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  • bethesdabakers 7:04 am on July 14, 2012 Permalink | Reply  

    Pam’s Pix 2 

    Pam’s Pix 2

    • Adam Newey 2:21 pm on July 23, 2012 Permalink | Reply

      Wow – great photos! I am now deeply envious that I wasn’t able to make it, but lovely to see so many old friends there (not that Mick’s that old).
      Must get my act together in time for next year! By which time, I may have taken some tentative steps away from my current ‘career’ towards a more doughy future.
      Cheers to all,

      • bethesdabakers 11:24 am on July 27, 2012 Permalink | Reply

        That’s very timely, Adam – we’re looking for someone to host next year’s event. How about basing it in the Olympic Village?

  • bethesdabakers 9:09 am on July 13, 2012 Permalink | Reply  

    Pam’s Pix 1 

    First of Pam’s photos here

  • bethesdabakers 6:14 am on July 12, 2012 Permalink | Reply  


    Some of Jeremy and Pam’s pictures here

  • bethesdabakers 10:41 am on July 11, 2012 Permalink | Reply  


    Just put up some snaps here

    Thanks to everyone especially Joe, Jay and Gill. Really enjoyed the weekend.


  • bethesdabakers 8:39 pm on July 2, 2012 Permalink | Reply  


    What’s the eating plan, chaps?

    I assume there will be food Saturday and Sunday, but Friday night?

    Will the bar be available?

    Any flood warnings for Dyfryn Conwy?


    • jay 8:49 pm on July 2, 2012 Permalink | Reply

      Hi Mick
      yes there will be food on Friday evening ,Sat and Sun. The bar will not be open in the club so it will be bring your own or drink my cider.
      Weather will be sunnyish ,warmish with a chance of rain between showers

      • bethesdabakers 8:04 am on July 3, 2012 Permalink | Reply

        Did someone say cider?

        • rowmarcus 7:54 am on July 4, 2012 Permalink

          Friday night, i reckon Mick it’d be nice to have some of this pizza you keep ‘road-testing’ (on your blog)… anyone else agree? 🙂

        • bethesdabakers 8:28 am on July 4, 2012 Permalink

          Sorry, I’m on the cider

  • bethesdabakers 7:54 am on July 1, 2012 Permalink | Reply  

    German Ryes 

    Really sorry Gareth can’t make it next weekend but at least there’ll be more room at the bar.

    Had a visit from Rick and Maggie yesterday on their way back from Germany with a big bag of breads – report here

    Chris has been trying to post a comment on here and I don’t have the authorisation to approve it. He’s looking for a lift from anyone coming up from London. Contact him at Real Bread Campaign.


  • bethesdabakers 4:05 pm on June 27, 2012 Permalink | Reply  

    Starter Monitor 

    A great honour – I’ve been nominated as starter monitor (I’m the only one with buckets).

    Today my customers have been getting Nina’s Danish Peasant Bread:

    It has an amazing 120% starter content. I started off with two buckets three quarters full. Was a little humid yesterday and I ended up with three overflowing bucket + a 4K dough box

    Look at that gas inflating the clingfilm.

    Sadly Nina had a choice of Trefriw or taking her family on holiday. Not fair.

  • bethesdabakers 5:47 pm on June 24, 2012 Permalink | Reply  

    Baking Gear 

    Howdy Bakers

    Joe, who is busy with flour and ingredient orders and all the other major planning issues, has asked me to contact people coming to Trefriw for the baking weekend on the subject of equipment.

    The major equipment items are already sorted – Jay has hired two ovens and I’m lending two more.

    It would be helpful if everyone could bring their own personal baking kit – a mixing bowl, dough scraper, proving baskets. There will be plenty of spares so, particularly if you are on public transport, don’t worry too much.

    If you are driving, have space in the car, are a well equipped baker, please bring as many items as you can. There will be spare mixing bowls, electronic scales, plastic scrapers, etc, but let’s face it, you can’t have too many plastic bowls of all sizes – just bring what you can.

    I’m told the rugby club has an adequately equipped kitchen, but food preparation equipment – kitchen knives, chopping boards, large pots may come in handy, and don’t forget items you might want to use such as rolling pins, hand towels, tea towels, bench brushes, pastry brushes, thermometers, flour scoops – specialist ingredients, herbs and spices, etc.

    Even a spare tent may come in handy if Chris Real Bread has his nicked again this year. Don’t worry, Bethesda Lads don’t travel as far as Dyffryn Conwy – much more genteel over there.

    Don’t worry if you have to travel light – there will be plenty to share around. That’s what the event is all about.

    Still a few places available for undecided bakers to have the time of their lives.


    • Terry Lyons 6:03 pm on June 25, 2012 Permalink | Reply

      HI Mick

      At my first venue at the DDD I took about a dozen large plastic mixing bowls. These were all used by everybody so I took the same to Bethesda which were also used. I shall do the same for Trefriwbaking.

      Geraint brought 3 or 4 snazzy scales at Bethesda….can’t bring a quantity of them but now at least I can bring my own. Those blue semi-round scrapers that Joanna took to the DDD were invaluable…..I still have mine that Zeb gave us at the DDD. If I could find those scrapers, I would definately bring a dozen.

      I may have a chance of bringing the mobile wood-fired oven, but won’t drag that thing to west Wales unless people really want to use it.

      I’m very limited in my experience to just 2 events, but thinking about what people needed at those events were …mixing bowls, scales, scrapers and razor edge blades to slash the dough before baking…….I’ll also try to find some decent blades.


      • bethesdabakers 7:56 pm on June 25, 2012 Permalink | Reply

        And I’ll return your pinnie with the little dogs on it ….

    • Paul Youd 7:39 pm on June 26, 2012 Permalink | Reply

      Hi Mick

      I’ll bring half a dozen mixing bowls, several rolling pins and a few measuring jugs. I’ve also got a Baby Belling and several small ovens (microwave size) – if you think they’ll come in handy, I’ll bring them also. I’ll also bring an assortment of oven gloves, tea towels and dish cloths.


  • bethesdabakers 9:42 am on June 19, 2012 Permalink | Reply  


    Or, anyone fancy Pane Pugliese, the bread that breaks the rules – dimpled and baked upside down.


    • bakingben 2:52 pm on June 19, 2012 Permalink | Reply

      Hi Mick

      I’d like to try the Pugliese: yours looks great. Are the main features the rolling up instead of folding during bulk fermentation and free-form proving and dimpling and baking upside down?


      • bethesdabakers 8:03 pm on June 19, 2012 Permalink | Reply

        More or less. The formula is here http://thepartisanbaker.com/2011/10/01/pane-pugliese/

        Lately I’ve just been stretching and folding during bulk, roughly shaping and proving on the bench them flipping it over onto the baking sheet (so it’s seam side up) and dimpling fairly comprehensively before baking.

        Jay’s getting the piano tuner in so we can see if you are as good as you reckon

        • bakingben 10:35 am on June 20, 2012 Permalink

          I’ve retired from public performance: the nerves got to me…

        • bethesdabakers 11:37 am on June 20, 2012 Permalink

          Trust me Ben. A couple of pints of Jays Mad Scratter and you’ll be leading “Knees up Muvva Braaan”

      • firebeard 6:38 pm on June 23, 2012 Permalink | Reply

        Hey Mick,

        Thats beautiful looking bread, I love the open structure of the crumb.

    • chocveg 10:06 pm on June 25, 2012 Permalink | Reply

      Yes, I’d like to have a go at that!

      • bethesdabakers 6:36 am on June 26, 2012 Permalink | Reply


        • bakingben 9:13 pm on June 27, 2012 Permalink

          I made an attempt at Pane Pugliese today. I proved it on a floured bread board. It flowed out quite a lot but I managed to dimple it and turn it upside down into the oven. The crust went a bit soft but the texture and taste were good. I used 2/3 home milled and sifted flour (I think I have too much time on my hands sometimes!). I’ll have another go over the baking weekend. I also made a version of Pane di Como from the same book ( Carol Field – Italian Baker) which has milk and Barley malt syrup in the leaven.

  • bethesdabakers 2:28 pm on June 18, 2012 Permalink | Reply  

    arfa pizza 

    I would have been more careful if I had intended to post this. “This” is a couple of mini baguettes – about 175g dough weight – what remained after I used half the dough for pizza. The dough is quite wet (78%) and had been in the fridge for a couple of days. Whacked them in the oven having scoffed the pizza and then thought, people always want to try out pizza recipes at baking weekends so I got the camera out.

    Anyone fancies a baguette session at Trefriw I don’t mind contributing (but, please, no attempts at authenticity, T55 flour and all that).


    • Terry Lyons 6:32 pm on June 18, 2012 Permalink | Reply

      Hey Mick……they look good enough to eat !!!. Big G helped me to make some Baguettes at the Dales Dough Do……..they didn’t look as good as that…….still, I’m having great fun playing “catch up”…….

      I’m looking forward to rubbing shoulders with all YOU “Artisans” of true baking…..


      • bethesdabakers 7:08 pm on June 18, 2012 Permalink | Reply

        Well, Terry, what does someone like Big Gareth know about baguettes ….? Marmite bread, now that’s another story.

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