I’m Rebecca Bishop – AKA The Next Loaf – the founder of Two Magpies Bakery and recently published author of the baking book ‘Two Magpies Bakery’ founder Rebecca Bishop (AKA “The Next Loaf”). Each month my new baking column will feature baking tips and trends, recipes plus recommendations for books, ingredients and equipment to help you bake more beautifully.
In recent years I’ve focused on sharing baking skills and recipes through my writing and in-person baking classes, currently held at Two Magpies bakery, Darsham. My new business venture, ‘The Next Loaf’ will soon be running baking classes online and from various venues around East Anglia – including small classes in my own home. Class content will range from sourdough and yeasted breads, viennoiserie, pizza and delicious wholesome cakes and bakes. More details and dates to follow in subsequent months. To get the latest information sign up for my newsletter www.thenextloaf.co.uk or follow me on Instagram @thenextloaf
What I’ve been baking…
A Tarte Tropezienne was my afternoon treat on a recent holiday in the South of France – the scent of orange flower water transports me back to blue skies, sunshine and buttery croissants from the village bakery. It also happens to use brioche as the base dough – another reason to get on board with this month’s recipe!
What I’ve been reading…
Inspired by the baking traditions and flavours of their native Israel, Honey and co -The baking book, written by Itamar and Sarit Srulovich was first published in 2015. My well-thumbed copy, currently on my kitchen counter, is still giving me ideas and inspiration for sweet and savoury bakes using some of my favourite ingredients.
This month I’m mainly making jam…
In August my blackcurrant bush gave me just enough fruit to make a jar of jam which I flavoured with rose water. Though perfectly delicious and well worth the effort this singular jar is long gone, so my attention, in September, has moved to the plums and damsons weighing down the trees I pass whilst out walking my dog. This jam will see me through the winter months and remind me of autumn’s bounty. If you’ve never made a jar of jam I’d strongly encourage you to have a go – use the same amount of sugar to fruit weight (you can buy sugar with added pectin if the fruit you’re using doesn’t set easily) and a pan deep enough to allow the jam to double in size when it’s boiling.
Baking know-how
Bread dough needs to be strong and elastic to be able to expand, so bakers use the ‘window pane’ test to assess how long to continue kneading or developing the dough. If you’ve just finished kneading let the dough relax for a minute then delicately pinch a walnut-sized piece between the fingers and thumbs of both hands and gently stretch the dough. If it tears immediately there is no gluten development (continue kneading) if it’s feels smooth and strong and can be stretched to the point of transparency your dough has reached moderate gluten development and you’re ready to move on to the next stage of your recipe
Baking classes
From January 2024 I’m launching ‘The Next Loaf’ baking school in Wenhaston, Suffolk. If you’ve already attended one of my classes at Two Magpies Bakery you’ll know they’re perfect if you want to raise your baking game or to give as a gift for a loved one. Classes will be small so there’s lots of personal attention and are suitable for beginners, or bakers looking for more consistency and challenge. We’ll be mixing, shaping and baking our way through an exciting range of classes including Scandinavian baking, Easter baking, sourdough, parent and child baking and Italian baking – to name a few!
Classes (and gift vouchers) are now available to book on my website
Private Baking Classes
Planning a special get-together, hen-do or just love to bake with friends and family? If you’re interested in a bespoke classes in your own home for a maximum of 6 people get in touch with rebecca@thenextloaf.co.uk
Upcoming events
2 Sept
Baking demonstration & book signing at North Norfolk food festival
23/24 Sept
Sticky buns baking masterclass& book signing at Aldeburgh food & drink festival