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Baking Recipes and Advice

  • Roasted Barley Malt Flour, just arrived

    Just arrived at BakeryBits is Munton's RBM or Roasted Barley Malt Flour. Just the smell of it, with a hint of coffee, is enough to start salivating. It is used in very small quantities, around 0.5%-1% (5-10g per 1kg flour) in brown breads, rolls or bagels to give them a darker, richer colour and a more complex, malty flavour. It can also be added to rye breads to give them similarly warmed colour. Read More

  • Frequently Asked - What Size Proving Basket?

    We are often asked about the size of baskets that customers should go for and  whether the weight given with the proving basket description is the weight of the basket, the dough or the amount of flour to use for that basket.

    How much dough will the banneton hold?

    Read More

  • Icelandic Ash Hampers Sourdough Bread Bakers!

    A large delivery of San Francisco Sourdough Starters left California the day before the airspace closed en route for BakeryBits.

    So, where is it? Germany, apparently. No one really knows where it is or when it'll turn up. How the volcano managed to time its eruption with a hugely increased demand I don't know...

    Read More

  • Cane Proving Baskets

    Cane Baskets

    Cane Baskets are the most popular proving baskets at BakeryBits. They give an attractive, traditional swirl pattern to the bread, a hallmark of artisan bread. They come in a few, simple shapes including round, oval and baton or baguette and are listed by the nominal amount of dough they are intended for. So, a 500g round banneton, is designed to hold about 500g of dough, 1kg for 1kg dough and so on (exact quantities depend on the specific recipe you choose, but this is a good guide). Read More

  • Choosing and Using Cane Proving Baskets

    What is a Proving Basket?

    The proving basket, known in France as a Banneton and in Germany as a Brotform - and all three in English is used to support the bread dough while it proves just before it is baked. They give support the hand-shaped dough which is particularly important with doughs with a high water content and with slow-proving naturally-leavened breads. Read More

  • Basic Equipment

    Artisan bread-making is an extremely rewarding and traditional craft using natural leaven to raise the dough and create fantastically tasty sourdough breads! So how do you get started? Read More

  • Malted Ingredients in Bread Baking

    Slashed loafIf you make bread then you will usually use the basic ingredients, flour, or a combination of your choice; water; a little salt and yeast (be that fresh, fried, sourdough, a backing ferment or whatever). You might, if using a bread machine, or if you want a more cake-like bread, add some milk, egg or oils to the dough. Then perhaps some seeds such as sunflower, pumpkin, poppy or sesame. There is a range of other, wholesome ingredients that most bakers, especially those who bake at home are not aware of: these are malted ingredients.

    Read More

  • Choosing and Using Wicker Proving Baskets

    Wicker Baskets

    Wicker Baskets are a traditional, wicker proving basket, lined with a linen cloth. At BakeryBits we keep these in various sizes and shapes, the weight indicating the weight of the dough that the basket is designed for. This is a nominal weight as some doughs are denser than others - although it's a pretty good guide

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  • Proving Baskets

    Proving or Proofing baskets (called Brotformen by the Germans and Bannetons by the French - and all four by the English), are used to support the bread dough while it proves just before it is baked. They support the hand-shaped dough during the final prove; this is particularly important with doughs with a high water content and with slow proving naturally leavened breads. BakeryBits has baskets of cane, wicker, wood-fibre and washable plastics, from the traditions of various countries and more modern production techniques. Each style has its benefits and its avid followers! ...

  • Malted Ingredients

    Slashed loafIf you make bread then you will usually use the basic ingredients, flour, or a combination of your choice; water; a little salt and yeast (be that fresh, fried, sourdough, a backing ferment or whatever). You might, if using a bread machine, or if you want a more cake-like bread, add some milk, egg or oils to the dough. Then perhaps some seeds such as sunflower, pumpkin, poppy or sesame. There is a range of other, wholesome ingredients that most bakers, especially those who bake at home are not aware of: these are malted ingredients.

    Read More

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