BakeryBits

BakeryBits Baking bread the artisan way. At BakeryBits you will find all you need to start or indulge your passion for real baking!

Now officially a Certified B Corporation!

31/08/2026

Here's one for the sweet-toothed bakers and Blackberry foragers 💜
Blackberry upside-down cake, finished with a sprinkling of fresh mint

Light, fluffy, nostalgic with a little fruity twist.
Baked in the wonderfully non-stick USA Pan tin (available online)
Whipped up in the Sunbeam Yellow Ankarsrum mixer

Happy Bank holiday baking 🍇

29/08/2026

Loafing around this long weekend? 🍞

This French-Style T80 Country Loaf has a crisp, deeply coloured crust and a soft, wheaty crumb with plenty of flavour from Foricher’s stoneground T80 flour.

Bake it this weekend and put it to work with thick-cut sandwiches, toast with plenty of butter and marmalade, or simply torn into hunks while it’s still at its best.

The recipe uses a simple overnight poolish, so you can get it started the evening before and bake fresh the next day.
Recipe now live!

25/08/2026

There’s a lot going on in one bag of flour! 🌾

Foricher Tour de Mains brings together a mix of flours, grains, flakes and seeds for a loaf packed with flavour and texture.

Darryn takes a closer look at what’s actually in the bag and why those seeds don’t stay quite as crunchy as you might expect once they’ve had time to soften and hydrate in the dough.

A really easy way to bring more grains, seeds and character into your next loaf, without building the blend yourself.

23/08/2026

A Sunny Sunday Sesame Seed Sourdough!

A flavourful edition of toasted sesame seeds for this weekends bake - 100g seeds for 1kg dough

Comment below what your baking inspiration for the week is 🍞 🥖

20/08/2026

All the amazing Ankarsrum colours 💫
Swedish design, made to elevate your kitchen and your baking

Which colour are you picking?
Keep watching for the slower flick-through at the end 😆

18/08/2026

An hour of baking condensed into one minute! The joys of an Ankarsrum mixer and time to bake.

Using the new deluxe whisk in the stainless steel bowl - super smooth for creaming butter and soft icings.

Carrot and Banana Tray bake with cream cheese icing because YUM! A delicious recipe by Chetna Makan (in her Book The Cardamom Trail)

16/08/2026

Cotswold Crunch plus plus!
+ Malted wheat flakes
+ Nut-brown malt flour
+ Homemade butter
= YUM!

A delicious loaf this morning: 60% Manitoba, 40% Cotswold Crunch, with a little extra maltiness thrown in.
Does anyone else aim for ‘tooth butter’?!

13/08/2026

Part 2 – Making Butter in the Ankarsrum Assistant Mixer

And here’s the finished butter!

After separating the butter from the buttermilk, we washed it, squeezed out the remaining liquid, added a little salt and shaped our butter. Then there was only one thing left to do… cut a slice of bread and give it a try!

Want to make your own? Here’s the quick recipe (Save for a rainy day!)
-Add 1200ml double cream to the stainless-steel bowl with the roller and scraper fitted.
-Mix at around medium speed until the cream separates into butter and buttermilk – around 6–9 minutes, depending on the temperature of your cream.
- Pour off the buttermilk, then wash the butter in ice-cold water until the water runs clear. Gently squeeze the butter to remove as much remaining liquid as possible.
- Add salt to taste – around 0.5–1g per 100g of butter is a good guide.

1200ml of cream makes approximately 600g butter + 600ml buttermilk – don’t throw the buttermilk away! Keep it in the fridge and use it in your baking.

You can find the full recipe and method on our website.

08/08/2026

A little jar, packed with flavour.

This is becoming one of my favourite additions to a sourdough loaf - a small blend of Roasted Barley Malt (RBM), Diax, NutBrown and malted wheat flakes. Used sparingly, it adds depth of flavour, encourages a rich crust colour and gives the loaf a real malty character.

Every ingredient has its own purpose, from enzymatic support to colour and flavour, which is why understanding the different types of malt can make such a difference to your baking.

Explore our Baking Glossary to learn more about malt flours and other bread-making terms:
http://jo.my/89u3xt

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Wellington

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Monday 9am - 5:30pm
Tuesday 9am - 5:30pm
Wednesday 9am - 5:30pm
Thursday 9am - 5:30pm
Friday 9am - 5:30pm

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