Category: Bread

Sourdough basics

Originally from the River Cottage bread book but heavily reduced and kept in fridge… The, quite wet, starter (Herman) will be be kept at around 300g in the fridge (roughly 185ml water and 115g flour). You will remove it, feed it, and bake with it, when needed,…

Focaccia (River Cottage Bread)

This loaf is a little smaller at 400g (not 500g) – I find this is a better amount for stand mixers and is a plenty enough for 2 people. In a mixing bowl, combine 400g strong white bread flour, with 7g dried yeast, 10g salt and…

Stuffed Paratha/Naan

I tie these in with another meal as the bread for this can be a small amount of the burger bun recipe (a quarter) and the filling is a small part of the veggie burger recipe (also a quarter). So veggie burgers one night and stuffed parathas…

Shipton Mill’s Guide to a Better Crust

This article is taken directly from the link below. I have replicated it as it is extremely good and I worry that they may remove it from their site before I am finished with it… http://www.shipton-mill.com/baking/how-to-bake/a-guide-to-a-better-crust.htm A Guide to a Better Crust It is problematic that today’s…

Pitta Breads

Makes 11 standard sized pitta. This recipe is based on the one in the book Honey and Co – they prefer live yeast but dried is perfectly fine. I add my water slightly warmer than generally suggested in all bread recipes due to how quickly it cools…

Bread Sauce – Christmas Recipes

Adapted from © delicious. magazine Ingredients Half an onion 6 cloves 600ml full-fat milk 2 fresh bay leaves 8 black peppercorns A very small pinch of nutmeg 150g fresh white breadcrumbs 25g butter 4 tablespoons creme fraiche – optional METHOD How to make bread sauce 1. Halve an…