Patatas Bravas Pizza

Peter Reinhart said that if you want to create a new pizza, base it on food that you already like in another context (like his spaghetti & meatball pizza). Last week we went to London to see the great afrobeat band Antibalas. Had to stay overnight so took the opportunity to have lunch in Moro, […]

Roman Remains

Continuing from the previous post where you will find the formula: Following day used the rest of the dough (about 570g) to make a focacccia. Ignore the cheese cubes on the top – wrong sort of cheese – didn’t melt but nice crunch … About 2½ hours prove. 20 minutes in the Pico at 250C […]

Another Roman

After a couple of weeks in France, it’s back to the grindstone with the first pizza for a long time. My adaptation of Marc Vetri’s (I think) Mixed Wheat Roman Style: As you will notice, the table shows the weights for 1K of dough. I used 400g for this double pizza so you might need […]

A Crown For Charlie Boy

You might have noticed we are having a coronation here in the UK in the morning. We don’t get any choice in the matter – we are not citizens here, we are subjects of the Crown. Anyway, I didn’t think the occasion worthy of a new creation, but here are a few items from the […]

Whey Hey!

You’ll have seen a couple of weeks ago I did a wheat tortilla recipe based on whey – except I didn’t have any and used yoghurt instead to good effect. But I thought I should beg some from Carrie Rimes whose dairy is only 10 minutes walk away (Cosyn Cymru) and has the added cachet […]

Bracidèla

I’ve been a Facebook Friend of Luisa Jane Rusconi for several years and have found her a good source of ideas for theft. Not sure how she would describe herself but probably Swiss/Italian and as such has access to traditions and cultures beyond my own limited sphere. When I responded to a photo she posted […]

Mongrel Bread

Yes, you guessed, it’s the famous and well paraded Oat and Honey. One of the sad things, when you no longer bake for sale, is the lack of variety. We used to bake at least seven breads every week with three (Special, Rye, Flat Bread) changing every bake. So there was always a big variety […]

Pollo Ticuleno / Wholemeal Wheat Tortillas

First off, I found a recipe for wholemeal wheat tortillas made with whey on a whole grain milling site from Andrea at dearmark23.com. Her website is a bit scarily wholesome for me but I love her approach which is basically, this is what I would do, but if you don’t have this, use that. So, […]

Best Ever Pizza?

Seem to be having a productive time just now. Nan-e Barbari, a neat Irish stew using up scrag end that had been lurking in the freezer since before Christmas, a new wheat tortilla recipe (yet to be revealed), today’s Jamaican Easter Buns, and now, what I think is my best ever pizza. I mean there’s […]

JamBunz 2023

Jamaican Easter Buns – who needs crosses! Packed with spices of course. But the toffee-ish flavours come from Guinness, molasses, sugar and grated apple. Formula here This time I shaped and proved overnight in the fridge (about 10C), baked after an hour recovery time for 20 minutes – 250C top, 220 bottom in the Pico, […]