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Home > Artisan Bread Recipes > Homemade Neapolitan Bread by Lorraine (Brooklyn, NY) Ingredients: 16 oz. bread flour 72% hydration 11.52 oz. water 1 teaspoon instant yeast 1 1/2 teaspoons salt Biga 6 oz. flour 4.32 oz. water ( 1/2 cup + 1 tablespoon ) 1/4 tsp inst. yeast Dough 10 oz. flour 7.2 oz. water 3/4 tsp yeast 1 1/2 tsp. salt Directions: Mix
When I reactivated my rye sourdough starter to make Kontinenbrot, I ended up with extra culture. And, as you’ve probably heard me say, I have a hard time discarding sourdough so I decided to make another rye bread with the extra starter. Many, but not all, German breads contain rye flour. This German Rye Bread would be considered a Krustenbrot. Don’t you just love those
Frosted Light Wheat Cinnamon Rolls with cream cheese frosting are a delightful twist on the classic cinnamon roll recipe. These rolls include a portion of whole wheat flour, which gives them a slightly nuttier flavor and a bit more texture than traditional all-white flour rolls. The dough is sweetened and enriched with butter, and eggs, making it soft and tender. Rolled within this dough is
The Sourdough Surprise for February is Flatbread. Sourdough Surprises is a fun group of bakers who strive to use their sourdough starters for things other than bread (although they do a lot of that too!) The Middle East is where sourdough was birthed many generations ago so it seemed fitting to make sourdough pita. Khubz Arabi or “Arab Bread” is a soft, round flatbread. It
When David of hearthbakedtunes invited the Artisan Bread Bakers to bake Kontinentbrot with him, he neglected to mention that we would need to navigate the process by ourselves. He gave us the coordinates (the formula that he used), but not the directions on how to get there (make the bread). He did direct us to the original formula, but since it’s in German, I figured
