This recipe is the first dough in the "how to bake bread" series. It covers essential tips on hand kneading, shaping and what happens during the baking process.
And the result is an amazing tin bread too!
A great loaf to learn early on, get a bit more experience with handling dough and shaping into rounds. These wholemeal country cobs are great, healthy breads that are to be enjoyed all year. The hint of rye adds an extra depth of flavour to the bread, almost like a question. It evokes feelings and character like only artisan bread can.
In today’s recipe I’ll show you how to make the perfect sourdough bread with two different techniques. Follow along and we will test a “knead” and a “no knead” method. The result for my preference is at the end of the video!!
Sourdough bread is quite a personal taste, some like it really acidic and tangy, others prefer a more refreshing taste with a depth of flavour. This recipe is based on depth of flavour, with only a slight twang. Perfection in my opinion!
You will need to have created a starter using the previous "how to make a sourdough starter" lesson and have fed it more 7-10 days.
A really simple introduction to baking with spelt flour. This bread, though slightly dense has masses of flavour, it just tastes soooo healthy! Working with a low protein flour needs a slightly different technique, learn more about it in this lesson.
If you’ve mastered using a band tin but can’t quite grasp how to bake a simple tin bread, this is for you!
It’s actually a very common question. Despite being the most common bread found in the shops, I even struggled at first to create this bread in an artisan style. There’s a load of knowledge bombs in here, so strap yourself in and enjoy the video!!
The Farmhouse loaf is one of my all time favourites and kids love the soft crumb. This is an artisan, yet still a fast to make version of an everyday classic sold in bakeries across the UK.
Here's a short on guide on how to create an oil slick.
ne of the key ingredients in bread making that my Dad used to remove is salt. Apparently it’s not that good for you, but it’s essential in bread making for the bread to hold its shape. Well it’s normally essential, but in this recipe we are going to bake without any.
There was a period in Tuscany, Italy when salt was heavily taxed. Therefore the bakers omitted it from their recipes. You can find many Tuscan breads that don’t contain any salt. These are no exception and they taste delicious. Perfect with cheese and salty toppings!
It’s really interesting to see the effect salt has on dough and how the texture of the dough changes without it. I can’t recommend trying this recipe enough!!