Daniel Etherington

Entries Tagged as 'Baking'

A box of bread

July 20th, 2010 · No Comments · Baking

Here’s some of the bread I did, catering for a birthday party. From the left: fougasse, apple and oat loaf, alsace loaf with rye.

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Maize bread

June 21st, 2010 · No Comments · Baking

This one uses polenta, as well as maize flour (I used Cool Chile Co Masa harina).
I thought the result would be crumbly and a bit dry, but it’s not. Instead, it’s got a good crumb and a pleasant yellowing colour. Quite a handsome loaf too.
As with much of my bread-making here, it’s another one from [...]

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Fougasse

June 14th, 2010 · 1 Comment · Baking

My first go at fougasse, which look fab but are actually very simple. I followed Richard Bertinet’s recipe from Dough for these ones. It just involves making his basic white dough then shaping it.
His basic white dough is 10g fresh yeast rubbed into 500g strong white flour, then 10g salt mixed in, and 350g water [...]

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Buckwheat muffins

June 14th, 2010 · No Comments · Baking

More Dan Lepard from the essential book The Handmade Loaf. Some proper teatime muffins. It’s crazy I feel I have to refer to these as “English muffins”, as I’m English and was eating these long before US-style muffins invaded Britain.
Muffins are like yeasted buns, but are cooked on a griddle or hotplate. Alongside crumpets, muffins [...]

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Cute cookies

June 14th, 2010 · 2 Comments · Baking

We had a bit of a baking frenzy in our house the weekend just gone. Which is actually fairly normal, but we possibly made even more stuff than usual on this occasion (not discussed here – a Madeira cake with fancy icing and some rolled fruit cookies I may get round to putting on Cake-off), [...]

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Soft white baps

May 28th, 2010 · No Comments · Baking

The sort of name to make little boys snigger. And yet my wife Fran even giggled as I typed it…
The macro on my camera couldn’t really cope, but in general it’s a lovely pic with the herbiage, so what the heck.
Great recipe, from Dan Lepard’s Guardian column. Or here’s the recipe again, on the Lepard [...]

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Pain de campagne

May 8th, 2010 · No Comments · Baking

Ok, they’re not entirely perfect shapes with all that rupturing, but they’re pretty tasty.
Pain de campagne – what Richard Bertinent describes as “sourdough’s little brother” – are, alongside baguettes, the classic French bread, though of a decidedly more rustic bent (the name, means “country bread” for anyone with even more rudimentary or non-existent French than [...]

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Alsace loaf with rye

April 26th, 2010 · No Comments · Baking

Very pleased with this one. It’s another recipe from Dan Lepard’s The Handmade Loaf, a book that’s kept me busy for many a weekend, and will doubtless do so for years to come. Although I’m yet to perfect my stick-shaping technique, the flavour was delicious, the texture nice and open, the crust crunchy without being [...]

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Form factor

April 13th, 2010 · No Comments · Baking

I made this loaf the other day, inspired by but not following Richard Bertinet’s Honey and lavender loaf recipe from Dough.
I’m sure a lavender scented loaf would be lovely, but it isn’t ideal of your basic sandwiches-for-work loaf, so I excised the lavender. Also, I’m finding the very best breads I’m making at the moment [...]

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Barm bread

March 24th, 2010 · No Comments · Baking

This was another pass on Dan Lepard’s barm bread from The Handmade Loaf. (I posted an earlier attempt here.)
Very nice it was too.
To make the barm, you need 250g of bottle-conditioned ale. In this case, I used the delicious Admiral’s Ale, produced by the St Austell Brewery in Cornwall (or the “Snozzle brewery”…). Heat it [...]

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