Bit quiet on the blog front - so much fun stuff to do! Anyway, here's a little update for ye:- Oven Doughies wood fired oven (mark 1) has arrived from Vitcas. It's made up of five pieces of refractory concrete which dovetail together to form a dome with internal diameter about 800mm. Its our first… Continue reading Oven, Business Planning and Realbread
#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
Starting small – oven ordered
After a lot of thought, several books read & multiple conversations had, we've taken the plunge and ordered a modular pre-fab oven from the well respected guys at Vitcas in Bristol. This is going to be a massive step up from the domestic electric oven we're currently using and should see doughies begin to rise. It should… Continue reading Starting small – oven ordered
First ingredient order
Flour, salt and oil (and beer) First ingredient order has arrived from the fab guys at Highland Wholefoods in Inverness. Their company is a worker owned co-operative supplying wholefoods to people and businesses in the highlands, and was recommended to us from Mike at Golspie mill who supplies them with flour. We received several types… Continue reading First ingredient order
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!
New home; new flour; new gear
So much to blog about and so little time! Here's a quick splurge update to keep you informed:- New home In our new home at long last in the highlands, and as of this weekend we finally have all our own gear in said home - including hobie the mixer (let batch bakes recommence). A… Continue reading New home; new flour; new gear
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
Doughies Logo madness…
Ok - so we've gone from zero logos to 5! Thanks go to John Sutherland at Crofteleven who drew these up for us. Now to figure out how to use them on the blog...
doughies 