About & Contact

Welcome to The Bread She Bakes, the bread and food blog that celebrates and explores the art of home bread baking, good food, as well as Austrian cuisine and culinary traditions.

I am Pam, the author of The Bread She Bakes. I love the therapeutic practice of baking, turning basic ingredients into something truly special and sharing the output with family and friends.

A lot of my early memories are based on my grandmothers’ and mum’s delicious Austrian home cooking, continental dark rye breads and the smell of freshly baked bread rolls. Moving to the UK, I’d been hugely underwhelmed by the bread available in British shops and bakeries and in September 2012, The Bread She Bakes was born. The UK’s barren bread landscape has inspired this space where I combine my love for real bread and slow food and share my baking and food experiences, hoping it inspires others to bake and cook too. I love sourdough and rye flour breads but enjoy experimenting with lots of different flours, techniques and ingredients.

Designed for the home bakers and bread lovers out there, The Bread She Bakes features a broad variety of bread recipes, documents bakeries in different places I travel to and includes reviews and recommendations on baking equipment. The Bread She Bakes also documents my own baking journey as I tackle classic breads, create new recipes and delve into family archives and memories.

If you love bread too, I hope you’ll find something of interest here and I’d love to hear from you. Thanks for stopping by!

Pam
Edinburgh, Scotland, 2016

Pam Reichhartinger-Lawlor

CONTACT

If you are a brand and you’d like to explore editorial or display advertising opportunities on my blog, you can contact me via the email address pam@thebreadshebakes.com or fill in the form below.

COPYRIGHT

All text and photographs on this site are my own, except where specified otherwise. All rights are reserved. If you would like to reproduce any of the contents, please contact me. Thank you!

DISCLOSURE

I work with a couple of affiliate companies which pay a very small commission if you make a purchase via a link in my posts. I only ever recommend products that I believe will be genuinely useful and fit for purpose. If I feature a post which has been sponsored by a brand, I will say so in the post.

 
  • Braian

    Hey Girl,
    We are just looking at your lovely site, you must bring us some of your yummy bread when you come to visit us in London,
    Brian & Caroline x

     
  • rebecca

    hello pammy!!! yummy yummy, fabulous recipes… cant wait to try one, i’m thinking the cheese and rosemary scones… amazers x

     
    • paemsn

      Thanks Becky!!! Although I could do with some quality bread photography (hint hint… ;-))

       
  • Mickael

    Don’t forget to send a loaf to SL 😉

     
  • Anita

    liebes paemsi, gratuliere zu deiner tollen page, hast du das alles gleich so hinbekommen, oder gab es auch “schweinefutter” am anfang?
    ich muss das auch mal probieren, aber ich glaube, es ist ziemlich zeit-aufwendig.
    lg
    gogs

     
  • Jonathan

    Hi Pam

    Great site – I particularly like your photos of the food. I’m developing a diet website myself, and may include recipes – so I was wondering what camera you use?

    Thanks

     
    • Pam

      Hi Jonathan,
      Thanks!
      I use a Canon PowerShot G11 to take the photos but that model is over 3 years old now. The latest model is the G15 and the G1 X sounds like a good option too.
      Good luck with your website 🙂
      Pam

       
  • Pichler Wolfgang

    Hi Pam
    I am trying to get in touch with you quiet some time. I am from Innviertel and live in the Philippines. I am also baking my own bread. I hope this mail reaches you. Best regards Wolfgang Pichler

     
    • paemsn

      Hi Wolfgang,
      Great to hear from you! I’m super excited to meet a fellow Innviertler here 🙂 Which breads do you bake? Are you able to get all the various flours in the Philippines? Would love to post your experiences on thebreadshebakes.com if you are happy to share.
      Best,
      Pam

       
  • Don Brennen

    Hello Pam,
    I’m attempting to make Andrew Whitley’s Russian Ryebread (sourdough) recipe. I placed the dough in the fridge overnight but it didn’t rise at all. I suspect my rye sourdough starter is the problem. Is there any hope for this loaf or should I scrap everything and start from scratch?

     
    • paemsn

      Hi Don, thanks for getting in touch. Have you taken the dough out of the fridge and has it perhaps risen since? Was your rye starter fully active after you refreshed it and before you added it to the final dough? Your starter might be the cause of the problem but your loaf might just be a very slow riser, perhaps give it some more time at room temperature. Good luck!

       
      • Don Brennen

        It has started to rise since taking it out or the fridge. I’m going to give it another hour or so and put it in the oven. I don’t have a Pullman loaf tin yet so I assume I should bake it covered in aluminum foil? I’m going to order Bread Matters, I realize I must be confused about refreshing and working with sourdough starter. Thanks for getting back to me so quickly.

         
        • paemsn

          Hi Don, great news, would have been a shame if it had gone to waste!
          Hope the loaf turned out well in the end. Andrew Whitley has recently released another book specifically about sourdough which is very helpful for any sort of sourdough trouble shooting.
          Do Sourdough: Slow Bread for Busy Lives – http://www.amazon.com/Do-Sourdough-Bread-Lives-Books/dp/1907974113
          Pam

           
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  • Lloyd

    Hello Pam,
    Having an problem with baking pumpernickel. Have only been able to get milled rye, but did start a rye sourdough, and it is incredibly aromatic, much different than the flour sourdough. I wrapped my Pullman pans in foil, as per your recipe, baked for about 10 minutes at 500F or 260C, then down to 200F or 93C for 7 hours. All is good except I am getting a very wet, spongy center and my loaves have fallen, collapsed. Any suggestions?

    Lloyd

     
    • paemsn

      Hi Lloyd, thanks for getting in touch! I think the dough may have been too wet. If you are using only milled rye, the water absorption may be different. Was the dough quite liquid? Try adding a little bit more flour, 1 tbsp at a time. The consistency should be similar to that of thick clay (not runny). Hope this helps! Good luck, Pam

       
  • Lloyd

    Hi Pam,
    I forgot to mention that I am attempting this with 100% rye. You can see where it has risen, and it was responding to the spring of the hot oven, it’s just depressed and not attractive.

    Lloyd

     
    • paemsn

      Hi Lloyd, hopefully it will help if you work on the dough consistency. Let me know how you get on! Best wishes, Pam

       
  • Cheri Fox

    Is the pan size the 13 inch Pullman?

     
    • paemsn

      Hi Cheri, thanks for your comment!
      Happy to help, which recipe are you looking to make?
      Pam

       
      • Cheri Fox

        The German pumpernickel

         
        • paemsn

          Hi Cheri, I use a tin that is 33cm long and 10cm wide. Hope this helps!