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Welcome to BreadClub20 on Facebook (2021 World Bread Awards - Wales)

BreadClub20 is on Facebook. The recipes are available from here and from www.breadclub20.com. Happy Baking...

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Showing posts from August, 2021

August 30, 2021

Everyday Seeded bread - BreadClub20 Style

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August 29, 2021

Ciabatta - T55 flour

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August 20, 2021

The English Cottage Loaf

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August 20, 2021

Sourdough - using starter for soft sandwich rolls

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August 17, 2021

Pain Polka

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August 16, 2021

Pain de Campagne - using Pâte Fermentée (with baker's yeast)

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breadclub20.com: BreadClub20 (Wales Winner 2021 : World Bread Awards) started as a WhatsApp page during the Coronavirus Lockdown of 2020. I've been baking bread since I was 17 and I'm still learning. Whether or not you're new to the alchemy that happens when you mix flour, water and yeast together - I hope you'll find something of interest here. But, above all.....Happy Baking. www.breadclub20.com

Your Guide to the Recipes

'Granary' Bread
"Gold Hill" Granary oval and boule
100% Wholemeal boule
3 strand multiseed plait with sourdough discard
A bâtard / bloomer style multi-grain
A step-by-step approach to perfect sourdough with explanations for the inexperienced baker
A White Overnight
Amish White Bread
Apricot Brioche - Brioche Nanterre
Apricot Brioche - plaited
Artisan Sourdough
Authentic Lancashire Oven Bottom Muffins
Autolysing
Bagels
Baguette de Tradition Française
Baguette Tradition
Baguettes - the John Kirkwood Way
Baguettes using Sourdough Discard
Bake-a-Day Sourdough
Baking Bread with Tangzhong or Yudane
Baking in a Banneton
Bara Brith
Bara Brith - the loaf, not the cake
Bara Hâd Pabi
Bara Pot Clai (Clay Pot Bread)
Barbari - Iranian Flat Bread
Bazlama - Turkish Flatbreads
Beer bread
Beltane Hearth Bread
Beskuit (Namibian rusks)
Borough Market Hot Cross Buns
Breakfast Brioche Baked in a Bundt
Bridge or Finger Rolls
Brioche (Apricot)
Brown Farmhouse (BC20 Back to Basics)
Burger Baps
Chelsea Buns
Ciabatta - BC20 style
Ciabatta - step-by-step
Ciabatta - T55 Flour
Ciabatta - using sourdough starter
Classic Focaccia
Classic Spelt and Sesame - a BC20 Back to Basics
Classic Wholemeal - BC20 Back to Basics
Cornish Saffron Loaf
Country Open Bread
Cranberry Cobs
Crumpets
Crusty Cob
Crusty White 3 strand plait
Demystifying Baker's Percentages
Do Nothing German Crusty Breakfast Rolls - Brötchen
Easy no-knead sourdough
Easy Pumpernickel
Eccles Cakes
English Cottage Loaf
English Farl
Everyday Seeded Bread - BreadClub20 style
Farmhouse Baps
Fiteer el Malak (Archangel Michael Bread)
Floury and / or Scottish Baps
Fluffy Asian Bread
Focaccia - Nonna Gina's recipe reviewed
Focaccia from Liguria
Fougasse from Provence
French baguettes
French Baguettes
Fruit Loaf - Fully Loaded and BreadClub20 Style
Fruited Bun Loaf - BC20 style
Geoff's Mam's Parkin
Ginger Loaf
Granary Baps
Granary Bread
Grandma Johnston's Limpa
Guide to good ingredients
Guide to Hydration levels in bread
Guinness Soda Bread
Hand mixing, machine or stand mixer?
Honey Oatmeal Loaf
Hot Cross Buns
Hot Dog Rolls (1)
Hot Dog Rolls (2)
Hot Dog Rolls in Silicone Moulds (Sourdough discard)
How to kit yourself out as cheaply as possible
Hungarian Split Farmhouse
Irish Malted Bread
Jim Lahey's Artisan Sourdough
Jim Lahey's no-knead bread
Ka'ak - Middle Eastern Bread from the Levant
Kartoffelbrot
Kefir Bread (Ciscaucasian)
Kentish Huffkins
Khobz - Moroccan Flatbread
Krentenbollen (Homemade Raisin Buns)
Lace Sourdough
Lagana - Greek sesame flatbread
Lake Champlain Sourdough
Lancashire Bun Loaf
Loaded Fruit Bread
Lou's Sandwich Loaf
Malt and Sultana Loaf
Malt Loaf - the best you'll make
Malted Bread with Zante Currants
Malted Sultana Loaf
Malted Sunflower Seed Loaf
Maltese Bread
Malthouse Loaf
Manchet
Marraqueta - traditional Chilean and Peruvian bread
Maslin Bread
Mexican Tortillas
Milk Loaf
Milk Loaf
Milk Roll
Monastery Bread
Multigrain bread - Mon Pain Quotidien
Multigrain rolls
Naan Bread
No-knead fluffy white bread
Noon Barbari - Persian Flatbread
Oat, Honey and Wholemeal Loaf
Oven Bottom Muffins
Pain à l'Ancienne
Pain à la Bière
Pain au Levain
Pain au Levais - BC20 style
Pain d'épices
Pain de Camagne (with Pâte Fermentée)
Pain de Campagne (i)
Pain de Campagne (ii)
Pain de Campagne from the Jura Mountains
Pain Polka
Pain Sancerre
Pan Cubano
Pan de Cristal
Pan de Pelota
Pan Gellego
Pane di Como - Como bread
Pane Siciliano
Panini
Panmarino (Rosemary and Raisin)
Papo Secos - Portuguese bread rolls
Parisian Presidential Baguettes
Parker House Rolls
Parkin (Vegan)
Pastéis de Nata 2
Pastel de Nata
Po'Boy Bread
Polish Rye - BC20 style
Poppy Loaf
Poppy Seed Bloomer
Potato Bread
Raisin Bread (ideal for little ones)
Real Cornish Pasties
Respectus Panis - Sourdough
Rustic Artisan Loaf using a Poolish
Rustic Ciabatta
Rye and Raisin Bread
Scottish Morning Rolls
Seeded Spelt Loaf
Sesame Bread
Shokupan
Simply Sourdough - BC20 style
Six Seed Sourdough
Soft Burger Buns
Soft Sandwich Rolls - BC20 Back to Basics
Some suggested books
Sourdough - 1898 Starter
Sourdough - 81% with time stamps
Sourdough - a classically strightforward, super and simple, step by step approach to superior sourdough
Sourdough - a step-by-step approach to perfect sourdough. Ideal for the inexperienced baker.
Sourdough - an overnight bake
Sourdough - Chiling the dough makes it easier to handle
Sourdough - easy no knead
Sourdough - Easy Overnight Sourdough
Sourdough - freeform on cordierite
Sourdough - in a Dutch Oven
Sourdough - in an oval banneton
Sourdough - Jack's Sourdough
Sourdough - make your own starter
Sourdough - maximising your chance of holes
Sourdough - Michel's 42 word recipe - an experiment
Sourdough - Mix-Wait-Bake - a review
Sourdough - Tartine style
Sourdough - Tartine with retardation
Sourdough - the basic recipe
Sourdough - the Coil Fold method
Sourdough - the Scrapings Method
Sourdough - using discard for a sandwich loaf
Sourdough - using starter for soft sandwich rolls
Sourdough - What's Autolysing all about
Sourdough - when is a 'starter' a 'starter'?
Sourdough - wholemeal with peanut butter
Sourdough : Classic Sourdough by Rusch and Johnson
Sourdough baguettes - no knead / cold proofing
Sourdough from Bont - 'Surdoes Bont'
Sourdough-80% hydration
Southern Sourdough
Spanish-style Ciabattas
Spelt Bread
Stamping Bread Rolls
Sticky Jamaican Ginger Cake
Sticky Malt Loaf
Sultana Loaf
Sunday Bead (Bara Can)
Surdough - Handling 85% Hydration
Sweet Potato Bread
Syrian Onion Bread
Tangzhong Bread
Tartine Soudough
Tear and Share Garlic and Herb Bread
The "BIGa" Mistake
The Ballymaloe 'Grant Loaf' Wholemeal Loaf
The Coburg
The English Cottage Loaf
The Farmhouse Boule
The Farmhouse loaf - Back to BC20 basics
The Great Northern Malt Loaf
The Huffer from Essex
The Starter Loaf - a BC20 Back to basics
Three Seed Bread
Tiger Bread
Torth y Cynhaeaf (Harvest Bread)
Turkish Pide Loaf
Twelfth Night Bread
Ukrainian Black Bread
Ukrainian Kolach (Plain)
Victorian Graham Bread - 2 recipes
Victorian Milk Bread
Vienna Bread
Viking Wholemeal and Honey Bröd
Vogel's Bread - no-knead
Waterford Blaa
Weekday Sourdough
What's in my storecupboard and fridge
When is a starter a starter?
Wholemeal and Kefir
Wholemeal boule and oval
Wholemeal sourdough with peanut butter
Why buy a bread machine?
Züpfe / Zopf - Swiss Braided Loaf
ǷINTERFYLLEÞ GEBYRMED (OCTOBER SOURDOUGH)

Social Media Links

Facebook
Instagram
Open Crumb Sourdough
Twitter

Useful Web and YouTube Links

Hydration Calculator
How to knead dough.
Coil folding
Chad Robertson's Tartine Sourdough
Scale up Bakers quantities tool
Laminating dough
Baking Glossary
How to build tension in bread
When and how to Autolyse
Adding moisture to your dough when it's in the oven
The Effects of Steam in Bread Making
How to make Glass Bread (Cristal Bread)
Bread 101 - shaping and baking
Bread 101 - Kneading your dough
Bread 101 - getting started making white bread
How altitude affects Sourdough,
CULINARY QUANTITY CONVERTER
Paul Hollywood tips
Why putting your burger into a brioche is a bad idea.
A basic dough using a stand mixer
How to use your food mixer to mix bread dough
How to work out Hydration levels in bread.
How to stop your dough sticking to the basket.
Jim Lahey’s Easy No-Knead Artisan Bread
Sourdough scoring techniques
Shapes and types of bread
Patrick Ryan's Sourdough Course
US to UK Conversion Charts

Useful reads

100 Great Breads (Paul Hollywood)
Bread: A Slice of History (Marchant, Reuban and Alcock)
Brilliant Bread (James Morton)
Home Baker (DK)
The Bread Machine Bible (Anne Sheasby)
The Handmade Loaf (Dan Lepard)
Traditional Bread Making (Eve Parker)

Labels

.1
'go-to'1
'S'1
100% wholemeal1
18982
2lb loaf1
3 strand1
65 degree Bread Doctor1
85% hydration1
86% hydration1

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