Wulf's Webden

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Wednesday 15 April 2015
by Wulf
Comments Off on Unleavened Bread

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

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

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

Saturday 23 August 2014
by Wulf
Comments Off on Tyger Bread

Tyger Bread

I decided to get creative with the loaf I made yesterday. Once I had shaped it, I made a mix of rye flour and water with a little sugar and yeast. Just before popping the loaf in the oven, I … Continue reading

Wednesday 12 February 2014
by Wulf
Comments Off on Biga Bread

Biga Bread

Typically I make my bread by mixing flour and water with little salt and yeast, all added together and then developed by moisture and yeast action over time into a dough ready for baking. Using a biga, or starter, is … Continue reading

Thursday 3 January 2013
by Wulf
Comments Off on Rye Loaves

Rye Loaves

Further to my previous post on experiments with dough enhancer, I have done another round with rye flour. Each of these loaves has 50g strong white bread flour, 350g rye flour, 8g yeast, 8g salt and 280g liquid. The one … Continue reading