Our passion is great bread!
This Rustic Sourdough Pumpkin-Shaped Bread imbued with the flavors of Autumn, makes a lovely centerpiece for Fall or Holiday gatherings. Instead of a smooth finish, this loaf has a rustic charm reminiscent of heirloom pumpkins. Bread Experience is the host kitchen for October for the Bread Baking Babes, and I chose this pumpkin-shaped bread to commemorate Fall and World Bread Day. If you would like
This Light Wheat Sourdough Wool Roll Bread utilizes the Japanese-style tangzhong method to create a soft, and pillowy pullapart bread. The dough can be stuffed (or not) with a sweet or savory filling, then sliced, rolled, and stacked in a round pan, so as the dough rises and bakes, the final result resembles rolls of wool or thick yarn. Judy, of Judy’s Gross Eats, the
Sangak, also known as Persian Pebble Bread or Persian Army Bread, is a flatbread usually made with whole meal flour, and baked on a bed of hot stones. Wild Naan Sangak is the bread of the month for the Bread Baking Babes. Elizabeth of blog from Our Kitchen, the host kitchen this month, has been enjoying “Persian-style” dinners recently so she decided we needed to
These slow fermented light wheat olive oil loaves are infused with a hint of rosemary and utilize an overnight levain to ferment the dough. This bread is similar to the prefermented light wheat olive oil rosemary loaves I made a few weeks ago; however, that version benefited from an overnight biga spiked with instant yeast, whereas these are made completely with sourdough. Why I decided
These light wheat olive oil loaves include three of my favorite things – olive oil, rosemary, and a preferment. The preferment enhances the flavor and texture of the loaves. The dough also includes some home-milled wholegrain flour which lends a lovely color and rustic appeal. I’ve been on an olive oil kick ever since I made this rustic olive oil wreath with the Bread Baking
