Blog posts

I don’t make white bread; I've made something worst: brioche made with all-purpose flour and butter. “Everything tastes better with butter.” There is no shame in that, for some occasional guilty pleasure.

The best part of making brioche is in the making. I’ve made four versions of brioche over the last few months:

• Tartine brioche with natural leaven 

(http://flourishen.blogspot.com/2014/09/tartine-brioche.html)

• Tartine brioche with olive oil

This recipe makes 1 loaf.

For the leaven

• 1 tbsp mature starter
• 80g wholemeal flour
• 20g white flour
• 100g water

For the dough

Wishing all you bakers out there a healthy and sweet New Year. This year for Rosh Hashanah I made Maggie Glezer's Pan de Calabaza. This recipe is in her book "A Blessing of Bread" which is so interesting. It tells the back stories (and  the formulas, of course) for all kinds of traditional Jewish breads from all over the world. There's babkas, pita, challahs, Lithuanian, Greek and Ethiopian breads. If you're looking for the Pan de Calabaza formula, it's been posted at least twice on this site.

Hi everyone,

I've been lurking for a very long time, and have desperately been looking for a challah that is both moist but firm, a rich color and heavy fragrance with a tenderness that lasts into the day after I've baked it. I've loved reading many of the tips and recipes that I've come across on here, and using all of your help, I think I've found a great recipe. I used it for my Rosh Hashanah loaves this year, and didn't think to take any pictures, but will do so when I make this bread again for this coming Friday.

After a two month break, I finally am baking again.  

This summer was hectic. I've been working a ton, plus there was a two week road trip around BC and western Alberta, including a few days exploring Banff and Jasper.  Truly a stunning area.  One highlight of being in that region was getting a chance to meet Skibum and try his pulla, which was fantastic.

This is a continuation of the experiment with putting partially dehydrated fruit in bread from last week's bake. The differences are that there was some rye included with the wheats in the sprouted grain, I had to retard the dough overnight due to a time conflict, and of course apples were used instead of pears.

Ready for The New Year.  L'Shana Tova!

another from hamelman's Bread. I'm finally getting the hang of my oven temperature and the proofing. This is evident from the bloom that i never use to get! 

built my starter for 16 hours as i wasnt getting much action after 12 hours...and it suddenly got bubbly at 16th hour. Would have liked to retard for final proof but timing was off so it only sat in the fridge for 3 hours.

      As I mentioned in my last post, I sprouted some whole wheat and rye and ground them in my mill a couple of weeks ago.  I wanted to make a mostly sprouted whole wheat bread since there is nothing like the flavor sprouted whole wheat imparts on a bread.

I added a little rye and some French Style flour from KAF to round out the bread and through in some cracked wheat as well.

In a recent post David Snyder mentioned that his Hamelman pain au levain would qualify for a final four if he had only one bread he could make/eat.  I suggested a few other qualifiers, including his marvelous Gosselin baguettes with an SD twist added for good measure, not to mention good flavor!