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 ―
I just received from my sister-in-law, another 250g packet of Avoine, a French mixture containing oats, sunflower and squash seeds. Together in this is mixed five cereals, that of rye, oats, barley, rice and wheat. I still have 1 1/2 packets in my freezer so I thought...
For several occasions to date, I've tried a method of baking bread which seems to be working very well now. Using a biga made within a couple of hours and autolysis of the flour in this same period, then incorporation them both into a dough, seems to work very well...
Spanish pitted Queen olives with fresh rosemary bread. I used 1 1/2 tsp dried yeast; 100g water and 100g King Arthur's Unbleached bread flour. Mixed these and left it at room temperature for 1 1/2 hours. Then added 400g flour; 230g water and 1 1/2 tsp sea salt. Knead...
I’ve made poppy seed bread many times over before and a few days ago, I decided to add some garlic powder to the bread. I wasn’t sure how well this would turn out. What resulted was a bread with an aromatic, soft chewy crumb with a thin crispy crust. Went down well...
I have made hot cross buns many times in the past before, only during the Easter season, and have been using the King Arthur Flour’s “Easy Hot Cross Buns” recipe. I had several issues with this recipe which somehow didn’t work for me. For instance the white cross...
"In bread baking, the term autolysis (or, more commonly, its French cognate autolyse) is described as a period of rest following initial mixing of flour and water, before other ingredients (such as salt and yeast) are added to the dough. The term was coined by French...
After I joined the Bread Baking group in Facebook, I noticed a few individuals were posting marvellous looking bread, and one thing they had in common, besides flour and salt was the use of an apple water starter. I looked this up in the Internet and there were...
Different basic white breads made with the No Knead method. Simply with flour,yeast,salt and water. I have been baking breads at home since 2004, and so much has changed in the way of techniques in the light of better understanding of the fermentation process of the...
Ingredients:200gm French GruyereCheese, chopped into small cubes.110 to 120 gm half sliced green Greek olives, chopped225 gm Levain starter 100% hydration255 gm filtered water370 gm Unbleached bread flour90 gm Semonila (duram) flour7 gm Olive oil7 gm fine sugar11gm...