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Mine today…. 500 g flour (organic from Lozère) 5g yeast 9g salt 300ml warm water 15ml oil Mix it in a bowl by a spoon until flour is absorbed. No need to knead. Place in covered bo...
Mine today…. 500 g flour (organic from Lozère) 5g yeast 9g salt 300ml warm water 15ml oil Mix it in a bowl by a spoon until flour is absorbed. No need to knead. Place in covered bo...
Just switching things up a little tonight. 100g flour, 8g salt and 325g boiling water for the scald. 100g water, 7g yeast, 25g rolled oats, then blend in the cooled scald until sm...
Yes, you need a cast iron pot and some baking paper…I also use a stand alone oven thermometer to make sure the temp is just correct. PS …I actually don’t eat alot of bread but love...
I’ve tried oils in various quantities, yoghurt, butter, oats and a variety of other things. I came across a YouTuber making high hydration bread using a scalding technique (tangzho...
You could just learn to stretch and fold. It’s more effort, but not too much, and the bread seems nicer than stuff made in a machine. I’m learning techniques at the moment which k...
You could just learn to stretch and fold. It’s more effort, but not too much, and the bread seems nicer than stuff made in a machine. I’m learning techniques at the moment which k...
Well, it’s baked. It didn’t rise as much as I’d hoped, probably due to the higher proportion of scald and especially hydration. It will be fine to eat I think, and it’s far from f...
This no-knead bread recipe uses just a few simple ingredients and minimal effort and the result is a beautiful, crusty loaf with a tender inside. The secret is using a small amount...
Oh…yes it’s wholemeal and I sometimes mix it with other flours and seeds as I fancy and I do like the flavours from long fermenting. I make my own pizza dough with a 72 hour cold f...
MikeyPotts: shape in bowel I trust that happened after the picture was taken. That looks really good Mikey. Out of interest, do you like those long-fermentation flavours, and i...
MikeyPotts: shape in bowel I trust that happened after the picture was taken. That looks really good Mikey. Out of interest, do you like those long-fermentation flavours, and i...
ProCook/ DaylesfordWe hope you love the products we recommend! All of them were independently selected by our editors. Just so you know, HuffPost UK may collect a share of sales or...
ProCook/ DaylesfordWe hope you love the products we recommend! All of them were independently selected by our editors. Just so you know, HuffPost UK may collect a share of sales or...
I make my own sourdough starter by letting flour (wholemeal and organic) ferment; the bacteria do all the work themselves – I just need to feed them now and then and watch them ris...
A few years ago my wife painted a series of diptychs that consisted of portraits of local artisanal bakers and their their best known loaves. Most of her subjects were surprisingly...
Do you know how easy it is to bake your own bread?I didn't, and now I do. And I want to share this knowledge with you.Want homemade sandwich bread? Just replace the water with milk...
It’s just ordinary dry instant but I add it to warm water beforehand to give it a good start
Selles: Do you use a cast iron casserole to cook it in? The daughters and I do, cast iron casserole with lid and scrumpled greaseproof paper inside.
Thanks Mikey for the recipe. I will try it next time we are back in the UK Do you use a cast iron casserole to cook it in? Might be a few pounds heavier after experimenting with di...
Homemade Ciabatta Bread Baker Alessand… Fri, 04/10/2026 - 03:03 Biga (Pre-Ferment)125 gr bread flour1 gr fresh yeast65 ml warm water Main Do...
How about baking bread in an air fryer?
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