Making bread infographic

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We’re really excited about the latest addition to our website. We have been working tirelessly to distil the core ideas of making bread into one simple, easy to digest (!) page. The result is our amazing new infographic! The graphic shows the step-by-step processes involved in making bread by hand as well as tables for different […]

Blinis

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We made these Blinis on stage at Aylesford Farmers’ Market. They’re really easy to make! Ingredients 55g Buckwheat flour 110g Bread flour 1tsp Fast action yeast 1 pinch salt 160g Creme fraiche 160g Milk 2 eggs Butter Blini toppings Method Mix the flours, yeast and salt. Add the creme fraiche and milk. Stir to form […]

Pure Kent Wholemeal Loaf

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A delicious, moist, wholemeal loaf made with local Solstice Wheat Flour from Pure Kent. The high moisture content and minimal kneading give this loaf a very nice open structure and bring out the best of the wheat flavour. Ingredients 500g Pure Kent Solstice Wheat Flour 100g Bread flour 500g Water 1 tsp Fast action yeast […]

Sourdough Hot Cross Buns by Eastcourt Manor

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Two years ago we brought you extensive research into the best hot cross bun recipe. Last year we brought you the definitive Eastcourt Manor hot cross bun – “the holy grail of hot cross buns…an all round unqualified success” This year we have tweaked the recipe and added a sourdough starter. The sourdough gives these hot cross […]

Perfect bagels

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I’ve been making these bagels for a few months now but this is the first time I’ve managed to get them in front over a camera before they get eaten up. These are really easy to make so perfect for small children who want to make bread. 1000g bread flour 2 tsp salt 20g sugar […]

Seeded wholemeal loaf

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A nice easy seeded wholemeal loaf using packet yeast. Specially requested by one of our little girls! 300g Wholemeal spelt flour 300g Bread flour 100g Mixed seeds (I used pine nuts, sesame seeds and poppy seeds) 390g Water 1tsp Fine salt 1tsp Fast-action yeast Mix the flours, seeds, salt and yeast in a bowl. Add […]

2013 Pop-up Shop

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The Eastcourt Manor 2013 pop-up shop will be open for business over the Christmas period offering: Our signature White Sourdough Loaf (850g) Our signature Spelt Sourdough Loaf (850g) White sandwich loaf (900g) Large Panettone (1kg), entirely handmade using our sourdough starter and homemade candied peel Individual Panettoncino (100g) Large Weihnachtsstollen (1kg), entirely handmade with homemade […]

Wholemeal sourdough loaf

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This is a lovely light moist wholemeal sourdough loaf. It really brings out the nutty flavour of the spelt and there are a few techniques in here to get the bread moist and really light and open.

Panettone

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Oooh lovely enriched Italian dough with candied orange peel and sultanas. This panettone recipe tastes absolutely amazing – we have brought a couple of supermarket ones to compare and this is incomparably better! This quantity of ingredients makes two panettone loaves. Ingredients STARTER 50g sourdough starter from the fridge 220g bread flour 320g milk FRUIT […]

Brogdale apple and cobnut sourdough loaf

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We’re just back from the Brogdale apple festival where we invented this lovely new loaf which got some extremely good feedback from the public. The Blenheim orange is a type of apple that cooks well, holds it shape and is grown at Brogdale. The cobnuts were kindly donated by the Potash Farm in Kent. Ingredients […]

Kneading

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An extract from our new e-book: “By kneading the dough you are achieving three things. Firstly, the ingredients of the dough are more thoroughly mixed. Secondly, the gluten in the flour needs to be developed. Gluten, when developed, is flexible and strong enough to hold the bubbles and starch that give a loaf its structure. […]

Android app

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We’ve developed an Android app for anyone that wants to experiment with sourdough recipes or bread recipes with a pre-ferment. Features of the Eastcourt Manor sourdough and pre-ferment include: * Automatically calculates hydration of the starter and final recipe * Recalculates weights to achieve target hydrations of starter or final recipe * Allows yeast weight […]

Baking Bread by Hand

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After much hard work we have published a free e-book with 30 pages full of hints and tips from our courses on how to make sourdough bread. Click here to go to the download page for Baking Bread by Hand.

No-knead ciabatta

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  This approach inspired by Jeffrey Hammelman brought out a wonderfully sweet wheaty flavour from the flour. The ciabatta had a nice open texture too. Handling this very wet, puffy, fragile dough is tricky in the final stages just before it goes in the oven. A very delicate touch is needed. 1kg bread flour 730g […]

Sourdough breadsticks

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Breadsticks I’ve never had sourdough breadsticks before. They are very tasty. I made some with poppy seeds, some with sesame seeds and some plain. Rosemary would have been a great addition as would parmesan grated on top. This is quite a wet dough which contributes to gluten development but can make the shaping a bit […]

July bread course

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We still have places left on our July sourdough course. Learn to make superb bread and sourdough in a domestic kitchen situated in the beautiful Kent countryside! You can book courses here.

Top Bread Tips – finger poke test

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Wait until the dough feels puffy when poked before you put it in the oven. This is my favourite bread making tip and it really can make a big difference to how your bread comes out. Poke the dough with your finger when you think it is ready to put in the oven. If you […]

French bread

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Just back from a visit to France, and I obviously take keen interest in the state of French bread. And much like the UK it seems to be a mixed picture. There was some truly outstanding bread but also a number of disappointing baguettes from supermarkets and bakers. The standard supermarket baguette seems to be […]

Baking in hot weather

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The weather has been really hot here this weekend – about 27C/80F. What difference does this make to baking bread? Sourdough starter is ready much quicker. I mixed up some stock starter with flour and water on Friday morning and by Friday evening it was ready for bread making. Rise times were also shorter – about […]

Bread baked on a sourdough course

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For those interested in an outline of our courses, they usually run 10am-4:30pm: Introductions & welcome Shaping techniques. Shaping sourdough into tins Looking after your starter and mixing up sourdough starter to take home. Tea break Mixing techniques, different kneading techniques, dough handling tips Mix and knead dough for pizzas and quick loaves (including cinnamon & […]

Gluten free bread

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I thought it would be interesting to make some gluten free bread. It turned out to be very edible and it might be interesting to experiment with the flavour and opening up the texture. I used a packet of Dove’s Farm gluten & wheat free bread flour blend and followed the instructions on the side […]

Fast Action Dried Yeast

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Commercial yeast is a lot more vigorous than a sourdough starter. Fast action dried yeast is the short very thin granular yeast – not the balls of varying size which is called active dried yeast. Fast action dried yeast is very easy to use – just mix it with the other dry ingredients (flour, salt, […]

Basic sourdough loaf instructions

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  The sourdough starter we use at Eastcourt Manor is made up of 100g of water for every 100g of flour (what bakers call 100% hydration). The starter keeps dormant in the fridge for 6-8 weeks but needs to be fed with a water/flour mixture at room temperature for the yeast to be active enough […]