by andy | Feb 17, 2015 | Uncategorized
As the sun shines through the window on a frosty morning, I thought it might be a good time to reflect on what Andy’s Bread has been up to in the last few months. December was a crazily busy month. We put on two Christmas pizza nights (back to back), then did...
by andy | Sep 23, 2014 | Bread Mail
Afternoon all, A delayed flour delivery last Friday meant there was panic on the streets of Llanidloes as no fresh baguettes were available on Saturday morning! But fear not, the T55 flour has arrived from France (via Shipton Mill in Gloucestershire) and baguette... by andy | Sep 16, 2014 | Bread Mail
Afternoon all, A couple of new breads have been available over the last couple of weeks. Firstly I’ve been selling a seedy baguette (baguette aux Céréales) which people are liking. It’s got a mix of seeds based on Eric Keyser’s pain aux Céréales... by andy | Sep 16, 2014 | Courses
As well as “traditional” kneading, on my beginners baking course I teach a kneading method inspired by Richard Bertinet. Called the “slap and fold” technique, it aims to maximise the amount of air getting into the dough, while avoiding handing... by andy | Feb 19, 2014 | Uncategorized
I had a great morning teaching my first beginners bread-making course yesterday. We made tin loaves, ciabattas, ciabatta rolls and muffins. The next two courses are on Monday 10th March and 7th April. The session lasts around 4 1/2 hours and costs £50 including a...
