Bread

Tybalt & Paragon Wheat Varieties – Stoneground White Flours

January 31, 2012
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I bought both of these flours from Anne at Felin Ganol Watermill in Wales, just like I did with the Amaretto flour here.  It’s very unusual to buy flour by single wheat variety, most mills will mix a combination of different wheats to produce their bread flours.  I feel I’m in a privilege position with [...]

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Proving Sourdough In Winter – Max’s Loaf

January 28, 2012
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I’ve been trying to help Max resolve his issues with sourdough for a little while.  If you have ever tried to help anyone with their bread problems across the net you’ll understand how difficult it can be.  There’s a process of eliminations of what could be the cause of things going wrong.  The biggest problem [...]

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In Search Of Yeast Cake For Allergy Kid

January 17, 2012
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I want to make allergy kid a cake.  I’ve made allergy kid cakes in the past and if you have various allergies this is a good blog, Eggless Baking, but the recipes for cake which don’t have egg will have things like nuts or soya.  The recipes that don’t have any ingredient on her allergy-intolerant [...]

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Pita Bread

January 17, 2012
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I make pita breads regularly, usually at the request of oldest daughter, make a large enough batch to put some in the freezer and keep her happy for a while.  Making pita breads or bagels puts the baker into a production line, once you’ve mastered the recipe you’ll fall into a rhythm between pre-shape, rolling [...]

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Stoneground Amaretto Semolina Wheat Sourdough

January 11, 2012
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I made this loaf using some of Felin Ganol’s amaretto semolina for the first time yesterday.  I was expecting a slightly textured crumb, perhaps similar to the Khorasan loaf  but instead was pleased to find a soft mouth-feel crumb as you do with wholemeal, only this is lighter. To give you some idea of the [...]

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Amaretto Wheat Variety 10.5% from Felin Ganol Watermill

November 29, 2011
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After writing my last post on Low Protein Flours Make Great Bread, It’s All About the Flour I said I would write in detail how I made my loaves using Anne Parry’s Amaretto white flour from her watermill in Wales.  A flour currently being sold as All Purpose because of its low protein content, 10.5%. [...]

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Low Protein Flours Make Great Bread, It’s All About the Flour

November 24, 2011
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Anne Parry owner of Felin Ganol watermill told me about this stoneground white flour she had, a single variety called Amaretto that was low in protein 10.5%.  This flour is being sold as an All Purpose flour but she thought it had a great flavour.  I couldn’t wait to try it.  I did and love [...]

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Dan Lepard’s Slider Buns with Buffalo Burger

November 11, 2011
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Dan asked Luc, Fergus and I to do a home trial of his slider buns coming out tomorrow in his Guardian column, Luc’s results are here, and Fergus’ buns are here.   What’s so different about these buns?  It’s the method, using a roux method.  I first heard about this from a blogger friend Sunflower [...]

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Roland Feuillas, Les Maîtres de mon Moulin

October 26, 2011
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Words I associate with Roland are; passion, mission, generosity, kind, energy, leadership, entrepreneur, enthusiasm, devoted.  By now if you’ve been keeping up with my week spent in the village of Cucugnan here, and reading all about my baking with Roland here, in his extraordinary wood fired oven here, you might have had some idea this [...]

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Baking with Roland in Cucugnan

October 24, 2011
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A week ago today I arrived in Cucugnan to bake with Roland Feuillas in his bakery  and learn about what this man so highly spoken of by Jean-Philippe de Tonnac was doing in a small village in the South West of France.  I didn’t have a clue what to expect since Jean-Philippe said very little [...]

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King of Wood Fired Ovens in Cucugnan

October 20, 2011
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In Roland’s small bakery  taking up most of the space is this monster wood fired oven.  You can see this is no model kit oven, it took 2 men at a time working on it who came from Spain, Ecuador and Colombia a year to build, it has something like 30 or 40 thousand kilos [...]

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And Off to France I Go…

October 16, 2011
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The process of clearing the garage has began, skip has been filling up and the builders have been to measure out and start the process this coming week of turning it into a utility room.  The idea is for me to have more space for my baking and expand my micro-bakery as my kitchen is [...]

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Slashing or Scoring Your Dough

October 14, 2011
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I’ve been teasing Luc recently with the slash and tears on my loaves, he has a thing for a good tear in a loaf.  It’s easier to get a tear in a yeast loaf than sourdough when you first start scoring loaves.  Under-proved dough will give more of a dramatic tear effect since it will [...]

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Don’t Judge Sourdough by the Holes, Judge it by Mouthfeel

October 12, 2011
Don't Judge a Sourdough by its Holes

I’ve made it clear on this blog and on twitter that the current obsession with hydration and holes in sourdough is pointless and I have here a good example of what I mean.  These loaves are made with two different French flours from the Grande Moulins de Paris bought through FWP Matthews’ Mill in England. [...]

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Paul Merry & Panary Baking Courses

October 10, 2011
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This is an easy post for me to write because if anyone were to ask me what I thought of the baker Paul Merry I have so many good things to say about him and his courses through Panary.  Let me go back a little first to the time before I met Paul this summer. [...]

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