PIZZA IS FINALLY HERE I know we've been promising it for a while, but finally pizza is here, we will be open this Saturday from 5pm to 10pm. Slinging pizza, soft server, beers and wine.  We've had a few delays with building work but we're finally ready, we have staff in place and a great menu that is short but full of quality ready to go.    OUR PIZZAS ARE 100% BALTIC We wanted to take everything we’ve learned making great bread, and use that to make equally great pizza. And what we’ve learned is that slow fermentation makes the best bread. That’s why our sourdough method resu ..read more

*|MC:SUBJECT|* *|MC_PREVIEW_TEXT|* Baltic Bakehouse Presents  News From The Bakehouse The Shabby Shop is Due a Change You've probably noticed that our Allerton Road shop is looking worse for wear, as you can see from this lovely picture above. Well this is all going to change, new signs are going up this week, along with our shiny new roller shutter. What is most exciting is the brand spanking new interior we have planned, we started ripping out the old shop yesterday and over the next few weeks we ..read more

Sorry for the rather click baity headline, but its true you only need three books. Of course I don’t have three books, I have loads of bread books, they are all good in certain ways, but lets be honest they cover a lot of the same ground. So I decided to write this about the three books you really need, with these three you’ve got a lot of the bases covered that will help you develop your understanding and skill as a bread baker. These three books will get you baking the best bread you can.    1.  The professional view point, Bread by Jeffrey Hamelman. Unlike most books th ..read more

So like everyone else right now, because lots of bakeries are closed, I’m doing a bake along. But forget sourdough, because really it’s just quite hard to get right, especially if you’re not used to baking bread. If you’ve not baked much bread before your chance of getting a good sourdough first time round is close to zero. So I’m doing a nice simple yeasted bread, if you can find yeast, shops are low on stock currently. This is pretty much how we make all our yeasted stuff at the bakehouse, slow rise ambient temp overnight dough. 1000g White bread flour, 20g salt, 4g fast action yeast, 700g ..read more

Think about your fridge cooling rate, not just the temp.  Bakers don’t often seem to talk about cooling rate when cold proving, we hear about the fridge temp and we talk about time, but for me the rate that the fridge cools is really important. Maybe as important as the final temperature of the fridge.  If we’re loading the fridge full of dough, that can be well over 300kg of stuff if you take into account the racks and trays we use. Cooling all that stuff down to somewhere between 2 and 4 degrees takes time. If you’re putting two loaves into your domestic fridge, it doesn’t take as ..read more

As you may have noticed, we have a brand spanking new website. It's just a whole lot better, and you can even order stuff on here to pick up from either of our shops. So please take a rummage round and see what's new.  I'm afraid that not all the blog posts are up yet, but slowly I'll transfer them over, unfortunately there wont be any of the comments coming over, for technical reason they wont be transferred across, very sorry if you posted, we really do appreciate it, so please do so again in the future.  Also if there is anything you think we should add on the website please let u ..read more

So like everyone else right now, because lots of bakeries are closed, I’m doing a bake along. But forget sourdough, because really it’s just quite hard to get right, especially if you’re not used to baking bread. If you’ve not baked much bread before your chance of getting a good sourdough first time round is close to zero. So I’m doing a nice simple yeasted bread, if you can find yeast, shops are low on stock currently. This is pretty much how we make all our yeasted stuff at the bakehouse, slow rise ambient temp overnight dough. 1000g White bread flour, 20g salt, 4g fast action yeast, 700g ..read more

Its been some time since I last wrote anything, sorry about that I’ll try harder I promise.  Anyway, please don’t buy sourdough starter or culture, or mother or what ever people want to call it. You can have ours for free if you ask nicely, we’ll give it to you in a takeaway coffee cup.  What I’m getting at, is the bakeries and websites that sell starter for prices like £5, £15 or £20. Usually with a list of reasons why you should, that may or may not include.  It’s from France/Spain/German/San Fran/Skegness so it will taste like bread from there. It’s really old like 6/35/164 ..read more

Think about your fridge cooling rate, not just the temp.  Bakers don’t often seem to talk about cooling rate when cold proving, we hear about the fridge temp and we talk about time, but for me the rate that the fridge cools is really important. Maybe as important as the final temperature of the fridge.  If we’re loading the fridge full of dough, that can be well over 300kg of stuff if you take into account the racks and trays we use. Cooling all that stuff down to somewhere between 2 and 4 degrees takes time. If you’re putting two loaves into your domestic fridge, it doesn’t take as ..read more

As you may have noticed, we have a brand spanking new website. It's just a whole lot better, and you can even order stuff on here to pick up from either of our shops. So please take a rummage round and see what's new.  I'm afraid that not all the blog posts are up yet, but slowly I'll transfer them over, unfortunately there wont be any of the comments coming over, for technical reason they wont be transferred across, very sorry if you posted, we really do appreciate it, so please do so again in the future.  Also if there is anything you think we should add on the website please let u ..read more