Big four days here at Doughies. Some bread related; some highland life. Thursday saw us take our four saddleback pigs to abattoir in Granton on Spey. Seriously graphic look at big meat industry! The future is definitely small... Friday it was bake bake bake. We had our six week trial subscribers plus rolls & loaves… Continue reading Big Four Days
Category: #realbread inspiration
Posts about #realbread bakers that inspire us
Lot’s Happening
Lot's happening at doughies in the run up to launching at the Lochaber Agricultural Show next weekend - photo teaser below:-
White and Black
White Just ordered a chefs batch of sea salt from some guys on the Isle of Lewis (trying to reduce our ingredient food miles). They use good old Hebridean Sea water to make salt. Some heat and some time. And voila some nice white salt. Nothing added, nothing removed. Simple. Black If only firing a… Continue reading White and Black
#realbread + #realale = #realnice
Abs has been mucking around with two crates of waste beer from the guys at Glenfinnan Brewery - our local ale makers. The beer is waste as a batch gone wrong whereby a bunch of the wrong type of yeasties took over during the fermentation process. So instead of a sweet yeasty taste the beer… Continue reading #realbread + #realale = #realnice
Highland sourdough and black bread compared
Thought I'd post a quick pic of the highland sourdough made last week. This bread turned out just as I hoped (despite a slight singeing in the ropy old oven) with a light, airy crumb and subtle sourdough flavour. Twas light relief after the intense black bread. In hindsight perhaps the black bread might not… Continue reading Highland sourdough and black bread compared
New kitchen, new scenery, new scottish sourdough…
First attempt at black bread, including doughies' newly ripened scottish rye sourdough, ground coffee and some old bread. Prepared and baked over yesterday and today, was so excited have already eaten some. You can really taste the coffee! Looking forward to eating it toasted with marmalade for breakfast - my favourite way to eat Rye.… Continue reading New kitchen, new scenery, new scottish sourdough…
We Need an Oven!
OK - so we are pretty set on baking #realbread for the people of Lochaber. But...we need an oven to do that. A domestic oven just won't cut it anymore. And for bread the best baking environment is also the oldest type of oven - a masonry wood fired oven. So we need one of… Continue reading We Need an Oven!
Preparing a doughies lunch
Just preparing some doughies #realbread lunch for the week ahead travelling around Sutherland and Perthshire in Scotland. Got a lovely malted rye boule (yeast / sour hybrid), a hunk of English Cheddar and a wedge of Stichilton (England's local Stilton). Wondering what the local cheeses will be in Lochaber? Now where is that home… Continue reading Preparing a doughies lunch
A little bit of time…
I think it is the Guinness advert which says "good things come to those who wait". And well they do. At least when it comes to bread. Added to the simple ingredients of bread (flour, water, yeast and salt) there is the more fickle variable of time. And when it comes to bread, real bread… Continue reading A little bit of time…
Event – Saturday Pizzas
On Saturday we were commissioned to bake 12 #realbread pizzas for a local ASDA skittle evening (thanks Chris) organised by the ASDA Bournemouth chaplaincy team. In the upheaval of moving homes, we weren't quite sure how doughies would cope, but we bucked up said "yes" and got stuck in. Big thanks go to the boys… Continue reading Event – Saturday Pizzas
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