Barbari bread or nan-e barbari is an Iranian flatbread. Quite a thick flat bread. With a bubbly and fluffy interior and covered with seeds. It has a distinct design of lines across the surface. My version is a high hydration one and we will use the autolyse method to...
In this episode of the Baking World Tour we are going to Ivory Coast or Côte d’Ivoire. With an awesome steak sandwich recipe. This is a common street food in Ivory Coast, but unlike on the streets I decided to go all out and cook up a thick rib eye steak for...
These pancakes are tastier than any other! The slow fermentation develops real flavour. And the best part is that they are super easy to make. All it takes is mixing the batter, leaving it to proof for one hour, then refrigerating until breakfast. This recipe makes...
This sourdough pumpkin bread looks like a real pumpkin, and it is made with pumpkin puree, so it tastes like one too. I will show you how to make a perfect pumpkin loaf for Halloween. Using cooked pumpkin instead of water in the main dough gives it an orangey-brown...
This black charcoal sourdough bread is the perfect spooky Halloween bake. It has a light and open crumb and super soft texture. Goji berries popping with sweetness and contrasting the blackness with their bright red colour it is sure to impress anyone. Activated...
