These are my first loaves based on recipes from Dan Stevens’ River Cottage Handbook No.3: Bread. In his intro to this recipe, Mr Stevens says it’s a very popular loaf at River Cottage. You really can’t beat a good loaf that uses “Granary”-style flour. “Granary” is trademarked to Hovis, so what we actually mean here [...]
Entries from February 21st, 2010
Ciabatta
February 15th, 2010 · 2 Comments · Baking
This is my first stab at ciabatta, using the recipe in Richard Bertinet’s Dough. Despite being somewhat misshapen, they turned out very tasty. But it was touch-and-go for a while there. Bertinet’s technique here involves making a “ferment” a day earlier – basically some dough that sits around giving the yeast a chance to do [...]
Tags:cibatta·dough·richard bertinet
Bertinet baguettes
February 13th, 2010 · No Comments · Baking
This is my first attempt at baguettes, using the recipe in Richard Bertinet’s Dough. (Bertinet is a Breton, who trained in Paris, worked at some award-winning pubs in Britain, and now runs the Bertinet Kitchen, in Bath.) M Bertinet starts by dismissing British techniques for handling dough – we make it too dry, we abuse [...]
Tags:baguette·epi·richard bertinet
Handmade loaves
February 7th, 2010 · 5 Comments · Baking
Although I blog about my baking over at Cake-Off, the emphasis there is on cakes, cupcakes, tray-baked cakes, biscuits, cookies and all things sweet and yummy. For my bread-making, I’m going to try and write about it a little more here. I’ve been making bread on and off most of my adult life, starting, like [...]
Flour
February 4th, 2010 · No Comments · Main thread
Quick inventory of the flour I’ve got: Strong white flour Strong wholemeal flour of an organic persuasion Stromg wholemeal flour ground at the watermill at Otterton in Devon Four grained malted flour from Swaffham Mill in Cambridge Self-raising white flour Plain white flour Tipo ’00′ flour Chickpea flour Rice flour Rye flour Barley flour White [...]
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