Hello to every1!
Hope you guys all ok! I have not posted anything in the past few months now but checked out the blogs almost each day. In main time, I had a busy 5 month to open Glasgow's newst 4* hotel with my executive head chef James Murphy, the Glasgow Grand Central Hotel. Anyway....i dont want you guys to be bored with my story, here is some loafs.
Hello to everybody,
I never had the opportunity to post anyhing a while now, but I try to keep up myself with the development on this website.
Many of you guys are baking really really nice looking loafs so I would like to promote every1 not to give up the good work! I also spotted that many of yous building wood fired ovens wivh is very inspiring and this time I wish I wouldnt stay in a flat. Anyway.....
Hello to everyone,
Sorry I haven't posted anything in the past month, beeing busy with work and outside work. I would like to share these pictures with you guys, this were the selection of breads I used to bake for the restaurant I was charge of.
There were always minimum of four breads can include: lemon, tomato, olive, bluecheese & walnut, pain de campagne, savoury brioche, focaccia, fougasse aux lardons, plain white, 50/50 wholegrain.
The 'Stew' of the day:
Here Glasgow the weather is still wintery, Ok, today was abt 5hrs sun shine but yesterday abt 3hrs not rained out of the 24hr. Today I decided to use up some of my winter roots and some dried beans. About a week ago I brought some nice cannellini beans, even shape, nice shine, great texture and amazing taste. So I cooked this stew style dish and served with some of my leftover sourdough loaf, grated parmesan over it. I think its quite a nice dish if someobody likes beans as much as I do. And believe me I do love them.
Hello,
I would like to share my scones with you guys, hope some of yous get some inspiartions from it, as its quick, easy and great with a cuppa.
in the oven
cooling on wire rack
with jam and clotted cream
This is the recipe I use for afternoon tea and cream tea scones.
Ingredients:
Hello to everyone,
I would like to share with you guys my white loaf I baked the other day.
Notes: Crispy crust even after a few hours, nice soft inside, very good lightly toasted as part of a good bruschetta.
Recipe:
Ingredients:
Method:
Hello to everyone,
I would like to share with you guys my todays loaf. I used Bacheldre Watermill's Oak Smoked Malted Blend Strong Flour plus my old good sourdough.
Tasting notes:
Hello to everyone,
I would like to share with you guys my todays loaf.
I made it with brown flour feed 100% hydration sourdough starer.
Recipe:
375gr strong flour
127gr starter
245gr water
8gr salt
10gr vegetable oil
extra flour for dusting
1. first kneading time is for about 10minute by hand.
2. rest for 4-6hrs.
3. knead back for 10minute again by hand.
4. proof in banneton for 2.5hrs.
