On a recent trip to Germany, Carol very much enjoyed German breads made with lots of seeds, so I baked a loaf for her based on a recipe in Peter Reinhart’s Artisan Breads Every Day. The quantities below are enough to make 2 boules of the size shown in the photos. (710 g. unbaked and Read More …
Carol was in DC last night and I made a batch of Pizza Dough from The Pizza Bible . I used one quarter of the dough for a very tasty pizza and made a boule out of the other three-quarters. I gave the dough for the boule a final overnight rise in a banneton, and Read More …
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. 2 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 …
Early in my adult life, I made bran muffins frequently for breakfast. I do not recall where I got my original recipe from, but I recall that I made it even more ‘oomphy’ by replacing white sugar and white flour with brown sugar and whole wheat flour. I do not recall why I stopped making 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 …