Doughflow2

The overnight cascading dough became 26 large Potato, Rosemary & Black Onion Seed loaves (Dan Lepard if I remember correctly) of which these are two:

Doughflow

I remember years ago someone on a bread forum asking if covering a proving dough with a tea towel would impede it’s rising. Ho, ho, ho!: This sight can be a bit scary early in the morning the first time it happens. These dough boxes were less than half full when they went in the […]

Bread Tasting

All roads lead to Bethesda as the Druids used to say. And so it was that Rick and Maggie Coldman – Mair’s Bakehouse – came to lunch en route from Hamburg to Cwmduad bearing a big bag of goodies from German bakeries. The pastries got scoffed for breakfast before the camera came out but look […]

Buns

Still messing about with the pizza dough here that I try to have available all the time in the fridge. Turned half into a great pizza yesterday, divided the remainder into four, shaped roughly, flattened and put back in the fridge for a second 24 hours. I think burger buns are tricky. In restaurants 99% […]

Le Pain Quotidien (2)

Flying in formation – Nina’s Danish Peasant Bread. She is a great blender of flours. This one is mainly wholemeal rye with some white and wholemeal wheat + 120% white levain. Nestling in the top is Phoebe the dog’s share and a small Simple Danish Rye taster (another Nina recipe), left-over dough from this week’s […]

Ciabatta 1 [(Scraps2) Pizza 6]

Same pizza dough as in Scraps below. 48hrs in fridge. Sunday a.m., woken by Christians ringing church bells at 7.45 a.m. (*!+@!!”#$%^&*!!!). Turned on oven, tipped dough onto flour surface, cut into four, roughly shaped, stretched, put on baking paper. When oven up to heat, dimpled, baked 20 mins = ciabatta (or are they jamless […]

Euro Twenty Twelve

It’s OK. You are on the right blog. Honest. Is it possible to get bored with baking? That’s a big question but, when you have a customer like Gert, it’s quite difficult. As you will know from previous posts, Gert runs Oren, his little restaurant in Caernarfon. Normally his menu zooms from one country to […]

Not a Pretty Sight

Being in France with no scales has given me the bug for experimenting and improvising. Beginners particularly are forever asking what to do with excess starter. Ditch it, I would say. I probably use more flour for dusting than a lot of people use for baking. Most of this ends up in the bin anyway […]

Scraps (Pizza No 5)

I’ve settled down to a formula of Flour 100%, Water 78.2%, Starter 25%. Salt 1.5%. So 700g dough = Flour 342g, Water 268g, Starter 86g, Salt 5g. Few short kneads, into oiled box for 2-3 hours with the odd hourly stretch. Then into fridge for at least 24 hours. In the domestic fridge was arfachickenbreast, […]

Royal Progress

One last push ….