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BakeryBits

@bakerybitsltd

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Everything for the Artisan Baker
Now officially a Certified B Corporation

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Same dough, two different shaping methods for an oval loaf, both building tension and helping the loaf hold its shape during proving.

One is heading into a 1kg smooth brotform, the other into a 1kg waffle brotform.

#BreadMaking #Sourdough #BreadShaping #Brotform #BakeryBits by @bakerybitsltd

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5 hours ago

Hello, autumn 🍂

Apple and blackberry season feels like a pretty good reason to turn the oven on.
Juicy fruit, a soft cake and those slightly jammy edges, simple seasonal baking at its best.

What’s the first bake that makes it feel like autumn for you?

#AutumnBaking #AppleCake #BlackberryCake #SeasonalBaking #BakeryBits by @bakerybitsltd

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2 days ago

One of those very satisfying stages of bread making…

From mixing bowl to dough box, a good stretch, coil folds, then out onto the bench.

A dough box is really handy for this stage, giving the dough room to spread out and relax, while the lid keeps it covered between folds.

It’s not the neatest stage, but watching the dough strengthen and change as it rests is one of the best bits.

#BreadMaking #Sourdough #DoughHandling #HomeBaking #BakeryBits by @bakerybitsltd

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4 days ago

Bake Off Biscuit Week tonight? 🍪
Consider this your reminder that there’s still time to get something in the oven before this evening…
These Reverse Oat Cookies are all about flavour and texture; oat flour, malted wheat flakes and plenty of crunch.

Who’s watching Bake Off this year?
@britishbakeoff
#BiscuitWeek #OatCookies #HomeBaking #GBBO #BakeryBits by @bakerybitsltd

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6 days ago

That crumb reveal 👀🌾
Made with Foricher Tour de Mains Seeded Flour a ready-made blend of wheat, rye and spelt flours, oat flakes, bran and plenty of seeds.

As the dough ferments, the grains and seeds soften into the loaf, giving you loads of flavour and texture without the crumb feeling overly heavy.

Nutty, malty, seedy and very satisfying to slice into.😍

#BreadBaking #SeededBread #Foricher #HomeBaking #BakeryBits by @bakerybitsltd

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7 days ago

Apple and Cinnamon 500g basso cases @bakerybitsltd by @bakerybitsltd

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7 days ago

Smoky pancetta extra mature cheddar and red Leicester cheese savoury panettone by @bakerybitsltd

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8 days ago

NEW!
A pretty little edition to our Netherton Foundry Range - the 28×22cm Black Iron Baking Sheet
Perfect for an open bake with smaller loafs - this loaf is a 500g oval sourdough

Preheat before baking to make the most of the black iron’s excellent heat transfer.
Want to know more about baking on a tray, stone, steel or in a cloche? Continue reading online, link in bio

#NathertonFoundry #BlackIron #bakingsheet #openbake #bakerybits

#BakeryBits by @bakerybitsltd

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10 days ago

A closer look at the shaping 👀 ➡
Six stages from dough to twisted challah
This is one of those processes that looks complicated at first, then makes complete sense once you get the dough in your hands.
Shaping inspiration from @challahprince and plenty of practice along the way.

#challah #breadshaping #breadbaking #homemade #bakerybits by @bakerybitsltd

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11 days ago

A little Sunday challah moment ✨

Soft dough, plenty of twisting, a very golden bake… and of course the best bit at the end, pulling it apart to see that fluffy crumb.
We took a little shaping inspiration from @challahprince for this one and had a lot of fun giving it a go.

Mixed in the Ankarsrum and very happily eaten afterwards 😆

More of the shaping and twisting coming soon.

#Challah #BreadBaking #HomemadeBread #Ankarsrum #BakingInspiration

#BakeryBits by @bakerybitsltd

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14 days ago

A unique British take on panettone taking the classic bakewell tart and turning it into something really special... the pinnacle of fermentation and gluten management using a blend of science and senses that have taken a lot of fails to get on a good path but more importantly understanding the journey is key.

Recipe is nothing without the understanding and what matters. A realisation that thing will certainly change and we must read and be prepared to adapt to those changes.

A huge thanks to @al.bernardi77 for showing me an open approach to panettone and getting my panetonne hat on, always grateful 🙏 by @bakerybitsltd

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16 days ago

Aprons at the ready! 🧑‍🍳✨ ⁠
⁠
Matthews Masterclasses are launching this November, with four hands-on classes across two Saturdays, hosted by some brilliant bakers. Come and learn how to create something special with our master bakers!⁠
⁠
🗓️ Saturday 7th November⁠
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🥖 9:30am-12pm: Dough Three Ways, hosted by Sam Wells of @hobbshousebakery ⁠
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🍞 3-5:30pm: Discovering Sourdough, hosted by Aidan Monks of @lovinglyartisan⁠
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🗓️ Saturday 28th November⁠
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🍫 9:30am-12pm: Chocolate & Orange Paris-Brest, hosted by Kris Biggs of @knead_bakery_patisserie⁠
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🍪 3-5:30pm: Chocolate Brownie Cookies, hosted by Adam Cleal of @niche_patisserie⁠
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Tickets are £87 per person, per masterclass and spaces are limited. Fancy more than one? Simply book a separate ticket for each class.⁠
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Plus, take home an amazing goodie bag from Matthews and @bakerybitsltd
⁠
Head to the link in our bio to book and learn more!

#masterclass #bakinglessons #learntobake #cotswoldflour #masterbaker by @bakerybitsltd

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17 days ago