Our passion is great bread!
Have you ever collected a beautiful leaf and pressed it between pieces of wax paper to preserve it? I always enjoyed gathering leaves when I was growing up. So, when I learned about Leaf Bread, made using leaves from trees in your yard, I decided to take a trip down memory lane. It started when I saw a photo of Olga’s Pane Foglia Leaf Bread
Rustic Roasted Garlic Bread is the Bread of the Month for the Artisan Bread Bakers FB group. My version is made with home-milled spelt flour and spelt sourdough so I named it Rustic Roasted Garlic Spelt Bread with Cheese. It’s a mouthful in more ways than one. The original formula utilizes an overnight levain. I made the preferment using 100% hydration sourdough rather than a
These sourdough pretzel croissants, made with sourdough instead of yeast, are buttery, flaky, crispy, and light and melt-in-your-mouth. The monthly challenge for the Sourdough Surprises Baking Group is croissants. I made pretzel croissants with yeast earlier this year and enjoyed them a lot. For this bake, I decided to see how the pretzel croissants would perform using sourdough instead of yeast. The timing of this
by Rod (Dallas, TX) The unique but complementary soluble fibers of dark rye flour and oat bran are combined with a lesser quantity of bread flour to create a flavorful, moist bread. Less kneading is required since rye flour and oat bran do not benefit much from this preparation. Caraway seeds provide traditional rye bread flavor, but certain herbs and spices also complement
This Einkorn Bread Stuffed with Caramelized Onions, Herbs & Cheese tastes and smells heavenly. The caramelized onions impart a sweet flavor. It’s been a while since I’ve baked with Einkorn. When I experimented with a couple of breads recently, they didn’t turn out so I put the flour aside and started working with different types of flour. I didn’t want to forget the lessons I
