Soho Bread Project

16/11/2013

Lots of top tips and knowledge passed on by Wayne Caddy master baker & baking instructor at the School of Artisan Bread. But let the pics do the talking. May, 2013.

16/11/2013

12/11/2013

Me and my friends did a demo on "no knead bread" a few weeks back at the Real Bread Festival. That's me blobbing walnut & date & cardamom dough on the baking tray, looking way too serious.

By all accounts the Real Bread Festival at Old Spitalfields Market in early November was a massive success! Well we old lags remember last year when we we

12/11/2013

Hi breadlovers! Even though I am only baking for family and some friends (so not for sale at the mo), I would still like to let you know about interesting stuff going on in the bread world.

It is a tendency that people want to go gluten free. Some really need to follow a gluten free diet and some go down that road out of preference because they hear bad things about wheat and gluten. Either way, go on and read this interesting article that offers some insight into how sourdough can be a good bread alternative to sufferers and preferers!

http://www.cbc.ca/news/health/sourdough-breadmaking-cuts-gluten-content-in-baked-goods-1.2420209

Could gluten intolerance be curbed by the way we make bread? A handful of studies show sourdough baking techniques can significantly cut gluten content.

16/10/2013

I have been busy but then so have Aneesha and Ben, friends of mine, whose Indian pop-up food clubs are happening in London from time to time.
The last one got a fab review from Twenty Something London which you can read below.

I guess I should mention that the brioche buns France & Noonan used with their chapali burgers were made by myself.

http://www.twentysomethinglondon.com/france-noonan-authentic-and-affordable-indian-pop-up/

France and Noonan is an Indian pop-up with a charming story to tell. Started in May 2013 by Aneesha and Ben, the friendly couple wanted to find a way to spend more of their married life together, hence the idea to combine something they both love – cooking, and turn it into more than just a hobby. I...

16/10/2013

Hi all, thank you for the new likes - to those who have just stumbled upon this page: I am not baking for the project at the moment but I will keep you updated as to what my next bready move is - if you continue liking me, that is!

I have been busy with new recipes (and perfecting old ones) and am proud to say that a loaf (well, a couronne - crown shaped bread) won a silver award at the World Bread Awards. It's the fennel and poppy seed sourdough I made for the Soho Bread Project project on 20 September if you wanted to scroll down to check it out. The SBP-version was a boule shape as you can see - the recipe was the same. A bit of honey, poppy seeds and loads of TLC.

Attached a pic of what my entry to the awards looked like. This is the test, really, and friends had to eat it. Got the thumbs up, of course :)

27/09/2013

Another word on slashing (or scoring the bread): it is done not just to make the loaf look pretty. You use a small serrated knife or a razor blade (lame) to slash the dough right before baking so to control the expansion of the loaf and prevent it from just bursting at the weakest places of the dough.
There are types of breads that need no scoring. These are the denser breads like some rye varieties.
There's s much more to this but I'll stop here.

27/09/2013

The Soho Sourdough complete with an S slashing. Admittedly a Zorro Sourdough would be easier to make look fab!

Also in the pic is a neighbour, met him on my way home at night.

Have a great Friday guys.

25/09/2013

Vermont - I love Vermont. This Friday's bread is based on the Vermont Sourdough recipe by Jeffrey Hamelman masterbaker (whose bakery is in Vermont, of course). A hearty loaf with organic white flour mixed with a bit of rye flour, water, sea salt and my white levain culture.

My bread is called the Soho Sourdough, because... it's made in the Soho!, and with this loaf I would like to mark the end of this pop-up project! It's been fab and I am ever so grateful to my customers and the guys at Cafe Gourmand!

Get the bread on Friday from Café Gourmand and keep me in your memory as my breads (and I, with my ever-growing passion for ) will be popping up again no doubt; when and where, I will let you know.

Now with the Great British Bake Off on air, some of you will have gotten the baking bug. To those here's a vid - featuring the above mentioned Mr Hamelman. From Vermont. Did I mention I love Vermont?

http://www.kingarthurflour.com/videos/techniques-for-the-professional-baker-1-introduction

Top-quality flours, baking recipes, kitchen tools and gadgets, and specialty baking ingredients.

20/09/2013

These loaves sing! My bread-entry to the World Bread Awards this week - looking forward to results.

If you only try one of my sourdoughs, make it this one.
With spelt, fennel seeds, crumb speckled with some poppy seeds! Just had a slice with raspberry jam, but perfect with butter and honey.

Available from Cafe Café Gourmand today and tomorrow - it keeps!

Questions/comments welcome! x