Delicious 100 % rye bread – more questions answered

Delicious 100 % rye bread – more questions answered

Recently a reader tried (and loved) the 100% rye recipe on the website and sent me a few questions.  They are great questions, so I thought I would answer them here. 1) Should I buy a 1lb tin, or just double up the quantities next time to adapt to my 2lb tin? You can just […]

Posted on 24. Jul, 2017 by .

Easy recipe for ciabatta with potato, rosemary and beetroot

Easy recipe for ciabatta with potato, rosemary and beetroot

Last night we had fish for dinner with mashed potatoes and baby beetroot, fresh from the garden.  With a few beets left over and about a coffee mug of left over mash (made with cream and butter, salt and pepper), it was time to mix a biga together for this morning. This "no knead" bread […]

Posted on 10. Jul, 2017 by .

Bread Angels get together for a reunion

Bread Angels get together for a reunion

Earlier this year Bread Angels got together for a reunion.  This is something we try to do at least once a year.  We bake bread,  discuss bread, eat bread and meet new angels whom we have not yet met. This year the BAs compared different recipes for ciabatta.  There is no one recipe for ciabatta and […]

Posted on 22. Jun, 2017 by .

A two country bread tour and not a hole in sight

A two country bread tour and not a hole in sight

How do I get those big holes in my bread?  That is a question we often get from students.  In fact, we get it so quickly that there is a post dedicated to it. Hint:  the secret is wet dough, plenty of stretching and folding, and a fair bit of degassing too. However, those of […]

Posted on 21. Apr, 2017 by .

Simple recipe for home made marzipan

Simple recipe for home made marzipan

Marzipan - in its many forms - is a luxurious addition to cooking world wide.  Clearly it originated where the almond trees originate - in China and Central Asia - and then it spread as people spread:  along the silk road and to the Mediterranean countries. Around high days and holidays is when Marzipan really […]

Posted on 16. Mar, 2017 by .

Easy recipe for date and walnut bread

Easy recipe for date and walnut bread

Want a change from raisin bread?  Try baking this absolutely delicious date and walnut bread for breakfast instead.  The tips for making it super tasty include scalding the dates and dry roasting the walnuts before you add them.  Scalding the dates makes them sticky and gooey which produces a moist, chewy crumb.  Dry roasting the […]

Posted on 15. Mar, 2017 by .

How do you like your bread?

How do you like your bread?

What colour should bread be when it is "done"?  Should a baguette have pointy ends?  Yikes!  These are #firstworldproblems! Nevertheless, people have strong feelings about them.  There is a fashion for very baked loaves at the moment.  Many trendy bakers are turning out what I think is burned bread.  I confess I would not buy […]

Posted on 07. Mar, 2017 by .

On going training is the best way to learn

On going training is the best way to learn

My bakery training did not take place at college.  This is a well known fact about me and it is partly what enables me to be a great baker and a great teacher.  I have seen a lot and I have been trained by great bakers all over the world.  From Cambodia and Canada, where […]

Posted on 19. Feb, 2017 by .

Football and food build strong feelings of community in Leicester

Football and food build strong feelings of community in Leicester

Michelle Stratford is a fourth generation bread baker and proud resident of Leicester, in the East Midlands.  In 2014, she was researching what it meant to set up a community bakery in order to determine what form her new social enterprise would take.  She discovered Virtuous Bread and Bread Angels, and it was obvious that […]

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Posted on 18. Feb, 2017 by .