Tags » Real Bread

A crusty chestnut boule

Using leftover dough from the muffins and allowing an additional rising period, this experiment turned out a fantastically rich bread with deep flavour and probably the best crust I have baked, helped in part by the polenta dusting. 13 more words


Chestnut flour muffins

Chestnut flour has for centuries been a healthy staple in Tuscan cooking.

Here it is used in an overnight ferment to produce rich flavoured English style muffins. 25 more words


Ivy Cottage Winter Panzanella

Our own version of the traditional Panzanella, an Italian bread salad usually eaten cold in summer.

Making use of a warm and succulent Ivy Cottage white sourdough loaf filled with oven roasted winter vegetables coated in extra virgin olive oil and infused with rosemary…a heart warming lunch!


Sourdough Bread 101

A few pics from our 1st bread making class of 2017. Thanks to everyone who came out and remember – practice practice practice!!!

Real Bread bakeries in and near Oxford

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. 1,250 more words

The Good, the bad and the dusty

It has been a very interesting few weeks. The construction that they said would take 3 weeks is nowhere near finished … with no real end in site.   316 more words

Week 2 of our July 2016 course and already 4 types of bread

At week two we had bread baking class where we made 4 types of bread.

We started with weighing and mixing the ingredients for the rye bread followed by mixing the cibata, bagels and the Hackney wild.After the mixing there was folding each type of bread in every 20 minutes and during this time we had lunch and chat about our backgrounds and the different languages we speak. 150 more words