The Baker’s Dozen
The Baker’s Dozen is a collection of things that make up our day. Life as bakers revolves around the wee hours. We rise long before the rest of our communities; our first loaves rise with the sun. The smell of fresh baking permeates the earliest morning, harbinger of good things to come. It’s a story as old as civilisation itself that begins with few ingredients and ends with a huge sense of satisfaction—every day, over and over.
There’s no better antidote to cold winter weather than a hot cheese toastie, so we asked our cheesemonger and friend Rhuaridh of Buchanan’s Cheese, to share his ultimate cheese toastie recipe. Ingredients to make one toastie: 2 slices of sourdough – we used our Waste Bread 100g Caerphilly cheese, ...
We start by thinking about the time of year; which vegetables, legumes and leaves are in season? It’s autumn now, meaning pumpkin, squash and mushrooms are in season and as the weather gets colder, root vegetables and brassicas will be in their prime.
A sourdough starter is the living heart of traditional baking. Making your own is challenging to start with, but once you get the hang of it, your sourdough will become your faithful kitchen companion. If you look after your starter – feeding it, watering it – it will reward you ...
Watch our baker, Roz, show you how to bake our French Dark Sourdough in a step-by-step video here. INGREDIENTS (makes two 500g loaves) 440g strong wholemeal flour 50g strong white flour 21⁄2 tsp fine sea salt 350ml ice-cold water 150g sourdough starter – full recipe here Whole tray of ice ...
Thinking ahead towards warmer weather, we wanted to share a tasty cold brew recipe to make at home. Oranges brighten the rich chocolate notes of GAIL’s House Blend for a refreshing summer brew.
We think this breakfast makes the perfect start to a weekend. It’s simple to make and the shared nature of this dippy dish gets the whole household involved. Click the image for our recipe.
Try your hand at baking our head chef Roy’s Spelt & Seed loaf. This gorgeous South African recipe sits somewhere in between a bread and a savoury cake – which isn’t a bad place to be.
Use your favourite marmalade here – one with a decent, grown-up bitterness. If it’s very thick-cut, chop the pieces of peel roughly so that it spreads easily.