Our passion is great bread!
The next bread on the Mellow Bakers’ list is made with a whole-wheat levain. The pre-ferment for this bread is considered a poolish because it utilizes a liquid-style culture. However, this poolish is a little bit different. Rather than using baker’s yeast to jump start the enzyme activity, it uses a natural sourdough starter. The recommended flour for levain builds is winter-wheat bread flour made
My submission to bread baking day #38 is Roasted Garlic and Parmesan Pot Bread. The dough ferments for about two days and is baked in a preheated Dutch oven or heavy metal pot. It is infused with a paste of roasted garlic and Parmesan cheese. It goes well with Mediterranean-style meals. Deliciousness! BBD#38 is hosted by Cinzia of Cindystar. She chose No-Knead Bread as the
My quest continues… I took a break from HBinFive last month and skipped a couple of (rye) breads in the lineup, but I’m jumping back in with this Apple Barley Bread. I really enjoyed the Normandy Apple Bread we made for the Mellow Bakers last month so I was looking forward to making this bread. This Apple-Barley Bread is from Healthy Bread in Five Minutes
Whole-Wheat Bread with a Multigrain Soaker is one of the breads the Mellow Bakers made in February. The month ran out on me before I could get to it so I added it to my list of breads for March. I made it this past weekend, but decided to change things up a bit and use spelt flour rather than wheat flour. This Spelt Bread
The BYOB Bakers have been busy again baking bread, bread and more bread and other baked goods. I love it! I continue to be amazed by all of the fabulous and creative bakers out there. This month, some more wonderful bakers have joined the adventure. Welcome BYOB Bakers! I hope you enjoy your journey with us as we Bake Our Own Bread in 2011. We
