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 [...]
Entries Tagged as 'Baking'
Alsace loaf with rye
April 26th, 2010 · No Comments · Baking
Tags:alsace loaf with rye·baton·dan lepard·handmade loaf·rye grains·stick
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 [...]
Tags:bread·leaven·levain·loaf·otterton mill
Stevens’ Malted and seeded loaf
February 21st, 2010 · No Comments · Baking
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 [...]
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 [...]
Making wedding cakes
August 26th, 2008 · 3 Comments · Baking
In terms of immediate, tangible responsibility, this is one of the most demanding jobs I’ve ever done. I’ve been making cakes all my life, but I’m not a professional baker, even less a patissiere, so this was quite a challenge – especially when you consider the end result has to not just please the couple [...]