Overnight country blonde

This bread recipe is the one that I keep going back to again and again in Ken Forkish’s book Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, as the result is truly lovely. This recipe is a pure levain dough, which means that there is no added commercial yeast as a rising…

Basic yeasted white bread rolls

This recipe makes lovely bread rolls. I have adapted it from the plain white bread recipe in Delia Smith’s Complete Illustrated Cookery Course, which makes two loaves of bread. The rolls freeze and defrost well, so you can make a batch and have them ready to go for days when you are pressed for time…

Leek and pancetta quiche

This leek and pancetta quiche with homemade shortcrust pastry is a favourite in the Salford Kitchen! The original recipe is from Gordon Ramsay, but I use a slightly different method to make the pastry case. I’ve made this quiche many times, as it’s relatively easy to whip up, super delicious, and stores well in the…

It’s aBAOt time…

…I tried my hand at making Bao! It’s been a germ of an idea in the back of my mind ever since we discovered Bao Fitz, a gem of a restaurant just off Tottenham Court Road. I fondly remember it as one of the best meals I have ever eaten in London. Mr Salford Kitchen…

Autumn vegetable tart

This tart is packed full of colourful and healthy veggies, and is particularly enjoyable at this time of year. The recipe is largely based on Yotam Ottolenghi’s ‘Very full tart’ recipe in Plenty. If you can, I’d encourage you to make your own shortcrust pastry beforehand. It is well worth the time and effort. Ingredients:…

Shortcrust pastry

Making shortcrust pastry for a tart or quiche requires more time and work than buying pre-made, but the end product is well worth the extra effort. To me, homemade pastry has a taste and beautiful short texture that supermarket bought just doesn’t match. Making good shortcrust pastry is an art however! There are many pitfalls…

Wheat and rye levain bread

This is the first time I have experimented with putting rye flour into a dough. This is going to be a new favourite recipe and flour to use, because boy does it produce a gorgeous loaf. Baked to medium – dark, the crust is full of flavour, while the inside has a lovely soft texture…

Levain culture aftercare

Refreshing your sourdough starter In a previous post I wrote about starting a levain culture. If you’re not planning on baking all the time with your sourdough starter, in between uses, you can keep your starter in the fridge. When I’m done making a levain bread, I put the entire container of culture in the…

Bagels

Making bagels has been on my baking bucket list for a while now. When we lived in New Zealand, we loved grabbing a quick bite at Best Ugly Bagels, just off Wellington’s iconic Cuba Street. I have a vivid memory of sitting at the bar outside the shop in the sun on Christmas Eve. My…

Pain de campagne

Pain de campagne is a classic white French loaf, round in shape with a firm crumb. Following on from my last post on starting a levain culture, here is a recipe for using it! The recipe for this beautiful bread is from Ken Forkish’s book Flour Water Salt Yeast: The Fundamentals of Artisan Bread and…