Our passion is great bread!
The 14th bread in the Bread Baker’s Apprentice Challenge is French Baguettes. This French bread utilizes a Pâte Fermentée or pre-ferment to bring out the flavor and improve the structure of the bread. You can use the pre-ferment on the same day you make it, but according to Peter Reinhart, giving it an overnight treatment brings out more flavor. I made the Pâte Fermentée Saturday
Home > Biscuit Recipes This Potato Biscuit Recipe is just like Grandma’s Potato Biscuits. Try some and see what you think. Potato Biscuit Recipe Ingredients: 4-1 / 2 cups all-purpose flour 1 tablespoon sugar 1- 1 / 2 teaspoons salt 3 tablespoons shortening 1 / 4 cup warm water (100o to 110oF) 1 envelope Active Dry Yeast 3 / 4 cup warm
I’ve heard a lot of good things about the Artisan Bread in Five Minutes’ technique from other bread bakers on Twitter and I couldn’t wait to try it for myself. I decided to start with the master artisan free-form loaf. So far this method lives up to its name. Basically, you make the master dough, let it rise for a couple of hours, then store
Monkey Bread was the bread of the month for the Artisan Bread Bakers. The recipe posted on Facebook is similar to pull apart bread. It is made with refrigerated biscuit dough which makes things really easy. Almost too easy! To increase the level of difficulty just a wee bit, several of the bakers in the group decided to make a version from scratch. We used
Today is Day 13 in the Bread Baker’s Apprentice Challenge. The bread we’re making this week is Focaccia. According to Peter Reinhart, true Focaccia is rustic slack dough similar to pizza with a thicker (but not too thick) crust, and big, open, translucent holes, like ciabatta. The book presents a couple of different formulas for making Focaccia. One formula uses a pre-fermented dough and the
