No, smartarse. The bread not me. At La Tupina, the famous Bordeaux restaurant, they have a small log-pile of long loaves stacked on a grid over the stairs down to the wine cellar. The steps extend into the room so the grid is about eye-level when you’re seated at your table. After all these years […]

or, It Must Have Been the Wild Turkey. Just back from a few days’ indulgence in Bordeaux – just. We needed to get away for a short break and, you wouldn’t even class us as living oop North, but the last flight this year from Liverpool-Bordeaux was last Tuesday and the final flight back on […]

Yesterday  I had the great pleasure of attending the launch party of a new London microbakery, Adam Newey’s The Hill Bakery near New Cross Gate – wrong side of the river, I know, but nothing’s perfect – http://thehillbakery.co.uk/ Pretty perfect apart from that: But then he’s got one of these beasties: which in my view is […]

Some breads are just so physical it’s like they’ve been ripped from the landscape. From this moraine-like material … … comes a boulder-like loaf – the mighty Black Bean, Jalpenos and Coriander bread. And yet, look how light the crumb is. This is the runt of the litter (do boulders have litters?) made from left-over […]

Where would I be without the Real Bread Campaign? Prior to last week’s guest appearances by those big city cee-lebs Chris and Duncan, this little country blog not worthy of a mention on the Campaign site, used to clock something between 25-100 people each day depending on how active my posting’s been. Since then bakers […]

Another little experiment. As part of his bakerlauriate course, Garth was set some homework. He mixed and fermented a couple of doughs overnight and brought them in the next morning to shape, prove and bake. One of them, a pain de campagne made with flour from Walk Mill near Chester http://www.walkmillflour.co.uk/, looked very slack and […]

We do like our little experiments at Bethesdabakers. In the past, in the interests of science, we have baked our starter and developed a sourdough bread flour mix (just add water). Yesterday I needed some instant burger buns and, as you know, this is a yeast-free zone = baking powder and soda. So I kneaded […]