Tag Archives: virtuous bread
Posted on 07. May, 2015 by virtuousbread.
Recently, the lovely Steven Croft contacted me to get some bread chat about kneading. It was a really interesting question (to knead or not to knead) because, whilst I DO it, I am not sure why I DO it. I mean, I know the science of it. I know what happens while you knead. I […]
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. Feb, 2015 by virtuousbread.
Doughnuts are one of the many ways people around the world celebrate Lent. In parts of Germany, and in the Menonite community in Canada, they are called Fastnachts - literally "Fast Nights" where "Fast" means "to fast" as opposed to the opposite of slow! So, these are eaten on the night before we fast - […]
Posted on 06. Jan, 2015 by virtuousbread.
It's nearly Epiphany and, in Mexico, that means the shops and bakeries are full of a traditional Mexican celebration bread called "Rosca de Reyes". This bread is shaped in a circle to represent the crowns worn by the Three Kings. That's fun. Inside the bread, the baker tucks little clay or plastic figures of the […]
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 […]
Posted on 10. Aug, 2014 by virtuousbread.
Remember the famous no knead faux-caccia? It's making another appearance today for lunch. Nothing to eat for lunch? Or, maybe nothing particularly fun? Got some flour, water, salt, yeast and a few vegetables in the fridge. This one is yours! Recipe here! Come and take a bread course with us so you can learn how […]
Posted on 06. Aug, 2014 by virtuousbread.
Sorry, missed the "one day to go to the Great British Bake Off" post as nothing much was happening with the 1857 sourdough. It sat around all day - a pre-dough fermenting quietly away developing flavour and becoming easier and easier to digest. Last night I added 830 grams of white wheat flour, 50 g […]