Baguettes: Double Fed Levain Technique

I am slowly baking my way through Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, by Ken Forkish. The book includes a recipe for ‘Double-Fed Sweet Levain Bread’ in the ‘Advanced Levain Doughs’ section of the book. In the recipe, Forkish talks about “feeding the levain two times, just a few hours…

Shortbread biscuits

Crisp, beautifully short and buttery, this recipe is based on Delia Smith’s Complete Illustrated Cookery Course and produces delicious shortbread rounds. The secret to good shortbread – like shortcrust pastry – is to avoid handling it too much and to roll out the dough thinly. This shortbread recipe only contains three ingredients and follows an…

Bakewell tart

A family favourite is Bakewell tart, an English classic sweet consisting of shortcrust pastry beneath layers of jam, frangipane and topped with flaked almonds. It is a variant of the Bakewell pudding, which originates from the picturesque town of Bakewell in the Peak District, Derbyshire. In this recipe I recommend using a raspberry or cherry…

Baguettes: Tartine Bread

Up there with the beret, Eiffel Tower and marinière or tricot rayé (‘striped sweater’), the French “stick” or Parisan baguette is a French icon. I was surprised therefore to discover that the baguette is actually a relatively modern bread. Before the early 1900s, boules (round loaves) were the de facto French bread, hence the French…

Pizza margherita: Jamie Oliver recipe

This pizza dough recipe from Jamie Oliver is the best we’ve ever tried in The Salford Kitchen. Over the years we’ve dabbled with many other recipes, but this one has remained our firm favourite. This recipe produces a base with a lovely texture, and most importantly it tastes delicious too. We have come to the…

Pizza margherita: Masterchef Australia season 2 recipe

Happy New Year! On New Year’s Eve, Mr Salford Kitchen and I made homemade pizza. We make pizza from scratch fairly regularly and have tried out various recipes and methods from different chefs. This time we decided to test out a pizza dough recipe that was featured in a masterclass in Season 2 of Masterchef…

Christmas 2020: a baking extravaganza

“This year, I’m giving everyone homemade biscuits for Christmas!” I declared back in November, to nobody in particular. “Under lockdown 2.0 if I’m going to be a prisoner stuck between these four walls, I will emerge from this lockdown a prisoner who at least knows how to make biscuits!” And so December became a baking…

A dessert not to be trifled with

This year, we decided to opt for a retro classic in the Salford Kitchen to follow Christmas dinner, instead of Christmas pudding. Layers of peaches and raspberries and vegan jelly, homemade sponge soaked with sherry and fruit juice, topped with homemade vanilla custard, whipped cream and flaked almonds. The recipes for the sponges and custard…

Dove Farms stollen

This German speciality bread, made for the Christmas season, is rich with rum-soaked fruits and is wrapped around a marzipan filling. The folded shape of the dough over the marzipan is meant to represent the baby Jesus wrapped in swaddling clothes (who knew!). I recommend this recipe from Dove Farms https://www.dovesfarm.co.uk/recipes/stollen-cake, which produced a beautiful…

50 / 50 easy yeasted bread rolls

I have been on the search for a decent bread roll recipe using 50% wholemeal flour, 50% white flour for a while. The basic yeasted white bread rolls recipe that I shared a few weeks ago produces great results every time, however I do love the texture and depth of flavour wholegrain flours add to…