Category Archives: White

Loaf in my Le Creuset

Loaf in Le Creuset

Loaf in Le Creuset

This bake was inspired by a photo on Instagram of someone using their Le Creuset casserole dish as a Dutch oven to bake a sourdough. This is not something I  had ever thought about doing, but it seamed like a really good idea. Turns out it was, and here is my story.

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Spiced Hot Cross Buns

Spiced toasted hot cross bun

Spiced toasted hot cross bun

I love bank holiday weekends, they are such a great opportunity for baking. What could be more topical than hot cross buns. Here is my recipe for a lovely spiced hot cross bun which I think really works. Based on a recipe on the Guardian I modified it to take into account what I had in the kitchen and other preferences.

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Tiger Sourdough

Tiger sourdough

Tiger sourdough

A bit of a first for me, tiger bread (a Dutch crust to some) but with a sourdough base. The fact it was sourdough is not so important, but personally I think this is one of the best loaves I have made in a long time. I also use a sourdough starter method which does not require a very active ferment, great for the occasional sourdough baker.

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Pain Viennois

Pain Viennois

Pain Viennois

This is actually my second attempt at making Richard Bertinet’s pain viennois. The first time I over cooked them, and got irrationally angry at them, because otherwise they were great and it was my ability to misread a simple instruction that messed it up. This time it worked out, and it was well worth it.

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Wholemeal Khorasan Boule

Wholemeal khorasan loaf

Wholemeal khorasan loaf

It has been a while since I have posted about a bread. Especially one where I have made up the recipe.

So here is one. A wholemeal and Khorasan loaf. This came out of discussing Khorasan with Han-Na, and I thought why not make one myself.

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Richard Bertinet’s Fougasse

Hanging fougasse

Hanging fougasse

Time for a slightly more recent post. Fougasse. A very simple bread, with a lovely shape. Taken from Richard Bertinet’s book Dough, it uses the basic dough recipe, but makes an aesthetically beautiful loaf. For those who follow me on Twitter / Instagram then you will have seen some early pictures of this, and I can honestly say I enjoyed making this as much as I did eating it.

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A Weekend For Bagels

I sat at the breakfast table yesterday wondering what to do with my day. Things have gotten quite busy recently so bread making has become more of a weekend activity, when I have the time. So flicking through Crust I wanted something simple yet worthy of a day of baking. What better than bagels.

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Out With The Old – Baking Stone

In a quick follow up to my previous post on birthday bread books  one of my later presents was a new baking stone. I have previously been using a round pizza stone, but it cracked into three. Whilst this didn’t make it unusable it did become annoying.

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New Bread Books

So have I mentioned it was our Birthday recently. (Claire and I share a birthday, which makes it like Christmas). We had various treats and activities planned to celebrate, and a number of them involved bread. Amongst other things I got two new bread cookery books (Dough and The Bread Baker’s Apprentice).

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50 / 50 Sandwich Loaf

Whilst I bake a lot there is always something I am waiting to bake, or a recipe I want to try. I rarely work in chronological order, and this is one of those loaves I have been waiting for the opportunity to bake. Whilst initially quite a simple idea a 50/50 loaf tin bake. The story of this loaf came from a request from a fellow blogger for a loaf to make sandwiches from. Here it is:

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