Artisan bread recipes for your daily consumption.
[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel that will leave you emptier of bad thoughts than this homely ceremony of making bread.”
― Mary Francis Kennedy Fisher, The Art of Eating ―
It all started because my wife wanted me to bake biscotti to give away as Christmas presents to her friends and relatives. So I searched the internet and found a few recipes, but the one that caught my fancy was this one using pistachios and cranberries. These two...
Lovely oven rise, crackling crust with cracks after cooling.This is a new Experimental Bread for me! I sowed and grew some Dill compacta from seeds and now it’s harvest time! So I thought I'd bake a bread containing dill. The night before, I made a polish with 150gm...
I came across this " extreme open crumb ciabatta" in a uTube page while browsing the internet, and after watching the video by Mile Zero Kitchen, decided then to try the recipe. So starting a day before, about 11 am, I made the Poolish, and by 12.00 pm the next day,...
Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza; in some places, it is called "pizza bianca". Focaccia can be served as a side dish or as sandwich bread. Wikipedia. This morningI baked a Focaccia using one of my favourite recipes. The...
The artisan sourdough bread using a poolish made from apple yeast water and bread flour.Over the past years, I have tried using rye, whole wheat and wheat flour sourdough starters, even with the freeze-dried starters obtained from San Francisco! I found these...
It's not the first time I am using diastatic barley malt in bread. Years ago, I bought from King Arthur, a bag of Diastatic malted barley by mail order sent to a house in San Francisco where I was visiting for a few days. I recall I brought the bag home, but used the...
The strong aroma of garlic and herbs was enhanced by frying these ingredients in olive oil to bring out their flavours and taste.Imagine the delicious aroma of garlic and herbs floating around the house! That’s what happens when you bake this lovely bread. It may...
I have always admired the artisan bread bakers who managed to produce those very rustic looking breads with huge air holes in the crumb. Not that I particularly care to eat this type of bread as one cannot spread anything on the crumb, and the holes are so large that...
It is difficult to handle very wet dough as can be seen in baking ciabattas which usually is at 80% hydration. I wanted to see if I could manage higher hydrations just for the experience. So I started quite late in the afternoon just after 3 pm and finished at past 10...