We're all familiar with recipes that specify flour, water, starter etc in grams, ounces, cups or spoons. But what if you want to make the recipe a little - or a lot - larger? Doubling a recipe using mental arithmetic is usually easy enough, but can still lead to annoying mistakes (at least, in my experience!). However, increasing the original recipe by a more complicated amount, such as 3.75 times... Read more...
"The branded Panibois boxes really help to carry our strong brand across to our customers. They also make portion control easy, and show off the focaccia at its best advantage."Peter Cook
Baker & Founder
Peter Cooks Bread
Worcester, England
Images courtesy Peter Cooks Bread You can have your Panibois cases customised with your logo for an additional 3p per case. There are a ... Read more...
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...
Back in 2003 when I was writing my sourdough book "The Handmade Loaf”, I travelled to Sweden to understand rye crispbreads better, making my way to the organic Roslagsbröd bakery. There, huge dimpled rollers were part of a wheel-and-belt old school apparatus – fascinating in its complex Heath Robinson ingenuity – which squished and extruded the sticky grey rye dough into pitted sheets that ... Read more...
Your transition from hobbyist to baking maestro...
The rite of passage that signifies the change from happy home baker to budding artisan bread maestro begins perhaps at the moment you start to unwrap the banneton that you finally decided you had to order from BakeryBits. This is the day you start to craft the shape and crust of your bread more finely, and from that point onwards, your baking ... Read more...