We've been having a lovely fall here in BC and I've been getting back into the baking routine. These sourdough loaves were shared at our Thanksgiving dinner.
Then we had pizza night a couple of days later.
We wanted to take a new look at Pierre Nury’s Rustic light Rye from Daniel Leader’s book ‘Local Breads’ that ZolaBlue posted about here:
Yesterday when I woke up and saw Phil’s post on Word Bread Day I knew we had to get cracking in order to get some kind of bread at least started on this world wide day devoted to bread. Phil’s and Ying’s fantastic posts this week using figs seemed like a good place to start - not that my attempt would add up to half of their masterpieces.
To those interested in bread braiding I wish to inform that I have published "The Art of Braiding Bread ", an e-book available at Amazon, Barnes & Noble and Smashwords
The book is now sold exclusively through:
Just made the Rich Sourdough Barches from Inside The Jewish Bakery for the first time.
The dough is a bit wetter than I am used to for Challah, but still manageable.
The taste and texture are great!
Thank you, Stan and Norm!
Hello everyone, and Happy 'World Bread Day'!
Here are some breads baked over the last while, lovely flavors from different countries :^)
First go-around with Epi's and Fougasse, so critique but be kind. Just messin...they are all the Pain de Campagne recipe from BBA. Absolutely delicious bread!
Then just a boule...
Sending this toYeastspotting.
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Two years ago Nat purchased Chad Robertson’s Tartine Bread for my birthday and wrote an inscription on the inside cover … ‘To inspire you’ …
When I want to shake things up in my kitchen and try something different this is the book I turn to. I love the restlessness and pursuit of perfection in the stories. For me, this is its inspiration. It is not a manual and it is not a handbook … it’s the story of a journey.
