About

Hi my name is Lucy and I haven’t bought a loaf of bread in 5 years. I hope that you will be able to say the same in the years to come!

This blog site is all about making great tasting artisan bread, with complex flavours, holes and a good chewy texture. I have baked this kind of bread at home in my kitchen for many years and I wanted to share with you how you too can bake great looking bread, using just flour water yeast and salt.

I have read many bread books and tried countless bread recipes and have developed my own way of baking the type of bread I like to eat. My recipes are straightforward and give you great results. I’ll also share with you where my inspiration has come from so that you too can become a great home baker of artisan bread.

The bread I make usually takes time, and I enjoy the anticipation of each loaf filling my house with the smell of freshly baked bread, all the while wondering how each particular type of loaf will turn out.  If I’m making sourdough I will get my starter ready  for baking a few days before I make the final dough. My recipes aren’t about fast rising bread with a lot of yeast that tastes bland and goes stale quickly.   It’s all about the slow rise, that allows for fermentation which creates the complex flavours, beautiful crust and chewy texture that I’m looking for.

I find bread baking enormously satisfying and relaxing. I  enjoy trying something new and seeing what happens- sometimes I get the result I want and sometimes I don’t.  I get most satisfaction from working on one type of loaf for a while ‘till I feel I have got it just how I’d like it to be. Like mastering anything, its all about practicing and enjoying the process of trying things out, learning from your mistakes and being keen to have another go.

I also really enjoy passing on my recipes to friends and hearing how they get on. So do let me know how it goes when you try out these recipes, whether you are an experienced baker or new to this.

Every couple of weeks  I’ll talk you through baking a different type of bread.  I got into baking more seriously when I discovered Jim Lahey’s no-knead bread recipe. So we’ll start with my version of that. I was amazed how easy it was- and you will be too.

The other breads I’ll teach you to make over the coming months will be

  • Sourdough- including making your starter- (which isn’t as complex as people often make out)
  • Baguettes/French Bread
  • Bagels
  • Rye crackers

And lots more….

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2 responses to “About”

  1. Raga Brown says :

    Hi Lucy, are you still blogging ??

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