“I bake bread every week and used the baskets for the first time on Friday. They are simply brilliant! Especially, for gifts of bread to others. In addition, superb service from Bakery Bits - prompt delivery, regular updates, fabulous products.”
“I bake bread every week and used the baskets for the first time on Friday. They are simply brilliant! Especially, for gifts of bread to others. In addition, superb service from Bakery Bits - prompt delivery, regular updates, fabulous products.”
“My aim was to make low salt, low yeast, almost crustless bread that small children could eat and adults would also enjoy. I started by buying 4 Alan Silverwood biscuit tins that fitted 2 to a shelf, side by side. Coincidentally, I bought freezer to oven to table pyrex handleless dishes that fitted into the biscuit tins so I was in no danger of dropping them when they were hot. Then I started a Keffir kit but found a litre too much, so I bought my own half litre jar and now I refresh it every few days. Then I got going with the bread. I use 2 rounded tablespoons of chick pea flour (for the feel-good factor), 3 of the organic Gilchester flour, then make it up to 17 ounces, 500g, with organic white, a half egg-spoon of yeast, all from Bakery Bits, and a half egg-spoon of sea salt. I mix it with a couple of spoons of the liquid from the Keffir (in other words I don't mix it as per the instructions, I let it settle out) and warm water. This is mid-afternoon. After a good knead, it sits overnight to prove in a not very warm room. I add a little water later in the evening if it looks dry. The next morning I give it another good knead and put in my Panibois, which also fit into the biscuit tins. The Panibois sit in 2 of the tins, the other 2 go on top, like a kind of lid. These prove in the top oven while the bottom oven is on the minimum setting, then they go into the bottom oven and the heat is turned up. My bread is reliably delicious and ready for lunch. Thanks Bakery Bits!”
“My aim was to make low salt, low yeast, almost crustless bread that small children could eat and adults would also enjoy. I started by buying 4 Alan Silverwood biscuit tins that fitted 2 to a shelf, side by side. Coincidentally, I bought freezer to oven to table pyrex handleless dishes that fitted into the biscuit tins so I was in no danger of dropping them when they were hot. Then I started a Keffir kit but found a litre too much, so I bought my own half litre jar and now I refresh it every few days. Then I got going with the bread. I use 2 rounded tablespoons of chick pea flour (for the feel-good factor), 3 of the organic Gilchester flour, then make it up to 17 ounces, 500g, with organic white, a half egg-spoon of yeast, all from Bakery Bits, and a half egg-spoon of sea salt. I mix it with a couple of spoons of the liquid from the Keffir (in other words I don't mix it as per the instructions, I let it settle out) and warm water. This is mid-afternoon. After a good knead, it sits overnight to prove in a not very warm room. I add a little water later in the evening if it looks dry. The next morning I give it another good knead and put in my Panibois, which also fit into the biscuit tins. The Panibois sit in 2 of the tins, the other 2 go on top, like a kind of lid. These prove in the top oven while the bottom oven is on the minimum setting, then they go into the bottom oven and the heat is turned up. My bread is reliably delicious and ready for lunch. Thanks Bakery Bits!”
