More Bread
We are still baking bread. I have baked a white bread with a sort of nice slash pattern on the side of the bread and Ed has baked a 20 hour retarded (in the refrigerator) fermented bread with 20% whole...
View ArticleWhite Buns with a Poolish
Buns with poolish: use less yeast, get more flavor and good texture For this recipe we are going to make a starter named a Poolish. A Poolish is a type of wet sponge usually made with an equal weight...
View ArticleArtisan Bread Baking Tips: Poolish & Biga
There are several traditional methods for creating starters for breads. All of these starters are easy to prepare... >>
View ArticleBaguettes: My Home Baker’s Log
Keeping track of my baguette baking trials and errors with the goal of eventually becoming a true proficient. I was intrigued by this 80% hydration dough recipe, it seemed like a good starting point......
View ArticleOur Recipe for Veggie Danish
This recipe is of our own invention but these buns are very much inspired by our visit to the Eden Bakery at the Eden project in Cornwall. After failing to find any kind of recipe for them, we started...
View ArticlePizza Dough with a Poolish
If you you are not stressed for time and are looking for maximum taste, try and make my favorite pizza dough, using a poolish preferment. A poolish is made in a minute, the only thing is you have to...
View ArticleOur Other French Baguette Recipe
This method is easier, the recipe has less steps, the dough is less wet than our 80% hydration baguette recipe, and yet this one also yields wonderful baguettes. If you were to ... >>
View ArticleOur ‘Ciabatta-Focaccia’
Imagine making a dough that looks like pancake batter, but acts like silky bread dough. Imagine a bread moist and tender and velvety in your mouth. We think making our focaccia with this ciabatta dough...
View ArticleBaguette Boules: The BB Recipe
For people who, for various reasons, cannot or will not make baguettes, this bread is a great alternative! And you do not need a mixer. The end result is great, the crumb is moist, lovely and sweet...
View ArticleOur Favorite Whole Wheat Levain Loaf
Do you need a bit of encouragement to start making a super healthy whole wheat loaf? Awful childhood memories like me of stale and even rancid bread? Get out and buy the best fresh! organic whole wheat...
View ArticleOur version of a Pain Rustique
After baking a few hundred Pains Rustiques you could say the recipe for our version of this rustic bread has been tweaked to the max. You get the best of both worlds: the extra flavor of the sourdough...
View ArticleRecipe for 80% Hydration Baguette
I was very intrigued when I saw the baguette recipe posted at the fresh loaf. Several tries and tweakings further, with lots of sharing and baguette debating with Akiko, I can say from the heart that...
View ArticleSourdough Pain Naturel
We started this recipe as a one-off experiment, thinking the result would not be that interesting, compared to the other bread recipes we know and love. But the end result really surprised... This...
View ArticleFicelle with sourdough
This slimmer version of the French baguette came about after some experimenting with different types of preferment and flour. The result is a very tasty, crunchy, somewhat chewy and you could even say...
View ArticleOld friends raisin bread – A new favorite!
This bread has been two years in the making, mainly in our heads and more recently in our ovens. We are truly very happy with this recipe. It was inspired by a phrase in Dutch that goes 'Ouwe jongens...
View ArticleBuns with spelt & oat poolish
These buns are the perfect balance between light and airy and full of fiber. The crumb has such a nice bite and the taste is interesting on its own, slightly nutty with a hint of natural sweetness. The...
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