I came across this recipe while searching for some different kinds of yeast breads to teach at one of my classes. I was looking for something that would have a very distinctive flavor and that would utilize some different techniques. This recipe has both of those and the spices … [Read more...]
Pane Siciliano (Semolina Bread)
I have made Pane Siciliano or Semolina Bread many, many times before, because I love its nutty flavor and beautifully golden interior crumb. A few months ago I was planning for my next session of baking classes and was trying to think of recipes that were not your everyday … [Read more...]
Rustic French Bread made with Levain
This is my mainstay bread. It is always in my freezer ready for an impromptu dinner party or just an accompaniment to Wednesday night's pasta dinner. I just pull it out of the freezer and place it in a 350 degree oven for 10 minutes with the foil on, then remove the foil and … [Read more...]
Deli Rye Bread
This recipe is adapted from Rose Levy Beranbaum’s “The Bread Bible.” This was the first bread baking book that was ever purchased for me, and it was and still is a great “go to” guide for me. I appreciate her dedication to getting her recipes so exact that they are almost … [Read more...]
Saltless Tuscan Bread
Biga Pre-Ferment Ingredients: ¾ cup (5.8 oz, 165 g) water 1 tsp (.2 oz, 5 g) instant yeast 1 ¾ plus 2 TB (9.7 oz, 275 g) unbleached all-purpose flour Combine all the ingredients in a small bowl and mix until all the water has been absorbed. The dough will be very … [Read more...]