Lucie Steel
September 29, 2014

Lucie Steel

Hi Lucie here,

I grew up in the North of Scotland on a remote hill sheep farm. We grew all our own vegetables and every meal was made from scratch. I had my first ever Chinese takeaway aged 18yrs in Edinburgh when I went there for college!

So, baking and cooking was an integral part of growing up. My sisters and I can shear sheep, milk cows, drive tractors and cook up a storm!

 

Lucie baking

 

 

Years later …… And I now have a shipping container in my garden that houses my micro bakery.

I bake bread commercially three days a week, teach one day a week and sell at local community markets every other weekend. This all works round family and school runs!

Lucies shipping container

 

My bread baking adventures started with a course with Jane Mason at Virtuous Bread and from then on I was hooked. See Bread Angels and for more information, recipes and bread baking videos.

Real bread has four basic ingredients, flour, water, yeast and salt. Once you have mastered a basic white loaf and a basic whole wheat loaf then from there you can progress onto all sorts of breads.

 

photo[9]

 

When it comes to making great bread the big thing to remember is that WATER is The KEY ingredient! Don’t be afraid to have a good sticky dough when you first mix your ingredients together. People often make their doughs too dry and end up with a dense heavy loaf.

Never add extra flour but you can always add extra water and you can do this at any stage during the mixing or kneading process.

 

Lucie’s Recipe

 

 


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