Make an order

Please use the contact form below to order bread or pastries. In the message please detail the product you would like, the quantity, and if you wish to collect or have your order delivered. Please note, deliveries can only be made within a one mile radius of Canterbury city centre. All orders can be paid for in cash on collection or delivery.

For any queries please contact us on Twitter or email us: hugo@dealingwithdough.com.

Orders that are made after midday on Wednesdays will be carried over to the next week’s bake. We hope you understand, naturally leavened bread is a three day process, and it is for this reason we ask you to place your orders three days ahead of the bake.

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HH Bakery produce.

Please find a list of our products available for online order below.

Viennoiserie & patisserie

Cinnamon curl A curl of croissant dough with a rich cinnamon centre.

Almond tart These small tarts are made with a sweet pastry and and filled with frangipane, flaked almonds and seasonal fruit.

Croissant A traditional croissant, made with French butter and laminated by hand.

Pain au chocolat Croissant dough rolled with dark chocolate inside.

Chocolate brownie A rich chocolate brownie. A cracked surface encases a soft and dark centre.

Blondie A chocolate-less brownie, packed with warm spices and drops of white chocolate.

Shortbread The classic, melt in your mouth biscuit.

Breads

All of our breads are mixed, shaped and baked by hand. They’re leavened by naturally occurring bacteria in a sourdough culture, a method of bread making that dates back to 200BC. Our breads are baked after a long, slow rise, providing a deliciously complex flavour and fantastic keeping qualities. Wherever possible, we use locally milled wheat and rye flour.

100% Rye A dense, dark loaf with a rich flavour

Parham White The loaf that started it all. Predominantly white, with a handful of rye flour.

Granary Made with malted rye, barley and wheat. Flavoursome, and the perfect sandwich companion.

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Student suppers #2: Marmite & salami conchiglie

Marmite & salami chonchiglie. Source: DWD.

Marmite & salami chonchiglie. Source: DWD.

Some dishes don’t need a lot said about them, and this is one of them! It’s quick, simple, light and delicious. For me, the marmite is what brings all of the elements of the dish together, but it can easily be omitted. If you do remove the Marmite, add another 2 cloves of garlic and a little extra salt when seasoning.

Ingredients (serves 2):

4 cloves of garlic

10 thin slices of salami

1 tbsp Marmite

1 large knob of butter

A small handful of basil, roughly chopped

175g dried conchiglie

Method: Pre-heat your oven to 150c/130c fan/gas mark 2. Wrap the garlic in a layer of tin foil and gently roast for roughly 25 minutes, until very soft and the inside of the garlic clove has baked down to a paste.

After the garlic has been roasting for 15 minutes, spread the salami on a lined baking tray and add it to the oven with the garlic until crispy, about 10 minutes. When crisp, tear into quarters.

Bring a pan of water, with plenty of salt in, to the boil. Add the dried pasta to the water and cook as advised on the label.

When cooked, drain the pasta, reserving ½ cup of the cooking water. Put the pasta, cooking water and large knob of butter back into the pan and mix well over a low heat.

Add the marmite, garlic cloves (skins removed) and salami quarters to the pan and stir well until everything is heated through. Add a pinch of ground black pepper to taste and serve while hot. Shred the basil and scatter over the top to finish.

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Student suppers #1: Spiced squash & apple soup

Spiced squash & apple soup. Source: DWD.

Spiced squash & apple soup. Source: DWD.

As a student, I know how easy it is to buy your soup from your closest Every Little Helps store. It takes no time at all, costs very little money and most importantly – there is next to no washing up.

For the same amount of time and washing up, you can create a soup that is marginally more expensive, but is unbelievably delicious. Not only that, but it freezes very well, so one large batch can sort your lunches for a week and cost as little as 60p per portion.

Luckily, I had a jar of chilli jam kicking around, but in this recipe, you can substitute the jam for one extra apple and a teaspoon of dried chilli flakes. Serve with a little crème fraiche to offset the heat.

Ingredients (serves 4):

1 large onion, peeled and roughly chopped

2 medium butternut squash, peeled and diced

2 cox apples, peeled and diced

1 litre vegetable stock

1 tbsp olive oil

1 tsp fennel seeds

1 tbsp chilli jam

1 tbsp garam masala

Method: Add the oil to a large, heavy based pan on a medium-high heat. When the oil is hot, add the squash, onion, apple and garam masala.

Stir so that everything has an even covering of oil and spice and cook for 4 minutes, or until the apple, onion and squash has gently coloured. Add the vegetable stock, fennel seeds and chilli jam and stir until incorporated well.

Bring the pan to the boil, and then simmer for 15 minutes, or until the squash is soft.

Take the pan off the heat and blend well with a stick blender, ensuring there are no large chunks of squash or apple. Season to taste. Serve while hot or freeze for up to 3 months.

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Clementine curd

Clementine curd doughnut at HH Bakery. Source: DWD.

Clementine curd doughnut at HH Bakery. Source: DWD.

As December approaches, we enter the height of clementine season. The smell of this amber fruit immediately sends me back to countless Christmas mornings, rummaging amongst chocolate coins and christmas parcels to the bottom of my stocking where I could find a clementine or two.

Here I use clementines to make a delicious curd, which is both sharp and sweet in equal measure. It is hugely versatile and can be used in place of any recipe that calls for lemon curd, for a festive alternative. I pipe the curd into doughnuts, until they are fit to burst (around 40g of curd per large doughnut).

Ingredients (makes 900g):

7 large clementines

2 lemons

350g caster sugar

4 eggs, beaten

3 egg yolks, beaten

100g unsalted butter, diced

Method: Set up an bain marie by heating a large pan of water to a gentle boil. Add a heat-proof bowl over the pan but ensure the water is not in contact with the bottom of the bowl.

Zest and juice all of the fruit and add it to bowl, along with the yolks, eggs and sugar and mix to combine.

Add the butter and stir constantly, so as not to scramble the eggs. Cook until the curd is thick, and coats the back of a spoon at least.

Either add to sterilised jars as a beautiful Christmas gift or keep, refrigerated, until needed. The curd will keep for up to two weeks.

This recipe is an adaptation of George Socratous’ for Jamie Magazine.

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Student suppers.

Student supper. Source: DWD.

Student supper. Source: DWD.

My Instagram feed seems to be a magnet for comments from my Dad, which usually run along the lines of: “remember you’re a student,” but can escalate as far as “Celeriac gratin!? You’re a f**king student!”. Just recently, after plunging nearly all of my income into a new project (blog post to follow soon), I began to realise – I am a student.

If the meals I make were movies, as a director I am a Steven Spielberg/Quentin Tarantino hybrid. I don’t cook regularly, but when I do I tend to spend a lot of money (not just on ingredients but utensils I will probably never use again), I create mess, occasionally there is blood – but the soundtrack is good.

Student suppers are my low-budget, independent films starring actors you’ve either never heard of, or that you believed to be dead. They are films that are initially made out of necessity but do occasionally win an award, which is what is most important.

Over the coming months I will be posting low-budget meals that are not only quick but delicious. If you have any suggestions, questions, or would simply like advice on low-cost cooking, please get in touch.

H x

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Spiced plum jam

Firstly, it’s important that I mention I am not a jam aficionado. This is, in fact, only my third attempt at it – ever. Regardless of this, the method and recipe below is delicious and reliable.

This warming winter jam is in it’s element when thickly spread on toast, but i’ll be using mine to pipe into doughnuts.

Spiced plum jam as the sugar is just dissolving. Source: DWD.

Spiced plum jam as the sugar is just dissolving. Source: DWD.

Ingredients (makes 1litre of jam):

850g plums, stones removed

700g jam sugar

1 tbsp vanilla bean paste

1 orange, zest and juice of

2 star anise

1 small cinnamon stick

Method: Remove all of the stones from your plums and place into a heavy-based pan.

Add all of the remaining ingredients on top of the plums and leave on a low heat, stirring occasionally, until all the sugar has dissolved.

When the sugar has dissolved and the plums have begun to break down, turn the heat up so that the mixture begins a low, rolling boil. Stir regularly.

Let the plum mixture boil for 10 minutes, until it passes the wrinkle test. While you’re testing the jam, remember to remove your main mixture from the heat.

If it’s ready, pass the hot jam through a fine sieve and into two, 0.5litre sterilised jars and allow to cool completely. If it has not yet set, return the jam to the heat and test again after two minutes of boiling.

If not using right away, seal your jars and store in a cool, dark place.

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Sourdough basics: the starter

Naturally leavened bread, or sourdough, is one of the most satisfying things a baker can wish to pull from their oven. It does take time and a little patience, but the result will undoubtedly be some of the finest bread you have ever tasted.

Sourdough baked at home. Source: DWD.

Sourdough baked at home. Source: DWD.

Sourdough’s name refers to the slight tang in flavor caused by the production of acids during the retarded (cold) final proof, which can last from anything between 10 and 18 hours.

With a good method and an attention to detail, anyone can bake great tasting sourdough at home.

The starter

The starter. Source: DWD.

First, you will need what’s called a starter. This is a small quantity of flour and water that you leave to rest for a short period of time. With the help of natural bacteria (on your hands, in the air, in the flour), a yeast culture will form and it is this that you will use to make your bread rise.

You will use this starter every time you want to bake bread, so look after it: name it, nurture it, and make sure it’s always looking healthy.

The starter:

It’s important to be as accurate as possible when measuring flour and water quantities, and if you can, try to carry out each step at a similar time each day. Working the process of feeding your starter into your daily routine will make sure it is always strong and active.

You will need:

A clear 1ltr container

A set of digital scales, with at least 5g accuracy

350g strong white bread flour

350g water

Day 1:

In your container, mix together 25g of bread flour with 25g of water, using a fork to beat out any dry clumps of flour until you have a thick, smooth batter. Cover, and place in a warm spot (22-26c) to rest for 24hrs.

Day 2:

Scatter a little (5g) of bread flour over the batter and leave to rest for another 24hrs.

Day 3:

Add 50g of bread flour and 50g water to your starter, again mixing with a fork until smooth. Cover, and place in a warm area and leave to rest for another 24hrs.

Day 4:

By now your starter may be showing signs of life! Very small air pockets within the batter, visible from the side of your container, or a slightly acidic smell are both good signs that your starter is building up strength.

If your starter doesn’t exhibit any of these symptoms yet, simply scatter a little (5g) flour on the surface and leave to rest for another 24hrs.

If your starter is looking active, it is time to ‘feed’ it.

Pour away 100g of your starter, and to the remaining 100g in the container, add 50g bread flour and 50g water, beating together as you have done on previous steps. Cover, and leave in a warm place for 24hrs.

Day 5:

By now your mixture should be active. Discard 100g of your starter and add 50g of bread flour and 50g water. Mix together and cover, leaving it in a warm place for 24hrs.

Repeat step 5 for another two days, and by day 7 your starter should be strong enough to bake with.

After each feed you should be able to notice a regular ‘rise and fall’ in the starter. After you have fed it, the starter should appear relatively inactive, as it did at the beginning. It should smell milky and slightly sweet.

The starter immediately after feeding. Source: DWD.

The starter immediately after feeding. Source: DWD.

Two or so hours after the feed you should see an increase in volume, with air pockets in the batter visible from the side of your container and on top of the starter. It should still smell sweet, but with an acidic smell starting to build.

The starter two hours after feeding. Source: DWD.

The starter two hours after feeding. Source: DWD.

Roughly four hours after your feed the starter should be obviously active, often nearly doubling in size. At this stage the starter is referred to as ‘young’ and it should still exhibit a slightly milky aroma. The further into the 24-hour rest the starter goes, the more ‘mature’ it will become.

The starter four hours after feeding. Source: DWD.

The starter four hours after feeding. Source: DWD.

Once your starter rises and falls regularly after feeding, you are ready to bake bread!

Please note:
It is important to always replace the starter that you throw away with equal quantities of flour and water.

If you struggle to find a warm spot in your house, simply increase the temperature of the water you use when you feed the starter. Anything up to around 35c is fine (a little warm to the touch) but try not to go any higher than this as it will inhibit the fermentation process.

If you have any questions, or would like a FREE tub of the sourdough starter I use, please comment below or email me at: hugohharrison@gmail.com and I will reply within 24 hours.

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Cinnamon curls

For me, there is no scent or taste as nostalgia-inducing as cinnamon. It is the spice that sparked my love for baking. It’s smell can take me back to dozens of Christmases and Easters in an instant, and the flavour never fails to bring a smile to my face. I have wanted, for a long time now, to create a sweet recipe that can do this delicious ingredient justice, and I finally think I have. Scrolling through my Instagram feed on Saturday morning gave me the push I needed, as photograph after photograph appeared littered with scrumptious cinnamon. Of course, it was Cinnamon Roll Day (Kanelbullens Dag).

Cinnamon curls. Source: Dealing with Dough.

Cinnamon curls. Source: Dealing with Dough.

This recipe differs a little from other cinnamon rolls as it uses laminated (croissant) dough. Consequently the method is a little longer and takes a bit of practice, but the sweet, buttery pastry you are left with makes it worthwhile.

I roll these cinnamon curls in sugar whilst they are still hot from the oven, but if allowed to cool first, a vanilla icing would work just as well.

Ingredients: (Makes 12)

1 quantity croissant dough (my own recipe available shortly)

100g light brown soft sugar

50g demerara sugar

1 heaped tbsp freshly ground cinnamon

70g butter, melted

200g caster sugar, for topping

1 medium egg, for egg wash

Method: Tip your chilled croissant dough onto a lightly floured work surface. Roll your dough out to a rectangle of roughly 20″ by 12″, at a thickness of no more than 4mm. Clean the flat top of the dough, now facing you, of all flour using a pastry brush.

Mix your light brown soft and demerara sugar with your cinnamon in a large bowl, using your thumb and fingers to rub out any larger chunks of sugar. This is your cinnamon sugar for the filling.

With a palette knife, spread the melted butter evenly over the dough, making sure to reach all corners and edges. Equally scatter over your cinnamon sugar, again making sure to cover all areas of the buttered dough.

Starting from the long edge closest to you, roll the dough up tightly until you are left with a long, thick shape similar to a swiss roll.

Using a chef’s knife, divide the roll into 12 equal parts, trimming the ends off first if you’re after a less-rustic result. Once cut, you can shape them: simply grab the end of each curl, pull on it a little, and tuck it underneath the rest of the curl as a base.

Place each shaped curl onto a baking tray lined with parchment paper. Place the trays into a black bin bag on a flat surface in a warm area (22-26c), and tie it closed. (The bin bag creates a perfect environment for the dough to rise, as it will remain the same humidity and absorb heat from the surrounding area.)

Leave the curls to rise for between 60 and 90 minutes, until they have increased in size by at least half. Once the curls have risen, give each a generous egg wash, (1 egg beaten with a small splash of water), and bake at 190Cfan/375f/gas mark 5 for 20 minutes, or until golden brown. Whilst each curl is still warm, toss in a shallow tray of caster sugar so that they are covered all over and allow to cool on a wire rack.

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Blood orange & pomegranate cascara

Bh-Z-ugIgAAaDV9.jpg-large

The coffee bean as we know it is the seed of a cherry-like fruit known as cascara. This fruit is usually discarded and at best broken down and used as a fertiliser. It can. however, be dried and brewed as a tea or used to create a cold brew. Coffee roasters Has Bean and Square Mile currently retail this dried fruit.

During the brewing process much of the cascara’s flavour and caffeine diffuses into the surrounding fluid, whether it be water in a tea or fruit juice in a syrup. The cascara in this recipe, from Square Mile, displays a delicious rose-hip sweetness. Here, I have steeped the cascara with pomegranate juice to form a fruit syrup/cordial.

Screen Shot 2014-03-13 at 14.28.03

Method:

1. Add the cascara and pomegranate juice to a pan on a medium heat for 20 minutes, stirring frequently and not allowing to boil.

2. After 20 minutes, pass the cascara-pomegranate mix through a sieve and set to one side. (The reason the blood orange juice isn’t added at this stage is so that it maintains it’s natural flavour, un-affected by the cascara).

3. In a large pan add the fresh blood orange juice and zest as well as the sugar and cascara-infused pomegranate juice. Stir the sugar until it has dissolved.

4. Over a high-medium heat reduce this mixture by half to form a glossy syrup. When reduced, place the syrup through a muslin cloth and store in a sterilised bottle or jar.

5. To serve, add 1 part syrup and 2 parts sparkling water over ice. Add a small bunch of mint and enjoy!

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