bread

Semolina bread

March 26, 2014
Tartine Bread's semolina loaf

The more I bake bread, the more I realise that I know so little about it, the more I understand why being a baker is a calling as much as a profession. I’ve started to experiment more, recently, started using different techniques and methods to home in on the things that I really like about […]

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Panmarino, or Italian rosemary bread

September 29, 2013
Panmarino, or Italian rosemary bread

I made a pain au levain the other week, a French sourdough shaped like a torpedo, and full of glorious air holes, encased in a brittle crust. It was a textbook example of why ‘slow is best’ when it comes to baking bread. The levain, or starter, was set up the night before, giving it a […]

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Finnish pulla buns

September 15, 2013
Finnish Pulla bread

Here’s something a little different – a sweetened dough from the Nordic countries, particularly Finland. It’s the Northern European version of brioche, a bread dough packed with butter and sugar, stuffed with a variety of fruits, creams and spices, as the baker sees fit. Pulla buns are best made as enormous, fist-sized wedges, each looking […]

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Pain au Levain, or a basic French-style sourdough

September 1, 2013
French sourdough

I used to think that sourdough had to be, well, sour … that it had to have a deep, acidic taste that almost made you wince. The more sourness, the better, and my trick was to let the dough rise for extraordinarily long periods of time, to let the acidity that’s a by-product of fermentation […]

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5 reasons to bake your own bread

July 3, 2013
5 reasons to bake your own bread

You know what’s in it – bread is only flour, water, yeast and salt. That’s it. That’s all you need to make a world-class loaf. Have a look at the ingredients listed on the side of a commercial loaf and ask yourself whether all of those things are really necessary, or are they there just […]

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Slow French patisserie at The Handmade Bakery, Slaithwaite

June 16, 2013
French patisserie at The Handmade Bakery, Slaithwaite

Have you ever had times where you’ve been challenged, where there’s been something that you know you can do much, much better if you just cracked a little piece of technique, if somebody simply showed you how? Yes? It’s true for all of us, and one of my blind spots used to be French style […]

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