Yesterday I made my first loaf of bread with an olive dough contained in Richard Bertinet’s book, Dough. Making the dough is similar to making the ordinary white dough and loaf save for the introduction of good quality olive oil and semolina. Here is the recipe: 500 g strong bread flour 20 g semolina 15… Continue reading Olive dough-I made my first loaf with olive dough
Category: Bread
Some bread I baked-a rye and walnut loaf
This is a rye flour bread with walnuts. It is from Richard Bertinet’s book, Dough, which I have previously recommended. The bread itself is made from a combination of strong white flour and rye flour and contains walnuts. You can choose to put pretty much anything in a loaf or bread-for example, cheese, olives, walnuts,… Continue reading Some bread I baked-a rye and walnut loaf
What I baked yesterday
I baked these two loaves yesterday. One is a sourdough loaf, in the shape of a batard, made from a 100% Rye sourdough starter. The other one is a brown bread loaf with honey from a recipe of Richard Bertinet’s book, “Dough”. They both turned out well, and I am particularly happy with the oven… Continue reading What I baked yesterday
Why would a solicitor spend time making a video about baking bread?
I baked a new bread yesterday morning: a brown, honey loaf. It was supposed to be lavender and honey but Tesco in Edenderry or Kinnegad did not have lavender on a November Saturday morning so I had to do with honey only. However, I love honey and have no idea what sort of taste lavender… Continue reading Why would a solicitor spend time making a video about baking bread?
Making baguettes this Saturday morning
I’m making baguettes this morning. I used to think that making baguettes was difficult but once you understand a couple of basic principles and put them into action making baguettes is simple. The key, I think, is to ensure you insert steam/water into your oven prior to putting the baguettes in the oven. You can… Continue reading Making baguettes this Saturday morning
My wholemeal sourdough loaf
This is my wholemeal sourdough loaf, using Neven Maguire’s sourdough bread recipe from his book “Home Economics for Life”. Neven’s recipe calls for 150-175 ml of water but I increased this to 250 ml for this particular loaf as I was trying to get the most open crumb possible. This may not be the most… Continue reading My wholemeal sourdough loaf
Broadford, Kildare, November 2021
I took a few photos this morning and want to publish them on one of my own web properties for posterity. I made my brown loaf, using Neven Maguire’s recipe, and a simple white loaf with poppy seeds on top. This bread is simple but delicious and is easy to bake. Homemade pizza night I… Continue reading Broadford, Kildare, November 2021
What I baked today-sourdough with walnuts and fougasse
I baked a sourdough loaf with walnuts, the starter I use for this one is Jack Sturgess (aka Bake With Jack) starter which is a 100% rye sourdough starter made up of 50g rye flour and 50g water. I made fougasse using the Richard Bertinet recipe from his book, “Dough”
1 powerful ingredient common to baking bread, disputes, and negotiating property transactions
There is one tremendously effective ingredient that can be deployed to baking bread, employment (and other legal) disputes, and negotiating to buy or sell property. Time. Time is a fundamental part of good baking but can also be used to telling effect in negotiating disputes. For example, in an employment dispute where the employee is… Continue reading 1 powerful ingredient common to baking bread, disputes, and negotiating property transactions
I made a Pain au Levain Moderne at the weekend
I made a “Pain au Levain Moderne” at the weekend for the first time. I got the recipe in Daniel Leader’s baking book, “Living Bread” and it turned out fantastic. It is a rustic loaf made with a levain, white flour, rye flour, a pinch of instant yeast, salt and water. The levain I had… Continue reading I made a Pain au Levain Moderne at the weekend