Our passion is great bread!
I call this Keep it Simple Cracked Wheat Bread because sometimes, a simple loaf of bread is all you need. Have you heard of the KISS principle? It stands for keep it simple silly. The basic premise behind this principle is that designs for systems and processes should focus on simplicity and avoid adding unnecessary complexity. How does this concept apply to bread-baking? I’m glad you
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
