Tag Archives: Bread Angels
The unanticipated benefits of high hydration doughs
Posted on 16. Nov, 2018 by webmaster.
Here at the global HQ of Virtuous Bread, we frequently reflect on bread. Who bakes it? Where are they baking it? Why? And how? People who come to bread classes may be surprised at how hard we make them work to knead the bread for 10 minutes by hand! Insisting on this activity is a […]
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Announcing the UK’s first and only gluten free micro bakery course
Posted on 04. Aug, 2018 by webmaster.
Would you like to set up your own Gluten Free Micro Bakery? Look no further than here! We had a letter recently from a wonderful lady who was all ready to do the Bread Angels micro bakery course and then found out that one of her children is coeliac. She wrote and asked if we […]
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Bread Angles are successful entrepreneurs – Welcome Pig and Pepper!
Posted on 17. Jan, 2018 by webmaster.
Bread Angel Laura Cheatle and her husband realised their dream of owning their own food business in 2017! Welcome to the world - the Pig and Pepper Deli in Buxton.... Before taking the microbakery course with Bread Angels, Laura had a successful career in social housing policy/ strategy in London. After 10 years she wanted […]
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Improve your mental health by baking bread
Posted on 21. Nov, 2017 by webmaster.
We are beginning to prove conclusively that baking bread, at least in part by hand, has a positive impact on mental health. Without scientific evidence, we at the global HQ of Virtuous Bread, the Bread Angels, and the thousands of people we have taught to bake bread over the years can give anecdotal evidence to […]
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Three of the best bakery hacks for you!
Posted on 29. Sep, 2017 by virtuousbread.
Setting up a bakery can seem daunting. Even if you want to mess around at home after taking one of our wonderful bread courses can seem daunting. All that stuff! It may seem like rather a lot to spend, especially if you don't know whether you are going to take to it. Ladies and gentlemen […]
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Bread is a winner at the Great Taste Awards 2017
Posted on 04. Aug, 2017 by virtuousbread.
The Great Taste Awards 2017 results are out and our very own Bread Angel, Liz Wilson aka Ma Baker has scooped up a two-star award and a three-star award for her bread. What a fantastic achievement! Organised by the Guild of Fine Foods, and judged by over 500 of the most demanding palates, belonging to […]
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Delicious 100 % rye bread – more questions answered
Posted on 24. Jul, 2017 by virtuousbread.
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 […]
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Easy recipe for ciabatta with potato, rosemary and beetroot
Posted on 10. Jul, 2017 by virtuousbread.
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 […]
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Bread Angels get together for a reunion
Posted on 22. Jun, 2017 by virtuousbread.
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 […]
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A two country bread tour and not a hole in sight
Posted on 21. Apr, 2017 by virtuousbread.
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 […]
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How to make rye bread - A free recipe from All You Knead is Bread
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Making sourdough starters
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How do I know when my sourdough starter is ready?
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The four different forms of yeast and how to use them
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What is Italian 00 flour?
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webmaster: Hi Wendy - I tend to work at "room temperature" wh...
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Cindy: How interesting! I've watched "The Italian Grandma...
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Wendyail: What temperature do you have the dough at on the c...
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