How To Make The Devonshire Split

23rd September 2014 by Paul Merry

In the vast range of individual British breads there is a round bun called the Devonshire split. Its name alone suggests it was a bun more popular in past times, because today we tend to say Devon, not Devonshire.

Description

As buns and rolls go, they are smallish, with a weight of only 50-60 gm, and with a diameter of about 80 mm. Their texture is that of very light, white bread, with a crust colour more golden brown than mahogany brown. One hundred years ago the alternative name of Chudleighs was popular, but whether there is any real connection with that small market town in Devon is unknown.Continue Reading

Making the Round Shape, Both Loose and Tight – Part 3

26th August 2014 by Paul Merry

The previous videos have shown you how to divide a dough, fold each piece neatly before laying them to rest, then how to make a tight cob.

Making the Round Shape, Both Loose and Tight – Part 1

26th August 2014 by Paul Merry

Introduction

Welcome to the 1st PANARY mini-series of hand-skills training videos: “Making the round shape, both loose and tight”

Throughout this first series you will watch me performing professional actions, as well as actions designed to suit the student or amateur. The first series features three videos that share the related tasks of:

creating the round shape for putting the dough away for its rest before final shaping
moulding it into tight rounds as finished cobs that are ready for final proof

Wedding Rolls: How to Make Them

22nd August 2014 by Paul Merry

During July my younger step-daughter was married. I was thrilled when she and the bridegroom asked me to bake a range of breads that would be the feature of the first course at the sit-down dinner for 200 people. The bread was to be accompanied by an interesting range of salsas, dips and charcuterie.

They were surprised when I said that as well as grand sourdough wheaten loaves I would make wedding rolls with refined white flour. As far as I know, they are Jewish and would have been popular in London’s East End, and in Manchester, the two main areas in the UK where there were concentrations of Jewish bakeries.Continue Reading

How To Make The Devonshire Split

Description

Making the Round Shape, Both Loose and Tight – Part 3

Making the Round Shape, Both Loose and Tight – Part 1

Introduction

Wedding Rolls: How to Make Them

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