Our passion is great bread!
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
These Sourdough Cruffins are crisp and lightly caramelized on the outside with buttery and soft layers on the inside. A cross between a croissant and a cinnamon roll, these Cruffins are spread with a spiced sugar filling, wrapped in a sweet spiral, and baked in a popover tray. The first Cruffin is said to have been made in 2013 by Kate Reid of Lune Croissanterie
These homemade sourdough burger buns, made with 30% whole grain spelt, olive oil, and honey, are perfect for sandwiches and burgers. I started working on these buns a few weeks ago when I realized I didn’t have a goto recipe for sourdough burger buns. I do have an easy recipe for light wheat burger buns based on the Healthy Bread in Five Minutes method. However,
