Maurice Chaplais - Artisan Bread / Bakery Consultant

12/09/2025

Etang de Thau oysters are one of the joys of France without the price tag. 50 pence each for OO size (largest)compared to £1.20 each in Waitroses for size 3-pretty small !!

11/09/2025

Sourdough potato rolls after 20 minutes baking and then put immediately into ziplock bag while still hot to trap in the moisture. They are super soft and my new best friend-almost a hybrid brioche as there is butter and egg in the recipe

10/09/2025

Sour dough potato rolls, beloved of the “smash burger” world about to go in the oven after 2 days in the making with a levain, tanghzong, 5 hours bulk rising and then overnight bulk in the fridge then moulding then 4 hours proving-phew!!

24/07/2025

Tiramisu recipe as promised and requested by several people-any problems get back go me 🍰

25/04/2025

Sourdough white bread with 81% hydration 23% levain and 15% Tangzhong and flour autolysed for 2 hours. Levain had 5 hours to rise at 26c and bulk fermentation was 5 hours from the end of mixing to the moulding, with 3 30 minute interval coil turns. 3 hours proving in bannetons at 26c then overnight in fridge at 3c. Next day straight from fridge to oven at 230c for 20 minutes with lid on and 10 minutes at 230c lid off plus 4 minutes grill function. Flour was Premium Canadian flour from Shipton Mill in Gloucestershire, unbleached with ingredients being nothing but flour.

25/08/2024

I have been working my way through all the Shipton Mill flours here in the UK and these are my last 2 and my favourites, using on the left a blend of 30% Canadian and 70% European and on the right is 70% Canadian and 30% European. The one on the right gives the best open texture and is my favourite for this sour dough which is 78% hydration 23% levain 15% Tangzhong, 2% salt with 5 hour levain, 2 hour autolyse and Tangzhong and 3 minutes mixing, 5 hours bulk fermentation, 2 hours proof before retarding at 2c for 12 hours. Baking straight from fridge at 240c for 40minutes.

08/08/2024

24/07/2024

Back in the UK for a bit and am pleased to be able to use Shipton Mill flour again! This is white sour dough made with Shipton Mill Organic stoneground white flour-took a bit of experimenting to get it right but am very pleased with the result. Will share method and recipe on my next posting

25/01/2024

This is what a salad looks like at Savanne Paille Holiday Homes-home made coleslaw, home made potato salad, red beans in garlic vinaigrette, home cooked beetroot, 7 minute eggs, avocado and tomatoes served with my sourdough and French butter and of course Kubuli lager to wash it down 🌴