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. We put on two Christmas pizza nights (back to back), then did Broneirion Winter event
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 Gloucestershire) and baguette production will recommence tomorrow morning in both seedy and seedless varieties. (£1.50/£1.70)
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 pain aux Céréales which is sold from his Parisien bakery. This is now available on
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 the dough too much. I would add it’s good to use a dough scraper to
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 costs £50 including a simple lunch and all your bread to take away! Places are limited to
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, mixer and hope to be able to make a better range of breads. The bar
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. The favourites seem to be 100% rye breads, ciabattas and english muffins. I’ve been lucky
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 “Felin Ganol” chopped rye and linseed. It’s lovely thinly sliced and topped with a slice
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. Blog post with pictures on andysbread.co.uk soon. So I’m back making bread this week, I’m
