Join the Club Hello Homebaker! This month I am really excited to bring you such glorious, iconic breads. A nod to a nostalgic part of my own history, and a pair of Italian slippers made even better than they were in Bread Every Day. It is my wholehearted hope that you enjoy making these with me at home as much as I enjoyed making them with you in mind Scroll to see what you can bake with me this month in the HomeBaker’s Club…    Ciabattas Unique in their creation, a Ciabatta is a pleasure to make start to finish. You’ll learn how to make a preferment and why, how to handle a super ..read more

Join the Club Hello Homebaker! It’s that time again! Your monthly club update is here, two new bread recipes, two new “with bread” recipes, and a brand new Dried Fruit video guide too :-) Scroll to see what’s new… The Member’s Forum   MASSIVE THANK YOU to everyone who has been chatting and sharing snaps in the new forum, it’s so cool to have you all in there and so cool to see you loving it :-)   Hot Cross Buns There have been many iterations of my classic Hot Cross Bun over the years and this one is here to stay. The traditional Easter spiced sticky fruit bun simply HAD to have ..read more

Join the Club YESSSS! Brand new bread recipes, and new “with bread” recipes, are now available in the Homebaker’s Club, but first, the biggest addition so far, I hope you love it: The Member’s Forum   The Member’s Forum is a cozy online space just for us homebakers. To share our successes and challenges, and to help one another along our baking journeys. It’s been in testing for awhile and now it’s ready for all members to explore and contribute.     In the forum, you can post photos of the bread you’ve made, discuss ingredients you are experimenting with for the first time ..read more

Join the Club HAPPY NEW YEAR! Welcome to the first HomeBaker’s Club Update for 2024! This month we have three bread recipes all ready for you to make in real time with me, and two additional “with bread” recipes to really make the most of what you’ve made. Malted Cinnamon Buns Up until now I’ve shied away slightly from the recipes you may already have in Bread Every Day, this one has been requested so much I couldn’t hold off any longer. Soft and sweet cinnamon buns with a malted note, covered with lashings of cream cheese frosting and toasted pecans. Cous Cous Plait Rolls In this brand new ..read more

Homemade Stollen is a true joy. A light and fluffy fruity bun, spiced with the scent of Christmas with a homemade marzipan core, buttered and dusted with a thick blanket of icing sugar. If marzipan isn’t your thing I encourage you to try this homemade version, it may not be what you expect; a sweet and chewy almond paste without the overpowering essence flavour we find in modern shop-bought versions. This recipe is adapted from Bread Every Day, and if you’d like to make it with me in a more relaxed way, in a real-time video course you can, wherever you are in the world. You’ll find this recip ..read more

What you need To calculate how much bread dough fit’s your tin well you’ll need two things: 1.      The actual volume of your tin 2.      A magic number   The actual volume of your tin To find out the volume of the space inside your tin, put the empty tin on a set of scales and make sure it is on zero. Then fill the tin with water as close to the top as you can without spilling it and write the number in grams. Since 1g of water is the same as 1ml of water this number is the volume of your tin.   The Magic Number Your magic number wil ..read more

If Sourdough Bread wasn’t challenging enough, incorporating wholemeal flour makes things even trickier. The bran in the flour means that, gram for gram, there is less gluten in our dough. That means it won’t puff up AS BIG, and it will become delicate sooner in the process. NOT ONLY THAT but I find dough made with wholemeal flour ferments FASTER too. All this means less time from mixing to stashing in the fridge, and more frequent stretching and folding. Easy peasy. This recipe here is 50/50. Half wholemeal flour half strong white. It makes a loaf with tons of wholemeal goodness while retainin ..read more

If you take a simple bread dough and employ some “advanced” technique you can create something pretty special just like this crusty bloomer. I feel there is a natural point in everybody’s bread making journey where you’ll want to break out of the mould. Step away from the tin and the baking tray, and learn a new skill to take your bread to the next level and stone baking opens up a door to the kind of busted open crusty loaves you see in a bakers shop window as well as pizzas, baguettes, sourdough and much more. The foundation of this bloomer recipe is not dissimilar to a tinned loaf, in fact ..read more

Pasta has always been a great love of mine, it’s a classic “something out of nothing” dish…. You only need a few things in the fridge to make a great bowl of pasta just like this spaghetti with an uncooked “sauce”. It’s just SO convenient, especially when it’s hot outside! If you have tomatoes and basil and a few store cupboard basics, you have pasta. That’s it! Capers would be equally at home here as the olives so if you don’t have them feel free to swap them out. Raw Tomato, Basil and Olive Spaghetti Notes This recipe is for one, feel free to double and triple it as you see fit for your fam ..read more

You’ve heard me say it many times before and I’ll say it again for good measure: Focaccia is the most amazing, bubbly blank canvas for (almost) any flavour your heart desires! That doesn’t mean that we can just toss anything on top willy-nilly though, we still need SOME forethought, and as long as we play by the principles we can create something pretty amazing out of the humblest of ingredients kicking around in your fridge/kitchen/pantry. Here are three simple rules to follow when creating your signature focaccia masterpiece, and some flavour combinations from me:   1. You NEED Olive O ..read more