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Poolish

Pagnotta Bread

Pagnotta Bread

This is a slower ferment which improves the flavour and uses less yeast and is easier than sour dough. Sometimes called a “sponge” or “poolish” dough. I baked this for the first time at a wonderful baking course at Tuxford Windmill in Nottinghamshire several years ago and have recently started using it again as it enables my yeast stocks to last a bit longer.


Poolish loaf

Poolish loaf

Easy slow fermented loaf, can be made with all sorts of flour and very little yeast, a staple during lockdown! Very forgiving, and easy to use ratios, I just scale up for added guests and longer baking time.


Baguettes made with pre-ferment

Baguettes made with pre-ferment

Authentic french sticks, delicious crusts


Savoury Potato Cakes Baked in the Oven

Savoury Potato Cakes Baked in the Oven

These potato cakes are scrumptious and easy to make. They are a good way to use leftover potato. The ingredients are cold boiled potatoes (the floury kind), white and wholemeal wheat flour (half-half), plus olive oil, herbs, salt, pepper and other spices. The type of flour and seasonings can be varied according to taste and what you have in the cupboard.


A Sourdough style loaf using Sekowa Special Baking Ferment

A Sourdough style loaf using Sekowa Special Baking Ferment

Sekowa granules make a sourghdough style starter that does not need feeding and will last for a couple of months. Used with diastatic malt flour it makes a great soughdough style loaf.


French Bread

French Bread

Crusty French bread stirring memories of the authentic village boulangerie.


Ale and Yeast Poolish

Ale and Yeast Poolish

A sweet beery bread with a lovely crust.


Rosemary loaf

Rosemary loaf

Great tasting and smelling bread, brilliant with bacon or marmalade.


Rustic italian loaf

Rustic italian loaf

I made this when I had run out of every flour but Type '00', and needed to make a loaf. It turned out really well...


Little white rolls made with yoghurt poolish

Little white rolls made with yoghurt poolish