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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... NB - Recipes remain the intellectual property of Jon Rosser. They cannot be reproduced in digital or written form without prior permission.

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Pane Siciliano

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Jon Rosser 2021

Guide to the Recipes

Want to print a recipe? Simply open it and then press this button..

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

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Open Crumb Sourdough

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

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'go-to'1
'S'1
100% wholemeal1
18982
19411
2lb loaf1
3 strand1
65 degree Bread Doctor1
85% hydration1

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