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We made this heavenly french dessert as part of our bread making night at Boulangerie L'epi (St Michaels Ave, Ellerslie, Auckland) a few...Read more
Trying a new ingredient or a new formula excites me. If I find a new method or a new ingredient to make my daily bread the next morning, I...Read more
I have been to a few India Restaurants over the years and one of my favorite parts of the meal has been the Naan Bread. I decided to find...Read more
I smiled when I read Graham said that the only thing that he doesn’t like about his version of Romano-Celery Sourdough was that “it is...Read more
My idea of home bread is about simplicity. I used to treat home sourdough baking with the vigorous attention you would give to an academic...Read more
This recipe was posted in a forum Dom kicked off a few years back , and since I was finding Hot cross Bun recipes using sourdough hard to...Read more
Time for me to do something a little bit different so I decided to do Croissants. I made them twice in one week so I know they are not very...Read more
This is the final loaf in my exploring bread blog. I feel I finally tweaked the flours until I got "my perfect" bread, at least for this...Read more
I made this yesterday morning when I wasn't quite ready to go to bed after work. I was originally planning on just making a white bread,...Read more
One day I decided to use my plastic proofing basket that the dough always stuck in to make bread. I had read that high hydration breads...Read more
Rye breads naturally tend to have a dark colour, especially if they are of a higher extraction flour. However, I've seen alot of rye bread...Read more
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When I saw that Reinhart thought Stollen and Panettone were very similar breads just different shapes I figured I was ready to give it a...Read more
The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc and Matsalen, the latter in Stockholm...Read more
This is a variation of one of Daniel Leader's Rye sourdough recipes called " Czech Country Bread" Pages 308-310 of his book "Local Breads"...Read more
I heard about Stollen recently and how good it is so I decided that I wanted to make some. The only problem is I have never eaten or seen...Read more
recipe test of our very tasty Country Sourdough. This smells great in the oven, and I don't like onions! I put this as batard for style of...Read more
Roasted Pumpkin is a beautiful, naturally sweet bread that we make at Companion Bakery . Much of the natural sugars coming from the slow...Read more
Recently I asked LeadDog what bread he would pair with his favourite wine and he said Pierre Nury's Rustic Light Rye . This gave me the...Read more
This sourdough was inspired by Johnny's Cibatta Integrale . In making this sourdough, I also referenced Peter Reinhart's Pain a l'Ancienne...Read more
Inspired by Dan Lepard (in his Baking with Passion book). I've tweaked the amounts. Choose your fav shortbread recipe . After pressing the...Read more
This recipe is by Chef Stephan Franz..paraphrased and slightly tweaked from The Cooks Book. 250g unsalted butter, cubed 200g golden syrup...Read more
Pistachio BiscottiRead more
Adapted the recipe from AWW cookbook, changed bits. This is a melt and mix shortbread, different for the above, which is creaming.Read more
Shortbread Base: 3/4 cup (170g) unsalted butter 2 cups all-purpose flour 1/2 cup castor sugar 1/2 teaspoon salt Bake 20 mins moderate oven...Read more
