Sourdough Rye sandwich bread, with more rye (30%) yet with a softer crumb. A slice goes a long way.
A basic focaccia recipe to get you the most airy cloud like crumb. The perfect canvas to be decorated with your favorite herbs, vegetables or leave it plain with minimal condiments. No matter what , it is a winner!
A bread with bold flavors! This bread uses a beer barm to bring in the flavor of your favorite ale. Big chunks of potatoes in every bite, just perfect!
Just started your bread game? or new to the world of sourdough? If any of that is you, then this post is worth a read!
A naturally leavened bread with a higher % of water. This results in a gelatinous, open crumb witch is pleasantly more chewier than you normal bread. I follow a process that involved minimal kneading!
This is my guide to making sourdough baguettes at home. These are higher in hydration than regular baguettes and hence the open and light crumb structure which is perfect for sandwiches and dunking alike.
This festive doughy wreath brings Christmas to your table. With all the cranberries, orange marzipan and the orange glaze, this really ticks all the boxes for me.
A “must bake” in the apple season. Cooked oats make the crumb softer and buttery and the grated apples adds so much flavor.
A sourdough bread but with plenty of dried fruit folded through. It is also mildly spiced with cinnamon. Best eaten toasted with butter.
Incorporating wholemeal into your bread can be challenging sometimes. The dough lacks gluten and hence the dough strength. But with a few tricks, you can still bake beautiful bread with a decent oven spring. It is worth it because wholemeal bread are so flavorful!