Our passion is great bread!
This Sourdough Buckwheat Rye utilizes a 24-hour cold ferment in the refrigerator to strengthen the gluten and bring out the flavor of the bread. I started working on this bread after participating in the Maine Kneading Conference. I brought home one of Derek of Hootenanny’s loaves from the Artisan Bread Fair and I enjoyed it so much, I decided to try and recreate it. After my
Thanks to reader Peter from Australia for sending in this recipe for a 100% Wholemeal Loaf with three different types of seeds. Being from a central European background and living in Australia I grew up with what I call ‘proper bread’ meaning firm grainy or rye breads. I never liked and won’t touch the predominately ‘cheap and nasty’ range of sliced white breads sold in
If you enjoy working with ancient grains and want to try a different bread-baking method, you might enjoy this Einkorn Spelt Tangzhong Bread. It is fluffy and light on the inside due to the inclusion of a tangzhong roux. Tangzhong Whole Wheat Bread was the challenge for the Bread Baking Babes this month. I made Checkerboard Tangzhong Rolls a couple of weeks ago using regular
Checkerboard Tangzhong Rolls utilize the Asian method of precooking a bit of flour and water to form a roux to soften dough for fluffy bread. These Tangzhong Rolls are one of the featured breads in the Artisan Bread Bakers FB group. If you aren’t familiar with the tangzhong method, you’ve got to try it! Tangzhong is an Asian technique developed to make bread soft and
This Sourdough Spelt Rosemary Loaf was inspired by a sourdough bread I sampled from one of the vendors at the Artisan Bread Festival during the Kneading Conference in Maine. How this Sourdough Spelt Rosemary Loaf came to be I attended the Artisan Bread Fair at the Kneading Conference in Maine and bought a Sourdough Rosemary Loaf from Borealis Bread. My youngest son and I enjoyed
