Tag Archives: Bread Angels
Posted on 07. Jul, 2015 by virtuousbread.
Holes are the holy grail of bread making for many and yet those pesky holes can be elusive. There are various techniques you can follow to get the holes in your bread and in this post we will discuss your options. The five consistently necessary parts of achieving holes in your artisan bread are: 1. […]
Posted on 25. Jun, 2015 by virtuousbread.
A couple of weeks ago I visited Bread Angel Julia Farkas at the market in the grounds of Roehampton University where she sells her amazing bread to a growing number of students and staff of the university. The market is in what looks like a walled garden where there are picnic tables, plants and trees, […]
Posted on 31. May, 2015 by virtuousbread.
According to Wikipedia, plantains have a similar taste to potatoes. I am not sure that is true (in fact I am sure it's NOT true) but what is true is that they are eaten, in the tropics, the same was we northeners eat potatoes: fried, as crisps or chips, mashed, roasted...they are the starch of […]
Posted on 30. Apr, 2015 by virtuousbread.
Bread Angels get up to all sorts of things in addition to baking bread and teaching bread classes. We speak, write, demonstrate and volunteer. Recently Rhiannon, Bread Angel and owner of the Epsom Bake House went to Hackney to bake bread. Here is her report! Bread baking at Made in Hackney Being a Bread Angel […]
Posted on 16. Apr, 2015 by virtuousbread.
Many people wonder what to do when they have too much bread. Of course you can turn it into other things: croutons, breadcrumbs, gazpacho, bread pudding, apple charlotte...or if you really cannot be bothered to do any more cooking, you can freeze it. Bread freezes beautifully. Simply wrap it in wax paper (greaseproof paper) if […]
Posted on 31. Mar, 2015 by virtuousbread.
It's Hot Cross Bun week and I confess I got a bit tired of rolling buns and crossing them. In a fit of lethargy I decided to make a braided Hot Cross Bun loaf instead. It's fantastic and, like challah, perfect for breaking up by hand and sharing, covered with butter for eating of course! […]
Posted on 20. Feb, 2015 by virtuousbread.
A few weeks ago, a group of Bread Angels went for a day of baking with Paul Merry who is the master baker at Panary located on the site of Cann Mills in Dorset who mill Stoate's Flour. They had an amazing time and this is what Liz Wilson had to report. "Last snowy, Saturday, […]
Posted on 17. Dec, 2014 by virtuousbread.
During this month's baking courses we made some seriously delicious bread. This included the absolutely amazing pizza which was a class lunch staple - the theme is bread afterall - and could not be easier to do even for a busy baker and teacher. No knead pizza dough is simple and delicious. As the name […]
Posted on 04. Sep, 2014 by virtuousbread.
Further to the earlier posts about great pita bread at the Lebanese place Arbanus in Mercado Roma I decided to try making fried pita bread. I suspected the pita at Arbanus was fried both because of the size and shape and because the surface was mottled - something you don't get when you bake pita […]
Posted on 14. Aug, 2014 by virtuousbread.
Dear Mr Godin You wrote a book called Purple Cow which is great and which says among other things if you want to have a remarkable company you have to have a great product that people want to buy and recommend and so the greatness of your product spreads by word of mouth. I know […]