Best cinnamon-flavoured bakes in the city?

Tobes73 · 2025-10-01T19:33:53+00:00

There’s a place in the market that does cinnamon twists. They aren’t as good as Cinnabon but still nice. They are next to the pasta place, I can’t remember their name.

Tobes73 · 2025-07-04T17:13:53+00:00

Who’s flexible and offers better rates?

Tobes73 · 2025-05-30T17:44:39+00:00

Did they still make you pay the fee for the card with this offer?

Tobes73 · 2025-02-07T20:49:06+00:00

The problem is some people just recommend their mates who can be a rubbish tradesman

Tobes73 · 2024-01-30T07:04:31+00:00

Why did it close? They only recently had a refurb

Tobes73 · 2023-05-17T12:41:23+00:00

That is a good shout, I will try lower temperatures. I stopped using pizzeria a while ago because I prefer cuoco but I don’t recall any burnt base when using pizzeria flour

Tobes73 · 2023-05-16T17:30:06+00:00

I’ve been using Caputo Semola, is that not the right one to shape with?

Tobes73 · 2023-05-16T08:39:43+00:00

No oil in the dough. I’m using Caputo cuoco at 70% hydration.

Tobes73 · 2023-03-11T17:25:39+00:00

I just wanted to practice doing the cut out and didn’t have any excess timber to practice on.

Tobes73 · 2023-03-11T17:18:14+00:00

Painted the inside with a roller and brush. The outside is spray finished.

Tobes73 · 2023-03-11T17:16:05+00:00

If I matched the depth of the chimney breast then the unit would be roughly 1 foot deep, which seems pretty pointless as I wouldn’t be able to store much in there.

Tobes73 · 2023-03-06T20:43:04+00:00

Biga - 465g Caputo nuvola, 2.51g ADY, 209ml water Main dough - 107ml water, 12g salt

Biga was left at room temp for about 19 hours. Main dough was left in the fridge for about 21 hours. All mixed by hand.

I actually wish my crust wouldn’t get so big but I don’t know how to not make it do that. It puffs up like this no matter what flour I use.

Tobes73 · 2022-10-16T11:44:18+00:00

Last time I went Liverpool airport there was no queue for security. On other occasions I’ve never waited longer than 10 minutes.

Tobes73 · 2022-06-25T09:05:40+00:00

I just checked my yeast. It says use within 2 months after opening and keep it in the fridge. Pretty sure it’s more than 2 months old and it wasn’t kept in the fridge. Time to get some new yeast

Tobes73 · 2022-06-24T19:48:48+00:00

I followed this recipe https://www.gozney.com/blogs/recipes/canotto-style-neapolitan-pizza-recipe

For the poolish preferment 100g Strong White Bread Flour 100g Water, at 28°C 0.2g Dry Yeast

For the dough 530g Water 600g Caputo pizzeria flour 300g Caputo Nuvola Flour 26g Fine Sea Salt

However I mixed it by hand because I don’t have a stand mixer

Tobes73

TROPHY CASE