Advanced Shaping Techniques #34

Cloche Encounters for the Third Time

… well it was either that or hat jokes – put a turban in your cloche sort of thing. Back to road testing Crochendy Bethesda Pottery’s cloche. A Challah turban (two thirds white, 0ne third wholemeal) seemed an appropriate shape but this one (940g) was just a little to big: So when the lid was […]

One for Phil Joy

Phil wants the chile sauce recipe. I told him it’s not done to ask a chap to reveal the secrets of his chile sauce, but seeing as it’s you Phil … This is an adapted version from a favourite cookery book, Pickles, Pigs and Whiskey by John Currance. I’ve done it bakers’ percentage style giving […]

A Little Something For Marcus

Poor old Marcus was suffering withdrawal symptoms so I sent a little something in the post: That’ll keep the poor boy going for a little while but, don’t panic: Be ready about 2019 …

Gorilla Bread II

Some recently asked if there was such a thing as Gorilla Bread. Of course there is: Big, cheerful, rumbustious, loud, uncageable, bites your bum. First bake for about ten weeks what with having time out in France and trying to do some serious writing. 30 large ones and 12 Black Olive, Rosemary and Caramelised Onion […]

Brilliant Course

Simon and Judi came over from Dublin to do my Introduction to Sourdough course, a “one day” course over two days (two hours mixing doughs afternoon day one/five or so hours baking day two, fun and pizza lunch included). They came with intent, as you might say. Being busy people with family and work commitments […]

Pain Hirigoyen

Now this is what you call a cheese stall: Actually it’s less than a quarter of Cremerie Nicole Hirigoyen on the market in Arcachon. Mme Hirigoyen sadly died while we were on holiday a few weeks back. She’d been on the market for decades and, although we never had a conversation, in a sort of […]

Dead Starter

Steffi came round for dinner Friday night. She shamefacedly admitted she’d killed her starter – she did a sourdough course with me several weeks ago. I couldn’t be angry with her – she had a bottle of finest pear schnapps in one hand and red wine in the other. Plus I didn’t believe her starter […]

Arcaboulangeries

Well that five weeks went fast. You remember last year’s report on the state of Arcachon’s bakeries. Here’s the update. First the good news. The boulanger from La Chocolatine who got himself run over and hospitalised is well back at work: I don’t know how he does it. He works from morning til night in […]

First Breads

Well we’ve been in Arcachon for twelve days already and haven’t been slouching in the baking department. Set a new record: arrived Sunday evening, refreshed starter with flour cunningly stashed in hold baggage (only a couple of hundred grams), baked first loaf Monday evening. I bet you think that’s a Pane Pugliese. Well it’s not. […]