Submitted by Noodlelady on February 4, 2008 - 1:55pm.

Fresh Herb Twist — Local Breads

This weekend I made the Fresh Herb Twist from Daniel Leader's Local Breads. It uses 3 fresh herbs — thyme and rosemary (from my garden) and basil. It was delicious with my beef vegetable stew!

Fresh Herb Twist

Fresh Herb Twist


Submitted by MissyErin on January 22, 2008 - 5:46pm.

Pain au levain with flax seeds and my 5th sourdough attempt!

main pain 3

 

Hello Everyone, and happy Tuesday!

I was in Cancun over the weekend and brought with me a few bread books to read, and was really hyped to get back into the kitchen as soon as I could.  It only (only! ha!) took two hours to get through customs and immigration.  Woe to regular international travelers! 


Submitted by bshuval on January 19, 2008 - 3:12pm.

Sourdough Couronne

This weekend I decided to bake a couronne. I used my sourdough for it. I am not entirely happy with the shape, but the crumb and taste were great. I've written about it at length here.

For now, here's a picture of the finished couronne:

And here's a picture of the crumb:


Submitted by zolablue on January 19, 2008 - 1:04am.

Pierre Nury’s Rustic Light Rye - Leader


This is a new recipe I made from Daniel Leader’s book, Local Breads, for a Parisian loaf of


Submitted by bshuval on December 29, 2007 - 2:01am.

Grape Harvest Focaccia

Today I decided to bake the Grape Harvest Focaccia from Daniel Leader's new book, Local Breads.

Since I prefer my doughs to be lean where possible, I decided to make it without the 1/3 cup of olive oil in the dough that the recipe calls for. I only used about half a tablespoon of olive oil for spreading over the dough before baking. I also increased the amount of red grapes. The amount called for in the recipe didn't seem to be enough. 


Submitted by bshuval on December 29, 2007 - 2:01am.

Grape Harvest Focaccia, sliced

Grape Harvest Focaccia, sliced


Submitted by bshuval on December 29, 2007 - 1:59am.

Close-up of Grape Harvest Focaccia

Close-up of Grape Harvest Focaccia


Submitted by bshuval on December 29, 2007 - 1:58am.

Grape Harvest Focaccia, whole

Grape Harvest Focaccia, whole

Grape Harvest Focaccia, whole


Submitted by zolablue on October 4, 2007 - 5:13pm.

Genzano Country Bread – Local Breads

I baked this very large, rustic Italian loaf (pagnotta) a couple weeks ago from Daniel Leader’s wonderful new book, Local Breads, page 197.  He states that it is to bake until almost black or charred for the most authentic loaf.  I didn’t go quite that far but you can see it developed a lot of color which I always prefer in my loaves.


Submitted by zolablue on September 19, 2007 - 1:52pm.

Semolina Sandwich Loaf

I’ve been so curious about semolina flour. I didn’t understand much about it and there doesn’t seem to be a lot of information regarding it. After reading as much as I could find in various bread books I decided I had to take a stab at it. So last weekend I baked this yeasted sandwich version along with another sourdough version. (I will post that one separately.)