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Baking at The Holt plus Paul Hollywood's Malt Loaf


We love an exciting bread baking course here at BakeryBits, so much so that we have an entire Courses page on our website website dedicated to spreading the word about some of the best artisan baking schools across the UK.

 

This month is was BakeryBits team member and keen amateur baker Adrian’s turn to learn the secrets behind traditional bread baking the Richard Bertinet way during an inspiring class at The Holt in Honiton, Devon:

 

When I heard that we had a place on Angus’s bread class at The Holt in Honiton, I jumped at the chance as Angus has trained at some of the best and most respected Bakers, including at The Bertinet Kitchen.

 

The first thing Angus showed us was the difference between a bog standard supermarket sliced white loaf and the hopefully more bread like things we were going to produce during the day (fingers crossed).

 

Angus is a big fan of the Bertinet method of kneading, difficult to describe here, but you basically pick up the dough, stretch it and throw it back onto the surface and then push it around the table with a dough scraper.

 

It turns out that having someone demonstrate it to you, in front of you and then help when you keep getting it wrong, makes all the difference! It’s not the most logical way to knead dough when you’ve been doing it the ‘conventional’ way for years, but after a while (and a lot of dough flying across the room), it really does work.

 

Read more about Adrian’s quest to bake real bread

 

If you run or attend a course that’s not listed on our website, get in touch!

 

Baking a Hollywood loaf

The unexpected cold snap has got us craving hearty snacks, and luckily Paul Hollywood has a few straightforward tricks under his rolling pin. Here Britain’s favourite master baker shares his recipe for a proper malt loaf. Exceptionally easy with a rich flavour, this loaf has a light texture and is more like a risen bread than the dense ready-made versions you find in supermarkets.

 

Ingredients:

  • 25g unsalted butter, plusextra for greasing
  • 1 tbsp soft dark brown sugar
  • 3 tbsp malt extract
  • 2 tbsp black treacle
  • 350g strong white bread flour, plus extra for dusting
  • 100g strong wholemeal bread flour
  • 8g salt
  • 14g fast-action dried yeast
  • 225g sultanas
  • 250ml warm water
  • 1 tbsp runny honey, warmed, to glaze

 

Method (makes two loaves):

Grease two 500g loaf tins with butter. Place the butter, sugar, malt extract and treacle in a small saucepan and heat gently, stirring, until the butter has melted and the sugar has dissolved. Remove from the heat and set aside to cool.

 

Mix the flours together in a large bowl and add the salt to one side of the bowl and the yeast to the other. Scatter over the sultanas. Pour in the cooled malt syrup mixture and the warm water and mix well with a wooden spoon until thoroughly combined.

 

Turn the mixture out onto a floured surface and knead gently but thoroughly for a few minutes to bring the dough together. Divide the dough in half. Roll each piece into a sausage, the length of the loaf tins, and place in the prepared tins. Put each tin in a roomy plastic bag that won’t touch the top of the dough as it rises. Leave to prove for 2 hours until the dough has risen above the top of the tins.

 

Meanwhile, heat your oven to 190°C. Bake the loaves on the middle shelf of the oven for 25–35 minutes, until a skewer inserted into the centre comes out clean. As you remove the malt loaves from the oven, brush the tops with the warmed honey to glaze. Leave in the tins for 5 minutes, then carefully tip out and place on a wire rack to cool. Slice the malt loaves and spread with butter to serve.

 

To celebrate the launch of his latest book, Bread and namesake TV cookery series, due to start on BBC2 next Monday, Paul will be sharing a selection of over 40 recipes and personal tips in two easy-to-follow booklets, free inside The Telegraph this Saturday and Sunday.

Rolling up for Red Nose Day?

We’re feeling inspired to bake by the Great Comic Relief Bake Off and will be doing our bit for Red Nose Day this week.

 

This year’s focus on baking shares some fantastic ideas on how to mix delicious activities while raising money for a good cause.

 

If you’re past the comical nose wearing stage, why not get your family, friends or community involved in your very own Comic Relief Bake Off? We couldn’t think of a better recipe for fun and fundraising ourselves!

 

Clever new arrivals for dedicated bakers

Osmotolerant Yeast

Long awaited, much requested and here at last, the Osmotolerant yeast is designed for use in enriched doughs specifically where the sugar content is above 5%. BakeryBits are also proud to be the UK’s sole distributor of this handy instant yeast!

Couche Proving Cloths

The perfect tool for serious bakers and bakery owners, couche proving cloths are used to prove artisan baguettes. We know many of you find the standard 60 x 100cm sizing too small, so we’ve introduced rolls of 20m with widths of 50cm and 60cm for sale by the metre.

Join in the #baking conversation

The team here at BakeryBits love talking all things real bread and artisan baking! Our Facebook and Twitter pages provide a great way for you to post pictures of your baking creations, ask us questions, suggest new products and recipes or just chat about the world of baking! Join us on Facebook or Twitter and share your Mother’s Day creations and any Red Nose Day success stories!

 

Show us your bakes!

We really like receiving photos from you of your baking successes – we share them for all to see in our Galleries – keep them coming!

 

View all gallery images Submit an image to the gallery

Some of the latest gallery pics:

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Featured gallery images courtesy of (from left): Richard Dickman & Ottavia Mazzoni (2nd & 3rd).

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