BreadClub20 Back to Basics

A range of recipes that revisit classic bread and presents their formula and processes using a step-by-step approach.

Classic Wholemeal – BC20 Back to basics

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you join us by ‘Liking’ and ‘Subscribing’.

This is another in the series ‘BC20 Back to Basics’. Today, it’s a Classic Wholemeal.

Wholemeal or Wholegrain flour is made using the whole of wheat kernel. The wheat germ is separated from the white part of the grain and then returned to the white flour at the end of the grinding process. click to read more..

Farmhouse Brown – Back to BC20 basics

Brown bread flour contains about 85% of the original grain. A good deal of the bran and germ are retained. It’s darker than strong white flour and ‘nuttier’. It’s not as ‘entire’ as wholemeal – it sits in the middle between white and wholemeal. Click to read more…

Farmhouse White – Back to BC20 basics

To many, the basic Farmhouse white epitomises the ‘perfect loaf’. It’s also the perfect loaf to tackle at the start of your breadmaking journey.

Well, it’s actually the perfect loaf – anytime.

It’s soft, easy to cut and ideal for sandwiches and toast…right to the very last crumb.

But, first a word about the ingredients. Click to read more…

Classic Soft Sandwich Rolls – BC20 Back to Basics

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

A roll? For a sandwich? What sort of roll?

Well, first of all, I want a roll that is pillowy soft inside. I want one that will be robust enough to do justice to the addition of a filling. I want a roll that will be fresh and soft, even after a few hours. click to read more…

The Starter Loaf – BC20 Back to Basics

This is an exercise for new bakers…or those whose baking is limited to the recipes that exist within one or more of the books you regularly got to and that may well sit on a shelf somewhere in your home.

Our first instinct as new bakers is to go to the recipe book. But, once we start doing that, we gradually run the risk of being drawn into a cycle of dependence. Click to read more….

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