Sourdough Ciabatta or Pane Pugliese?

Picking up from the great success of last week’s Ciabatta (you really must give it a try – it’s excellent!), it’s time to diversify.  First of all, let’s adapt the recipe to work with  sourdough starter instead of a preferment…  Of course, this is a good alternative if you’ve forgotten to make your poolish in…

Centurion Sourdough Rolls

This beer-based bread uses one of my favourite beers from my local brewery.  You could replace this with any good quality real ale, but you’d probably need to come up with a new name. Centurion’s Ghost is a rich porter from York Brewery.  Very malty – perfect drinking for a cold winter’s evening, or a…

Ghost Bread – Beer, Orange and Fennel Rye Loaf

Ghost Bread?  Well, this uses the remains of my bottle of Centurions Ghost, opened for my batch of Centurion Rolls.  A terrifically rich and award winning porter, sourced locally York Brewery. This bread brings together some classic flavours of anise (in the form of fennel – you could use caraway or cumin seeds), the bitter…

Light Rye Sourdough Loaf

An alternative approach to traditional kneading, using the ‘stretch & fold’ technique allows for confident breadmaking when dealing with higher hydration doughs.  This 65% hydration sour dough is still quite sticky compared with the basic white, but demonstrates how more water, and a different technique can give you a much better outcome.  In this recipe, I…

Ciabatta – No need to Knead!

Having gained a degree of confidence over the last couple of weeks, I gelt it was time for something a little more challenging.  Ciabatta isn’t a difficult bread to make as such, but comes with 3 areas of consideration.  1: Be prepared.  You need to kick this off the night before, as the bread is…

Cheese, Bacon & Onion Bread

This is a superb recipe, consider it a ready made bacon sandwich, a meal in a loaf.  Wonderful with a simple seasonal Cauliflower soup, which really shows off the good quality ingredients. I’ve used some best quality dry cured bacon from a local farm, some really nice cheddar and one of my own fresh onions…

White Sourdough Bread – Take 1…

OK, I’m tagging this as an experiment for 2 reasons.  I was using my ‘Day 8 old’ Sourdough starter, which I wasn’t completely convinced was active enough, so potentially going to end up with a sourdough brick.  Secondly, I’m still a little uncomfortable with the bread recipes I’m using at the moment which make for…

Sourdough Starter Complete!

After 9 days, I have officially created a new form of life!  If you’re interested in baking sourdough bread, and want to create your own starter from scratch, why not follow the instructions laid out in my post?  It’s not as hard as you may think – you just need some bread flour, water, a…

Wholemeal Spelt Loaf

Spelt is a very old grain, highly nutritious with a wonderful nutty flavour.  The reduced gluten in Spelt makes the dough different to the basic wheat flour bread, and more work is required to work the gluten in the kneading stage.  You’ll probably need a good 10 minutes to bring it to that elastic stage…

Sourdough – Make you own Starter

If you want to make your own Sourdough bread, you’re going to need a Sourdough Starter (a.k.a. Levain, Leaven, Culture, …). The quickest way would be to tap up a friend or acquaintance for a sample of their starter and start to feed that up to make a batch of your own.  However, as the…

Pear, Walnut and Gorgonzola Rolls

I have to admit to feeling quite smug now – I had no intention of baking this recipe, in fact it was quite fortuitous that I had all of the ingredients in.  I picked up a pack of top quality ‘Concorde’ pears in the supermarket yesterday – rapidly approach their sell by date so greatly…

Beetroot Puri

Well, why not?  Beetroot makes a great addition to pasta dough, so why not add it to your unleavened bread recipes? The earthy characteristics of beetroot is complemented well with spices – adding a little chilli powder and ground cumin to this dish contributes to what will already be an interesting talking point at mealtimes!…

Pizza Margherita

Naples – where it all began.  Pizza was originally another peasant food, and is now the most widely consumed ‘fast food’ in the world.  After being sampled by King Ferdinand IV and many years later Margherita of Savoy, this simple peasant dish was propelled into the limelight, bearing the name of the Queen Consort to…

Pizza Dough

Making your own pizza is easy, great fun for the kids and if you have your own wood burning Pizza oven or similar, a great casual entertaining dish for those warm summer evenings.  It all starts with the pizza dough you’ll need for the base, which needs to be made in advance. There’s no need…

Cornbread

  In need of some bread for your meal?  Run out of time?  Cornbread is a quick and tasty alternative which works particularly well with tomato based dishes.   Use this recipe as a base and enhance it with sundried tomatoes, dfresh herbs, or as in this case, olives Serves 4 Cooking time: 30 minutes…

Ciabatta

  As far as bread goes, Ciabatta is very much the new kid on the block having only been around in it’s current form since the middle of the ;last century.  Like many artisan breads, this uses a 2 stage process by first creating a pre-ferment, sponge or ‘Biga‘, which means you need to plan…