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BakeryBits

  1. Sourdough September

    We’ve long been supporters of the Real Bread Campaign and were pleased to hear about the launch of its latest campaign, Sourdough September. Throughout September, sourdough lovers across the UK are sharing the delights of the original form of leavened real bread in Britain’s first ever national sourdough celebration. If you haven’t got involved already, there’s still plenty of time...
  2. The Cake & Bake Show

    Cake & Bake logoAfter months of planning and a very long weekend powered by a few too many bruschetta from The Breadtree next door, we are pleased to report our first ever trade show appearance at last week’s Cake & Bake Show London was a triumph! Friday morning started tentatively, heaped with anticipation and the inevitable questions over whether we had brought the right stock with us and how interested visitors would be in our products and story. We needn’t have worried. The weekend started and ended a roaring success – we barely caught a moment to sneak away from our stand to meet our neighbours or spend a few minutes listening to Dan Lepard, Aidan Chapman and Richard Bertinet sharing their expertise! Continue reading →
  3. Your chance to bake with Dan Lepard!

    Dan Lepard - Artisan BakerFollowing his success as a judge on the Great Australian Bake Off, Dan Lepard is back to offer keen bakers his tips and tricks on creating delicious sweet sourdoughs. To make it even sweeter, Dan has kindly teamed up with established food writer and chef, Vanessa Kimbell to offer one lucky BakeryBits customer a place on his one-day-only sweet sourdough course! Continue reading →
  4. Discover the secrets of delicious sourdough with Vanessa Kimbell

    Something of a bread revolution is sweeping the nation, and helping to promote the benefits and importance of real bread is established food writer and qualified baker, Vanessa Kimbell. If you’re after thoughts, inspiration and accessible recipes, Vanessa’s website dedicated to promoting ethical food provides an inspiring read. Continue reading →
  5. Sourdough baker for The Snapery Bakery

    Sourdough baker for The Snapery Bakery

    Job: Sourdough baker

    Closing Date: 21-02-2020

    Location: South Bermondsey

    Remuneration: Depending on experience
  6. Artisan Baker for Leeds Bread Coop

    Artisan Baker for Leeds Bread Coop

    Job: Artisan Baker

    Closing Date: 09-03-2020

    Location: Leeds, UK

    Remuneration: £8.21 an hour (we have a flat wage structure – everyone at Leeds Bread Co-op gets paid the same hourly rate), plus generous holiday entitlement.
  7. Rye crispbread rolls with roasted vegetables, barley and goat’s cheese

    Rye crispbread rolls with roasted vegetables, barley and goat’s cheese
    Back in 2003 when I was writing my sourdough book “The Handmade Loaf” I travelled to Sweden to understand rye crispbreads better and made my way to the organic Roslagsbröd bakery. There, huge dimpled rollers were part of the wheel and belt old-school mechanism used – fascinating to watch in its complex Heath-Robinson ingenuity – as they squished and extruded the sticky grey rye dough into pitted sheets that were cut into rings and baked. The machinery made quick work of a very old home method to turn flour into crispbread that would store for months once dried in front of a fire. At home, a knobbly Kruskavel rolling pin would be used, rolling out a simple rye dough – 200g water, 100g rye sourdough at 1:1, ¾tsp salt, and enough rye flour (say 200g) to make a soft mixture – to be cut into discs. Sometimes today you’ll find them made with a mix of rye and wheat flour, and even with other ingredients added.
  8. Baker for Wild Hearth Bakery

    Baker for Wild Hearth Bakery

    Job: Baker

    Closing Date: 01-03-2020

    Location: Comrie, Scotland

    Remuneration: £19,344 p.a. (negotiable)
  9. 100% Emmer bread with pumpkin seeds and black barley malt

    100% Emmer bread with pumpkin seeds and black barley malt
    Emmer is the perfect flour when you want a bread with heartiness and body, something finely milled everyday wheat flours never really achieve, as they’re not milled for that purpose. In this month’s Bakery Bits recipe I’ve used Gilchester’s Organic Emmer Flour in a method typically used for 100% rye flour breads, where at least half of the flour is fermented overnight – either using yeast or sourdough – then made into a soft batter-like dough the following day with grated vegetable - say pumpkin or carrot - seeds, more Emmer flour, salt and some dark malt to give it a deep blackish colour. The resulting loaf is firm, packed with flavour and heavily seeded. Slice it thinly as you might with a Scandinavian rye bread, perfect for open-faced smoked salmon sandwiches, or as I’m eating it right now: toasted with some great marmalade.
  10. What is Emmer Flour?

    What is Emmer Flour?
    Emmer wheat (Triticum dicoccum), milled to make Emmer flour, was domesticated from a wild grass and Einkorn in the Ancient Near East over 9,000 years ago. Einkorn, together with naked barley, arrived in Britain around 2,000BCE, where together they were believed to have been the principal bread “corn” of Bronze Age farmers. Emmer was not a very high-yielding wheat so...