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Adventures in dough, something I like to do away from screens.

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Japanese loaf

Simple Japanese bread baked in a Dutch oven.

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Sourdough discard baguettes

A quick recipe to use sourdough discard to make delicious baguettes.

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Rye / White Swedish Flour Mix

This sourdough bread was made using some Kungsörnen sifted rye flour, mixed with wheat

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Sorghum Bread

This didn’t go entirely to plan. It turns out sorghum flour is gluten free and this caused the dough to sink in the oven, but having said that, it has a good taste and would be great as a soup bread.

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Raspberry & White Chocolate Bread

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Millet Bread

Millet is a small grass seed that is commonly grown as a cereal crop. It’s indigenous in many countries and has a short growth season, favouring warmer, drier climates such as India, Mali and Nigeria. It’s yellow in colour and gives baked bread a lovely golden hue. The

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Quinoa Bread

Quinoa is a seed, but commonly referred to as a grain, like rice. It’s packed with protein and adds great nutritional value to a loaf of bread. It doesn’t have any gluten itself, so needs to be added to the strong and wholemeal flours. This recipe uses quinoa

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Spelt Sourdough

Following on from the success of my previous Avoncroft Museum flour bread, I decided to buy some freshly milled spelt flour from there.  The spelt from there is of single variety called Arcor.  I have’t been able to find out much about the grain, but it’s produced another

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Sprouted Grain Sourdough

I bought some sprouted grain flour a while ago from Holland & Barrett and decided I better use it before it goes beyond it’s use by date.  I saw a recipe in the Tartine book and then found online a recipe on the Bread Magazine I subscribe to. Sprouted

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Sourdough English Muffins

When maintaining a sourdough starter, there is always excess starter that is usually disposed of after each feeding.  I’ve never been to waste something I really wanted to make use of this live culture rather than through it away each weekend.  So, looking into it, I discovered that crumpets

adobe spark

Avoncroft Flour

I decided to use Adobe Spark to create a post about using the Avoncroft Flour.

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Sesame Sourdough Bread

This is the second set of loaves I have made with the excellent Avoncroft Museum flour.  There’s something about this fine milled ingredient that’s great at absorbing water and gives the dough some real strength.  It bakes with a lovely colour and gives a chewy crumb that’s

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Muesli Sourdough Loaf

Following the success of my earlier porridge bread, I had some flower petal muesli that I thought would add another dimension to a sourdough.  Furthermore, my wife had got me for some wholemeal flour that had been milled locally at Avoncroft Museum, which was really exciting.  It was very fine

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Baking Bread with Lava

Siggi Rafn Hilmarsson is an Icelandic baker with an interesting technique. He buries his dough 16 inches underground where it actually bakes from the natural heat generated by Iceland’s volcanic hot springs. Source : Great Big Story

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Seeded Spelt & Rye Loaf

In addition to the Christmas Bread I posted last, I made a spelt loaf – I was pretty busy! Ingredients 400g Spelt flour 100g Rye flour 75g Mixed seeds 1tsp Honey 12g Salt 7g Yeast 350g Water   Method Everything was mixed together and kneaded by hand. It then was left to

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Christmas Bread

My family tends to meet after Christmas to get together, it’s easier in a way when the pressure from the actual event has died off.  This year, I fancied making everyone a loaf presented in a basket and that loaf should be related to Christmas in some way.  After

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Give It A Weigh!

said the Hot Chilli Peppers! Found on Twitter @QTBaking

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Pulled Pork Breads

This is a collection of breads that have pulled pork embedded within the dough along with apple sauce and sage stuffing.  It was a challenge set to me from a colleague at work – ‘Make a bread, Si, with pulled pork in that doesn’t spill out everywhere.’  So I thought

beetroot

Beetroot And Turmeric Bread

I fancied trying something a little different today and wanted to bake overnight around work, so I thought I’d make use of some beetroot powder I’d recently bought from Grape Tree. This also seemed like an excellent opportunity to try out some new smoked oil from the Cotswolds

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Sourdough Starter Update

I noticed that my starter had become increasingly smelling of acetone and after several feedings, it wouldn’t go away, so I’ve gone dramatic and and recreated it using a teaspoon of the original and a teaspoon of Trewithen Dairy yogurt, a bit of Cornish magic!  The acetone smell

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Sultana And Cinnamon Sourdough Bread

This is a loaf made fairly quickly as a gift. It’s the standard sourdough recipe with added sultanas and cinnamon and it smells incredible. Ingredients Leaven 15g Sourdough starter 120g Cool water 105g Wholemeal bread flour Dough 375g White bread flour 200g Warm water @ 28°C 12g Salt 100g

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French Sourdough Country Loaf

I work in Solihull and every so often a market is hosted there. Sometimes it’s local farmers, sometimes further reaching. This week just gone was a French market. I saw a stall selling bread so, obviously, I took a look. There was a variety of tarts and small cakes

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Corn Bread

This is my first American bread and it’s a corn bread made with coarse cornmeal or polenta that I bought from Raja Brothers in Birmingham. The recipe itself has come from a blog I found called Breadcetera written by a self learnt fella called Steve. This recipe makes 2-3

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Naan

I’ve always fancied making naan. For me, a good naan is the perfect partner to a curry and somehow the meal isn’t complete without one with a slightly crispy crust and soft doughy inside. This recipe is mostly from Jamie Oliver, but I took the liberty of halving

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Shaping Dough

I saw this video on Instagram and thought it was an excellent demonstration on how to tame the dough! 40% wg emmer (Warbro), 60% sifted wheat (Orga), 75% water, 10% leaven, 2% salt. Hope to get a decent crumb, even with rather high percentage of wholegrain flour. #naturallyleavened #sourdough #breadmaking