Having a few years of stone oven usage under our belts we thought it would be useful to gather a few tips and tricks about the use and cleaning of these ovens and share them with you… [Read More...]
A flour producing mill, especially the ones that produce the high quality organic flour that makes for wonderful bread, is something which we think should be sponsored by regular visits.
Almost every… [Read More...]
In 2010 we bravely started our quest for the perfect croissant. But after two attempts we cowardly sneaked away again. The first attempt was just a disaster. I believe we used a recipe by Michel Roux, so we probably cannot blame the recipe. [Read More...]
In lots of bread baking recipes you will encounter a line like this; ‘Let shaped dough rise until it has almost doubled in size’.
The scientist in me always wonders what the recipe writer means. Does the writer of the recipe realize that a round shape, for instance the shape of a boule, can increase more than 8 times.. [Read More...]
This little clip shows you how to shape your dough into a boule (round or ball shaped bread).
In the clip Ed uses the technique with a wholewheat sourdough / levain 68% hydration dough. The aim of this technique is to create tension on the outer… [Read More...]
Your oven can make or break your carefully prepared loaves so it is wise to know the workings and sometimes quirky traits of your oven. These tips on temperature, thermostats, steam and stones might be helpful… [Read More...]
For many years I used baking powder from the organic store. Then I got the idea to make it myself, just for the fun of it and also learn more about the how and why. Now I can make baking powder and self raising flour with my favorite organic flour for many bakes and… [Read More...]
One thing we learned during our baking adventures is to keep an eye on the temperature of the dough.
In our micro bakery the temperature fluctuates between 13C/55F in the winter and 26C/79F and upwards during summer. Believe me, this temperature difference has a big impact on the end result of your loaf. [Read More...]
A lot has been written about sourdough starters. You can find long and elaborate articles on how to make your own starter while using things like pineapple and grapes. They are almost mystical beings that you should treat with the utmost care and feed every evening at the same time while standing on your head. I have found out the truth is much simpler… [Read More...]