Our passion is great bread!
The Bread Baking Babes celebrated their 6th Anniversary by travelling (virtually) to Morocco to learn a new layering technique. Lien of (Notitie van Lien) chose Rgaïf (aka Rghaif), a Moroccan flatbread/pancake, as the challenge this month. This flatbread is also known by other names depending on how the dough is folded before it is baked. This version of Rgaïf is referred to as Msemen. You shape
This South African Cape Seed Bread is a no knead and non-yeasted bread full of seeds and nutrition. The Glycemic index (of the original recipe) is only 48 so it’s very healthy. Edited 6/24/2014: Daniel, from Australia was kind enough to share the story of Cape Seed Bread. I hope you enjoy this bit of history as much as I did. Thank you Daniel! Cape
I got the urge to make these Sourdough KAMUT Crackers on Super Bowl Sunday. I started the dough a couple of days earlier and let it ferment in the refrigerator until I was ready to use it. I’ve been baking with KAMUT flour a lot lately because I bought a bunch of it from Montana Flour & Grains. The bag of whole wheat KAMUT
This Crusty Spelt Bread, baked in a loaf pan, utilizes an overnight sponge to help develop the gluten structure and enhance the flavor. I’ve used this method a few times; each time with a different type of flour. For this experiment, I used a mixture of white and whole grain Spelt. Using an overnight sponge helps with gluten development. This is particularly useful when working
75% hydration KAMUT Pain Au Levain was my bread experiment last weekend. It has a very mild and wheaty flavor. The BOM (aka bread of the month) for the Artisan Bread Bakers FB Group was a 69% Hydration Pain Au Levain. My version ended up being 75% hydration because it is made with white and whole grain KAMUT, and KAMUT absorbs more water than regular
