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 […]

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 […]

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 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 […]

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 […]

At last – a little sunshine in the bakery! Red Onion & Green Olive Focaccia (with Big G’s Embrocation). Paul Merry’s Normandy Rye Cider.

From left-over soup to production number in one movement. No Lepard-like subtlety at Bethesdabakers. On sale today.

What happens when you substitute 4 day old (and possibly fermenting) black bean soup for the water in your Pain de Campagne? Black Bean Soup Bread. For this weeks main special I’m going to add frijoles refritos, jalapanos and fresh corriander.