Categories
Baking

Wood firing on three cylinders

While I still have a lot to learn, things have been improving on the pizza and other fronts, as I’ve fired up the oven a few times. The gallery below shows some of my efforts. It takes about half an hour for the floor of the oven to get hot enough. This is actually a […]

Categories
Baking

Wood to Go

 It wasn’t even pizza that made me realise that I’d grown up in pizza ignorance. We were in Alsace, it was the early 90s, and we were driving haphazardly down through the Route des Vins, though not in a van. We were in a red Ford Fiesta. We stopped in one of those picturesque villages […]

Categories
Baking

Mouldy Old Dough

I can make a loaf, some rolls, a brioche, a pizza base. I’ve been baking bread for nearly 50 years although I’ve never considered myself particularly good at it. I wouldn’t be so arrogant as to put myself on YouTube showing people how to do things. It took me 70 years before I even attempted […]

Categories
Baking bastards musings

Give me this at least

If I could make a bargain with the universe over what I was allowed to eat without causing an eczema flare-up, I wouldn’t ask for much. It turns out, if I don’t eat butter I eat a lot less bread, and if I eat a lot less bread I eat a lot less cheese. I […]

Categories
Baking

The Boy in the Bread Bubble

Surveying the trolley after doing the grocery shopping last night, I realised that – for someone who is supposed not to be eating wheat anymore – I still have way too much invested in beautiful bread. It’s the stuff of life! The big Waitrose in MK does a sliced (and toaster-shaped) sourdough from the Bertinet […]

Categories
Baking

Caputo Criscito Lievito Naturale and Caputo Viola 00 Flour

A biga or poolish is a form of bread starter or pre-ferment. Not exactly a true sourdough, it’s a way of developing complexity of flavour and a light, open texture, and still requires some planning ahead. Since my problems with eczema* started, I’ve been experimenting with longer fermentation times for my pizza crusts. You should […]

Categories
Baking

Caputo Gluten Free Pizza Flour

The true test of any gluten free pizza is whether it is as palatable cold as it is hot. What might pass as acceptable straight out of the oven can be very different the following day. Slimy is the adjective I’d use to describe the sensation of swallowing GF pizza — until now, that is. […]

Categories
Baking

Breakfast at Teffany’s?

I’ve been (trying to be) gluten free (GF) for four weeks now, and I’ve spent three weekends in a row experimenting with various ingredients to make baked goods and other things. I’ve also raided the supermarket shelves for GF items with mixed success. Although some of the seeded breads are okay in small quantities, and […]

Categories
Baking musings

Going off the gluten

I’m not really the kind of person who would give up something like wheat just because, under my 21st century clothes, I’m still a caveman who didn’t evolve to eat refined white flour. I’m aware of course of the one percent of the population who have a genuine health reason (coeliac disease) not to eat gluten, but I’ve […]

Categories
Baking bastards musings

Kenwood FP959 Food Processor – review

So I bought this to use in my kitchen in France. I wasn’t going to spend a fortune – it’s only for two months a year. I’ve aways used Magimix in the past. I don’t mind them. I appreciate the single-speed motor and the all-round simplicity of the design. I’ve always objected to the unnecessary […]