Monthly Archives: December 2014

Using a cloche

For Xmas this year I was lucky enough to be given a baking cloche (a what? one of these: baking dome ) Been meaning to acquire one for a while, and after a couple of bakes now I can say … Continue reading

Posted in sourdough, sponge | 3 Comments

Mincemeat Bakewell Tart

With baking (same goes for cooking) it is important to keep learning. Which inevitably means making mistakes – as in this case, where I thought a festive version of the classic Bakewell Tart might work pretty well, substituting the usual … Continue reading

Posted in bakewell | 4 Comments

80% hydration Miche!

Isn’t she a thing of beauty? A full 2kg miche, made from strong wholemeal, dark rye and strong white flour, nursed upwards using just my natural leaven. 80% hydration, for a more open crumb. 240C oven (for the first 20 … Continue reading

Posted in sourdough, wholemeal | Leave a comment