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 and Raisin Batard
I really love playing with my favorite sourdough recipe. I have tried all different types of flour from spelt to oat, but this version made with freshly ground whole wheat flour is my new favorite (although I am sure I am not done playing with it yet). It is about one part whole … [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...]
Semolina Filone
This recipe is adapted from Artisan Baking by Maggie Glezer. I have made some tweaks to this recipe that make it work better for me, but I would definitely recommend Maggie's book. It is filled with beautiful pictures, great stories and amazing recipes. This dough is really … [Read more...]
Country Wheat Hearth Bread
This past weekend I was fortunate enough to stumble across a local store that grinds their own wheat flour. The sign above the flour said "yes, it really does taste better", and I couldn't agree more. I am not a huge fan of whole wheat flour, because most time I find it to be a … [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...]
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...]
Ciabatta Bread
Ciabatta bread is a very high hydration dough and this makes it particularly hard to work with, especially if you try to make it by hand versus stand mixer. I would recommend using your stand mixer if you own one. If you don't though you can still make this bread you just have … [Read more...]
Ricotta Bread
Ricotta Bread is a soft enriched bread that is baked free-from on a baking stone for the best crust development. The interior crumb is fairly tight and even, which makes it great for sandwiches, french toast and just regular toast. I have to say though, that my favorite part of … [Read more...]
Cranberry Pecan Boule
A toasted slice of this cranberry pecan boule was one of my favorite things to eat for breakfast in the early days of my pregnancy. It has a light heartiness and a wonderful sweetness from the cranberries and pecans. I used to make two to three loaves a week and would enjoy them … [Read more...]
Rustic Country Bread
This rustic country bread is a cross between a ciabatta bread and a country French loaf. It has a thicker crust that ciabatta, but a nice open and glistening interior crumb. This bread is great sliced and topped with a bruschetta topping or fine cheese. The addition of wheat … [Read more...]