Banneton Man

30/05/2023

13/05/2023

If someone needs a Sourdough baking course check this out.

Thank you to the Simply Sourdough Class of May 2023!
You were absolutely fantastic and I couldn't have wished for a friendlier group of people to get back into teaching bread baking the simple way. It was an icy cold day, and we even had snow at home on the farm when I got home. We lost power and warmed up the soup on the woodfire stove, baked a delicious loaf of bread and had plenty of laughs.
I would love to see more photos of the bread you have baked and please reach out with any questions you might have.
Thank you - you were awesome!

Photo credit to Triin, Cindy and Kate. All photos are from first time Simply Sourdough bakers! If you would like to learn to bake bread just like that, just go to https://www.myheimat.com.au/product/simply-sourdough/ and sign up for the upcoming workshop on June 18th.

26/11/2021

No code needed.

13/11/2021

Who can resist a fresh loaf of sourdough on Saturday morning. Try the slow fermented sourdough from

18/07/2021

Let’s bake bread.

07/07/2021

Compared to rattan bannetons, wood pulp baskets offer a better “non stick”solution. Just add a sprinkle of bakers flour and your done.

05/07/2021

How to prepare your new banneton.

Step 1: Spray the banneton with water
Step 2: Coat the inside with flour

Flour will prevent the dough from sticking to the basket and protect the banneton from getting mouldy. It is also a good idea to do this even you use liner cloth.

22/06/2021

Wine, cheese, sourdough, beautiful things in life start with fermentation.

09/06/2021

600g of beauty proofed in our wood pulp basket

02/06/2021

Made some delicious sourdough honey butter breakfast roll, no over night proofing and no knead! Recipe as follow:

400g of bakers flour
320g of water
30g of honey
60g of butter
80g of starter
2g of salt

Mix the flour, water, honey, salt and starter, let the dough sit 20 mins then mix the melted butter into the dough, let the dough relax for 20 mins, then stretch and fold 3-4 times until the surface of the dough is smooth. Let the dough double its size then shape into littles round balls, bake at 190 degrees for 25 mins, Done!

19/05/2021

They are here! The German company .de start to produce these wood pulp proofing baskets over 100 years ago. They are natural product made from fresh spruce wood. We have some classic designs and some fun designs available for you.

As always we would love to offer wholesale discount for bulk order, please email us for details.

14/05/2021

Red wine sourdough with walnuts. Baked this beauty in the morning. I love its purple color and light wine taste. It will makes a great dinner together with steak and salad.

Recipe as follow:

275g of bakers flour
25g of rye flour
100g of wholewheat flour
170g of red wine
150g of water
85g of starter
8g of salt
40g of walnut

Mixing flour, wine and water, autolyse for 2 hours. Mixing the salt and starter, then kneading until dough developed. Added walnut, fold every 2 hours until the dough double its size. Baked the next morning

Happy weekend everyone!