On the 17th of November we will be celebrating Homemade Bread Day. As this dough-tastic day approaches us, what better way to celebrate than to bring out the rolling pins, sprinkle the flour and start kneading!
Get some inspiration from Sauce’s homemade bread round up below…
Modernist Bread – by Nathan Myhrvold and Francisco Migoya
Last week, mastermind Nathan Myhrvold, and world famous chef Francisco Migoya along with the scientific team behind the sell-out trilogy, Modernist Cuisine, released their next mighty tome; Modernist Bread: The Art and Science. This 5-volume ‘encyclopaedia’ has filled its 2,642 pages with extensive research, stunning photography, over 1,500 recipes and fascinating experiments. From, ‘dough CPR’- over-proofing a loaf and rescuing it 10 times – to, perfecting pizza dough; Modernist Bread well and truly covers all things bread.
Get your hands on your own copy today at: http://uk.phaidon.com/store/food-cook/modernist-bread-the-art-and-science-9780982761052/
Award winning baker, chef and author Richard Bertinet celebrates homemade bread every day. Richard is on a mission to make great homemade bread available to everyone. Richard’s four books on baking: Dough, Crust, Pastry and Patisserie Maison have become modern baking bibles and his cookery and baking school, The Bertinet Kitchen is the go-to choice for novices and breadmaking enthusiasts alike. The Bertinet Bakery’s existing artisan range consists of 5 flavours is available to purchase in Waitrose stores across the UK. The range has been carefully considered to include something for every bread-lover; Classic Sourdough, Malted Wheat Sourdough, White Sourdough Speckled with Green Olives; Cheddar, Onion and Cumin Loaf and the classic sourdough sprinkled with seeds. For further details on breadmaking courses, books and the product range, please visit: http://www.thebertinetkitchen.com/
Or, if baking isn’t really your thing, then how about trying some of these freshly baked loaves made in-house…
Daisy Green Collection
Avocado on charcoal with charcoal bread, avocado, labne, orange dukkah, and a free range poached egg from Award-winning Australian restaurant group, Daisy Green Collection. The Instagramable dish is available at seven Daisy Green, Timmy Green, and Beany Green locations throughout London, starting at £8.20 (plus £2 for the poached egg). http://www.daisygreenfood.com/
Theo Randall at the InterContinental
bakes fresh focaccia and sourdough bread every day, served alongside simple, rustic Italian dishes that are unfussy yet utterly delicious. http://www.theorandall.com/