Back in November I had a question regarding steam and the Maillard reaction in baking via the BREAD Magazine Newsletter Jarkko Laine (Editor of BREAD Magazine) and I produce every week – it’s free, so do subscribe to it. As you may or may not know, professional bakers inject steam into the oven during the baking process. Those who are aware of this often think they cannot accomplish a professional baker’s bread because they cannot replicate this process. Well, this isn’t exactly true, steam can be created in a domestic oven – the only thing you cannot replicate in a domestic oven are the bread volumes professional bakers bake in theirs.
Back to the initial question: “Why do we need steam when we bake bread?”
Continue reading Why do we need steam when we bake bread?
I like baking with spelt which is an ancient grain increasing in popularity around the world. Contrary to some popular belief, spelt is not “gluten free”, it simply has a different genetic makeup to normal wheat. However, it does appears to be a lot kinder to the gut. This is true especially when it is allowed to go through a proper long fermentation process using natural levain. It has a lovely nutty flavour when baked, the crust gets nicely caramelized with a chocolaty colour. So what else is there to know about spelt… Continue reading “S”spells Spelt
Grandma could never stress the following 4 things enough when baking bread.
It really helps to know and understand the following:
Continue reading Four things you need to know about baking bread
Happy New Year everyone! One of my New Year Bread Resolutions is to make & bake bread as sustainably as possible. So the article: “In search of a sustainable approach to artisanal bread” in the latest issue of Bread Magazine immediately caught my attention. This made me think: what is the true value in the artisan approach of baking bread?
YES, the latest issue of Bread Magazine published for this Christmas is hot off the digital press and the publisher has promised me a special discount coupon code for anyone who subscribes before January 31st, 2017. Just click here to obtain your special DISCOUNT CODE by dropping me a line I will personally email it to you.
The notion of artisan Continue reading In search of sustainable artisan bread
Mother’s Day: An annual event either the 2nd Sunday in May but also 4th Sunday in Lent
Mothers have been honoured since ancient times traditional. However, it is a relatively recent phenomenon that there is a specific day assigned to Mother’s Day annually now. This was thanks to a campaign initiated by Continue reading Do you celebrate Mother’s Day with baked goods?
Although a hybrid developed by man, Triticale (Tricosecate) has been around for well over a century. It was first bred around 1845 in the northern hemisphere both in Sweden and Scotland. Basically it is a cross between wheat & rye giving it a combination Continue reading GRAINS: “T” IS FOR TRITICALE
Last month I had the fortunate opportunity and privilege to be able to attend the first International Artisan Baking Course hosted by the Gremi de Flequers Barcelona (Barcelona Guild of Bakers) which is situated on Pau Claris in the heart of Barcelona.
The course was spread over 4 days and it was extremely “intensive” with a fabulous line up of 7 international bakers – the Magnificent 7 – as I like to think of them. Their knowledge and handling of all baking guns was better than a wild west film.
The fist day kicked off with Josep Pascual, a charismatic Catalan baker passionately dedicated to artisan baking and sharing his knowledge with his growing tribe of followers through such courses as the one I attended. He is renowned for his “Metodo Pascual” (Pascual Method) of baking bread. His signature breads are beautifully designed breads with intricate motifs stencilled on them.
His opening of the course immediately set a very high bar to the standard that was to follow.
You can follow the Bakery School of Barcelona on their Facebook page if you like.
Now that I’m back home again, if you are interested in finding out more about these sublime ways of making bread, don’t hesitate to drop me a line via my contact page and I will email you my Newsletter and discuss either BreadCoaching or supply of handmade artisan bread designed to your needs.
Cheers, Tia – your Bread Coach
Designing bread is my passion, empowering you to do the same is my mission!
In the meantime, keep following the bread crumbs!
I believe one of the most successful ways of getting great results when baking bread in a domestic oven is by using what in lay terms can only be described as
“baking in an oven which is within an oven”
Curiously, this technique isn’t unique to any particular nation/culture, such ovens have been used for a very long time all around the world, they are just referred to by many different names. For example:
Continue reading I say Damper Oven you say Dutch Oven, they say Cloche and more…
Zucchini – still very underrated by many
Zucchini in Italian means small squash. The term squash itself comes from the Native American Indian: skutasquash which means: Continue reading 99th Anzac Day Zucchini & Ricotta Bread
Renee left the dough in the buckets to prove/proof – there is some contention here: does one say prove or proof? – anyway, surprisingly only for about an hour.
Perhaps this is some proof to my earlier post that altitude does have some significance in the speed of proving at higher altitudes!
Continue reading The Proof is in the Prove?