Quick Easy fluffy Organic Oat Bread - this bread is easy soft and fluffy

FOCACCIA

Apple cinnamon focaccia

BUTTERY ROSEMARY GARLIC AND ORANGE PULL APART BRIOCHE BREAD WITH BAKED CAMEMBERT

A brief description and explanation of Ancient Grains and how they perform in bread

The Sourdough process from Start (er) to Finish

MOIST HEARTY GRAIN LOAF

Delightfully soft fluffy flour tortilla the family will adore!

Sourdough and Basic Bread making workshops

Soft and Fluffy garlic and herb bread festive wreath on blue round plate

PUmpkin seed and nut bars

Wholemeal bread recipe from scratch

blueberry loaf with white icing and lemon

GLUTEN FREE MELTING MOMENTS

the most frustrating part of sourdough baking.... when is bulk fermentation complete?

A bowl of tangzhong is like a roux, thick paste. A Yudane is a stiff ball of scorched flour

Recipe explaining how to bake the North African and Chilli bread mixes

Soft fluffy hot cross buns filled with dried fruit and packed with flavour

How to calculate the loaf tin capacity for bread dough

This Gluten Free Banana bread mix is versatile and tastes devine - use overripe bananas for the best flavour

Lamingtons baked from scratch - light sponge coated in chocolate and coconut

Wholesome wholegrain rye bread made with cracked rye, sunflower seeds and caraway

Explaining what diastatic Malt is and how to use it in your bread making process, to use or not to use.

An unbelievably flavourful Baguette is produced from this recipe and it enables you to make baguettes daily.

WHOLE RYE & PURPLE WHOLEWHEAT BREAD WITH ANCIENT GRAIN SOAKER This is a beautifully moist wholesome loaf of bread you will fall in love with!!

INGREDIENTS: 8g Risen Flour's dried instant yeast 200g Risen Flour's Durum Semolina 400g Risen Flour's pizza Milano flour (or strong white bread flour) 480g water 11g Salt METHOD Place yeast, 400g flour, 200g semolina , 450g water and 11g salt in an electric mixer. Beat on medium-high speed until just combined and slowly add more water a little at a time and allow to absorb before adding more water. Check the dough and if its not absorbing any more water discard the balance of the water, otherwise add the rest slowly. Mix until full gluten development has been reached - about 25 min in a domestic mixer scraping it off the hook as it creeps up. The dough will be a wet and sticky. Do the window pane test - with wet hands pull the dough apart and it should stretch and become transparent with a clean smooth membrane. You should be able to stretch the dough for around 10cm before it breaks. (dough will be quite wet). With wet hands transfer to a greased bowl cover with a clean tea towel and set aside at room temperature for 1-1.5hrs during this time do 2 sets of stretch and folds 30min apart. ( a stretch and fold is taking one edge of the dough and lift it up and fold it over to the middle, then repeat with the other sides ), OR until doubled in size ( In warmer tempretures it may take less time so keep an eye on it). It should be wobbly and bubbly. Once its rested place the dough gently on your baking tray that has been heavly floured (you can use baking paper too) - cut into shape sprinkle the top generously with flour on top and allow to proof for 30 - 45min more at room temp covered. Preheat oven to fan forced 240°C. Place a saucepan on the bottom of the oven with a rack above it. Bake for 25-30 minutes until bread is risen, golden and bottom sounds hollow when tapped. Cool on a wire rack for 1 hour. Enjoy - if you have any questions please drop me an email or give us a call. Jan

Ciabatta bread using our advanced method. Produces a delightful loaf of your favourite Ciabatta - serve as a sandwich - toasted - topped with your favourite toppings!

Gourmet crackers which can be adapted easily to your tastes and imagination. These cost a fortune at the shops but are increadably inexpensive to make at home.

A few explanations on why bread splits during baking

Ingredients for the dough & method A : For the soaked sunflower seeds 75g water 75g toasted organic sunflower seeds B: For the dough 425g Liquid rye levain, mature (See recipe "levains of various kinds" under Blog section) C: 150g Soaked toasted sunflower seeds 120g Wholemeal Rye flour 100g Wholewheat flour 50g High Gluten Bread Flour the Organic, Premium White or our Artisan Single Origin flour will do well 9g Fine Salt For the topping: Sunflower seeds 1: Prep the sunflower seeds by boiling the water and adding the toasted sunflower seeds – leave to soak for 8 – 10hrs 2. Mix (by hand) section B in a bowl and stir to dissolve yeast. Add C and mix with one hand using a squeeze and release motion, until fully incorporated. Transfer to a lightly greased bowl, cover and leave for around 10min. If you use a machine, in the bowl combine B in the mixers bowl and stir to dissolve yeast. Add C and mix on medium speed until fully incorporated, then cover and leave to stand for 7 min. Bulk Ferment: For 30min, no folds and keep covered throughout. For a large loaf – don’t divide For a small loaf divide Shape the dough directly into the loaf pan(s) with wet hands, push dough into the pans and smooth the surface, top with sunflower seeds. Final proof @ 27DegC and 65% relative humidity for a large or small loaf 1 – 2 hours. Or for final proof at 21dec C proof for 2 – 3 hours Baking times and temps For a large 1kg loaf using a convection oven steam after closing the oven ( you can pour boiling water into a pan at the base of the oven). Bake at 245degC for 25-30min on the lowest fan setting for a 1kg loaf. Or if you are baking in a loaf pan ( as opposed to proofing in banneton and tipping onto board) on a baking stone bake at 250degC for 15min, drop temp to 180degC and bake for 30min For a small 500g loaf – as above for the steam process and bake at 245degC for 20min. Or if you are baking in a loaf pan ( as opposed to proofing in banneton and tipping onto board) in a bake loaf pan on a baking stone, bake at 250degC for 15min, drop temp to 180degC and bake for 10min. Tips Make sure your work surface is well covered with rye flour when dividing & shaping the dough (if you divide it). When dough is fully proofed the top of the loaf will dome and crack a bit. Remember that baking times can vary. The best way to ensure the bread is baked is to check its core/inside temp which should read between 98 – 100degC. After baking allow the bread to rest in the pan for 5 min before unmolding it, this will help the bread keep its shape. Unmold onto a wire rack and allow to cool. Even though you may be baking in a pan it is suggested you place the pan on top of a baking stone (like a pizza stone) which will help speed up the baking process and get better results. Enjoy - if you have any questions please drop me an email or give us a call. Jan

Levains of different kinds, an explanation

Artisan Loaf incorporating breadcrumbs from a variety of leftover breads.