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grignette

  1. Roast Barley Malt Flour Loaf

    This beautifully tasty loaf was made using a standard wholemeal sourdough bread recipe, with a small proportion of RBM flour added which lifted both flavour and colour to produce a delicious loaf that once tasted will be gone. Read More
  2. Baguettes, baguettes!

    Javier Mercado teaches students at Westminster College for a foundation degree in Culinary Arts. He teaches breads and decorative showpiece breads and yesterday taught a session making baguettes using our rolling boards, couche rolling cloths and grignettes. The photo is the result of their first go - pretty good!
  3. Garden Herb Sourdough

    Garden Herb Sourdough
    Gardens are burgeoning with greenery so it is a good time for a straightforward sourdough loaf using garden herbs. This loaf is fairly light containing mostly white flour with some rye and spelt flour for more complex flavours. I used a selection of herbs currently in our garden: parsley, coriander, sorrel, chives, rosemary and a good helping of nasturtium leaves which have a mild peppery flavour. You can any herbs that you have, just make sure that you take out any woody bits before finely chopping them all up. Read More
  4. A Day in the Life of a Phoenix Baker

    Recently, Aidan Chapman, master baker and joint owner with his wife, Lisa, of the Phoenix Bakery in Weymouth invited me to come along and spend a Saturday on his Apprentice Course to experience his one-man artisan bakery at first hand. It's a compact bakery with the shop-front split between sales and baking, all on full display to passing trade. Above the shop and bakery, Aidan has a café through which there is a steady stream of customers munching on the pick of the day's quiche, bruschetta and cake with a fresh coffee. Read More

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