Tag: how to bake bread

The great baguette bake off – how to bake the perfect baguette

To bake the perfect baguette you first need to know what you expect:  The flyaway crust that scatters crumbs everywhere?  The deep golden colour with perfectly exploding slash marks?  Nice open crumb?  Slightly chewy texture?  Strong flavour with a hint of acidity?  And then, there is its purpose:  Slicing thinly to make tapas (better use

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The Cake and Bake show – London 2013

The Cake and Bake show London was a fantastic success!  I don’t know how many people attended but it was packed for all three days and there was so much to see, do and learn. Jane gave a bun demonstration on the Saturday and the Sunday to sold out classrooms (thank you everyone for coming!).

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Setting up a micro bakery means building up a community

Virtuous Bread helps people make and find and learn about good bread and in so doing to forge the link between bread and virtue.  The 3 years of operation have seen countless posts about bread, flour, milling and baking; bread baking recipes,  videos, and books; thoughtful speeches, challenges, and rants at events around the world;

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How to Bake Bread

How do I know my bread is done? We get a lot of e mails from our wonderful students about the actual baking process which may not go exactly to plan when they get home. Here is a list of the top five concerns: 1.  How do I know the bread is done? 2.  Does

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Learn to bake bread and enrich your life in 2012

Wow, it’s 2012.  Time for new year’s resolutions, getting fit for the Olympics, gathering strength for the US elections and adapting to our continually changing world in which we are all locked into economic recession, the perplexing impact of technology, joblessness and increasing hopelessness among young people, and the usual nasties of war, famine, and

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Canadian sweet buns made with maple syrup and mashed potato!

Why would you add mashed potato to bread? Now, there is a question and it has its roots in the time when wheat was an expensive upstart, not widely grown or only imported, and potatoes were the cheaper option.  Used as filler, potatoes were one of a proud list of fillers:  local, cheap ingredients that

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