Our passion is great bread!
What does a bread baker do with an abundance of homegrown tomatoes? She makes Tomato Bread, that’s what! As I’ve mentioned a few times on this blog (and to anyone that will listen), I’ve had a wonderful harvest of tomatoes from my container and straw bale gardens this year. I’ve been having lot’s of fun making tomato soup, and canning tomato sauce, salsa, pasta sauce
A Mixed-Flour Miche is a huge country loaf made with a stiff-texture levain and high-extraction flour. According to Jeffrey Hammelman, this bread is similar to the type of large, naturally fermented whole-grain loaves that were common on country tables for centuries throughout Europe. So when we eat this bread, we’re enjoying a bit of history. I like that! In case you’re wondering, high-extraction flour
The HBinFive Challenge is winding down. I haven’t made all of the breads in the Healthy Bread in Five Minutes book but I wanted to at least finish the race. With only a couple of bread braids to go, I decided I better get baking. The breads for the September 15th Bread Braid include Apple and Honey Whole Grain Challah and Sweet Potato and Spelt
Phyl of the Artisan Bread Bakers Facebook Group chose this Fig and Almond Bread as the BOM (bread of the month) for September. This bread is a sneak preview from the upcoming book of breads by Nick Malgieri. The book is scheduled to be released in Fall of 2012. If this bread is any indication of the types of breads that will be included in
I’m starting to like Rye Bread. I particularly like the complex flavors in this Whole Wheat and Rye Bread. The sourdough is made with freshly-milled whole-rye flour, water, and a mature culture, and the final dough is made with a mixture of high-gluten flour and freshly-milled hard white winter wheat flour, in addition to the sourdough. The whole wheat flour enhances the flavor of the
