Blog posts

100% Whole Wheat Bread from BBA

This was very easy and tastes better than your average sliced bread... It looks cool too!

Ingredients: (for white dough)

• 2 cups bread flour
• 1/4 teaspoon instant yeast
• 1 teaspoon salt
• 1 1/4 cups water

Ingredients: (for beet dough)

More experiments today.  I baked a Jewish-style rye bread for the first time and I riffed on Tartine’s Basic Country Bread.

The Rye and Wherefore

Victory is mine!  If you haven't been following my occasional series of posts, six months ago I set out to improve my baguette skills by making a batch Hamelman's "Baguettes with Poolish" every Saturday and blogging about it here.  I haven't been entirely rigorous about the blogging, but I've kept up the baking, skipping only one weekend in all that time.  Here's what I said I wanted to achieve in week 1:

In March I travelled.  A lot.  My best guess is about 10,000 miles.  And, of course, when I travel I search for good bread.

I found a great pretzel recipe here by Floydm The crumb was crunchy and the real bread was chewy. Again, This is a great pretzel recipe and I recommend every one to try it. Thank you Floydm.

http://www.thefreshloaf.com/recipes/pretzels

I also converted the measurements to grams. Find the conversions below.

      1 tsp Active dry yeast ( 3g)  The yeast ran out, it was actually less 1 tsp.

I love making tarts! It's my new obsession! I've tried a couple recipes, but this French Date and Almond Tart is my absolute favorite... Well after some recipe testing and revisions. In fact, I love it so much that I'm officially naming it my signature pastry.