There you are, Marcus. That’s what it looked like defrosted from the freezer (before breakfast).

Sorry about the delay. I think my brain’s lagging somewhere back in 2013 and I’m waiting for it to catch up. The speed the body’s moving at I wouldn’t have thought that too difficult. Anyway, while you are waiting, here’s a perfect 2 Kilo Pain de Campagne to look at: Look at that oven spring. […]

Eight days later the Grünkern is still soft and moist – just starting to show a trace of mould.

Haven’t quite got rid of the festive season yet because our good friends Kathy & Dave bought me a bag of Palestinian freekeh for Christmas. Freekeh is what the Germans call Grünkern, green wheat that is roasted in a kiln. It has a very grassy and slightly smokey flavour. My first thought was Grünkern Karottenbrot […]

All you have to do is print it yourself: Enjoy whatever you’re doing

Don’t worry, Christmas will soon be out of the way.  But, this week is festive bread week and the customers will be getting a choice of three: Torth Nadolig, Christopsomo and a brioche with crystalised fruits. Torth Nadolig is a very, very traditional Welsh Christmas bread that I invented last year – wheat, oats, rye, […]

Still time to buy course vouchers and books for your lurved ones (or yourself) for the ultimate in Christmas presents.

Here’s a sourdough version. (Final Dough is bakers percentage; Starter & Soaker are straight percentages of the totals in the Final Dough) Final Dough Strong White Flour 100% Starter 118.5% Butter 45% Salt 0.7% Sugar 4.5% Soaker 82.4% Starter Starter 27% Milk 27% Quark 19% Strong White Flour 27% Soaker Currents 15.4% Raisins 21% Candied […]