Tag Archives: home made

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)


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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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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One for the awards?

Practising recipes for the World Bread Awards including this spiced apple and marzipan swirl.  A Waitrose recipe: (google waitrose spiced apple buns) it proved very popular at the markets.  Very nice warm from the oven with cream or custard.

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Panettone; the story so far

We made Panettone and Stollen last Christmas and very popular and tasty it was too but I thought we could make it look and taste better.  Research revealed a huge variety of recipes, some involving feeding a starter every two hours, including through the night!  Other recipes took 24 hours or more.  Being a pragmatist and knowing most people don’t have this amount of time to devote I pooled the recipes and baked a trial batch.

They turned out OK and rose well but did not have the necessary open, light structure.  A second batch came out very well, nice colour, very open texture and the smaller ones had a nice rise and dome.  The larger ones were a little flat but I think that was because the dough was very wet.

So, another batch planned for later this week and photos will be posted as well as the recipe!

LH loaf: 1st batch; RH loaf: 2nd batch with good colour and texture

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Close up of 2nd batch

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A good dome!

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Courses until Christmas

Requests for more evening demonstrations and classes, particularly Christmas breads so we have added more dates for both (see Courses).  We will cover Panettone and Stollen as well as how to make candied peel for use in Christmas puddings and cake as well as breads.  The difference in flavour between home made and shop bought is immense and, apart form the sugar, it is very low cost since you use the peel from any citrus fruit having eaten the flesh!