Cinnamon & Blueberry Pumpkin Challah

As the title suggests – this is my creation of a blueberry and cinnamon pumpkin challah! I was slightly concerned when making this that the blueberries would be too wet and make the dough soggy – but by using blueberries sparingly they have not not had that dreaded effect. The bread is sweet but not […]

Beetroot Tangzhong Buns

I adapted this recipe from hokkaido milk bread, still using the tangzhong method to get soft, fluffy bread – but replacing a lot of the liquid with beetroot (which is about 87% water!) to keep the hydration as similar as possible. There is actually a higher water content/hydration level in this recipe (200g beetroot = about […]

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 […]

Cinnamon tangzhong wreath

This is a nice, light and sweet bread – and the wreath/couronne shape makes it look quite pretty, yet it’s really easy to form the shape with the cinnamon sugar filling, as the filling isn’t too wet! Like lots of my favourite bakes, it’s made using the tangzhong method – which ensures that it’s really soft and […]

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 […]

Wholemeal sourdough tangzhong buns

This is a 70% wholemeal bread, but would also work well as a 100% wholemeal bread because the soaker technique and use of tangzhong combined makes it really really soft, not hard like some home made wholemeal breads can turn out! As it’s sourdough too, it has a great flavour and stays fresh for longer. […]

Whole wheat seeded Hokkaido milk bread

This is a whole wheat twist on the popular Hokkaido milk bread (see my previous post for pictures of this amazingly fluffy bread!). Hokkaido milk bread is popular in Chinese bakeries because of its super soft, pillowy texture and its ever so slightly sweet taste – all wrapped up in a paper thin, soft and shiny crust. […]