Tag Archives: jane mason
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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Top Cheese Producers in the UK Small Food Awards 2018
Posted on 08. May, 2018 by webmaster.
This year saw incredible entries into the cheese category for the Small Food Awards. The judges were delighted with the quality of the entries and after fierce discussion, awards the places to: Third Prize: Lloyd Adams, owner of Greensand Ridge Cheese, for his Coggepole cheese. Second Prize: Sophie, owner of Sheffield Cheese Masters, for her […]
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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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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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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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Easy recipe for date and walnut bread
Posted on 15. Mar, 2017 by virtuousbread.
Want a change from raisin bread? Try baking this absolutely delicious date and walnut bread for breakfast instead. The tips for making it super tasty include scalding the dates and dry roasting the walnuts before you add them. Scalding the dates makes them sticky and gooey which produces a moist, chewy crumb. Dry roasting the […]
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On going training is the best way to learn
Posted on 19. Feb, 2017 by virtuousbread.
My bakery training did not take place at college. This is a well known fact about me and it is partly what enables me to be a great baker and a great teacher. I have seen a lot and I have been trained by great bakers all over the world. From Cambodia and Canada, where […]
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The lovers’ window – beautiful buns from Iraq to delight everyone – last of the Banned Buns
Posted on 05. Feb, 2017 by virtuousbread.
There is a beautiful bun from Iraq called shubbak el habayeb. This translates into the Lovers' Window which I think is the nicest name of any bread in the whole world. We need more love and we need more windows into other cultures so let's bake these and take them to protests and refugee centres, […]
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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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