This is my fourth version of Pan de Cristal (Spanish Glass Bread), a unique high-hydration bread.  The difference between this and Pan de Cristal – Experiment No. 3 is that I replaced 75g. of the Flourish high fiber flour with 75g. of Red Fife bread flour, which is a heritage wheat.  The idea is to Read More …

This is my third version of Pan de Cristal (Spanish Glass Bread), a unique high-hydration bread.  Like Pan de Cristal – Experiment No. 1 this Experiment No. 2 substituted a 50/50 mixture of King Arthur Flour’s high gluten flour and Flourish’s high fiber all-purpose flour for the bread flour in the original recipe.  The idea Read More …

This bread is a variation of 65% Whole Wheat Sourdough Boule replacing the Red Fife bread flour with whole grain Einkorn flour.  It turned out well, had a nicely open crumb, and was very tasty, but I noticed that it was a bit flatter than the loaf made with Red Fife.  I think that the Read More …

As mentioned in an earlier post on Pan de Cristal (Spanish Glass Bread) , I have experimented by replacing bread flour with a 50/50 mixture of King Arthur Flour’s high gluten flour and Flourish high fiber flour.  The photograph compares a loaf made with the high-gluten/high-fiber loaf on the left and one made with bread Read More …

Pan de Cristal is a traditional loaf from Catalonia which is like an extremely light version of ciabatta.  It is made with a very unusual 100% hydration dough (i.e. equal weights of bread flour and water) which produces a good result from a proper technique.  Gluten naturally wants to align into the strands which are Read More …

This bread is made with about 65% whole wheat flour, which was Red Fife bread flour, which I purchased from Anson Mills over the internet.  Red Fife is a heritage wheat which was popular from the mid-1880s to the early 1900s on the Great Plains of the US and Canada. This was my first time Read More …

Over the years, I have bought many pieces of equipment for bread baking.  This post is about my latest acquisition, the Lodge 3.2 Quart Cast Iron Combo Cooker.  I learned about it when I was looking at a recipe on the Anson Mills site and saw that their recipe for a whole wheat bread using Read More …

This is my first time making a bread using only my sourdough starter.  It worked well and tasted great, although it does take a total of around 3 days from start to finish.  This recipe is adapted from Ken Forish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home.  It combines the Read More …

This is the first bread I have made from spelt, a primitive form of wheat.  It is adapted from Ken Forkish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home, and follows a similar technique as the50 Percent Einkorn Pan Bread, the main difference being an overnight rise.  It makes a very Read More …