Got this from the Guardian the other week – recipe – Selin Kiazim, a Turkish Cypriot chef who has a restaurant in London. I mean I didn’t use her bread recipe, I used my 80% hydration pizza dough. But I like the idea of a second sort of dough inside another dough. The inside “dough” […]

Always a problem this time of year the Magi having to choose between a second hand Bactrian or a Dromedary – one hump or two? This is clearly a Bactrian. All right, it’s what happens when you sandwich a spare bit of Brioche de Noel between two bits of left-over Christopsomo. I think the Christopsomo […]

Thanksgiving bread: white & wholemeal wheat & rye flours, rye starter, cranberries soaked in bourbon & orange juice plus toasted peacans. Beats muesli for breakfast any day.  

Of course, fancier bread has it’s place: Oat & Honey – Three Bears Bread.  

Forget your fancy loaves, if there’s anything more perfect than a plain old wholemeal … … it’s two plain old wholemeals.

Last weekend a few of us baked again at Gill & Jay’s in Trefriw. That’s where the challah was born. Unbeknownst to me, that Marcus Row videoed me shaping the challah, getting into a hopeless mess and having to start again. Well, it was a first attempt at a two strand braid: Here’s Joe showing […]

First attempt at a two strand braid. Very weird experience.

Burger buns in the sunset. Must stop making brioche and make some proper bread.

Cool Chile Co haven’t had chipotles in stock for months and I finally got round to phoning to see why. The EU have banned the import of chipotle chiles from Mexico. How come I didn’t know this? Why wasn’t I told? Where are the street protests? What’s more, the suggestion is that the problem will […]