It might be easy to feel daunted when it comes to making pastry, but I hope this post will go some way towards facing any doubts you might have when it comes to shortcrust pastry. I have also included what I think is the most fool-proof way to blind-bake the pastry, giving perfectly cooked pastry and a neat finish. Continue reading “Shortcrust pastry & fool-proof blind-baking”
There are few greater pleasures than the evocative smell of bread as it bakes, followed by eating warm bread that has been spread liberally with good quality butter: simplicity at its very best!
This post is about the basic, but nonetheless majestic bread loaf, made with commercial yeast, along with simple variations. I dip into pre-ferments as a great way to add even better depth of flavour to bread and I also give recipe links for classics such as focaccia.
My detailed post on sourdough bread, focusing on making and maintaining a sourdough starter, as well as how to make an excellent sourdough loaf with variations, can be found here.