Equipment

How to get the best from artisan baking equipment

  1. Introducing the Fourneau Cast-Iron Bread Oven v.2.0

    Introducing the Fourneau Cast-Iron Bread Oven v.2.0
    Buy Now (Free UK Shipping) Is it always wrong to fall in love with baking equipment? I used to (and still do) feel this way about certain items of stationery. The perfect pen or a decent post-it pad for instance, who doesn’t? I’ve become besotted with my Fourneau cast-iron bread oven. It is quite an investment but it is really...
  2. Bannetons - the how to guide

    Bannetons - the how to guide
    Why use a Banneton? Bannetons made from natural materials such as the cane and lined wicker ones work by creating a slightly humid micro-climate between the dough and the banneton during proofing. As the dough dries it creates a skin, and this is what makes a superb traditional crust on artisan bread. How to prepare a new banneton? When you get a...
  3. How to use a banneton.

    How to use a banneton.
    We've got some new bannetons at bakery bits, and they are beautiful.  They are made from sustainable seagrass grown and hand-woven by rice growers in rural Vietnam. I can't recommend using a banneton highly enough to give you a great crust a good structure to your bread - they are to just for sourdough, but any dough that makes bread. Using...
  4. Olive, Feta & Rosemary Sourdough Focaccia

    Olive, Feta & Rosemary Sourdough Focaccia
    I love rosemary. Related to lavender, its aromatic leaves work beautifully in any bread recipe, but this combination is magical. I’ve blended the flours to produce delicious, chewy bread and given the dough a long fermentation to really boost the flavour. The result is a robust sourdough that can really carry the depth of the olives and rosemary.  You will...
  5. Les Madeleines de Janet

    Les Madeleines de Janet
    I'm really delighted to share the is recipe because we've now got some wonderful French Madeleine tins in. If you haven’t baked a Madeleine then you missing out on one of the most delightful treats I know. The Madeleine is a light French, somewhat sophisticated small cake originating from The northwest of France, and when baked fresh they are utterly...
  6. Minestrone Sourdough

    Minestrone Sourdough
    Making Bread Together by Emmanuel Hadjiandreou is my favourite book of 2014.  I wrote about this great bread making book just before Christmas and I am delighted to be able to share this recipe for a wonderful filling bread is from infused with an array of flavours.  It has got potato, celeriac, carrot, leek, red onion, garlic and oregano – all the...
  7. Welsh Honey & Camomile Bara Brith - with a cup of Clipper Tea

    Welsh Honey & Camomile Bara Brith - with a cup of Clipper Tea
    I know that we are hard core bread bakers but bear with me .. there is a story to this cake.  It began approaching 5 years ago when I started writing my first book.  I was worried about making sure my recipes worked, I had after all only just returned to my career after children.  I advertised for recipe testers...
  8. Why use a stainless steel mixing bowl to make bread?

    Why use a stainless steel mixing bowl to make bread?
      If you read last week's beginners breed recipe then you might have spotted my daughter holding a beautiful large stainless steel mixing bowl. I've had lots of people asking about it so here is a little bit more on mixing bowls. A decent mixing bowl is an essential basic item in any baker’s kitchen. I love my old style...
  9. Chocolate, Cinnamon and Orange Biscuits

    Chocolate, Cinnamon and Orange Biscuits
    Autumn brings the annual event with a grizzly origin, on 5th November we celebrate Guy Fawkes by burning his effigy on a bonfire - something for the children to enjoy it seems! Guy Fawkes was arrested alongside other members of the gunpowder plot for his part in an attempt to blow up the House of Lords and King James I...
  10. Sekowa Malted Rye Loaf

    Sekowa Malted Rye Loaf
    The Germans are known the world over for their rye breads. They also have a hugely popular product called Sekowa, which is essentially a ferment not dissimilar to sourdough that they use to bake long slow fermented bread with. Unlike sourdough though, Sekowa is made using honey, organically grown peas, wheat and maize and the microorganisms are a result of...