My ultimate burger buns!

Soft, slightly sweet and a perfect foil for a hearty filling, these brioche-style burger buns are my go-to whenever I want to make the buns from scratch. Continue reading “My ultimate burger buns!”

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Saffron and roasted garlic bread

Delicately scented but with much depth of flavour, my saffron and roasted garlic bread is a real treat when eaten with good butter and perhaps some cheeses. Continue reading “Saffron and roasted garlic bread”

Fool-proof focaccia

I am always sceptical whenever I see “fool-proof” preface anything: this often leads to vastly inferior approximations of what you really want….but this approach to focaccia gives an exceptional bread. Continue reading “Fool-proof focaccia”

sourdough Black Forest brownies!

Sourdough brownies might sound bizarre but these are a great way to use up sourdough starter that might otherwise get discarded, with the starter adding a subtle tang to the brownies. Certainly everyone who has tasted these has gone back for at least another brownie! Continue reading “sourdough Black Forest brownies!”

Chocolate and spiced orange Panettone

This is my chocolate and orange version of panettone, which gives a wonderful chocolate hit that complements the buttery and light-as-air crumb that melts in your mouth effortlessly. Not to mention the heady flavours of vanilla and orange…. Continue reading “Chocolate and spiced orange Panettone”

Panzanella: one of the best & quickest salads in the world. With YouTube version

Great food does not need to be at all complicated or time-consuming. Sometimes the right combination of humble ingredients can become something quite majestic; panzanella is a case in point….

Continue reading “Panzanella: one of the best & quickest salads in the world. With YouTube version”

Pear and Parmesan sourdough bread

Something of a resurrection has been going on in my kitchen: what I though was dead sourdough starter has now been gently nurtured back to life……

Continue reading “Pear and Parmesan sourdough bread”

Sourdough baguettes

Shatteringly crisp baguettes, full of flavour and with wonderfully open crumb structure: surely the epitome of baking simplicity! Don’t get me wrong, I love throwing in goodies such as olives, roasted garlic, fresh herbs and the like in with doughs, but the refreshing lack of embellishments here absolutely hit the spot. Continue reading “Sourdough baguettes”

20-minute sourdough flatbreads

These flatbreads are so easy, so quick and so good with whatever dip or cheese is to hand. You can make a batch within about 20 minutes, including the baking, even going at a fairly sedate pace. Continue reading “20-minute sourdough flatbreads”

Easy fennel seed & smoked garlic sourdough grissini

These crisp grissini are easy to make and have bags of flavour. I often make them using some sourdough starter that I had discarded prior to feeding the main starter, just adding more flour and water to give a dough that handles well. Continue reading “Easy fennel seed & smoked garlic sourdough grissini”

Perfecting Baguettes

I have tried for some time to make a baguette that is a few levels up from just a shaped piece of dough – whether that happens to be a typically yeasted dough or a sourdough. This approach gives the most tremendous results in terms of flavour and structure.  Continue reading “Perfecting Baguettes”

Making Sourdough bread

A sourdough loaf really is a thing of great beauty: chewy, crusty, an open crumb with layers of flavour that is much more than even the joyous standard home-made bread. Heavenly! And perhaps there is also something of a fingers up at those ridiculously expensive sourdoughs that can be bought…… Continue reading “Making Sourdough bread”

Focaccia: higher hydration, no knead

This is my take on a standard focaccia, going for a higher water content than many recipes, handling the dough differently and letting the dough sit in the fridge overnight for its first prove (bulk fermentation) to really develop its flavour. Continue reading “Focaccia: higher hydration, no knead”