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Bake Better Bread

Here are plenty of tips, techniques and recipes to help you make better bread every time. I use these techniques in my classes.

The Wonky Stove - borshch

Food books for you

Choose a Food Book for Christmas Favourite books about food and cookbooks for Christmas. Some are new this year, others ...
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Danielle with the Wakelyns Flour

Choose to use a Heritage Wheat in your bread

Heritage Wheats are coming to a bakery near you Can you imagine going to your local artisan bakery and choosing ...
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Italian Style Easter Bread

Italian Style Easter Bread

Creating the perfect Italian Style Easter Bread I have tried many recipes for Italian Easter Bread and have been disappointed ...
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Stromboli Slice

Stromboli Recipe – a feast for pizza lovers

This Stromboli recipe is for you if you love pizza Stromboli are delicious. Originally created in Philadelphia in United States, ...
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Baba Napolitano

Baba Napolitana

A delicious Italian Bread You might be familiar with rum babas? This is the Italian version, hailing from Napoli. It's ...
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Book Collage

Books for Foodies 2022

Recommended books for food lovers Whether you want to give a book as a present or to put one or ...
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Barley Bread

Bake Better Bread: Why you should scald flour

Scalding Flour Why scald flour? It will give you a lighter loaf of bread that lasts longer! It might sounds ...
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Muffins baked on the griddle

Let’s talk muffins, bread muffins

Make Bread Muffins, a British Classic Mostly the only time we get to eat bread muffins these days is when ...
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Our bread needs salt

Bake Better Bread: Salt

Is salt important in breadmaking? Yes! Salt Awareness Week suggest we should reduce the amount of salt we eat. Is ...
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Sliced Japanese Milk Bread

Japanese Milk Bread. Yudane vs Tangzhong

For a light fluffy bread, Tangzhong and Yudane really work Japanese Milk bread is a light fluffy bread. One of ...
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Cottage loves

Bake Better Bread: Busting the Breadmaking Myths

Bust those myths about making bread It's time to question what cookery book writers are telling you. In July 2020, ...
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Bread Chat September 2021

Time for Bread Chat

We are a group of women bakers and we've decided to a regular, lively discussion online.  Bread Chat will take ...
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Fermented raisins

Time to ferment bread with raisin water

Can you make bread without yeast or sourdough starter? Try fermented fruit water Whilst chatting with fellow female breadbakers from ...
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Brilliant bread cookbooks

Bake Better Bread: Bread Books

Choose a bread recipe book to inspire you Are you looking for a really great bread book? After all, there ...
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scoring the bread

Real bread can make you smile: Real Bread Week 2020

All over the United Kingdom (and further afield too) bakers spread the real bread message during the 11th Real Bread ...
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Moulin Bourgeous Bread at Europain

A visit to Europain Paris

This January, I was in my element at Europain in Paris. Held every two years, this huge bread exhibition attracts ...
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Almond stollen

Bake my Stollen Recipe

I'm not at all sure when I first tasted Stollen. My first memory is of a fruity bread with marzipan ...
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Lena's Porridge Bread Buns

Lena’s Swedish Porridge Bread Recipe

Do you delight in eating porridge for breakfast? Or would you rather stick to bread? No need to choose,  bake ...
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YQ Flour Loaf

Bake Better Bread: Choosing and buying bread flour

What is bread flour? If you are buying bread flour, where do you source it from? Do you know what ...
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Bake better bread: bread baking essentials

Bake Better Bread: Bread making equipment essentials

What bread making equipment do I need to start baking bread? Breadmaking at home is not difficult. You do not ...
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What type of French flour should I use?

Bake Better Bread: French Flour

Why bake with French Flour? For an authentic French loaf whether it is a baguette, pain de campagne or indeed ...
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Bread Proving on Couche

Bake Better Bread: Pre ferment – Pâte fermentée

Baker's used to use old dough. Nowadays it's Pâte fermentée Using Pâte fermentée in your bread of the secrets to ...
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Bread in Rofco

Baker Better Bread: Baking in the Rofco

Successfully baking bread in the Rofco oven Baking for yourself It's quite a shock when you start baking bread for ...
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Baker's Percentages

Bake Better Bread: Baker’s Percentages

Baker's Percentages will make your bread consistent When I first learnt about Baker's percentages, I wondered why on earth I ...
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Bread Baked in Cast Iron Pan

Bake Better Bread: Using heat and steam

How using heat and steam improves your bread You've taken time over your bread dough but when it's baked, it's ...
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Follow my easy to make herby focaccia recipe

Soup and Focaccia inspired by Richard Buckley

Making the mosts of plants in your cooking I've been reading Richard Buckley's new book, Plants Taste Better. Those of ...
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Fresh yeast is sold in cubes or blocks

Bake better bread: Fresh Yeast

How using fresh yeast can improve your bread recipe What yeast do you use in your bread? Do you think ...
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Why water temperature is so important when making bread

Bake Better Bread: Temperature

Why dough temperature matters Do you think about water temperature you add to your dough? Is water cold, warm or ...
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Nothing beats fresh bread

Bake Better Bread: Autolyse

Autolyse (Pre soak) I learnt to bake professionally in France and I use the techniques and practices every time I ...
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Twisted savoury pesto share and tear

Savoury Tear and Share Pesto Rolls Recipe

Pesto Rolls This is a fun recipe to make and you can get the kids involved.  My recipe is easy ...
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Time for deliberation at the World Bread Awards

Bread heaven at World Bread Awards

Judging in the World Bread Awards Imagine this, close to 600 bakers, both professional and amateur sending their very best ...
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My cider bread made with Blow Horn Cider

Cotswold Cider Bread Recipe

Make Bread with Cider I am new to craft cider. My recollections of drinking cider is of those well known ...
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Mini berry babas served in ramekins

Make mini berry rum babas

Clandestine Cake Club She struggled into the packed room clutching a very large white box. "I don't know what happened" ...
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