All posts tagged: baking

Baking with Stoneware: Winter Plum, Apple & Cinnamon Crumble Recipe by Bakes by Michelle

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This is a deliciously tempting Plum, Apple & Cinnamon Crumble to enjoy with all of the family during the colder months. @Bakesbymichelle has prepped, baked and served this warming dessert straight from the oven to the table using our beautiful Studio Grey and Studio Blue collections. Michelle has baked the crumble in one of our eye-catching Studio Grey Ridged Bowls which is ideal for using in the oven and serving straight to the table. The deeper bowl shape also ensures there’s a generous amount of filling. Ingredients • 3 Bramley apples (roughly chopped) • 5 large plums (quartered) • 70g soft brown sugar (or less depending on sweetness of fruits) • 1 1/2 tsp ground cinnamon • 340g plain flour • 170g unsalted butter • 130g soft brown sugar • 65g jumbo porridge oats • 35g roasted chopped hazelnuts Method 1. Preheat oven to 170 fan. 2. Peel, core and roughly chop apples. 3. Quarter plums and place all the fruits in the bowl. Scatter over sugar and sprinkle cinnamon and roughly toss all together. …

Sourdough Making in Cast Iron

How to Make Sourdough with Hungry Anja

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I’m Anja behind @hungry_anja and I’ll guide you through how to make sourdough with this baking checklist. When starting your sourdough journey, you might find it confusing to navigate through all of the information including different timings and methods, and that’s exactly why I have created this simple checklist to make this learning process as straightforward as possible. For the Starter: I work with white flour starter and I always keep approximately 50g of starter in the fridge. This way I don’t have much sourdough discard and I don’t have to worry about feeding my starter daily. For example, if I want to bake on Saturday morning I will take the starter out of the fridge on Friday, feed it with 50g white flour and 50g water, leave it at room temp for approx. 6-8hours until it doubles and passes the float test. For the Dough: 8am – get your starter from the fridge and feed it, leave at room temperature until it doubles. 6-8hours should be more then enough but it all depends on …