Before you look closely at the photos, there is a health warning here: These ciabattas are made with rubbish, industrially milled, bleached, all purpose white flour, the likes of which is all too readily available in Mexico City where I happened to be when I baked them. They are not made with gorgeous Italian or [...]
Posted on 14. May, 2013 by virtuousbread.
Earlier in the year we introduced Lucie Steel who bakes and teaches in a reconditioned sea container in her garden in Berkshire. Her business, Birch Cottage Bakery has gone from strength to strength and she is now the "go to" person for real bread bread and real bread classes in the county! Here are some [...]
Posted on 13. May, 2013 by virtuousbread.
We frequently get asked, "what is the best think to bake bread in?" and the answer we always give is: it depends. Depends what you have. Depends what you are trying to achieve. Depends what your dough it like. Depends what you like! If you want square sandwiches, better bake in a tin with straight [...]
Posted on 10. May, 2013 by virtuousbread.
Buns with fresh herbs A spot of culling was called for today as the herbs in their pots were looking rather leggy. Rather than throw all those lovely fresh herbs away, I made some lovely buns, adding fresh thyme, marjoram and rosemary. But first, here is my very first VINE video attempt (phew, a second [...]
Posted on 08. May, 2013 by virtuousbread.
Enrique found an article about good bread in Mexico City in the inflight magazine of his Aeromexico flight from Monterrey. Kind of excited because we had not heard of all of the bakeries, we went on a little bread safari a few week ends ago. Deciding to pick off Colonia Roma, we started our safari [...]
Posted on 02. May, 2013 by virtuousbread.
Everybody loves French Bread. I have never known exactly why because after a day or two of bread in France I get utterly bored. Yes, a good baguette is good (and a bad one is bad and most of them are bad, by the way...) but - REALLY - there is more to life than [...]
Posted on 02. May, 2013 by virtuousbread.
Further to the recent fixation on bagels - including posts on what is the perfect bagel, and reviews of the South Street Bagel Bakery and Spread Bagelry in Philadelphia, I have finally had time to write up the recipe for Montreal bagels that will appear in The Book of Buns - available for pre order [...]
Posted on 23. Apr, 2013 by virtuousbread.
Gaye Whitwam has been teaching children how to cook for years. Her business is called Sticky Mitts and she is delighted to have been teaching the same children for years - watching them grow up as she helps them prepare good food. A couple of years ago she became a Bread Angel and now bakes [...]
Posted on 22. Apr, 2013 by virtuousbread.
To celebrate National Bread Week with something a little bit different, here is a simple recipe for home made crackers. Ever wonder how to make crackers? Well, here you go. Your life may never be the same again! Ingredients: For the dough 300 g strong white bread flour 100 g semolina 300 g water 2 [...]
Posted on 16. Apr, 2013 by virtuousbread.
-
Making sourdough starters
-
Which nationality cuts a cross in their bread before eating it?
-
Why virtuous bread? Am I insane? Or am I making a difference?
-
A Bake Off!
-
Learn to bake bread in Belfast
-
Nicola: Thanks for your reply! Actually, I am in Seoul, K...
-
virtuousbread: Dear Nicola thanks for you message! The usual is...
-
-
-
Joseph Vara III: Hard to fathom such a discrepancy in French & ...
