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Baking Recipes and Advice

  1. An International Flavour for your Apples

    An International Flavour for your Apples
    For the first year since planting I have a little glut of apples. It’s taken about 10 years to get this far and I suspect in the years to come I’ll suddenly be up to my neck in them. For now though I don’t want to waste them. Driving around at the moment I notice apples all over the place...
  2. Tibetan Monastery bread

    Tibetan Monastery bread
    I’ve been putting my bees to bed for the winter. Beekeeping always seems to be portrayed as some nostalgic art more at home in a bonnet drama, with permanently blue skies and a bearded monk strolling around a beautifully calm apiary and tons of lovely honey. My experience isn’t quite like that. I’m hoping this is normal. Bees are strange...
  3. Classic Ciabatta and our best August Giveaway Ever!

    Classic Ciabatta and our best August Giveaway Ever!
    Ciabatta is such a classic that you might be forgiven for assuming that it is a very old recipe but a quick Google and I soon found out that it is not old at all...it was first produced in 1976 by a baker from Verona, Francesco Favaron. Favaron named the bread Ciabatta because its shape reminded him of the slipper...
  4. Wrapped-Up Chocolate Loaf

    Wrapped-Up Chocolate Loaf
    The clocks went back at the weekend and we’ve lit the fire. It always seems a bit sad to have the ties with any hope of daylight cut at the end of October. I’ve a friend who disappears off to South Africa for the winter and talks endlessly about Cape Town and the beauty of the coast during the hot...
  5. Stock up on Christmas baking tastes and flavours

    Stock up on Christmas baking tastes and flavours
    Every year at about this time I give up telling everyone that comes within earshot that it is too early to think about Christmas. Certainly it seems that lots are already doing their online Christmas shopping, much to the annoyance of our couriers! Vanessa suggested that we are a bit like Santa Claus and his elves, but I daren’t suggest...
  6. Stick a Stollen in Your Stocking

    Stick a Stollen in Your Stocking
    I love marzipan, always have, always will – don’t leave it in front of me if you want it back! Those that don’t I’ll never understand. As kids we’d make marzipan shapes in a multitude of colours as mine do now. It starts well with the compulsory snowmen and Santas but there is always a rapid descent into swirls and...
  7. Perfect Presents for the Last-Minute Baker

    Perfect Presents for the Last-Minute Baker
    I’m keeping this short, not least because if you are as busy as we are you’ll need this boiled down. Save your family and friends too much head-scratching trying to work out what you’d like, drop them a hint from the selection below. …You could always buy something for yourself and pop it under the Christmas tree and feign surprise..it’s...
  8. All You Knead To Know This Christmas

    All You Knead To Know This Christmas
    Not quite finished your Christmas shopping? Don't despair: we have some great gifts for baking lovers that can still be ordered online in time for the big day… Our new Oblong Covered Baker is fast becoming one of our most popular gifts. Easy to use, the baker traps the steam and maintains an even baking temperature to give you moist...
  9. Picnic Sandwiches with a Pullman Pan

    Picnic Sandwiches with a Pullman Pan
    I’ve been baking from Nick Malgieri’s book since it was first published. It is a book I like, not least because I had a small hand in converting it from the US to UK version but in particular because the recipes contained are clear and achievable. We have a good range of Pullman Pans (the ones that let you bake...
  10. …and why eating your crust is good for you

    …and why eating your crust is good for you
    We talk a lot about flour and bread ingredients then how to combine and prove them to get the dough ready to bake, and that is very important to making the perfect loaf. Much less attention is given to what happens next: “bake for 40 minutes until done” is typical – but what is actually going on to change a...