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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...
It’s just ordinary dry instant but I add it to warm water beforehand to give it a good start
Not knocking the home bakers - we used to make sourdough in the UK , but no way could we now make bread at home that compares to that of any of our superb four local artisanal boul...
Not knocking the home bakers - we used to make sourdough in the UK , but no way could we now make bread at home that compares to that of any of our superb four local artisanal boul...
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...
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...
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...
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...
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...
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...
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...
Nothing beats slicing into my homemade buckwheat bread while it is still fresh from the oven. I make it with buckwheat flour, psyllium husk, and yeast, and bake it up into a soft i...
On our way to Cussy we often pass through the small town of Chaource that has 2 bakers. One of them, we are told, does fabulous artisan bread. The other, we should not bother. Ther...
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...
Haha…you should try ‘my’ recipe?…it’s not sourdough and so easy. https://www.chainbaker.com/farmers-bread/#google_vignette (I don’t add honey or sweet stuff….it’s a bit too Scandi...
Haha…you should try ‘my’ recipe?…it’s not sourdough and so easy. https://www.chainbaker.com/farmers-bread/#google_vignette (I don’t add honey or sweet stuff….it’s a bit too Scandi...
Dip your hand into homemade bread baking with this nutritious and delicious ancient grain loaf.
Ciabatta at Adgie's Farmhouse adgie Sat, 05/09/2026 - 20:47 This is similar to the ciabattas we made at the bakery except those were made by...
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