First Bread

Had a shed load of Pain Poilâne in Paris on the way down. As usual had mixed feelings about how good it is (compared to what you can make yourself) and it’s dominance of the world of French quality bread. Seems crazy you can buy it (sliced) in Nice, or Arcachon for that matter, when […]

Arcachon – Day One

Don’t worry, you’re not going to get a blow by blow account of our sojourn in Arcachon but the last couple of days have been nothing short of miraculous. The travel here has been so smooth that the only thing we can complain about was the electronic display on the Virgin Train from Chester to […]

St Valentine’s Day – at last

They’ve been trying to kill me, these customers of mine. I did two St Valentine’s Day specials this week – Big G’s Cherry Tomato Focaccia: because they look so pretty, and yet another version of my Pain des Pommes: which this time featured fresh apple and dried apple rings soaked in Calvados and Cider. Ended […]

What a Pillock

As the Robber Baker of Ludlow enjoyed pointing out, I’m not a proper commercial baker. And my attempts to look professional are laughable. Ordered a set of whites last week with embroidery: Check the spelling ….

2K Oat & Honey

The first weekend we go away in months one of our customers invites us to her 50th birthday party at the Bethesdabakin’ Memorial Hall (formerly known as Bethesda Rugby Club). Typical. As she’s got a sweet tooth we had to make her a present of her favourite, Oat & Honey, and as it was a […]

Slash

Zeb’s theory is that the bold central grigne is more likely to be successful in doughs with a linseed soaker. These are Zeb’s beautiful Rye & Linseed. But it also works in Oat & Honey: (that was deliberately slashed more to the side – honest) and in Thanksgiving Bread: – which is heavy with fruit […]

Soya Milk, Oat & Golden Linseed

Mr Lepard’s Soya Milk, Oat & Golden Linseed – a favourite recipe from Guardian Recipes on his forum I think. A near perfect split on a block of blue Bethesda Slate. So healthy your cholesterol levels fall every time you click on the picture.

Zeb’s Sourdough Apricot & Almond Cake

Zeb sent me a recipe for a sourdough cake (cue Big G to discuss the difference between bread and cake). This is definitely cake (I think) four eggs, butter, not too much sugar, not to much fruit and nut. Looks beautiful from the top. But it came out with a bulbous bottom. Which I cut […]

Christopsomo III

Two chunks of my first trial loaf have been sitting on a shelf in the kitchen in a polythene bag since it was baked about six weeks ago. During that time it has endured extremes of temperature during baking days and freezing nights. I thought it was time to see how it was getting on […]

Sunshine II

If you don’t like the view from the front door: You’ve always got the view from the back door (if we had one).