If you would like to learn more about proving dough, I recently made a video showing well, under and over proved that you can now watch as part of the Pastry Arts Baking Summit 2022 – discover how the doughs look, behave, handle and bake, and why. Click here to watch.
Firstly, can I say a HUGE thank you to everyone who has ordered and received their books in the US this week, it’s amazing to see my books arriving in so many lovely bakers homes. They will arrive in the UK and other countries very very soon…
In the meantime, here’s another bonus recipe to say thank you and to keep you busy, using one of my favourite mixes: cheese and zaatar. I hope you like it! Just look at the swirl of za’atar and the tunnels of cheese…sooooooo good!
Welcome to another bonus recipe! The arrival of my book is literally round the corner, the excitement is real!!! So in the meantime, how about a special breakfast this weekend…I give you my blueberry and goats cheese waffles…
If you don’t like goats cheese, swap it for cream cheese or leave it out completely. If you don’t have a waffle maker, use the batter to make pancakes instead. If you prefer something sweeter, throw in some chocolate chips, the possibilities are endless…
Its February! This month sees the release of my new book!!! The excitement is really!
In celebration, here’s a fast and fabulous recipe for you…I’ve taken my sourdough banana bread recipe and turned it into these tasty treats…I hope you like it…download the recipe here:
My book will be released in the US on the 15th February (perfect for a Valentines gift) and will follow in the UK and other countries a few weeks later. If you’d like to be among the first to receive one in the UK (and have it pre signed!), order from EcoBakerUK, and support a small business at the same time…happy baking all!
Pre order yours today: click here to find links and various sellers around the world.
Thank you x x
How about some fast tasty sourdough flatbreads? These can be used as naan breads, wraps, manaeesh, and easy fast pizza bases. They are great eaten immediately, or can be reheated and refreshed perfectly in the toaster!
You can feed your starter for the job, or use discard if you’ve been making a new starter. The starter provides flavour and texture in these flatbreads rather than lift.
Find full details here…
Have fun! Let me know if you try them xx
If you’ve got mincemeat to use up, this one is for you!
Welcome to my third bonus recipe….I know I’m repeating myself, but I really do love this recipe! I was so pleased with it when I first created it, it turned out even better than I hoped. Like so many of my recipes, this was the result of using up leftovers and wondering what it would create. So, I give you, my ‘Christmas Carrot and Buttermilk Loaf’.
In the dough I used up some leftover mincemeat from making mince pies at Christmas, hence the name, and added in some leftover grated carrots with the idea that it might produce a carrot cake outcome, and as I spotted half a pot of buttermilk in my fridge that also needed using up, that got thrown into the dough too! And the outcome is a light, flavoursome loaf, with a slight sweetness, studded with dried fruits from the mincemeat, and all creating a wonderful texture. If you don’t have mincemeat I’ve provided alternative options.
I really hope you like it, and I hope it makes you feel festive. Happy baking all!
Download the recipe here:
And now for something completely different…welcome to my second bonus recipe:
🌟 herby sourdough fougasse 🌟
A tasty flatbread, with a perfect mix of soft pillowy holey parts and equally lovely crunchy edges, ideal for eating on its own, teamed with cheese, or dips, antipasti, soup, chili, or anything it can be dunked in!
I have chosen this recipe because I think it would be a great addition to any holiday/festive table, plus you could shape it in any way you like (Christmas tree anyone??), and it provides a totally different way of using your dough from the first bonus recipe.
I hope you like it!
By the way, the fougasse freezes and defrosts perfectly…allow it to fully cool then wrap it to freeze it. To defrost, place it, uncovered, on a rack to defrost for 2-3 hours then serve. For best results heat it briefly in the oven to crisp up the edges again.
Just as a reminder, these bonus recipes are to say thank you to anyone who has pre ordered my new book; or if you’re not sure yet, to show you the quality and diversity of the recipes you’ll find in the book; AND to keep us all busy baking together until the release date 🌟🌟🌟
Click here for the full details:
It seems that my cheese and chilli/chile flake loaf has been a success! Check out all of these bakes, and these are only the ones I could capture…there was even more in amongst Instagram stories… thank you all!
Did you try it? Did you like it?? Do let me know, and do send me your photos if I’ve missed them xx
If you like bread, and you like cheese, you’ll love this! Add in a bit of chilli heat, to a level of your choice, and you’ve got this loaf of joy!
In this recipe, the dough is laminated, and spread with small chunks of cheese, rolled up into a fat sausage to prove again, before baking. The cheese creates pockets of melted brilliance inside the loaf…I challenge you to eat only one slice!
This loaf was created as an oval, but will also work as a round loaf or in a large loaf tin.
Download your copy of the recipe here, print it out and keep it to go with your book:
I hope you’ll give this a go, and please do tag me if you post it online and come back and comment here and let others know how you got on…
Don’t forget to follow this blog for updates and the next bonus recipe, coming soon…happy baking!