Our passion is great bread!
This Le Pain Tordu is a bit twisted. The dough for this lovely sourdough French bread is pressed with a rolling pin and twisted a few times to produce a uniquely shaped loaf. My version includes a bit of rye flour, sprouted wheat flour, and an added twist. This tasty loaf is the monthly bake for the Bread Baking Babes. Elle of Feeding My Enthusiasms
This post outlines the process for making a Sourdough Couronne Bordelaise Crown Bread, also known as a Bordeaux-style crown, with a medium hydration Pain de Campagne dough. If you are looking for a relatively easy, centerpiece-worthy French bread to showcase at a special dinner with a friend (or two), might I suggest this Crown Bordelaise! This bread can be enjoyed as you would a French
This easy Dutch Oven Pain de Campagne integrates two of my favorite bread-baking techniques – the BBA method, as outlined in the Bread Baker’s Apprentice by Peter Reinhart, and the Forkish process, as presented in Flour, Water, Salt, Yeast by Ken Forkish. The resulting loaf is baked in a ceramic Dutch Oven to produce a delightfully crispy crust and an airy, but not too open, crumb.
