Jewish Pizza?

This is typical of my decline. Baguettes started in the morning become a single loaf in the afternoon after a good lunch when I can’t be arsed to divide and roll out the dough. This time it was challah. Mixed the dough for wholemeal challah intending to make three small loaves at 300g each. Come […]

Pan Co’ Santi

I’m a sucker for unusual celebratory breads. Being perverse, I run a mile from what everyone else is baking – pannetone, bara brith, stollen, cinnamon rolls, Autumn pumpkin bread all strung up with cinnamon stick stalks. Everyone bakes Pan de Muerto for Halloween but what about Pan co’ Santi for All Saints Day? Never heard […]

48 Years, 4 loaves & a Duck

Well, we survived the 48th anniversary weekend. Come Monday we were down to scraps – if you consider half a duck in a pasta gratin to be scraps. Ready in the bread department there was: Pain Niçoise: figs, sundried tomatoes, olives, garlic, herbs. A fine bread to accompany cheese. Available for breakfasts was Brioche Provençale: […]

48 Years (is a long time)

This weekend Sue and I are celebrating 48 years of living together – Sunday 13th October is the day but, no need to be that specific, it’s Friday and we’re starting now with a little prepping … The bread was made yesterday already. Pain Niçoise packed with olives, sundried tomatoes, garlic, figs, herbs, and, a […]

Pizza #387

Last week we were down in Bath, which is Sue’s home town, for the first time since before Covid. Everything has changed on the restaurant front but she’d done some research and had a little list of possibilities one of which was The Oven, a wood-fired pizza place. Normally I avoid pizza joints like the […]

Craft Pizza, My Arse!

Had a couple of days in Bath, Sue’s home town, for the first time since Covid. Wandered round taking in the changes – complete new set of restaurants. Took the opportunity to do the bookshops and, of course, I head for the cookery section. No bread shelf in Waterstones but two pizza books. Pull out […]

Wholemeal, Honey and Buttermilk

Don’t know where this formula came from. Been in my spreadsheets for years so I must have made it before. Had a surplus of buttermilk after making cornbread and found it by the simple expedient of doing a search for “buttermilk” in Excel. It’s not a true wholemeal – 25% bread flour – and the […]

“Real Bread”

Last week Chris Young (Mr Real Bread Campaign) posted his annual Sourdough September announcement on the Microbakery forum. Not sure what he would have done if there wasn’t a month beginning with “S” but he has been proudly and loudy proclaiming it for about the last ten years as if it was a great achievement. […]

Instant Buns

The 80% hydration dough in the Bread Formulas section of this site is probably the most viewed of the bread recipes. I’m never sure why because generally my formulas have unfashionably low hydration levels and it’s not even a genuine 80%, a mere 78 point something. Thought everyone else was doing 90-100%+. Never mind. Its […]

The Beetbrot Gallery

You could laugh at this bread. You could call it a bit gimmicky. Pink bread to attract the crowds. But my version, with raw and cooked beetroot and a good smack of cheddar, is serious bread as well as being photogenic (and jokey). I don’t even bake it that often, but when I did a […]