April 2013

(Posted: 29/04/2013)

Today I will be stepping it up a bit with two different shaped loaves at the same time – oh no don’t do it I hear you say.

I used my Beginner’s Bloomer recipe for both using white flour for the bloomer and brown bread flour for the knot. For ingredients and method see Beginner’s Bloomer article.

To shape a knot take the dough from the bowl, after first proving and knock out the air. Roll it in a tight sausage and roll again into a long sausage about 30cm or so long. Pick up the sausage and take one end around and under to create the knot shape.

(Posted: 29/04/2013)

What happened today to my bread?

I started off making two loaves for my family’s toast in the morning but it just didn’t seem to rise. I persevered and left the dough for about 4 hours, to be honest I lost track, but eventually they did rise enough to put them in a tin for second proving. I left them again for an indeterminate time and eventually put one in the oven just before dinner, the other just before bedtime. All I can think is that I didn’t put in enough yeast.

(Posted: 25/04/2013)

This is the first sweet yeast recipe I have tried. I thought I would give them a go as they looked pretty easy and I love teacakes from the shops.

It took me two goes to get it right, the first lot were a bit too big but still sweet and fruity. These are the second batch and I think they have turned out quite well if not quite even in size. We ate them cut in half, toasted and buttered, no one cared that one was slightly bigger than the other.

(Posted: 25/04/2013)

These two loaves are identical except one is made with ‘brown bread flour’ and the other white. Which one is the winner?

I used:

  • 500g strong bread flour OR strong white flour
  • 1tsp salt
  • 1tsp granulated sugar
  • 1tsp quick yeast
  • 300ml water
  • 1tbsp olive oil for kneading

(Posted: 25/04/2013)

Tips and tricks you say - how can she have any when she has just started breadmaking.

Well, I have quickly discovered that to produce a loaf in a domestic kitchen you need to know a few basics including how to clean up after yourself, otherwise it becomes too much of a chore.

It really isn't that time consuming or messy, if you follow some of my tips it can actually be quite enjoyable.

(Posted: 25/04/2013)

Day 1 of The Busy Baker begins with a white bloomer, well I had to start somewhere and this is my loaf of choice so I get the ingredients together, it’s amazing what few items you need for a loaf; bowl, scales, board and lined baking tray plus the following:

  • 500g strong white flour
  • 7g quick yeast
  • 1 ½ tsp salt
  • 30ml olive oil
  • 320ml cold water (you may need a little less or a little more depending on the flour)


Right I’m off I start but putting all the dry ingredients into a large mixing bowl then the oil.

(Posted: 25/04/2013)

Welcome to The Busy Baker.

This is my blog, I will be writing about my experiences through the maze of home baking starting with bread making (or is it breadmaking?).

Up to now I have bought bread from either a local baker or the supermarket. I have always been dubious about shop bought bread as it can vary dramatically and include so many additives.

So..... I have given myself the challenge of making enough bread for my family from a knowledge base of zero.

Join me on my journey.