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

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 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 […]

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 […]

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.

Yesterday was Sue’s birthday. We take birthdays seriously in this house so a feast was prepared. Champagne in the garden was gatecrashed first by Steffi (by invitation) and then, before we could hide the bottle, by Jay & Gill (boomerangs & bakers). But it was jolly nice to see them – he said through gritted […]

I probably shouldn’t say this but sometimes I have the strangest feeling THERE’S SOMETHING TRYING TO GET OUT OF THE FRIDGE!!!

Well page 5 actually of Breadlines, the Breadbakers Guild of America, quarterly magazine: Yes, it’s none other than Rick Coldman, Owner Mair’s Bakehouse, Wales, UK.

… more lapsed Catholic: Challah burger buns shaped as turbans.