The combination of poppy seeds and saffron make a wonderful combination in a cake, but they are fabulous in a bread such as this. Continue reading “Poppy seed and saffron sourdough”
Tag: real 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”
National Sandwich Week: a few of my favourite sandwiches
Every week can be National Sandwich Week as far as I am concerned! I adore sandwiches and can happily fill up on these any day of the week: for me, the sandwiches are one of the highlights of any Afternoon Tea. Continue reading “National Sandwich Week: a few of my favourite sandwiches”
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……
Black treacle and Guinness bread
A simple and full-flavoured bread that is perfect with some salted butter, perhaps with seafood (it goes particularly well with crab) or as part of a Ploughman’s platter. Continue reading “Black treacle and Guinness bread”
Sourdough croissants
While I make croissants using commercial yeast fairly often and sourdough bread frequently, I am fairly new to making sourdough croissants. But boy have I been missing out: not only is the flavour even better than using commercial yeast, you get even crispier croissants that truly shatter as you break into them. Continue reading “Sourdough croissants”
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”
Cheese & onion sourdough crumpets
These particular crumpets arose from an idea that came to me late one night – as is often the way! Continue reading “Cheese & onion sourdough crumpets”
30-minute sourdough crumpets
I am firmly of the belief that a hot crumpet, slathered with butter, perhaps with some excellent quality jam, is one of life’s greatest foodie pleasures. Continue reading “30-minute sourdough crumpets”
Local cheese & ale sourdough
A sourdough boule made from ingredients that are fairly local to me in Surrey, UK. The cheese (Spenwood) is strong and nutty; the ale (Hogs Back Brewery) is so easy to drink! They do not take over from the deep tang of the bread but they are most certainly there as complementary bedfellows! Continue reading “Local cheese & ale sourdough”
Walnut & raisin sourdough
This is, I think, a very special bread, with a deep savoury flavour punctuated by bursts of juicy raisins amid the crunch of walnuts. I was given tasters of this bread at a local bakery the other day and immediately fell in love with it (although I was less in love with the price!), so I couldn’t wait to try to recreate this bread at home. Continue reading “Walnut & raisin sourdough”
Pear, walnut & Gorgonzola sourdough
These full-flavoured loaves have been very much a firm favourite in our house for many years and while it is great as a non-sourdough bread, the sourdough version is seriously terrific. Of all the flavoured breads I make, this is one I make more than any other. Continue reading “Pear, walnut & Gorgonzola sourdough”
Perfecting Baguettes
If you want shatteringly crisp baguettes with depth of flavour and an open crumb, this will tick all those boxes. This is a real artisanal bread and is a joy because of its lack of fuss! Continue reading “Perfecting Baguettes”
Making sourdough bread
A sourdough loaf is a thing of great beauty: chewy, crusty and with layers of flavour. Heavenly! 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”
Phil's Home Kitchen 