Potato Onion Rye Meteil

  This is made following Peter Reinhart’s recipe from the book ‘Whole grain bread’ – one of the best books I ever chose to buy! It has some amazing techniques for making 100% wholemeal breads. This bread is with a rye and wholemeal flour mix – no white flour at all! The crumb is a […]

Rye & Caraway Bread

Having a bit of a caraway thing at the moment! Getting carried away with caraway. Carrryaway! I really liked how this loaf turned out, and I think the results are all down to the extended autolyse (letting the flour and water sit untouched for several hours). Ingredients 300g wholemeal rye flour 200g white flour 7g […]

Porridge bread with sundried tomatoes and parmesan chunks

The addition of porridge in this bread gives it a really nice creamy texture, and then it’s lovely when you get bites of parmesan chunks and the sundried tomato! This is the first time I’ve incorporated cooked porridge into a bread – and I’m definitely going to do this more often as it gives a […]

Tartine country bread

These are made following the recipe from the ‘tartine country bread’ recipe from Chad Robertson’s bread book. The nice thing about this bread is that, for sourdough, it doesn’t take too long to make. Plus, it produces a crisp, blistery crust and a flavoursome open crumb. I’ve made two loaves here, the round boule was […]

Another sourdough experiment

This is another sourdough experiment, continuing on from some previous experiments I made on this San Francisco sourdough recipe, thanks to the weekend bakery website. I was previously experimenting with different levels of hydration and different approaches to shaping the dough after the first prove. This loaf is the 4th experiment, which I’ve finally gotten round to writing about (I’ve been […]