Author Archives: andy

February!

As the sun shines through the window on a frosty morning, I thought it might be a good time to reflect on what Andy’s Bread has been up to in the last few months. December was a crazily busy month. more »

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Bread Mail 23rd September

Afternoon all, A delayed flour delivery last Friday meant there was panic on the streets of Llanidloes as no fresh baguettes were available on Saturday morning! But fear not, the T55 flour has arrived from France (via Shipton Mill in more »

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Bread Mail 16th September

Afternoon all, A couple of new breads have been available over the last couple of weeks. Firstly I’ve been selling a seedy baguette (baguette aux Céréales) which people are liking. It’s got a mix of seeds based on Eric Keyser’s more »

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Kneading techniques

As well as “traditional” kneading, on my beginners baking course  I teach a kneading method inspired by Richard Bertinet. Called the “slap and fold” technique, it aims to maximise the amount of air getting into the dough, while avoiding handing more »

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Breadmaking Courses

I had a great morning teaching my first beginners bread-making course yesterday. We made tin loaves, ciabattas, ciabatta rolls and muffins. The next two courses are on Monday 10th March and 7th April. The session lasts around 4 1/2 hours and more »

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Andy’s Bread Re-launch

This Saturday at the Old Mill!

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Andy @ The Old Mill

I’m pleased to say that Andy’s Bread has now moved after 3 years to a brand new kitchen at The Old Mill bar in Llanidloes. Still a small micro-bakery and baking twice a week, I now have a deck oven, more »

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New year, new plans

It was a busy 2012 at Andy’s Bread HQ (or alternatively known as our home kitchen) but we are hoping that 2013 will be even more exciting. Last year was spent mainly making bread for the lovely folk of Llanidloes. more »

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Bread Mail 5th September

Morning all, Hope everyone is well today. This week’s specials are going to be beetroot sourdough bread (which comes out a radiant red colour) and one I haven’t made since February for the 100% rye folk, roggen volkornbrot which contains more »

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Bread Mail 29th August

Morning all, Hope you are all well. We are now back from festival season including a successful bread making workshop at the Idler Academy tent at Shambala. Taught 6 people who had never made bread to make muffins and flatbreads. more »

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