What has changed in my weekly-ish bread baking since I last posted about it? Not a ton. I’m still partial to naturally leavened (sourdough) breads that use a 100% rye starter and usually a 50/50 whole wheat/white flour at 100% hydration for the levain as described in that previous post. Baking on almost a weekly […]
Modernist Bread’s “Compleat Wheat” & 85% Levain Loaf Read More »
I wanted to have some good buns on hand for a package of Bockwurts made by the good folks at Olympia Provisions. What I did not want was to go to the store and buy any bread. It was still early in the day and I knew the Bouchon Bakery book recipe for soft pretzels
Pretzel Mini Batards Read More »
Time for another gratuitous bread post with mostly picture. Well, these are more than just gratuitous I suppose. This is, after all, a journal for me and a record that I go back to if I want to verify something and try not to repeat mistakes. These beauties are the most delicious and damn near
It’s time for a proper bread baking post. It’s been a long time since I’ve dedicated an entry to bread and the last one was not that informative. It’s truly fascinating as to how much we can do to stretch the capabilities of what flour and water with a bit of bacteria (yeast) can do. The
Bread: 100% Rye Starter, Tartine and No-Knead Brioche Read More »
It’s been a couple of years or so since I posted a gratuitous bread post and picture on my little corner of the web. This particular one is just so beautiful that I had to post it up here and use it as a desktop wallpaper as well. This also gives me the opportunity to
Bouchon Bakery: Pain de Campagne Read More »