The Show

Saturday was the Dyffryn Ogwen (Bethesda) Agricultural Show – http://www.sioedyffrynogwen.co.uk/ Held on the Rugby ground where many a Bethesdabaker has pitched his tent (and, in the case of Chris Young, Real Bread Campaign, had it nicked before bedtime day one) it’s probably typical of small agricultural shows around the country; a roped off square for […]

pizza?

What I mean is, you can make other breads out of pizza dough. Or, to put it another way, what is pizza dough? Saturday I knocked up some dough for pizza. These days I use an 80% hydration dough for pizza and ferment it in the fridge for a couple of days. But I was […]

Decline

How amateur am I getting? So short of flour I had to get the bus up to Bangor this morning and buy the best Asda had on offer – not even organic. Got some mug-shots for the new passport at the same time. Lucky I got a bus pass. Just waiting for Cameron to take […]

Kosher Karibbean

Looks innocent enough – Caribbean Pumpkin & Allspice. But read beyond the ingredients: First devised for Gert Vos – Happy Birthday Gert!!

Allergens

Taking some buns (and my buns) to a party tonight. Thought I’d take no chances with the labeling: Can’t be too careful these days …

Bakery Webcam #658

View from the bakery webcam 8.00 a.m. this morning. Oh, no – not another sunny day in Bethesda …

Dog Brew

Wound up at lunchtime at the Albion – http://albionalehouse.weebly.com/ – in Conwy – another example of us feckless OAPs misusing our bus passes (if they can afford a pint they can afford the bus fare). The Albion is as fine a pub as you will encounter. And not just for humans. Went out the back […]

Still Not Kosher

Still can’t quite get it right: The little ones are perfect but when it comes to a single strand braid you get one chance especially if you forget to lightly flour the strand before you try to remember how to tie a figure of eight knot. Never mind – best burger buns ever for the […]

Nonono Bread

Triple No Bread: no knead, no prove, no shape (no good? – who said that? that boy at the back …) 80% hydration dough, hand mixed in a bowl, “kneaded” by repeatedly lifting with a nylon spatula until it falls back under its own weight, two days fermentation in the fridge, turned out onto oiled […]

The Blob

Remember this? It turned into this: Rosemary & Seasalt Focaccia, and this: Yr Ardd Fadarch (The Mushroom Garden) Shiitake Focaccia Same old dependable 80% hydration sourdough after 48 hours in the fridge.