Friday Bread
Paul Myerscough shows off his recent bread baking.
flour
Cann Mill Organic Flour -time to top up
Paul Myerscough has a preference for bread flour from this water mill near Shaftesbury.
Cann Mill Organic Flour -time to top up Read More »
Thursday Bread – Stretched and turned, not kneeded!
Paul Myerscough share more information on baking bread and here discusses the ‘no-kneed’ method.
Thursday Bread – Stretched and turned, not kneeded! Read More »
Saturday Bread October
Bread maker Paul Myerscough reflects on the famous ‘tartine’ loaf and describes his own efforts
Saturday Bread October Read More »
Baker’s delight
Paul Myerscough discusses the virtues of different flours for his homebaking and offers some tips about sourcing.