You’ve got the right flour, spent time mixing it, shaped it correctly, and the rise looks good, then you try slashing the loaf with a knife and it drags and looks ugly. Well, we’re here to help you avoid that and finish your loaf as well as you started it.
BakeryBits was the first UK company to offer French dough slashing blades for sale in the UK to the public, and since then ... Read more...
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...
If you want holes in your bread then there are quite a few factors that affect how you exaggerate and enlarge them. So at BakeryBits we hope this discussion of the factors involved will help get you on the right track. But it's also fun and interesting when you get into it. You will see that many of these points conflict, so that’s where you have to decide what is more important to you. Do ... 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...
Using BakeryBits decorative sugars
What are they?
Not all white sugar is the same. You’re probably familiar with different brown and unrefined sugars, the coarse demerara sugar crystals and “coffee” sugar (even larger brown sugar crystals). But did you know that the same is true for white sugar? At BakeryBits we do a range of different white sugars especially made for baking, with ... Read more...
Fuel Saving Baking: 9 tips to help reduce fuel costs
We hear you! You have these great skills, you're baking terrific breads, you have a good oven and our amazing flours, everything you need… and now you need to watch your fuel bill. What do you do?
At BakeryBits, we’ve been wondering: what would fuel-smarter baking be like?
So here’s our BakeryBits guide to reducing fuel costs!
1... Read more...
What is a sourdough starter?
A sourdough starter is a slow-rising mixture of flour and water, containing both yeast and bacteria, that together produce gas bubbles, a sour flavour, and a bright acidic aroma. Using it gives the bread a distinctive flavour, an irregular aeration, and a slightly waxy appearance to the crumb.
The yeast and bacteria contained in the sourdough starter mostly come from... Read more...
There are times when want the heartiest, chewy, jaw-aching crust on my bread with a slightly waxy, vaguely dense crumb (open-texture optional), but other times…well, I like bread a little more insubstantial.
In a world once filled with cotton-wool bread, in days gone by (ok, the 1990s), I used to long for the sturdy muscle of a great sourdough, laced with rye and wholewheat and felt sad ... Read more...
Get the flour you want with a Mockmill
Bespoke milling is the hottest must-do in artisan baking today, and a Mockmill - a home tabletop electric grain mill - allows you to mill exactly what you want when you want it, giving you the ultimate control over the final grains – what millers call the grist, as in the saying “grist for the mill” – that will become your flour.
... Read more...
Hot-cross buns are a favourite of mine and although I like most Easter foods – Simnel Cake, Easter Eggs, and those chocolate crispy cakes with mini eggs on to – I am completely obsessed with hot-cross buns and bake these for an extended Easter period. Who know, perhaps even into Summer. A rich yeasty glazed bun that toasts to perfection, packed with flavour and amazing fruit, that just needs a... Read more...