Firehouse Bakery смотреть последние обновления за сегодня на .
* We've collected some of the most-asked questions from your comments on Patrick's bread videos and put them to him in this Q&A. We hope it helps your bread-baking adventures! You can watch it over here: 🤍 Here is the second part our two part bread masterclass with Patrick Ryan. Get back to basics with this amazing sourdough recipe. Patrick Ryan owner of Firehouse Bakery demonstrates how to make your starter for your sourdough. After that it is a matter of patience. Patrick wants to introduce everyone on how to make sourdough and show you do not need to be scared of making it. This is a simple guide on understanding how to make a simple sourdough. You can get the full recipe over on 🤍ilovecooking.ie under the bread section 🤍 Also make sure to subscribe to Patrick's YouTube channel here 🤍
How To Make Cinnamon Buns Masterclass With Patrick Ryan From The Firehouse Bakery
Meet Patrick Ryan from the Firehouse Bakery in Delgany explaining the sourdough bread Irish heritage. More info at 🤍
100% Rye Sourdough Masterclass With Patrick Ryan - Firehouse Bakery. Patrick Ryan owner of Firehouse Bakery will be making a 100% rye sourdough. Rye is a lovely flour to work with and it tends to make a more active starter which gives lovely complex flavours to your bread. Patrick wants to introduce everyone on how to make sourdough and show you do not need to be scared of making it. You can get the full recipe over on 🤍ilovecooking.ie under the bread section or here 🤍 Also make sure to subscribe to Patrick's YouTube channel here 🤍
How To Make Crème Brûlée With Patrick Ryan From The Firehouse Bakery
How To Make Apple Flatbread With Patrick Ryan From The Firehouse Bakery
Irish Sour Dough Bread Making Heritage With Patrick Ryan From The Firehouse Bakery
Bread Revolution The Video With Patrick Ryan From The Firehouse Bakery And Duncun Glendinning
Explore TV Ireland Patrick Ryan’s Firehouse Bread School On Heir Island
How To Make Pizza Dough Masterclass With Patrick Ryan From The Firehouse Bakery
When in West Cork, one thing you have to tick off the itinerary is a visit to Heir Island. This island is a little piece of heaven tucked away in a corner of Roaring Water Bay. It offers a unique, unspoilt landscape dotted with charming cottages dating back to the 1920s and is an ideal destination for sailing, swimming, diving or walking – to enjoy its abundant flora and sandy beaches.
Due to the success of our bread masterclasses with Patrick Ryan (Firehouse Bakery, Ireland) we have worked with Patrick to create more amazing masterclasses. In this video you will learn how to make hot cross buns. Hot cross buns are synonymous with Easter, you will find them everywhere through March and April, but if you ask me, hot cross buns are something that can be enjoyed all year round. Warm from the oven, toasted and smothered with butter, or simply enjoyed with a cup of tea. With this recipe you will find yourself making them through Easter and well into the winter months. Also make sure to subscribe to Patrick's YouTube channel here 🤍 Get the full recipe here 🤍
Here is the first of our two part bread masterclass with Patrick Ryan. Get the full recipe here 🤍 This is a yeast bread recipe 3 ways. It is a multipurpose enriched white yeasted dough. Patrick Ryan of Firehouse Bakery created this simple yet versatile recipe. This is your everyday loaf, the one for the kids’ sandwiches and smothering with butter and jam. While producing a great white loaf it is also a fantastic all purpose dough. For a foccacia Flatten it out using the tips of your fingers till it is about 2 cm in thickness with the characteristic dimples you would expect. Cover generously in olive oil and the toppings of your choice. Prove for 40 minutes. Give a final drizzle of olive oil and bake at 230c for 15 minutes and you will have yourself a great foccocia. Or better yet a 200g portion of dough rolled thin produces a fantastic 12”inch pizza base. Get yourself a pizza stone or improvise with an up turned roasting tray. Preheat the oven to its highest setting and cook the pizza direct on the stone/roasting tray. And if you find yourself with a bit of surplus dough don't let it go to waste. Roll the dough as thin as possible. Cut it into shards and arrange on a floured baking tray. Bake at 160c for about 10 minutes or until crisp and you will have an array of crackers better than anything shop bought. Or if you fancy making your own burger buns simply portion the dough to 100g, Roll each piece of dough round and top with seeds. After 45 minutes of proving the buns will be ready to bake at 230c for 15 minutes. This dough really is the all rounder. Also make sure to subscribe to Patrick's YouTube channel here 🤍
How To Make Sourdough Bread With Poached Eggs With Patrick Ryan From The FIrehouse Bakery
Patrick's pizza dough may take a little bit of forethought, but it really is a no-fuss, no-knead, ALL the flavour pizza base that you throw together, forget about for 24 hours, then make pizza magic with. Sourdough starter and an extended first prove gives it great flavour, but just a small addition of yeast give the crust a soft and chewy texture once baked. Patrick's using a 100% hydration sourdough starter in this recipe, and if you don't yet had a starter, it's a simple process and you can see just how to do it in Patrick's Sourdough Masterclass video. 🤍 Get full written recipe here 🤍 For a simple & delicious pizza sauce: Season passata with salt & freshly ground black pepper then stir in a drizzle of extra virgin olive oil. You can also add fresh basil, dried oregano or minced garlic. SHOW US YOUR PIZZAS! Follow us on Instagram 🤍ilovecookingireland Or on Facebook /ilovecookingireland and tag us in your Patrick pizza masterpieces :)
In our latest Lunch With Elvis, we hit Delgany's award-winning Firehouse Café - where The King unwittingly chooses a fancy but vegetarian burger. When he finds out that this burger is rich in fibre and nutrients, the big question is, will the bottom fall out of his world, or the world fall out of his bottom...?
We have another beautiful bread video with the King of Bread - Patrick Ryan, Firehouse Bakery. In this masterclass Patrick will teach you how to make a wholemeal spelt & black treacle yeasted bread. Get the full recipe here 🤍 Also make sure to subscribe to Patrick's YouTube channel here 🤍 We would love to see all your bread creations feel free to tag us on Facebook 🤍ilovecookingireland Twitter 🤍ilovecookingire or Instagram 🤍ilovecookingireland
Patrick Ryan, Firehouse Bakery is back with a new sourdough masterclass. This is a follow on masterclass from Patrick's standard sourdough. You will learn how to make a multiseed sourdough in this video. For the full recipe click here 🤍 To watch first sourdough video click here 🤍 Also make sure to subscribe to Patrick's YouTube channel here 🤍 We would love to see all your bread creations feel free to tag us on Facebook 🤍ilovecookingireland Twitter 🤍ilovecookingire or Instagram 🤍ilovecookingireland
R-Chef's table Firehouse Bakery, Sourdough Bread, How to make sourdough, how to make a starter for sourdough, making a starter, sourdough bread recipe, bread, how to make bread, step by step guide to making bread, i love cooking, i love cooking ireland, recipes, bread masterclass, How To Make Sourdough Bread Masterclass, sourdough september sourdough bread, sourdough starter, how to make sourdough, binging with babish, babbish, cooking with babish, basics with babish, pear qwerty horse, josh weissman, joshua weissman, joshua weisman, sourdough bread making, sourdough bread joshua, how to make sourdough bread, how to make sourdough bread from scratch, homemade sourdough bread, how to make bread, bread making, how to make bread from scratch, how to make bread at home, homemade bread, homemade bread recipe R-Chef's Table
The launch of Real Bread Ireland (see 🤍realbreadirl and #realbreadireland on Twitter) took place at Highbank in Kilkenny during the first Biabeag Meet The Makers event of 2015. Included are Patrick Ryan, Firehouse Bakery Joe Fitzmaurice, Riot Rye Declan Ryan, Arbutus Bakery Josephine Plettenburg, Spelt Bakers Kemal Scarpello, Slow Food Co Thibault Peigne , Tartine with organiser Keith Bohanna chairing. This video is the open discussion element of the evening detailing Real Bread Ireland and inviting suggestions and questions from those in attendance. For more, visit 🤍, 🤍 and for photos from the event, see 🤍
Classic baguettes! This recipe takes up to 3 days to make, which might seem a little bit crazy, but we promise you the results are worth it. Get the full recipe here 🤍 (We've had a few comments about the preferment being a little too dry and not looking like Patrick's in the video. He's double checked his numbers and realised he meant to say that you need 290ml water in the preferment. Apologies for the mistake! But, it's a good excuse to try another batch 😉 So, for the preferment: 450g strong (bread) flour 7g salt 290ml water 5g fresh yeast (or generous pinch dried yeast) The rest of the recipe stays the same.) This dough produces 6-8 baguettes and the dough can be held in a fridge for up to 36 hours. If you do not wish to bake all the dough at once, simply take what you need, shape it and bake it, leaving the remainder of the dough in the fridge which you can return to at any time within that 36-hour time period. This will allow you to bake fresh baguettes day after day. Or, bake all the baguettes in one go and freeze them. They're easily brought back to their crispy state by thawing at room temperature then dampening with water and heating the oven for about 10 minutes. Don't forget, we love to see what you've been baking, so please find us on our social channels and show us what you've made! Facebook: 🤍 Instagram: 🤍 Twitter: 🤍ilovecookingire And you can find Patrick on his socials Facebook: 🤍 Instagram: 🤍firehousebread
Patrick is back with a new recipe for scones! Learn how to make these Apple, Berry & Almond Scones they are delicious. Get the full recipe here 🤍 Patrick sells his beautiful scones in his Firehouse Cafe in Delgany, Co Wicklow, Ireland. Also make sure to subscribe to Patrick's YouTube channel here 🤍
Patrick is back! Learn how to make "Rich Man's Brioche" & 'Chocolate & Orange Mini Brioche Rolls" Brioche is a French bread enriched with eggs and butter. It is often broken down into three types, poor man's, middle class and rich man's brioche, depending on the ingredients. This recipe is certainly rich man's brioche and why not, we all deserve a treat every now and again. This bread is rich, velvety and almost flaky. It is a bread with the richness of pastry. The great thing about this recipe is that the dough can be made in advance, many feel that it is better when its been given overnight in a fridge. The dough will keep very well for 2-3 days. Chocolate and orange mini brioche rolls To fill each mini brioche roll you will require chocolate ganache. It is very easy to make but if you do not have time a spoonful of Nutella inside each brioche roll works great also. Find the recipes in our Christmas Recipe Guide here 🤍 🤍 Also make sure to subscribe to Patrick's YouTube channel here 🤍 We would love to see all your bread creations feel free to tag us on Facebook 🤍ilovecookingireland Twitter 🤍ilovecookingire or Instagram 🤍ilovecookingireland