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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
This is a French style sourdough bread based on the research by Olivier Segouin into medieval baking methods.
Yummy water crackers. These are very quick to make – about 20 minutes from raw ingredients to finished crackers.
A nice easy Focaccia recipe.
Just to let you all know that we have changed our event booking service to eventbrite.co.uk.
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.
This weekend I’ve had several people ask for advice about kneading dough with conditions such as arthritis or RSI in hands and wrists.
Following last year’s extensive research into the best hot cross bun recipe, here is the definitive Eastcourt Manor version.
We’ve just completed an advanced bread course and here is some of the lovely bread the participants made yesterday – brioche and ciabatta.
Step-by-step photo guide to shaping tin and round loaves.
This bread uses a small amount of milk and butter to soften the crust.
We are delighted to announce that advanced and pizza courses are now open for booking throughout 2013.
There has been quite a lot of interest in what we are offering for Christmas at Eastcourt Manor, so we are very pleased to announce… Panettones for sale at Kent farmers’ markets We are so excited by our handmade sourdough panettones that we have decided to offer them for sale to the general public. We […]
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 […]
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 […]
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. […]
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 […]
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.
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 […]
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 […]
Bookings for our September course are open. Read more about courses here.
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.
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 […]
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 […]
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 […]
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 & […]
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 […]
Inspired by this FT review of Walnut Breads and finding a packet of Walnuts in the larder, here is a recipe for walnut spelt sourdough bread. Friday morning – refresh starter Take one tablespoon of the starter and mix with 100g of water and then 100g of strong white flour. Cover with cling film and keep […]
Fancy a curry? Here is a wonderful set of pictures showing how to make naan bread in a tandoor oven from my old tandoor oil drum blog.
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, […]
Everyone loves hot cross buns. Double check stocks of ingredients before you start. Work out timings the night before – don’t wing how to proof and bake 6-8 batches of buns at 4am. Given that hot cross buns are slow to rise but quick to bake, you want hot cross buns on trays covering all […]
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 […]
Our April course is sold out. You can book onto the June and July courses and see dates for the rest of the year here.