0

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

Rofco oven

Showing all 4 results

Online breadbaking sessions
£20.00 Select options
Simple Sourdough in person
£70.00 Select options
Buying a Rofco oven? Get tips to bake better bread
£15.00 – £70.00 Select options
Tailored Breadmaking classes
£140.00 – £195.00 Select options

Facebook Twitter Instagram Pinterest

Instagram

breadbakerdani

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

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

Plums, plums and more plums! We unfortunately left

Plums, plums and more plums! We unfortunately left too many on the tree and we have two broken branches. We are growing Pershore Purple; Marjorie Seedling and Old English Gage. The freezer is now groaning. What treasures for the depths of Winter..

What’s your favourite plum recipe?#plums #homegrown #homegrownfruit #plumjam #harvest2021 #harvesttime

Bread Chat is back on 20 September at 7:30 pm. Joi

Bread Chat is back on 20 September at 7:30 pm. Join us wherever you are in the world. Link in bio.

This is your chance to ask the panel your question and solve your dilemmas. Whether you're a beginner with sweet dough or have plenty of experience, we all get stuck sometime! September's Bread Chat is all about buns, brioche and croissants - BBC and enriched dough in general. Submit your question when you book. Entry is by donation. You'll receive the Zoom link when you register.

We have the usual great panel lined up to debate your questions. It's fun and interactive. See you there? #breadchat #realbread #sourdoughseptember #breadhelp

Load More… Follow on Instagram

© 2021 Severn Bites

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