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…

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…

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…

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…

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…

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…