Our passion is great bread!
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
Conchas (Shells) are Mexican Sweet Breads made with a soft and buttery brioche-like dough, formed into a shell, and topped with a sugar-shell coating. According to Wikipedia, conchas are one of the most famous Mexican pastries and are also referred to as “pan de huevo”. I hadn’t had the pleasure of eating a concha so when Heather of girlichef chose them as the monthly bake,
One of the things I enjoyed the most about the 2015 Kneading Conference in Maine was attending the Artisan Bread Festival on Saturday. At the festival, I had the opportunity to meet local and regional bakers as well as grain growers. Some of the bakers who showcased their breads had been to the Kneading Conference in the past. They were inspired to start their own
