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Baking Recipes and Advice

  • Roasted Beetroot and Goat's Cheese Pizza

    Like most people, I want to eat pizza on a Friday night with a glass or two, or when I’m too tired to cook and there is nothing I fancy in the fridge, but the time when I most want to eat pizza is most definitely not the time that I want to start making pizza. I think about pizza and then I want pizza right now. There was a time when I might have a bought a pizza, despite being a baker, but in general shop bought ones are a poor second to home baked ones. On the...

  • Ben at the Pop Up Café loves the Oblong Covered Baker

    Ben Royston-Bishop of the Pop Up Café in Deal, talks about how he uses the Oblong Baker: I've baked a couple of different types of bread in the oblong covered bakers, one naturally leavened (Tartine) and the other an overnight yeasted - pretty confident you can get great results whatever your style of bread. I used 1.5kg oval cane bannetons from BakeryBits, they are a touch too wide but if you carefully turn your dough out you can get it in just fine. Worth having a bench knife handy in case you miss and need to tuck and...

  • Baking With Panibois

    Never heard of a Panibois? They are great looking biodegradable packaging and bakeries who use them are reporting an increase in sales as a result. We're delighted to have supplied a large order of Panibois to Selfridges this week. We've actually noticed a real increase in interest across the board. It's great to see our customers changing their packacing to somethign that doesn't harm the environment. We’ve been getting more enquiries about sustainable packaging in general. Panibois makes 100% biodegradable wooden baking moulds, with a greaseproof liner suitable for the oven, microwave and freezer. It’s not just the ethical advantage...

  • Panibois - Probably the Best Baking Packaging in the World...

    Thank you to Fi at The Small Bread Company in Oundle for her beautiful bread I used in these shots Panibois makes some of the most useful things a baker can have. Not only are they useful, the wooden baking moulds are 100% biodegradable and come complete with a waterproof silicone liner for use in the oven, microwave and freezer. They are not only an attractive and natural product to present your cakes and bakes in, but they meet really important, ethical and sustainable principles that matter today. Panibois baskets are used extensively across France for baked...

  • The Handmade Loaf by Dan Lepard

    The Handmade Loaf by Dan Lepard is 10 years old this week Contemporary European Recipes for the Home Baker Written and photographed by Dan Lepard     Our In house baker Vanessa Kimbell explains why this book is her favourite bread making book of all time. The Handmade Loaf is perhaps the single most influential bread making book of modern times. I bought The Handmade Loaf when it came out in 2004.  The slightly battered edges of my book give a good indication that I come back to it again and again. I love it...

  • Rosemary, garlic and Parmesan Flatbreads

    Serving suggestion - slice in half, fill with garden salad and lamb sausages These flatbreads are so versatile.  They are wonderful torn up and loaded with humous or taramasalata alongside a glass of chilled white wine, but equally they are perfect for sandwiches the following day. We serve them lightly toasted with barbecued lamb sausages and garden salad for supper. If you are making theses on a hot summer's day you can prove them for 3 hours on the kitchen work surface, and they will be ready to bake much sooner than if left overnight. You can bake...

  • Olive Oil Bread in an Oblong Baker

    Olive Oil Bread using an Oblong Covered Baker This loaf has a wonderful crispy crust and is a simple recipe all about the flavour of delicious olive oil in a delightfully crusty white loaf.  The olive oil gives it a light even texture, which goes wonderfully with olives and cured meats. Be wary of over proving, you are far better slightly under proving than over proving. I do have some more advice about this loaf… because I’m not sure I’ve ever seen a bread disappear so fast as this one.  I popped it in the bread bin...

  • Fresh Raspberry Bakewell Slices for Summer Days

    I’m determined that we are still in the middle of summer but my Autumn raspberries tell me that isn’t so, sadly. However, I think the Autumn ones taste better than the summer varieties, to me they taste more like the wild raspberries growing wild in Norwegian verges. What to use them for? The raspberry jam is already made, the sun still shines, what about making some summery bakewell tart slices from Vanessa and eat them outside. Sweet raspberries on a crisp base, with raspberry jam in an almond frangipane must be the perfect summer bake. It’s a simple recipe...

  • Raspberry Bakewell Tray Bake

    A summery picnic treat. The garden is full of glorious raspberries. Plump red luscious raspberries, to be honest it's a miracle any of them actually make it back to the kitchen to bake with at all. I have to remind myself that the tray bake is just as delicious. Don't be put off by having to bake the base first, it makes it beautifully crisp, which contrasts with the soft sweet almond topping. Makes 12 pieces. For the base
: 100g unsalted British butter 60g caster sugar 120g organic plain flour Pinch of sea salt ...

  • Get Set for Sourdough September

    If the frenetic activity on the farm next door is anything to go by, the wheat harvest this year seems to be both early and bumper. The golden wheat was collected in July compared, in recent years, with late September or even October. Those years produced poor quality wheat with low protein levels. This year though, the English wheat should be excellent – such is the variability due to our temperate climate. Sourdough September is celebrated across the UK by hundreds of bakers and bakeries using this year’s harvest Beaujolais nouveau style. We asked Chris Young, coordinator of the Real...

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