BREAD - Life of Si (Page 2)

BREAD

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

Cotswolds White Rolls

These new white rolls use the same recipe as before, but this time, I’m using FWP Matthews strong white flour. They came out very well again, soft and chewy!

White Soft Rolls Photos

Just some more gratuitous images of the rolls!

White Soft Rolls

These rolls are apparently Waterford Blaa which is an Irish recipe with a protected status, so a baker has to be certified before claiming these are Blaa. What makes them characteristic is the floury coating and the softness of these white rolls, as well as their square shape. Blaa Ingredients

Cotswold Crunch Loaf

This is the first loaf I’ve made using the flour we got direct from FWP Matthews. Because it was super fresh flour and I wanted to make something special with it, I opted to use the baneton and make an oven baked loaf. Ingredients * 500g Organic Cotswold Crunch flour

Best Looking Loaf I've Made

Cranberry & Pumpkin Seed Wholemeal Bread I think this is the best looking loaf I’ve ever made in my journey of bread making. It’s a cranberry and pumpkin bread with wholemeal, rye, spelt flours and a bit of milled oatmeal too. The dough was left overnight to ferment

Vegetable Flatbread

Beetroot, Cauliflower and Broccoli Flatbreads These vegetable flatbreads have come from a recipe from the Green Kitchen. Ingredients Broccoli Flatbread * 220g Broccoli * 52g Almond flour * 2 Eggs * oregano, salt, pepper Carrot Flatbread * 352g Carrot * 341g Cauliflower * 100g Almond flour * 4 Eggs * salt, pepper Beetroot Flatbread * 74g Beetroot * 298g Cauliflower * 3

Cotswold Flour

FWP Matthews Cotswold Flours Today was exciting, we visited a mill in Shipton-under-Wychwood in Oxfordshire. It’s home to FWP Matthews, one of the few family run commercial mills. It’s built right next to the train station and opened in 1912. Previously, in the late 1800s, the family had

Part 1 : Croissants

I’m going to make another go at the croissant. A while back, I made some Pain au Chocolates and they tasted good, but I really struggled with the process and they landed up being a bit dense due to not rolling out the dough thin enough and layering. There

Part 2 : Croissant Filling

Rolling out dough This post is about shaping and filling the croissants. Before we do this though, the dough needs to have the butter added to enrich it. The butter is knocked down to a rectangle about 1cm thick. The dough is then removed from the fridge and the butter

Part 3 : Playing With Pastry Dough

A few extra photos of forming the croissants Chocolate Swirls The Crab

Multigrain Spelt & Rye Bread

Spelt & Rye Having made six loaves of the Pain de Campagne bread for the family, I then needed to make a more whole grain bread for my Dad. He’s always preferred granary bread so I wanted to create something more specific for him. I ended up making some

Pain de Campagne

Pain de Campagne Pain de Campagne, literally translated is French for country bread. There’s no definitive recipe, some breads use yeast, some are sourdough based. Some have added rye, some have added wholewheat flour and apparently, each French baker has their own preferred (secret) recipe. For me, I wanted

The Banneton Factor

I’m making a bunch of loaves for the family next week and decided upon a French recipe. I chose to use fresh yeast as a trial and increase the dough’s hydration to 73%, which is certainly on the high end of what I normally try. Anyway more detail

Tiger Peek

Sneaky peek at some tiger bread I just made.

Wholemeal Bloomer

Wholemeal Bloomer This weekend, I wanted to try making a bloomer in the same as last week’s seeded bloomer, but reversing the flour mix. Last week, I used a third of wholemeal and two thirds white. This week I made it two thirds wholemeal and one third white. Other

Rye On Time

Polish Rye Bread My second loaf for the weekend was a Polish Rye Bread. It’s an interesting recipe using half and half of white and rye flours mixed together along with caraway seeds. It then has a half and half mix of water and milk with honey. I used

Seeded Bloomer

This weekend, I got back into bread making after a bit of a splurge of buying other breads and freezing them. I didn’t do it on purpose, but I landed up buying quite a bit and needing to get through it before making my own again. Anyway, I’ve

Bit Of All Rye

For my second loaf, I wanted to try and use some rye flour, so I took another book recipe and replaced 25g of white for rye flour. It’s not a lot, but it did make a difference to the taste. White Cob With Rye Notably, this is the first

Second Tartine Video

Another Tartine video featuring Chad Robertson

The Tartine Bakery

Before I really started making bread, a good friend lent me one of the Tartine Bakery books and it was a huge eye opener. It went into lots of detail of each ingredient and each process behind the dough. I came across this video today of Tartine and it perfectly

The Flour Pot : Seeded Sourdough

Seeded Sourdough Following from my visit to Brighton, I brought with me a small loaf of their seeded sourdough. Seeded Sourdough This is a superb bread, unquestionably sourdough in taste and crumb. It has a crust that cracks almost as it’s sliced into and it’s smothered in seeds

The Flour Pot

I was lucky enough to be in Brighton yesterday to see this place. Their bread looks incredible and I did purchase a seeded sourdough, which I’ll be trying later. UPDATE : The seeded sourdough was incredible!

Garlic Seed Bread

Garlic Seed Bread Garlic Seed Bread

Bread Rolls

These are the first bread rolls I’ve made. I’ve been wanting to make some rolls mostly to eat with soup and to make better use of the amount of dough that I make. I find rolls freeze better as they’re self sealed – no raw edge is exposed.

Oat & Linseed Plait

Oat & Linseed Plait