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 ―
Baked on May 30th 2020. 10% Dark Rye flour with Bob Mill's unbleached Artisan bread flour. Proofed 45 minutes in a banneton and slashed with a lame.Some months ago, I spent over an hour watching a uTube tutorial on how to fold dough using a plastic scraper with the...
The sliced batard showing the thin crust and rather open crumb. The crust is crispy and the crumb soft and chewy. I have been wanting to bake a batard but somehow, I always end up with a bloomer. This time, determined that it would turn out a batard, I watched the...
Anis Bouabsa in Paris, a young French baker had won the prize for the best baguettes in Paris in 2008. He generously shared his formula and techniques with Jane a blogger, which she then generously shared with us at The Fresh Loaf. See her blog topic: The Great...
My son left me several small tubs of olives and these were sitting for days in my fridge. There was a 110gm tub of sliced black olives and I had the option of baking olive bread or something else. I decided to bake something else! I came across this uTube clip in The...
I baked this bread one afternoon when I was feeling a little restless after discovering that my freezer contained two large packets of shelled pistachios from USA, which have been sitting in the freezer for some time. So to use up some of the pistachios, I decided to...
Over the past few days, where everyone has to stay at home because of the Lockdown that's enforced as the Covid 19 cases keep rising, I've had several requests from friends for a simple recipe to bake white bread. They ask specifically for a “simple” recipe! So I...
I found a recipe for Ciabatta on the Internet, and this one had a biga (or sponge ) that used a long fermentation time. There were also some hints on how one can handle very wet dough. The hydration of the bread worked out to be between 85% to 89%. I’ve always had...
There are several recipes for this combination of garlic and rosemary in bread so I thought I’d try baking a loaf using a longer fermentation time than I usually would use. I decided on a 20 hour fermentation period, modifying some of the online recipes available....
After the Purple Sweet potato, the Red Beetroot and the Blue Butterfly pea, here's the Yellow Turmeric bread! A No Knead version containing melon seeds, dried basil and of course turmeric powder.Lovely oven rise, thin crust and open crumb. Able to taste the turmeric...