The Baker's Blog

Elasticity vs. Extensibility in Bread Dough: What’s the Difference? Understanding how and why your dough behaves the way it does is a key part of mastering bread baking. Two fundamental properties of dough are elasticity and extensibility. They might sound almost the same, but they are actually quite different. These two properties are affected by two naturally occurring proteins in the flour ... 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

Equal Weight Victoria Sponge A British summer time classic – an Equal Weight Victoria Sponge Cake. When I crave a traditional light sponge, this is where I go - its truly delicious, fresh, light, with just the right amount of sweetness. Some people may call it a pound cake – but I always knew these classic sponges as an equal weight cake! It’s a great base when making any sponge ... Read more

Reverse Oat Cookies When you think of an oat cookie, it’s usually one packed with oats and held together with a touch of flour. But these Reverse Oat Cookies change the game! They’re made with oat flour, giving them that signature oaty sweetness, while malted wheat flakes take the place of traditional oats, adding a delightful crunch and depth of flavour. They’re ... Read more

Oaty Fruity Boost Bars These Oaty Fruity Boost Bars are a simple and satisfying mix of chewy oats, dried fruits and crunchy seeds. With a combination of dates and apricots, they offer just the right amount of sweetness. The mixed seeds add a nice crunch and a little extra nutrition, while the oats provide a hearty texture, making them a great snack for a quick energy boost at any time of day. ... 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

Easter Simnel Muffins These Easter Simnel Muffins are a nod to the larger Simnel Cake often baked at Easter. A little easier and quicker than the large cake, they make for a great alternative, easy to share, store, and pack up for an Easter picnic! For a classic touch, top each muffin with a marzipan ball, symbolizing the apostles in the traditional Simnel Cake. Or, for a more playful, creative ... Read more

Blood Orange Upside-Down Cake  This Blood Orange Upside-Down Cake is a fragrant, light-textured sponge with a bold citrus flavour. The delicate zest of the oranges adds subtle depth, while the marmalade enhances the orange notes. If you don’t have blood oranges, regular oranges work just as well - I just love the incredible colour that blood oranges bring. Remember, this is an ... Read more

Spiced Carrot Cake Loaf This Spiced Carrot Cake Loaf is full of flavour, thanks to the well-balanced blend of spices. The combination of cinnamon, nutmeg, ginger and cloves enhances the natural sweetness of the carrots, creating a subtly spiced, delicious taste. The cake has a soft, moist crumb, that holds together well whether cut into thick or thin slices. Topped with a smooth cream cheese ... Read more

Homemade Nacho Chips Using Nixtamalised Maize Flour or Masa Harina If you've made tortillas and have any leftover, you can easily turn them into irresistibly crunchy nacho chips that taste leagues better than anything you'll find off the shelf.  Made with masa harina, these homemade nachos have the perfect crunch and a depth of flavour shop-bought chips can’t match. I feel I ought to ... Read more