Wild FermentationLe Pain – l’envers du décorArtisan Baking Across AmericaSmall cakes – From Fondant Fancies to FlorentinesThe Bread BuildersOpening up the crumbCrisp, golden, light, salty & oilyA baguette by any other name……Bake class: cookie cravings
Australia: Melbourne: bakeries
On bags of flour in UK supermarkets the words “strong white” and “plain” – and occasionally the ridiculous “strong plain” label courtesy of Waitrose, doing their bit to discourage all home baking – is emblazoned on the packs as if it meant something. Now when I write a recipe and in the ingredients ask for [...]
Black olive bialy from The Guardian The no-knead dough for these chewy cousins of the bagel can happily be left a few days in the fridge. 1/2 tsp instant dry yeast 150g soft pitted black olives, like Kalamata 25ml olive oil 1 tsp salt 550g strong white flour, plus more for shaping 1 medium onion, [...]
There is the undeniable truth that if you consume a diet that’s very heavy in carbohydrates (flour and sugar primarily) and fats (butter and oil) you’ll find it nearly impossible to keep your weight down and the belly fat off unless you can burn off all the calories like a Olympic champion.
Vanilla chocolate layer cake from The Guardian With a rich crème fraîche frosting it’s the perfect ‘I love you’ cake. 275g unsalted butter 150g caster sugar 1 vanilla pod, scraped 4 large eggs, separated 225g plain flour 1 1/2 tsp baking powder 1 tbsp milk 200g dark chocolate 100g crème fraîche 100g icing sugar Line [...]
Spiced stout buns from The Guardian For these Easter buns I’ve completely re-jigged the recipe to give a dark spicy richness. 325ml tin stout, preferably Mackesons 1 1/2 tsp each ground ginger, cinnamon and mace 1 1/2 tsp dry instant yeast 875g strong white flour, plus extra for shaping and piping 325g raisins 250ml hot [...]
You will have experienced the same thing at some time, whether it’s from a bakery or a supermarket. That feeling that surely someone in the company is having a joke.
Onion seed hotdog rolls from The Guardian These tear-apart batch rolls are soft in texture and perfect for a saveloy. about 400g onions, peeled and sliced 50ml sunflower oil, extra for kneading 2 tsp black onion (Kalonji) seeds, or fennel seeds 75ml cold milk 2 large eggs 1 1/2 tsp fine salt 500g strong white [...]
I’ve been experimenting with a bread machine, a Panasonic, trying to work out whether it’s a dependable piece of essential kitchen equipment or if it’s another gadget like the juicer and the yoghurt maker that sounds like a good idea at first - “just imagine, fresh bread in the morning” – but actually becomes another [...]
With a little vanilla syrup, pineapple baked in this way is to serve on it’s own, either hot with ice-cream or at room temperature with a little sorbet. So to respect the delicacy I’ve added a soft almond pudding crust that bolsters the texture so it feels more filling when the weather is cold or if you’re just in need of a little comfort.
