Favorite Artisan Loaves -- Countdown to 2015

I’m counting down to 2015 by showcasing 15 of my favorite artisan breads from 2014. These crusty loaves were made with different types of grains and flours; from ancient grains to not so ancient grains, and baked using a variety of baking methods.

Why do so many bloggers post yearend roundups? I’ll tell you why … taking time to reflect on your accomplishments, growth and success in the current year helps you become more focused and successful going forward.

2014 was a good year, but I’m anticipating an even more exciting 2015. I’ve been blogging since 2008, but never have I been more excited than I am for what lies ahead in the new year.

I hope you’ll join me on this bread-baking journey into the future, but before we go there, let’s take a look at the breads of the past.

Favorite Artisan Loaves — Countdown to 2015

Ancient Grain Tartine: Spelt, Einkorn & KAMUT

This loaf, made with ancient grains, was baked in a Cast Iron Dutch Oven Combo like the method outlined in the book Tartine 3. However, I used a slightly different proofing, scoring and baking technique.

Einkorn & Spelt Pain au Levain with Caramelized Onions

My love affair with einkorn continues …. with Einkorn & Spelt Pain au Levain with Caramelized Onions and Rosemary. This loaf was baked in an Emile Henry Ceramic Bread Cloche.

Einkorn and Wheat Tartine

I like the way Chad Robertson, the author of Tartine 3, blends flours and grains in his loaves. He uses ancient grains, but he also incorporates whole wheat and bread flour in his breads. I decided if he can do it, so can I. This loaf was baked in a Dutch Oven Combo Baker.

French Bread from the 1800s with a modern twist

“Take a gallon of fine flour, and a pint of good new ale barm or yeast, and put it to the flour, with the whites of six new laid eggs well beaten in a dish …” Made in a Dutch Oven Combo Baker.

KAMUT and Rye Levain On the Spot

I called this bread “on the spot” because my taste tester took a bite, pointed at the bread and with mouth full, said “oh this is good! I asked him to describe what he liked about it. He thought for a minute, then said, “It’s, how do you say it? On the spot!” I think he meant “spot on” but I like “on the spot” better. These loaves were baked on a baking stone.

75% Hydrated KAMUT Pain Au Levain

This KAMUT Pain Au Levain has a very mild and wheaty flavor. Baked in an Emile Henry Ceramic Bread Cloche.

In Search of the Perfect Leaf Bread, Pane Foglia

Have you ever collected a beautiful leaf and pressed it between pieces of wax paper to preserve it? That’s what this bread reminds me of. It’s so easy and looks fabulous! These loaves were baked on a baking stone.

Light Wheat and Rye Bread with Butter

This loaf is simple and doesn’t take very long to prepare from start-to-finish. I made it Sunday afternoon and served it for dinner that evening. The home-milled flours give it a delicious and rustic appeal. It is baked on a baking stone.

Pain au Romarin – Sourdough Rosemary Loaves

For those of you who enjoy the beautiful, fragrant and delicious herb from the Mediterranean, I invite you to make this bread and bask in the heavenly scent drifting through the air. You’ll thank me later. These loaves were made in a Dutch Oven Combo Baker.

Panmarino – Italian Rosemary Bread

These loaves are charmingly small and make great companions for an evening meal. I made two loaves and gave one away. They were baked on a baking stone.

Counting down to 2015: 15 Favorite Artisan Breads