cause the crumb to be drier, but here the seeds hold in some moisture – especially the linseed – and this creates a crumb that stays soft for days. Toasts very well, and perfect for a hearty sandwich.
Makes one large tin loaf
Method
Put the ... Read more...
The perfect bread when you want something that’s a little sophisticated but still has a comforting soft white simplicity to it. The recipe uses an overnight method, so prepare the dough the day before you want to bake the bread.
Pain Viennois is a classic bread from the French boulangerie repertoire – it’s one of the listed bread French bakery students need to know by heart when... Read more...
When you move away from roller-milled flours from imported grain and start using stone milled flours, especially using grains grown in a variable and wetter climate with a mixture of wheat varieties, you’ll notice characteristics that both improve the flavour and colour but also give a different consistency to the dough that might puzzle you at first. This is my go-to method for handling these ... Read more...
Get excited about Focaccianaan! A fantastic dough that combines Mulino Marino's Strong Wheat "Furia" Flour with their Sapori Antichi flour – a stone-ground organic blend of Farro (Spelt), Rye, Khorasan Kamut, and Einkorn wheat, plus Organic Italian Chickpea flour. This one dough can be used to make many differently shaped and baked breads. Shaping one dough into sticks, rolls, loaves, buns ... Read more...
We’re a big fan of Italy’s legendary Mulino Marino flour mill and their excellent Organic Farro Integrale (Wholemeal Spelt) Flour. Packed with flavour, a beautiful honey colour to the crust and crumb, and easy to use if you follow a few tips here.
The secret to getting a light 100% spelt or wholewheat loaf is somewhat connected to watching your expectations and not treating it exactly... Read more...
When is a pancake not a pancake? When it’s a Staffordshire Oatcake! If you’re unfamiliar with these you might think that oatcakes are always crisp round biscuits, but these oatcakes are soft and tender, and were once long ago much more common, with variations found all over England, Scotland and Wales.
Here I’m using a Welsh bakestone to make them, as a Staffordshire ... Read more...
