Our passion is great bread!
These Sourdough Spelt Rye Bread Rolls, shaped like small batards, are baked on a baking stone to produce a chewy crust. This is my version of the Hybrid Bread Rolls shared as the monthly bake (BOM) for the Artisan Bread Bakers FB group. I thought these rolls would work great for a dinner party I attended last weekend. I had planned the timing to a
This Spelt Buckwheat Loaf, leavened with a rye starter and filled with Caramelized Onions, is an adapted version of the Caramelized Onion Bread from the book Ben Cuit. Tanna chose this aromatic bread for the 8th Anniversary of the Bread Baking Babes. I’m delighted to celebrate their 8th Anniversary with my rendition of the “Ben Cuit” bread. I enjoyed the depth of flavor and the
This Sourdough Semolina Einkorn Bread is made with a sourdough levain, semolina flour and Einkorn flour and baked in a ceramic Dutch Oven. The flavor is rich and nutty due to the inclusion of Einkorn as well as sesame seeds which are sprinkled throughout the dough. The semolina acts as the centerpiece for this loaf, imbuing the loaf with a creamy color and slightly grainy
These Kefir Milk Einkorn Tangzhong Buns are fluffy and creamy due to the addition of kefir-milk and tangzhong (water roux). I’ve been reading more about the benefits of Einkorn so I decided to start experimenting with it again. I still have other grains that I enjoy, but I do love working with Einkorn. I also enjoy using the tangzhong method. It seems that a lot
These Whole Grain Poolish Baguettes are made from 100% freshly-milled whole wheat flour. The dough is a simple, lean French-style dough that utilizes an overnight preferment to help develop the flavor and potential of the loaves. Poolish baguettes are some of my favorite loaves to make. Typically, they are made with at least a portion of white flour so when I found these baguettes that
