2014 was the year of the barbie – last year’s Christmas present was put to good use throughout the year including Christmas Day itself: It was a fabulous day and the turkey was a slow smoked rib of beef. But this year’s present – after some heavy hints – was an Emile Henry pizza stone […]

Just after Christmas two wiseguys bearing gifts arrived from the yeast. Jay brought a loaf of bread (much needed – bakers never have bread for themselves) and six litres of cider (also much needed because, as the bible says, man cannot live by bread alone). Rick brought me three bags of flour. Flour? What do […]

Look at that, all wrapped and ready (by Sue) before lunch. I mixed on Wednesday lunchtime, fermented at room temperature till about six, scaled, shaped and put in the boxes, proved overnight in the fridge. 5.oo a.m. they came out of the fridge and the first batch went  in the oven an hour and a […]

Quarter to nine,  everything’s out of the oven. Can actually have breakfast and a bath.

It must be Christmas.

A wheat intolerant guest coincided with a middle eastern meal yesterday which could only mean Kalinté, Moroccan flatbread made with chickpea flour from Paula Wolfert’s book of Moroccan Food. You make a batter of an egg, a couple, of tablespoons of olive oil, a litre of lukewarm water, 350g of gram flour and a couple […]

Been meaning to try this for ages. Mixed two campagne doughs to produce 1K loaves. Held back the salt in one dough for  30 minutes. Apart from that both doughs had three short kneads after mixing and went in the fridge overnight. First surprise. Next morning the autolysed dough had very noticeably risen more than […]

This is also weird – the fascination with one straightforward wet, white dough. This is the 80ish% hydration dough that I use primarily for pizza which started through a miscalculation of a yeasted dough from The Bread Collective – a confusion of US/Metric/Imperial cups, that sort of thing. Usually I knock it up and put […]

Gert’s been made homeless. Stupid, stupid politicians. The geezer who owned the B&B that Gert was managing and where he ran his restaurant is an Australian guy in his sixties. He’s lived in the UK for years, has been a successful businessman and generally contributed to the good of the country. But his permit to […]