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Baking Recipes and Advice

  1. Discover the secrets of delicious sourdough with Vanessa Kimbell

    Something of a bread revolution is sweeping the nation, and helping to promote the benefits and importance of real bread is established food writer and qualified baker, Vanessa Kimbell. If you’re after thoughts, inspiration and accessible recipes, Vanessa’s website dedicated to promoting ethical food provides an inspiring read. Continue reading →
  2. Spelt Banana muffins with white chocolate, pecans and streusel topping

    Lucy Parissi shares her banana muffin recipe The Holt Bakery - Bag These muffins can be put together in a matter of minutes – they are incredibly easy and oh-so-tasty. The ground almonds and coconut make them incredibly moist, while the streusel topping provides crunch.They are quite versatile too - leave the desiccated coconut out if you prefer and replace with oatbran or flour. Hate white chocolate? Replace with milk/dark chocolate or raisins or leave out altogether. If you don't have spelt flour you can use plain or wholemeal flour instead.  Do use coconut oil if you can - apart from being healthy, it lends a lovely fragrance to the muffins. Continue reading →
  3. Perfect Pandoro

    If making Pandoro sounds like a lot of effort to go to for Christmas .. you’d be entirely wrong. This straightforward recipe from food writer Vanessa Kimbell may not be the 3-day process that the original recipe comes from, but as she says in her house it took about three minutes to devour so she recommends making two at the...
  4. Vanessa Kimbell - Caraway Soda Bread

    Vanessa Kimbell - Caraway Soda Bread There are days you just don't get a moment to bake. This recipe for soda bread is one of the fastest baking tricks on the planet. I challenge anyone to take more than five minutes flat to get it into the oven. Make no mistake: the speed of making it doesn't mean you're compromising on the taste. On the contrary, the pace of its creation should be counterbalanced by the speed to eat it – which really is best soon after baking. Continue reading →
  5. 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...
  6. 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
  7. Sekowa Backferment

    Sekowa Spezial Backferment or baking ferment is a German bread-proofing product or ferment containing natural yeasts and enzymes and an alternative to commercial fast-acting engineered yeasts. The resultant bread has an excellent crust and non-sourdough flavour but gives a similar wild-yeast soft, open crumb that keeps well. Read More