Our passion is great bread!
The Babes are on a roll this month … a muesli roll. Muesli is best known as a breakfast dish made of raw rolled oats, seeds, nuts and dried fruit and such. According to the info on Wikipedia, muesli was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. It is also enjoyed for a light dinner in some countries. I
This post is about making Sprouted Wheat Poolish Baguettes and baking them in an Emile Henry Ceramic Baguette Baker. Becoming proficient at making baguettes is a goal a lot of bread bakers strive for at some point in their bread-baking journey. Although I’ve made baguettes numerous times, I still find the whole shaping process a bit elusive. So when Emile Henry contacted me several weeks
by David Manitoba, Canada I love experimenting and as a result rarely make the same bread twice though I do have a few favourites such as a malt bread or the Irish Barmbrack. Recently I have tried making coloured bread using pureed spinach for green, pureed blueberries for purple turmeric for yellow and pureed/strained raspberries for pink. Beets made a lovely colour in the dough
Checkout the Ciabatta Roundup of beautiful loaves from the Bread Baking Babes and Buddies. I was the host kitchen for the Bread Baking Babes this month. I always enjoy being the hostess because you get to see how the other bakers take your idea and put their spin on it. I’m never disappointed. The bread I chose this month was a bit tricky due to
I created this Mixed Grain Miche to test a new stoneware baker and use some of the rye and whole wheat flours I got from Carolina Ground a few weeks ago. This miche-style bread is made with an overnight poolish instead of a sourdough levain. I wanted to bake bread and hadn’t fed my sourdough starter in a while so I decided that utilizing a
