This is where flour, water and good intentions meet a Panasonic bread maker and the reality of my kitchen.
I’m not a professional baker and I’m not trying to be. I just like decent bread that doesn’t cost silly supermarket prices, and I enjoy the quiet satisfaction of a loaf that comes out somewhere between “pretty good” and “that’ll do for toast” without the long list of added chemicals that’s used in modern bread.
Most of what happens here involves:
- A Panasonic bread maker doing the heavy lifting.
- Shipton Mill and other decent flours.
- Tweaks to timings, hydration and recipes that future‑me will definitely forget if I don’t write them down.
You’ll find:
- Basic recipes that actually work in a UK kitchen with UK ingredients.
- Experiments that went well (and a few that really didn’t).
- Notes on flour, yeast, timings and little adjustments that made a difference.
- The odd diversion into pizza dough, rolls and other useful carbs.
If you’re after artisan sourdough perfection, there are better places. If you want realistic, repeatable bread that fits around normal life, you might feel at home.
Recent posts
- Shipton MillToday’s bake is proudly sponsored by Shipton Mill… or at least it feels that way. Been playing with their flours again and I’m reminded why I keep going back: proper flavour, lovely open crumb, and a dough that actually behaves instead of sulking on the worktop. If you’ve only ever used supermarket strong white, try … Read more