A pro-baker formula for the Foricher "Traverse" loaf is styled on a traditional Tuscan loaf: it has very little final shaping: cut from the bulk of dough and stretched after the final proof to the shape required.
Method:
Mix the flour, 6L water, yeast and starter.
Leave to autolyse for at least an hour at room temperature.
Mix the remaining 0.5L water with salt until the dough becomes ... Read more
Make 6 jet black brioches for a bit of fun - why not make some with and some without the carbon powder for an interesting mix!
Mix the flour with carbon powder, dried yeast, sugar and vanilla powder then mix in eggs, honey, milk and rum.
Knead by hand for about ten minutes or using a mixer for 2-3 minutes, then add the butter cut into pieces and knead again until it is completely ... Read more
"The branded Panibois boxes really help to carry our strong brand across to our customers. They also make portion control easy, and show off the focaccia at its best advantage."Peter Cook
Baker & Founder
Peter Cooks Bread
Worcester, England
Images courtesy Peter Cooks Bread You can have your Panibois cases customised with your logo for an additional 3p per case. There are a ... Read more
Whether for Easter or everyday, brioche is a simple yet versatile bread, perfect for making into different shapes and providing a good base for additional flavours. We've teamed up with Angus McCaig, Head Chef at The Holt, Honiton, to create an authentic brioche baguette recipe. You can make a 'plain' version, but here we've used our Aroma Panettone essential oil together with Candied Orange peel ... Read more
What is fortification?
It’s when vitamins and/or minerals are added to foods in order to enhance or “fortify” the flour and give it heightened nutritional and health benefits.
So what is flour fortification in the UK?
Currently, in theory, UK flour fortification requirements are that all milled white and brown non-wholemeal wheat flour manufactured and sold in the UK has ... Read more
We are often asked whether a particular flour that we stock is bleached or unbleached. Bleaching is a chemical process to make what might be off-white flours whiter, for aesthetic reasons and also for some performance benefits. All European/UK flour is unbleached by law even though some might be labelled unbleached actually all of it is. Some countries (including US) do bleach flour but we will ... Read more
We're sometimes asked questions about rye flour, for example "what's the difference between dark rye and light rye?", and "is all rye flour wholemeal?". Hopefully we can quickly clear up any confusion you might have about rye flour and how it's sometimes labelled. Thanks to Andrew Wilkinson of Gilchester, and baking guru Dan Lepard for their input.
Like wheat flours, rye can be classified by how ... Read more
Like the croissant is to France, boller are to Norway, although we eat them with coffee at parties and when walking the forests and mountains. They are a milk-based bread, lightly sweet with just a hint of cardamom. Boller are available everywhere in Norway with and without raisins but I have an overwhelming sense of disappointment when having one without, so always include them.
The most ... Read more
You'll find a number of different yeasts available at BakeryBits. Which one should you choose, how are they different from each other, and how should they be used?
Some yeasts are general purpose, while others are selected and cultivated for a particular job - raising an enriched dough such as hot cross bun, panettone, for example, or to allow an industrial bakery to introduce yeast at a specific ... Read more
This recipe is designed to fill the 9" USA Pan Pullman pan. Using the quantities below, you have the basis upon which your can alter the recipe to suit you. Getting the quantity just right for a pan with a fitted lid can be a little hit-and-miss depending on the recipe, exact flour used etc. This is a starting point to get pretty close and from here you can adapt it with your choice of flour and ... Read more
