Tag Archives: Bread

Beginners bread making evening; 19 April

Having had delicious lunches and cakes at Mudlarks catfe in Hertford (http://wordpress.mudlarksgarden.org.uk/mudlarks-garden-cafe/), I offered to run a bread making workshop for them with all profits going to the Mudlarks charity.  It is a bit of an experiment but, if successful, will lead to a series of workshops through the year with seasonal breads and more advanced techniques.

So, if you have always wanted to bake bread or need a refresher, please come along.  The venue is 10 Railway Street, Hertford, SG14 1BG and it will run from 19.00-21.30, Wednesday 19th April.  Please email Kevin to book a place: kevin@mudlarksgarden.org.uk.

Gold standard bread!

 

 

 

 

 

Certificates arrived today!  Gold for both Aussie Fruit Loaf and Turkish Pide and Bronze for Pesto swirl.  Many of the professional winners are from small bakeries so check out whether any is near you: http://www.worldbreadawards.com/competition/winners/

Winner of the Amateur section was Andy Munarriz (@AndyMunarriz) who looks to be a great cook as well as a world class baker.

Gold  Gold  Bronze (1)

Sicilian Schiacciata

Discovered Aromi in Cambridge, a cafe serving delicious Sicilian bread and cakes: http://www.aromi.co.uk/ Particularly liked their Schiacciata so made some on Sunday:

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Ok, not quite as good as these but this chap looks m,like he has been making them all his life.  You can watch him work the dough through the window of the Cafe!

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Its a 70% hydration dough and, using lots of semolina, it doesn’t get too sticky.  One to add to the flat bread course, Nov 8th.

 

 

Swedish Knäckebröd

Another new recipe: http://www.myitaliansmorgasbord.com/2012/07/27/mixed-seeds-knackebrod-swedish-crackers-for-the-daring-bakers/ from a great website/blog.

It is a yeast dough but rolled very thinly and baked immediately.  I tried plain ones with caraway and nigella seeds in the dough and the more coloured ones had an egg glaze into which I rolled some more seeds.  I think these look better and have a great flavour.  Suspect cumin seeds would be another good one.  Easy and quick to make and very good with cheese.  Would make a great Christmas gift.

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Turkish Pide

I first made this when my neighbour came back from Cyprus with a loaf and it has been a favourite ever since.  I have been making it as a three plait, photo left, but it is actually a flatbread so this weekend I made a more traditional version using this recipe (with the addition of fennel seeds to the nigella and sesame): http://www.taste.com.au/recipes/12772/turkish+pide.  Needless to say delicious, especially warm and dipped in olive oil and Balsamic.  One of the breads we are making Nov 8th on our flat (and flattish) bread course; only one place left!

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Flat bread course; 8 November

Had a flurry of booking for this course so only one place left.  If you want to know how to make Panini imbottiti (Italian stuffed buns), stuffed and flavoured focaccias, calzone and Turkish Pide, book now.

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