Guardian Supermarket “Sourdough” Review

You might have seen in last week’s Guardian there was a review of that stuff that the supermarkets label as sourdough: click So I banged off a letter on 31 March and much to my amazement it popped up today: The online version is here and has a link to the 2007 article written by […]

Gert’s Last Bake

Boohoo! I tell you, the guy is so busy being wined and dined during his last days in the UK, he forgot to collect his bread. Mind you, he was very prompt arriving at 9.30 a.m. next day. He was being a bit defensive with me calling the breads “weird Dutch sourdough” pointing out that […]

Gert Vos

This is my birthday present from our friend Gert. Note the orange tamarillos and the glaze of the little pot. The significance is that oren means orange in Dutch and Welsh, and Oren is the name that Gert gave to his restaurant in Caernarfon. Gert is a very singular Dutch chef. I first came across […]

Monkey Bread

Like I said, go out and buy The Hot Bread Kitchen Cookbook: Monkey Bread – must practice my braiding. Plus Conchas. Challah buns with chocolate hats. Who needs Hot Cross Buns?

Hand Mixing

May the sun always shine through your papaya. Anyway, couple of Tuesdays ago I get a phone call from Rick – http://www.mairsbakehouse.co.uk/. Do I think he can hand mix 100 large loaves? 60? Rick & Maggie’s Bakehouse is getting on for a mile down a seriously rutted track from the road. A lot of people […]

Easter 2016

Brioche Provencale and Brioche aux Chocolat: Six hours fermentation at room temperature + two refrigerated; overnight prove in the fridge + one at room temperature. Ten minutes at 210C + forty at 180C. And all we get is the little Provencale (preserved fruits) …

Evolution

I set out to convert a yeasted recipe from my last student Jeff to sourdough. But the thing has taken on a life of its own and is evolving into a different bread. Here’s the latest version so you have something to be going on with:

& the rye

… the rye looks quite healthy tooo

Are You Sitting Down?

I just ordered a book by Paul Hollywood. It’s only costing me £1.90 (and my reputation) but I thought you might be a bit surprised. In my defence let me say that I’m only doing it in the interests of research. Last weekend I ran an Intro to Sourdough course for a guy called Jeff. […]

Real Bread

This is my idea of bread: Two kilos, 40+ hours fermentation/prove, 87% hydration, 100% wholemeal. The rest is confetti. Next I’m going to sprout me some grain. (Logs courtesy of Jay & Gill)