Sunday 22 January 2017
by Wulf
Comments Off on Khorasan Bread
Today I tried out an unusual flour called khorasan as part of a loaf of bread (40% of the flour content, balanced with strong white bread flour). This has proved to be a very successful experiment; a yellowish crumb with a … Continue reading
Tuesday 13 December 2016
by Wulf
Comments Off on Fusion Bread
I’m afraid this isn’t news that I’ve had a major scientific breakthrough in my kitchen. Rather, I went to the International Christmas Lunch at work today, a bring and share meal that celebrates the fact the department spans the globe … Continue reading
Monday 15 February 2016
by Wulf
Comments Off on Soda Bread
I have posted about soda bread before on this blog but it was (checks…) almost a decade ago! Even there, I was posting about a packet mix rather than making it from scratch and it appears I wasn’t too impressed … Continue reading
Monday 23 November 2015
by Wulf
Comments Off on First Loaf
I made my first loaf today in the new oven; I’ve made plenty of loaves before but it is good to start to get a handle on how the new machine works for bread (answer – very well although it … Continue reading
Wednesday 15 April 2015
by Wulf
Comments Off on Unleavened Bread
For breakfast this morning, I made some more of the unleavened bread I enjoyed on Easter Day. The recipe combines 410g strong white flour (3 cups in the original) with a tsp salt, 3 large eggs, 2 tbsp oil and … Continue reading
Tuesday 31 March 2015
by Wulf
Comments Off on Soft Crust
I love a thick, crunchy crust on my bread. Turn up the heat high, give it a good cook and you get that satisfying crack as you bite into it. However, sometimes that isn’t ideal, such as when I bake … Continue reading
Monday 13 October 2014
by Wulf
Comments Off on It Rose
For those who were at the St Clement’s evening service yesterday, you will have seen that the dough I made at the start of the service had begun to grow by the end. Despite challenges such as the relative coolness … Continue reading