How do you make focaccia? Look no further than....well....about a million recipes. There is no one way to make focaccia. From village to village it's all different. So you just need to choose: How do you like your focaccia? Thin and crispy and oily? Fat and doughy and not oily? With herbs and sun dried […]
Posted on 20. Jul, 2013 by virtuousbread.
I went down to deepest darkest Hampshire/Berkshire today to meet my cousins at The Wellington Arms, a pub at which we started to meet because it is half way between their house and mine and at which we continue to meet because it's so good. It's a lovely pub with friendly staff in an idyllic […]
Posted on 10. Jul, 2013 by virtuousbread.
Where can I get good bread near Windsor? Well, let us tell you! On a rainy day, fellow Bread Angel, Ursi (owner of Little Bear Bakery) and I went on a mini bread safari to the German Bakery in Windsor. A kind soul had written into the VB website and alerted us to the presence […]
Posted on 20. Jun, 2013 by virtuousbread.
Make your own sourdough starter in just four days Making your own sourdough starter takes just four days. I will repeat that: it only takes four days to make a sourdough starter. You have your sourdough starter forever and making your own starter just means you have a four day delay on home made bread […]
Posted on 19. Jun, 2013 by virtuousbread.
In England, soldiers are - among other things - slivers of toast that you dip into a soft boiled egg. Like this: The best soldiers take time to develop. They are all natural, wholesome, home grown, and shaped with love and care. Ok enough of that. Real bread makes real soldiers. Here is a simple […]
Posted on 15. May, 2013 by virtuousbread.
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.