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 […]

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. […]

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 […]

Sourdough marmite and cheddar tear loaf

This is a sourdough version of a previous recipe I wrote about quite a while ago on here. I have just subtracted the flour and water quantities of the starter sponge from the rest of the ingredients and adjusted the recipe accordingly. This is still one of my favourite recipes because I can never get sick of the […]

Three experiments in sourdough

So, over the course of a few week I’ve been experimenting with this San Francisco sourdough recipe. I’ve been determined to find the best level of hydration for this dough, one that can hold a nice shape, and produce a nice open crumb. Each loaf took about four days – as the sponge is left […]