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Breadmaking Recipes & Tips

How to care for Linen Couches

YOUR NEW COUCHE The characteristics of natural linen, even in these days of synthetic fibres, make it probably the best surface for the proofing of bread dough. It absorbs moisture from the surface of the dough, helping in crust formation, but can release moisture back into the dough if it gets too dry. It also allows bread dough to breathe properly – i.e. releasing the carbon dioxide produced by yeast fermentation and allowing oxygen to circulate. The initial odour is harmless and will not affect your bread; it will disappear in time. Linen is a natural fibre and will contain...

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How to care for Woodpulp Proving Baskets

 WOODPULP PROVING BASKETS (BRÖTFORM, BANNETON) At TheBreadCompany, we have been very impressed with the performance of these and hope you will be too. They have been manufactured in Germany from sustainable spruce wood since the 1920s.  Compared to traditional woven cane baskets, these; Have better heat insulation which is useful if you don't have a proofing cabinet. Dough is less inclined to stick as the basket holds flour more easily due to its texture and increased surface area. Have the ability to absorb moisture and gives it back to the dough as needed, which improves the rise and crust formation....

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Recipes to use up Spare Sourdough Starter

 If you don't bake very often, what to do with an excess of Sourdough Starter?  Don't waste it - it will make delicious pancakes or slightly savory scones (U.S. Biscuits). Either good with a cooked breakfast or cheese. (Scroll down for Scone recipe)    Sourdough Pancakes Americans and Scots would call this a pancake, but I grew up in England calling it a drop scone.  This is based on an original American recipe.   475ml (2 U.S. Cups) of Starter 2 Large Eggs (medium will certainly do – it's what I usually have in stock) 3 tbsp Vegetable Oil ½ tsp Salt...

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