Let them eat Cake salé au Potimarron

Widely misquoted, what Marie-Antoinette actually said “Let them eat cake salé au potimarron”. What a lot of people don’t know is that the French use the word “cake” to define baked concoctions, usually containing eggs and not much flour, both sweet and savoury (sucré et salé) and baked in a tin. A tin in French […]

Breakfast #48

Never had any ambition to make “authentic” French baguettes. I just make smallish, 200g baguettes using my basic Campagne dough and very popular they are too. They’re about the only bread that doesn’t improve by standing overnight – get ’em down you and, if they’re still around the next day, give them a blast in […]

A Burst of Activity

For the last five months I’ve been suffering with a severely ulcerated leg. I’ve been in compression dressings since June and, to tell you the truth, it has not been funny. Finally it has started to show signs of healing, I’ve been able to ditch the pain killers and the brain is showing mild signs […]

Eatin’ Bread

Saturday August Bank Holiday weekend and, right on cue, the sun was out and hot. Hardly any bread in the house so went to that old standby a 2 Kilo Pain de Campagne – one quarter for the shelf, three quarters for the freezer. In the heat the dough was so lively I knocked an […]

New Formulas 28.03.19 Challah

Click here for plain & raisin challah formulas: https://thepartisanbaker.com/challah/

Chestnut/Quince Brioche III

Third attempt, first bake for customers – really pretty happy. This time cracked the decoration. Single slash down the middle when the dough went into the box. This opened up during the prove so a slice of membrillo could sit comfortably in the slot. Yes I’m pretty satisfied with that.

Guinness Vollkornbrot New Formula 12.03.2019

New formula https://thepartisanbaker.com/guinness-vollkornbrot/

New Bread Formula 07.03.2019

Rye & Raisin – latest bread formula on the site: https://thepartisanbaker.com/rye-raisin-2/

Man’ousha

Man’ousha. The things you can do with a jar of Carrie Rimes’ set ewes yoghurt. The other day it was Chestnut/Quince Brioche, today Man’ousha. I recently ran a sourdough course for Matt owner of Pobty Pizza who have been brightening up Bethesda’s summers with outdoor pizza nights. Part of the course covers pizza – bit […]

Thanksgiving 2018

Last Thursday was Thanksgiving, of course, so I made my fabulous Thanksgiving Bread for my faithful American customers. But I didn’t get any. I also made Multigrain and didn’t get any of that either. Why? After 11 years of baking for sale I thought I had worked through every mistake possible. Well, I found a […]