Of all the lessons our students have learned over the years, two stand out. The first is that many people do not knead their bread dough vigorously or long enough. The second is that many people work with dough that is too dry. The result of kneading and hydrating dough insufficiently is dough that becomes
As the name suggests, no-knead pizza dough requires no kneading. That is right! You put the ingredients into a bowl and then you stir them together. Cover and put in the fridge overnight or all day on the counter for 4-5 hours depending on how warm it is in the kitchen. The length of time
Every year, Tiptree hosts the world bread awards and I am delighted when the Bread Angels enter. This year many of them did, and it is thrilling to report that three Bread Angels won awards at the event. Click here to become a Bread Angel or learn to bake bread from a Bread Angel. Tacey
Soft, doughy, fluffy, with a slightly charred taste that is just lovely.Yummy and fun to make, it’s thrilling when they puff up in the pan.
Further to the introduction to my recent adventures in Mercado Roma, let’s get down to brass tacks and talk about the delicious felafel at Arbanus. Having been a vegan for four years (thankfully no longer), Enrique is enamoured with food from the middle east. Being a healthy vegan in Mexico is almost impossible. It’s a
The other day we went to check out Mercado Roma – a groovy new (ish – we were never really that trendy) food concept place in Col Roma Norte in Mexico City. Enrique was delighted to see that the building is an old music venue where he used to go to watch his friend’s dad’s
No pork here because it’s The PIGLET BUN!!!!! How cute is this. Recipe here! What do we think the marmoset from the west thinks about this?
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
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
I am no nearer remembering whether it’s the badger of the North, the fox of the midlands or the silver bear – anyone can help me? In any case, the point is that I AM nearer (1 day nearer) to making my GBBO bread – ready for the launch of 2014 GBBO. Bake along! The