Tag Archives: Bread

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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Christmas Party Baking

Tin of mince pies.

Tin of mince pies

Last weekend we threw a little Christmas soirée (well mulled wine and mince pies) and that involved a lot of baking on my part.

On the menu were mince pies, bread sticks, bread shots and more pfeffernüsse.

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Khorasan (Kamut) My First Try

A while ago I mentioned that I hah been prompted to try Khorasan / Kamut flour by a few other bloggers, so purchased myself some whilst at Shipton Mill. Since then I have been very busy, with sadly very little baking. This weekend was my first chance to actually give it a go, and here is what I made.

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Flour Supplies and More Bread

Yesterday saw a trip to the velodrome in Newport with a return journey via Shipton Mill. The perfect combination of bread and bikes. The velodrome was great as usual but having never been to Shipton Mill I was intrigued to see what I would find. What I left with was 7 kg of new flour and a new book, and that made me very happy.

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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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