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Baking Recipes and Advice

  1. Onion bread

    Onion bread
    Onions and its cousins are flavours that compliment breads really well, especially in a chewy wholemeal loaf, so I asked Vanessa to see if she could combine some of our excellent Mulino Murino “Macina” flour with onions for a bread that can demand centre stage of a meal. The trick of this loaf is the combination of sweet wholemeal and...
  2. Make your own Country loaf

    Make your own Country loaf
    I sometimes find I get stuck in a rut with my bread baking, I find a recipe and some flour that I really like and I stick with it. It’s actually quite comforting to be able to turn out your favourite loaf every time you bake. On the other hand I sometimes fancy a change. One of the easiest ways...
  3. Make your own Pitta bread with Baba Ganoush

    Make your own Pitta bread with Baba Ganoush
    When the weather is warm my mind drifts to food I have eaten on holiday. It’s tempting to pick up packs of pitta in the supermarket as they are handy to have in stock for lunches. One squint at the long list of ingredients is enough for me to put them back. They are simple and very satisfying to make...
  4. Seeded Tear and Share bread

    Seeded Tear and Share bread
    It’s that time of year to be outside; the sun’s out and I’m cycling. What’s more, my bees are buzzing around the growing veg and friends are popping over for a chat in the garden. I asked Vanessa to come up with a wow-factor tear and share loaf – because I really enjoy showing off with freshly baked bread and...
  5. The La Cloche is back

    The La Cloche is back
    Like a child counting down the days to Christmas I have been anticipating the long awaited arrival of the new batch of the La Cloche. I won’t bore you with the details but there was a problem with the supply of them and I watched our stock steadily dwindle until the very last one went on its way several months...
  6. A flawless malt loaf, malt ice cream & a milkshake

    A flawless malt loaf, malt ice cream & a milkshake
    Malt extract is a product of the brewing industry derived from barley and is for a certain generation always associated with a daily dose cod liver oil. If you can get over that memory then malt extract is a delicious addition to your everyday baking (I used to sneak the odd taste of it when I got the chance). I’m...
  7. A very modern loaf from an ancient grain

    A very modern loaf from an ancient grain
    I’ve never really been sure why there is so much fuss about spelt. I am interested in the history of it, that European spelt dates back over 4000 years but haven’t appreciated a strong difference between it and wheat and put the current popularity down to fashion. I’m not sure that is right though. I think actually it is a...
  8. Bannetons make all the difference

    Bannetons make all the difference
    Bannetons (or proving baskets) have always been amongst our most popular products: selling them from a spare bedroom is how BakeryBits got started. At the time we were the only UK company selling them – now we sell the most and with the majority being made to our specifications. Ubiquitous in the artisan-baking world, they make such a difference to...
  9. The best non stick mats – ever!

    The best non stick mats – ever!
    Our new regular delivery service is proving to be popular. We can send you your fresh yeast, Panibois baskets or flour automatically so you need never run out. Just click how often you would like delivery when you put the item into your basket in the normal way. Choose weekly, fortnightly or monthly and we'll do the rest. We’ve just...
  10. Keeping Sweet Buns Soft

    Keeping Sweet Buns Soft
    Once in a while, rather than bake bread I bake some buns instead and until recently I couldn’t get them to be as soft as buns made by a professional and I would find that any lasting longer than a day would, by the next day become a bit stale. I picked up from one of Dan Lepard’s books that...