In the book Breadsong by Kitty and Al Tait, they call a signature bread at their English bakery “The Comfort”. It is an example of the Jim Leahy No Knead bread with the addition of some marmite to increase the unami of the loaf. (I often use small amounts of marmite in gravies and other Read More …
When I have made sourdough boules (such as Whole Wheat Sourdough Boule ) I have a lot of starter which is discarded on the morning of the second day, which seems wasteful. I decided to use it as the base of a flatbread for breakfast. The starter is 100% hydrated (i.e. equal weights of flour Read More …
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 …