Still doing samples as part of a commission. But I got bored with 400g loaves where you end up with more dough on your hands than in the basket so I went for a 3K:

It’s always the same. You’ve got make a bunch of samples for someone, you’re under stress, you remember just in time that you have to decorate one with slices of onions, there are two different onion breads and you stick the slices on the cheese and garlic bread …. I suppose it could have been […]

This is why we make bread. Right now, as well as my regular slot with Gert (he’s doing Belgium next week …?), I’m doing a consultancy/product development thing for a baker on Anglesey who, ever since he swallowed a handful of black olives on a trip to Egypt thinking they were grapes, has loathed the […]

“I’ll have five of whatever you’re baking next week,” says Gert. “Anything at the back of your mind?” “Well, maybe something with onions. And maybe olives. And perhaps some rosemary.” “How about Onion, Olive & Rosemary Bread?”

This time it’s Stig’s fault. She emailed and asked if I had a Hot Cross Bun recipe and I thought Sue really likes them and I haven’t made any for years and I’ve been a bit of an old ratbag recently so I better make some myself. Saturday morning and I haven’t refreshed my starter […]

Forgot to put up the crumb shots: And this week for Gert some snarley, adolescent pugliese: They are fantastic – like petrified logs.

Has to be one of my favourite breads – Nils’ Guinness Volkornbrot. It’s not really worth making in ones but Gert’s cooking German this week and ordered five and Steffi next door is on cat duty this weekend so that’s another one, plus one for me which makes seven – then there’s the runt because […]