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 […]

On the right: 1 x bottleTabasco @ 57ml On the left: 3 litres Mick’s Patent Fermented Scotch Bonnet Salsa Plus an additional 1 litre not pictured = the equivalent of 70 bottles of Tabasco – maturing as we speak.  

Home tomorrow already. It’s not fair. So the landlord brought us some apples from his friend’s tree – great big Russets. They were so big I thought they would be mushy but they were firm with a really good sourish flavour. Continuing the enriched dough theme it had to be apple brioche. I was going […]

Seem to be going through an enriched dough phase: I’d been half-thinking for some time about converting a Dan Lepard formula for Tahini Butter Buns from Comptoir Libanais. Finally tracked down some tahini in Bordeaux. There’s a little corn flour in the mix, milk, eggs, tahini, butter and sugar. They came out fantastically light and […]

Sorry Ben but the rest of the brioche dough came out of the fridge this morning and became two burger buns and a brioche aux jambon so I’m going to have to knock up another dough for the pizza. This is what I love about France – a simple plate of totally refreshing crudites as […]

This is Ben’s fault for mentioning brioche. Put the local fresh figs to good use in a Brioche aux Figues et Chevre. What can you say other than yum? Just the brioche burger buns to come plus a try-out as a pizza base.