Our passion is great bread!
Discover the delicious world of Detroit-style pizza with this small-batch creation, made with a high-hydration dough and baked in a dark pan. Whether you prefer a long ferment for deep flavors, a short ferment for a quick fix, or sourdough, this pan pizza, layered with brick cheeses, pickled jalapeños, pepperoni, and pizza sauce with an optional drizzle of hot honey, will satisfy your cravings. Indulge
This Sourdough Bolo do Caco, also known as Tile Bread, is a delightful twist on the traditional Madeiran bread. It is made with nutritious white sweet potatoes and incorporates a wholesome blend of rye flour and flax meal. This bread is distinctive not only for its ingredients but also for its cooking method: it is traditionally baked on a flat basalt stone slab called a
Discover our Sourdough Potato Flax Bread – a moist, fiber-rich loaf crafted with a unique blend of white whole wheat, mashed potatoes, potato water, and flax meal. This tasty bread can be enjoyed as a sandwich loaf, toasted, or spread with butter. Why use potato water and mashed potatoes in bread? Using potato water instead of plain water can improve the texture of breads. The
This Sourdough Whole Wheat Black Sesame Yudane Bread marries the ancient traditions of sourdough fermentation and the Japanese Yudane method with the robust nutrition of home-milled white whole wheat flour. The Yudane method, revered for its ability to soften bread laden with heavier grains and seeds, became the cornerstone of my experimental baking over the past few weeks. My journey began with the BBB Marbled
Marbled Black Sesame Shokupan (Yudane) Bread, made with an overnight yudane, utilizes a unique marbling technique and includes up to 60% whole wheat flour. Black Sesame Shokupan (Yudane) is the bake of the month for the Bread Baking Babes. February 16th marks our Sweet 16 Anniversary, and Kelly, of A Messy Kitchen, picked this lovely and soft multigrain loaf to celebrate. This Marbled Black Sesame
