I made a nice loaf of bread at the weekend called a “Pain de Campagne”. It is a rustic country bread which improves with age and can be eaten for up to a week after baking. The recipe I used I obtained from Ken Forkish’s book, “Flour Water Salt Yeast”. Ken Forkish left a corporate… Continue reading I made a “Pain de Campagne” at the weekend
Category: Bread
What I Baked at the Weekend (and the most important ingredient)
I was busy at the weekend-baking. In this post I will review what I baked, what worked, what didn’t work. Firstly, though, where do I get the recipes? I have been baking for about 12-18 months now, I believe, and am beginning to become more ambitious and broaden my horizons with different recipes. I received… Continue reading What I Baked at the Weekend (and the most important ingredient)
The best sourdough loaf I’ve made yet
In my journey to make a good, tasty sourdough loaf I am experimenting and trying different things. Firstly, I have tried quite a few different recipes that I come across online or on YouTube. I also experiment with my ‘foundation’ recipes from Neven Maguire and Bake with Jack. Last week I carried out the following… Continue reading The best sourdough loaf I’ve made yet
What I baked yesterday:100% rye sourdough loaf and wholemeal sourdough loaf
I baked two loaves yesterday: a 100% rye sourdough loaf and a wholemeal sourdough loaf. 100% rye sourdough loaf I followed Patrick Ryan’s recipe and Youtube video to make this loaf. The starter was a rye sourdough starter and all the flour that went into it was wholemeal rye flour. 500 g rye flour 10… Continue reading What I baked yesterday:100% rye sourdough loaf and wholemeal sourdough loaf
Bread making experiments
On 23rd November 2019 I carry out a couple of experiments. Firstly, I used Neven Maguire’s starter and recipe for his wholemeal sourdough. But I made two significant changes: I increased the water content to 300 ml of warm water (hydration rate 80% rather than the usual 175 ml and hydration rate of 47%) I… Continue reading Bread making experiments
My brown soda bread-recipe and how to
This is the recipe for my brown bread, it is taken from Neven Maguire’s book, Home Economics for Life, which I would highly recommend. Here is what you need: 8 oz strong white flour 8 oz wholemeal flour 1 teaspoon of bicarbonate of soda or bread soda or baking powder 2 teaspoons of light muscovado… Continue reading My brown soda bread-recipe and how to
Making bread-therapeutic and fascinating
I’ve always been a bread man. It has been a lifelong love affair. In the last few months I have begun to bake bread. And I am getting great enjoyment out of both making, and consuming, my bread. There is something ancient and timeless about bread. You can go back to the bible and the… Continue reading Making bread-therapeutic and fascinating
Sourdough and a Short Séamus Heaney Film
I made my first 100% rye sourdough loaf yesterday, and it turned out pretty well. The recipe is from a YouTube video I saw by Patrick Ryan of Firehouse Bakery. It was the stickiest, messiest dough I have ever worked with, however. Next time I will need to be psychologically prepared and suitably worked up… Continue reading Sourdough and a Short Séamus Heaney Film
Bread and Blog Posts
Every Saturday I make a loaf and a blog post. The loaf I made is the white one you see on this page. The blog post is about the 6 month time limit to bring an employment claim to the WRC and how you can show ‘reasonable cause’ in order to get the time limit… Continue reading Bread and Blog Posts