I think that most people who follow my site will agree that I really like making breads above all other things. I can't seem to help it. There is no other baked good that requires as much nurturing and understanding as a loaf of bread. It is unique in the fact that it really is … [Read more...]
Whole Wheat Boule
Ingredients: 200 grams of refreshed levain or pre-ferment* 350 grams whole wheat flour 150 grams unbleached all-purpose flour 400 grams room temperature water 10 grams of salt 100 grams raisins Place the water and levain or pre-ferment into a large bowl and … [Read more...]
Raisin Walnut Levain with Spelt
This bread has a thick chewy crust with a silky interior crumb. I really like the spelt flour, because it adds a nuttiness to the finished loaf and compliments the walnuts and raisins nicely. Sometimes this loaf rises really slowly, especially if your levain isn't quite as … [Read more...]
How to shape a batard or torpedo shaped loaf of bread
Dough shaping technique - how to shape a batard or torpedo shaped loaf of bread. https://www.youtube.com/watch?v=HcENyn6uO-M … [Read more...]
Shaping your dough into loaves
Learning how to properly shape your dough will result in beautiful finished loaves that you can proudly show off to family and friends. The different shapes of breads are usually done because of a long standing tradition, but don't be afraid to try out different shapes. If you … [Read more...]