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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 NFWI Food Judge. Join one of my breadmaking classes. More...

Choose a course and date

Baguettes and French Breads 9 October £70.00
Get tips to bake better bread online £15.00
Online breadbaking sessions £20.00
In person breadmaking £70.00
Simple Sourdough in person £70.00
Buying a Rofco oven? Get tips to bake better bread £15.00 – £70.00
Breadmaking at your location
Rated 5.00 out of 5
£100.00
Buy a Personalised Breadmaking Voucher £10.00 – £175.00

Latest Blog Posts

Bake a Beetroot Raspberry Cake
11/08/2021
Bake Better Bread: Why you should scald flour
19/07/2021
Oldbury Tarts
25/05/2021
Let’s talk muffins, bread muffins
03/05/2021
Leeks Kerala Style
08/03/2021
Bake Better Bread: Salt
20/02/2021

Danielle Ellis - Breadmaking classes

Danielle Ellis - Breadmaking classes

@BreadBakerDani

Fascinating, mapping cider apples by punching holes in leaves and analysing @sandfordorchards riseandshine.breadan… pic.twitter.com/0KHl…

11:55 · 28/09/2021

Danielle Ellis - Breadmaking classes

Danielle Ellis - Breadmaking classes

@BreadBakerDani

That should be pumpkin

16:26 · 25/09/2021

Danielle Ellis - Breadmaking classes

Danielle Ellis - Breadmaking classes

@BreadBakerDani

Enjoying the monster vegetables at the #malvernshow largest pumping more than 600 kg! pic.twitter.com/9gZ8…

13:30 · 25/09/2021

Danielle Ellis - Breadmaking classes

Danielle Ellis - Breadmaking classes

@BreadBakerDani

Please, please don’t knock back your dough squashing all the air out after proving. Just fold gently before shaping #breadtips #bakebetterbread #Gloucestershire pic.twitter.com/xtf8…

14:55 · 22/09/2021

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Bread posts

Savoury Tear and Share Pesto Rolls Recipe
Bake Better Bread: Choosing and buying bread flour
Soup and Focaccia inspired by Richard Buckley
Bake Better Bread: Temperature
Real bread can make you smile: Real Bread Week 2020

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breadbakerdani

Make great sourdough & yeast bread online and in person; Rofco oven, NFWI Food Judge, World Bread Awards Judge, Bread Chat 20 Sep 21

A wonderful day baking with a B&B owner from Norfo

A wonderful day baking with a B&B owner from Norfolk trialling recipes for her guests breakfasts..
We created this sweet focaccia - basic focaccia dough topped with hazelnuts, fresh plums and a light sprinkling of brown sugar and cinnamon. Such a good mixture fresh and crunchy not too sweet. Inspired by the @eatalyflatiron bakers. Time to dial up your breakfast?.
sweetfocaccia #focaccia #breakfastbread #breakfastbreads

Welcome to the strange world of giant vegetables.

Welcome to the strange world of giant vegetables. Seen at the Malvern Show. Note the people for an idea of size. Top pumpkin over 600kg 800lbs) Ginormous onions too. The mega sized marrow resembled sleeping slugs - not pictured. Each to their own I guess #giantvegetables #giantpumpkin #giantpumpkins #giantonions #giantpumpkinfestival #malvernshow

Seriously gingery ginger biscuits or are they cook

Seriously gingery ginger biscuits or are they cookies? Both powdered ginger and candied ginger in the mix. Ideal for dunking #ginger #gingerbiscuits #candiedginger #gingercookies #homemadecookies

Friday morning breakfast. With our #breadchat on M

Friday morning breakfast. With our #breadchat on Monday evening in mind, how about a lovely yeasted fruit loaf?
My slice is toasted and topped with lime curd. Fruit in the loaf figs and dates. Rather indulgent I know!.

If you have a question about sweet or enriched doughs - buns, brioche, croissants, doughnuts - and more sign up and join us on Zoom 7:30 pm GMT+1 this Monday 20th. Link in bio. No question? Just join in. Our talented team of bakers await #sourdoughseptember #realbread #breadbabes #sweetdough #enricheddough #limecurd

Vibrant lime curd! Our favourite green grocers in

Vibrant lime curd! Our favourite green grocers in Gloucester often has a bargain of the week. How about a bag of 15 limes for £1? Lime curd had to be made. I’ll freeze some for later use. How would use your curd? #limecurd #curd #preserves #lemoncurd #homemade #limedessert #limes

Inspired by @tivolirdbakery recipe for butter toas

Inspired by @tivolirdbakery recipe for butter toasted oat bread! Trying a new recipe for #sourdoughseptember Many thanks too to @daintymonkey for introducing me to @blackthornsalt and sending me some to try (do read about their process it is fascinating!)
At some point I added too much liquid making it a difficult loaf to shape (proved on a couche). But it came out well in the end. Superb flavour - great recipe. Will be making again. Used Redbourne Mill 85% flour and Shipton Mill Organic no 4. Rye starter #realbread #teamrofco #doughshaping #breadmaking #oatbread

My love of pastry knows no bounds! This is my inte

My love of pastry knows no bounds! This is my interpretation of the Pie Room recipe for a giant sausage roll. Made with rough puff pastry filled with a sausage meat mix with chorizo and chilli (quite mild) with thyme and dried apricots. Sprinkled with sesame and black onion seeds.
The key is patience chilling in the fridge at each step..
Served with runner beans and quince jelly - so delicious! #sausageroll #sausagerolls #pieroom #pastry #roughpuffpastry

If you’ve ever entered a Village show, you’ll

If you’ve ever entered a Village show, you’ll find tucked away in the schedule a recipe or two. Each participant will make the recipe and submit their entry for judging.
We as trained judges are looking for external appearance, internal appearance and most importantly flavour..
We have a bible called ‘On with the Show’ with the criteria we are looking for. Perhaps a particular texture or consistency. Much can be achieved if the item is made to the size specified! Why have criteria? So each item can be judged fairly and consistently.

As judges we try out the recipes in advance so we understand any challenges and judge accordingly. So I am all ready for this weekend’s show with these blueberry muffins made from the schedule’s recipe.

Are you the person that sticks to recipes or are you tempted to adapt? #onwiththeshow #nfwijudge #blueberrymuffins #instamuffins #homegrownblueberries #foodjudge #womensinstitute

How are your tomatoes? All the outside one got bli

How are your tomatoes? All the outside one got blight. Some in the greenhouse are wonderfully craggy. The variety is Ananas/Pineapple and taste superb. The smoother ones are a type of Brandywine. Simply baked and topped with seeds, breadcrumbs and goat’s cheese #homegrowntomatoes #homegrownveggies #tomatoheaven

An alternative to all the finished #sourdoughsepte

An alternative to all the finished #sourdoughseptember loaves.
.
So what should your sourdough look like after an overnight prove in the fridge? A transparent container helps to show the bubbles formed. Open the top and voilà! It is so important to get your dough to between 24 and 26C when you knead - the optimum temperature for gluten development. .
See yesterday’s post for the starter. Barley Flour and Organic no 4 from Shipton Mill and oats from Mornflakes #breadflour #sourdoughtips #sourdoughstarter #realbread #breadclass #breadchat #artisanbreadbaking

I think my sourdough starter is raring to go. A ve

I think my sourdough starter is raring to go. A very lively rye starter. - @fostersmill organic white rye flour. Autolysing (soaking) next. More about autolysing in bio.
I fed this at 9 am and it’s ready 5 hours later. #sourdoughseptember #breadclass #sourdoughstarter #levain #realbread #ryeflour

Have you heard? It is #sourdoughseptember A celebr

Have you heard? It is #sourdoughseptember A celebration of great bread made with just flour water and salt (and your starter of course) Check out the hashtag and discover all the wonderful things going on! It Doesn’t need to be complicated or difficult. It doesn’t have to have huge holes or taste really sour. Join me for a class - link in bio #realbread #sourdough #artisanbread #breadbaker

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Home
Breadmaking courses
- All Courses
- Breadmaking Vouchers
Reviews
Blog posts
- Bake Better Bread – tips and recipes
- Recipes
Contact / More info