Wednesday, September 14. 2016
We are very excited that the Real Bread Campaign has published a brand new recipe book pulling together recipes from over 60 bakers of long-fermentation, real bread recipes and our very own recipe for 100% Spelt sourdough is among those to be published!
The recipe is one that Andrew developed in response to customers with wheat and gluten intolerance asking for a more digestible bread. It contains only spelt flour which, although an ancient relative of modern wheat, has been prized since Roman times for its nutty flavour and, more importantly, its digestibility. It is a bread which we bake every week on a Thursday.
The book published on Thursday 15 September during Sourdough September and Andrew was at the launch! Copies will be available in the shop in Crich soon or from the Real Bread campaign website.
Saturday, September 6. 2014
I am often asked if I could post videos of some of the techniques I teach on the courses I run. I have had a kind offer from a friend of mine to help me with this, but until such times as I get myself organised, here is one of a French baker demonstrating the art of wet dough kneading.
Monday, August 18. 2014
It seemed time to share a recipe from 'Sconetastic Sunday'...
Brie and Sage Fondant Scones
500g plain or strong white flour - whatever you have but not self raising
100g butter or good margarine
20g baking powder
1 heaped tsp grain mustard
Fresh sage, chopped
50g grated cheddar
Egg to glaze
Rub fat into flour and baking powder lightly and with your finger tips. Mix in mustard, a good handful of sage leaves, chopped and the grated cheddar. Add the water and mix to a soft dough quickly but do not knead or over-work the dough. Split the dough into two even pieces. Roll each piece out into a square just over 1cm thick, tucking the edges under as you roll to get each piece as even and square as possible. Mark the first square into 9 equal squares (3 x 3 for the non-mathematicians) but do not cut the dough right through. Push a 1cm cubed piece of brie into the middle of each little square. Place the other square of rolled out dough over the top, taking care to make sure the sides match up. Roll the whole piece in both directions to seal the dough together around the brie and until the whole piece is now just under 2cm thick. Mark again into nine equal squares. Glaze with a beaten egg and then cut cleanly into 9 scones.
Space out on a baking sheet lined with baking parchment. Rest for 10-20 minutes. Bake at 220 degrees centigrade for 12-15 minutes until the top is golden brown but there is still a little give in the sides.
The Brie is fondant while the scones are still warm!
Thursday, November 24. 2011
Playing around with 'Campaillou' Posted by Andrew Auld in recipes at 11:36
We have a lovely new customer who has asked us to bake a bread called Campaillou. In France this is the trade name given to a bread baked by bakers who belong to a network of bakers supplied by group of millers called Ronde des Pains. It is made using a blended mix which contains wheat and rye flours as well as malt. It is leavened using a rye sourdough leaven. Though I won't be able to bake 'Campaillou' as we don't belong to Ronde des Pains and we only use pure flours rather than pre-mixes, I am going to have a go at reproducing a similar style of bread.
Following a bit of research and asking baking friends Joanna, Dan and Jean-Philippe, I have pulled together a bit of a recipe which I am going to be test baking and tweaking over the next week or so. The recipe is based on one on Dan's forum with a few tweaks and adaptations based on the ingredients and methods we use at the loaf.
I had my first attempt yesterday and, though the result was flatter than the end product will be, it already has the right crust characteristics and flavour notes. The aeration of the crumb is excellent too and a result of the high water content. It is a tricky dough to mix and handle though.
I will post follow-up comments and pictures after my next attempt tomorrow.
Thursday, August 18. 2011
Phil's visit to Scott's garden Posted by Andrew Auld in recipes at 18:40
Phil Joy, our new chef, reports on his visit to our new, local, organic fruit and veg supplier. Look out for exciting new cakes, dishes and desserts which we are making from this terrific local produce.
What a day! After the long walk and the amazing views, I finally reached Scott's farm near Riber castle. His fruit and vegetables are all organic and it shows, the tomatoes are a lovely colour and the flavour is just perfect, nothing like supermarket ones.
I had a tour around and sampled a few fruits whilst I was there, the purple broccoli is wonderful with its deep colour, all the varieties of lettuce are crispy with depth of flavour and the cucumbers are so moist, the berries are as plump as can be and the purple and white cay flowers can be eaten raw, they have the perfect crunch.
Whilst I was talking to Scott he told me that he has lost customers due to supermarkets and convenience. All I can say is you need to try his products and then you will be converted. The time and effort that goes into looking after the produce is immense and more people need to enjoy the benefits.
If you come into the loaf you will see a lot of Scott's produce used in the salads, soups and main dishes. So if you can't get up to the farm, then come and enjoy a meal that is prepared with fresh local ingredients.
I can't emphasise enough the importance it is to support local growers and I wish Scott all the best for the future and hopefully he will get more customers supporting him. Why not go and pick your own, it's a great feeling when you know it has came straight out the ground and on your plate within a few hours.
Thanks to Scott for giving me the tour around the farm and thanks to The Loaf for pointing me in the right direction, I know where I'll be going every week from now
Phil Joy, chef at the loaf
Monday, November 1. 2010
Menu week commencing 2 November Posted by Andrew Auld in recipes at 22:45
Tuesday 2 November
Dish of the day: Vegetable and puy lentil chilli served with rice
Soup: Tuscan bean soup
Wednesday 3 November
Dish of the day: Spicy sausage casserole served with dauphinoise of potatoes
Soup: Brocolli and blue cheese
Thursday 4 November
Dish of the day: Homity Pie served with salads
Soup: Carrot, lime and ginger
Friday 5 November
Dish of the day: Homity pie served with salads
Soup: Spicy roast pumpkin
Saturday 6 November
Dish of the day: Chilli con carne served with jacket potatoes
Soup: Vegetable and lentil
Sunday 7 November
Dish of the day: Spicy roast pumpkin and onions served with salads
Soup: Cream of mushroom
The menu is, of course, subject to availability and change.
Monday, September 13. 2010
Wonderful e-book with many rye recipes Posted by Andrew Auld in recipes at 16:40
Wednesday, April 21. 2010
Today, inspired by Zeb(Joanna)'s blog, we have made a medium rye loaf with toasted pumpkin and sunflower seeds.
The recipe is on Joanna's blog in full. The only variation we have made is using sesame seeds instead of millet as we didn't have any to hand.
We have Joanna to thank for the popular and regular 100% rye with sunflower and orange so this loaf may well become a staple if it proves popular.
Here is a picture of the loaves on the shelves:
Saturday, December 19. 2009
One of our standards at the loaf is our Dark Rye loaf. I adapted the recipe from Hamelmann's Flaxseed Bread. If truth be told, we introduced sunflower seeds accidentally one day and liked the loaf that was the result!
380g mature rye sourdough starter (50:50 light rye and water with sourdough seed starter)
500g white bread flour
500g dark rye flour
50g sunflower seeds
You can either mix the soaker the day before with cold water, or on the day with boiling water.
Mix all the ingredients for about 3 mins on slow and 5 mins on fast speed. There will be limited gluten development. Bulk fermentation is about 1.5 hours and after dividing and shaping the loaves (we prove in baskets), proving usually takes about 3/4 hour.
Load into a hot oven, steam and bake for 40-50 mins as the oven cools to 200 centigrade.
Friday, December 18. 2009
Following an entry on Mick's blog we are trying out a French Rye called Pain de Seigle sur Levain.
We used some of our Pain au Levain sourdough as a starter dough and these were the resulting loaves:
They didn't have fantastic spring, but the flavour was superb. We will have to try baking them again some time...
Thursday, December 17. 2009
As part of the rye week, we are trying Andrew Whitley's Borodinsky rye with coriander seed. Guest baker, David Osen brought the recipe along and was responsible for making the bread this morning...
Mixed, fermented and in the tins...the pestle and mortar belonged to my Granny!
Proved and getting their dressing of more ground coriander seed.
Out of the oven and cooling...
Couldn't resist slicing up a loaf for sampling...thanks to the wonders of twitter, the remaining loaves sold before they hit the shelves!
Wednesday, December 16. 2009
German rye - 90% rye using 3 stage ... Posted by Andrew Auld in recipes at 16:33
Day 2 of rye week has involved making the rather time-consuming German Rye using the 3-stage Dettmolder method. We use a recipe straight from Hamelman's 'Bread' so I can't publish it here. The technique involves refreshing a rye sourdough starter 3 times, building the volume each time until you get to the final mixing. The result is a beautifully moist rye loaf with a very even crumb and great keeping qualities.
Here is Dave adding the stage 2 levain to more rye flour for stage 3:
This is the mixing stage, or should I say 'smeering'!
And here are the final loaves...I love the way they crack like that and the cane baskets give a great pattern:
Tomorrow it's Andrew Whitley's Borodinsky rye with coriander seeds. We have already mixed the starter and weighed up...looking forward to it!
Tuesday, December 15. 2009
100% Rye with pumpkin seed and orange Posted by Andrew Auld in recipes at 21:43
Well, the first day of our week of ryes went well with the 100% rye turning out a treat.
This is David mixing the sticky dough at about 4am:
It then gets to ferment quietly to itself with all the other sourdoughs. This is a purely sourdough loaf, no added yeast.
And then, after wrestling it into tins, a half hour prove and 45 mins or so in the oven, these are the finished loaves...
The recipe is as follows:
900g 100% hydration rye levain
375g dark rye flour
100g pumpkin seeds
zest of half an orange
150ml warm water
more pumpkin seeds to dress the loaves
Makes three loaves at 500g.
This is based on a recipe published in Joanna's wonderful Zeb Bakes blog.
Monday, December 14. 2009
This week we are going to be tempting you with a selection of different rye breads to try each day. Our guest baker, David Osen is going to try out a rye he makes at home, and we will be trying a recipe from Bethesdabakers' Mick Hartley. He very kindly gave us the recipe we use for our Spelt and Seed Sourdough on Saturdays.
The week will hopefully go as follows:
Tuesday - Our own 100% Rye with pumpkin seeds
Wednesday - German Rye (90% rye using 36 hour process), pictured below
Thursday - Andrew Whitley's Borodinsky Rye (provided by David)
Friday - Pain de siegle sur levain, French Rye - recipe provided by Mick Hartley in his blog.
Saturday - Our own Dark Rye - 60% rye with sunflower seeds and linseeds
I will post pictures as we go along but here is one to tempt you to try some out...
Friday, December 11. 2009
Beer festival at the Fisherman's Rest Posted by Andrew Auld in recipes at 12:32
We are delighted to be supplying a total of nine different beer breads to the Fisherman's Rest Pub for their beer festival this weekend. I make the bread using Dan Lepard's Barm Bread recipe from The Handmade Loaf as a starting point. I then vary it depending on the type of beer I am using.
This is the starting point, boiling off the alcohol as it kills the yeast in the bread...particularly in a sensitive sourdough:
These are some loaves made with Chocolate and Orange Stout for which I soaked some raisins overnight in the stout and also introduced some rye flour to the recipe to give a darker loaf:
And these are loaves made with a lighter but delicious beer called Jaipur:
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