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Welcome to Severn Bites

Welcome to Severn Bites. I’m Danielle, a French trained bread baker, World Bread Awards Judge and Real Bread Campaign Ambassador. Join one of my breadmaking classes. More...

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Online baking skills £15.00
Buy a Breadmaking Voucher £10.00 – £200.00
Breadmaking at your location
Rated 5.00 out of 5
£100.00
Severn Bites Bake Along £10.00
Buy Bakers Couche £13.50
Rofco Oven Introduction £15.00
Sourdough Basics £60.00

Latest Blog Posts

A super savoury vegan nut butter tart
15/10/2020
Try my delicious venison stew recipe
07/09/2020
Bake Better Bread: Busting the Breadmaking Myths
17/08/2020
Time for Bread Chat
06/07/2020
Time to ferment bread with raisin water
30/05/2020
Buying fish online helps our fishing industry
29/03/2020

@BreadBakerDani

Hey @ChefRobertKirk, Thank you for the follow!

00:25 · 21/10/2020

@BreadBakerDani

Hey @softheartsoft, Thank you for the follow!

17:25 · 20/10/2020

@BreadBakerDani

@TheRealJRBPatel @ShiptonMill Just for flavouring, not to aid fermentation

16:26 · 20/10/2020

@BreadBakerDani

Good to see you all twitter.com/realbrea…

16:08 · 20/10/2020

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Bread posts

A visit to Europain Paris
Bake Better Bread: Autolyse
Bake Better Bread: Baker’s Percentages
Bake Better Bread: Bread Books
Bake Better Bread: Bread making equipment essentials
Bake Better Bread: Busting the Breadmaking Myths
Bake Better Bread: Choosing and buying bread flour
Bake Better Bread: French Flour
Bake better bread: Fresh Yeast
Bake Better Bread: Pre ferment – Pâte fermentée

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breadbakerdani

Join a great bread course online or in person #Rofco oven help #realbreadcampaign ambassador, #worldbreadawards judge, #rofcooven #breadchat

I am using dried figs a lot at the moment in my br

I am using dried figs a lot at the moment in my bread. This was a very lively sourdough climbing out of the bowl in the fridge this morning. White, heritage wheat and barley flours from @shiptonmill Do you use figs in your bread? #figs #sourdough #realbread #figbread #bakebetterbread #teamrofco #figsourdough

A local friend has the most magnificent cordon pea

A local friend has the most magnificent cordon pear tree against the wall of her house. The pears are very large. How to do these fabulous pears justice? Simply baked with vanilla sugar first of all. The pears are removed and the syrup boiled down with two tablespoons of cointreau. Cream added and the pears popped back in. Simple, delicious and easy to do #onlyonepear #pears #instadesserts

Two tiny melons grown in the greenhouse and three

Two tiny melons grown in the greenhouse and three aubergines grown outside. I have to accept that’s about it (apart from runner beans). Will the melons be edible?? #homegrownfood #homegrownvegetables #harvestisover

You’ll probably realise I love experimenting. Th

You’ll probably realise I love experimenting. This tart came out of a visit to a local cafe. I shared a slice of tart with a friend. We just couldn’t stop exclaiming how good it was. Then we discovered it was vegan - the pastry made with nut butter.The filling was sweet potato and onion with added spices with a superbly smooth texture.

Here’s my interpretation (recipe on blog, link in bio). Thanks to @steph.clubb for hints on the pastry and to @gaze_garner for discovering the original with me and of course @the_canteen_nailsworth for making the original #vegan #veganpastry #sweetpotatotart

Pain au lait au chocolat. Chocolate chip rolls. A

Pain au lait au chocolat. Chocolate chip rolls. A lightly sweetened pain de mie dough topped with pearl sugar. these are featherlight and delicious.
Just completed the last of my bread in the garden breadmaking sessions. Thanks to all the lovely people who braved the cool weather. This was one recipe we made. What’s next? .
#paindemie #patisserie #frenchbaking #afternoontea #breadclass

I have a wonderful French recipe book called 365 d

I have a wonderful French recipe book called 365 desserts. I have made many but still have more recipes to try. This one caught my eye. It is a plum (recipe asked for mirabelles) Clafoutis with kirsch and my addition of marzipan as I had some left over. It’s absolutely delicious! #dessertsofinstagram #clafoutis #clafoutisauxprunes #plums #recipe

A group of us set ourselves a challenge to make a

A group of us set ourselves a challenge to make a Battenberg cake just before it was on Bake Off. The first recipe results, despite coming from a well known baker, were just not right. Not enough ingredients to make a good sized cake and sorry to say my home made marzipan just didn’t work. Much happier with this version : vanilla and coffee walnut. More ingredients and more flavour. It’s much more fiddly than you might think. Will I make another? Not sure. #battenbergcake #instacake #cakestagram #afternoontea #bakersofinstagram

Our runner beans are suddenly back - probably due

Our runner beans are suddenly back - probably due to all the rain. Enjoying them whilst we can.
This is supposed to be an entry for @ecs_challenge @eatcaptureshare_ but realise this should actually be peas and rice - ah well! I always bake my @tildarice basmati rice in the oven with spices for a perfect result. #runnerbeans #foodisourpower #eatcaptureshare #basmatirice

Let's create something new this autumn. In my news

Let's create something new this autumn. In my newsletter, discover my new Bake Along series; November's Bread chat on Crust and Crumb; an invite to the World Bread Awards Bread Heroes event and more! Link in bio

This is a tahini and fig sourdough loaf. Using Shipton Mill White and Heritage Flour 85: 15, Belazu tahini 10%, dried figs 10% sourdough starter 40%, 72% hydration and scattered with sesame seeds. Makes a great crust, the crumb is soft and very flavoursome. #breadsperiment #breadchat #teamrofco #tahinibread #figbread

If only you could smell these wonderful spices! I’m known for my love of spices. I relish the chance to try new recipes and source new flavours. The picture includes allspice. Star anise, green cardamom, black cardamom, nutmeg, mace, coriander, cinnamon bark, cumin. Mostly brown in colour, there’s a lovely pop from the red saffron. .
This is my entry for the @ecs_challenge @eatcaptureshare_ #foodisourpower challenge #eatcaptureshare celebrating the work of @mkoby_ #spices #justspices #smellyvision #bigfriendlyfollow

How do you prove your bread? I am a big fan of usi

How do you prove your bread? I am a big fan of using a couche - thick linen material. This keeps the shape of the bread, creates a light crust and if you pull the folds you can tip your bread onto a tray for baking. I wouldn’t be without mine. No more banettons for me. See link in bio if you’d like to buy some #breadmaking #breadbakerdani #frenchbaking #realbread

Are you madly picking things from the garden as th

Are you madly picking things from the garden as the weather cools? I am. I had enough basil to make pesto - some of which will go in the freezer for the dark days of winter. Not only for pasta, pesto gives a great boost to soups. Just basil, pine nuts toasted, garlic, Parmesan and olive oil with a bit of seasoning
This is my entry for @ecs_challenge @dawnokoro @eatcaptureshare_ #foodisourpower charity challenge. Celebrating the work of artist Dawn Okoro today and negative space in images. Such fun thinking of how I’d rise to the challenge! #pesto #pestorecipe #homegrown #basilpesto

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Home
Breadmaking courses
Reviews
Blog posts
Meet Danielle Ellis
- Work with me
- Real Bread Campaign Ambassador
Find out more