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Sometime you get a vision for something, and no matter if it takes a few years you’ve just got to create it. My vision was to combine a number of things which were difficult in themselves into a spectacular loaf … Continue reading
This is the third part of my “Building my Wood-Fired Brick Oven” post series, which is all about laying the blockwork structure on which the “table” will be supported. It is on this concrete table you will build the oven … Continue reading
My microbakery, the White Horse Bakehouse, does not use industrial salt in its products, I use only Sel de Guérande, which in my opinion qualifies as The Salt of the Earth. I never use Table Salt at home, except in … Continue reading
Artisan Bakeries and Real Bread in particular is on the rise across the UK, but it isn’t always easy to find out where to get it. In and around Oxford there are a growing number of Real Bread outlets available, … Continue reading
Although not all aspects of our family vacations are oriented around baking – I feel that it is important to try the local bread and other bakery products where I visit. Last year, in early June 2015, while on a … Continue reading
A question of steam… On artisan bread baking forums, you hear time and time again that one of the keys to baking great crusty bread is steam. Another key is of course a lot of heat. So while the wood … Continue reading