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:
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.
A few weeks ago I finally had some good results with TxFarmer's 36 Hour Baguette recipe and I have been wanting to try making some boules with this technique and see how they turned out. I decided to make a Durum starter and I cut the hydration down slightly from the baguette recipe. I followed the same basic method for mixing and retarding the dough with some slight modifications including
My guy, Paul, is a lover of bread. In particular, he loves a good baguette. Through him, I have been initiated into the life of baguette enthusiasm. A good baguette is dark and crusty on the outside, fluffy and light on the inside. That seems simple enough, most baguettes should fit that description vaguely, but there is a scale within that description. In France we found that the artisanal handmade loaves are usually best and everything else is, well, not best.
Here are a couple photos of my latest breads. I also had some cinnamon rolls, but they're already pretty much gone. Hee!
Buttermilk and Honey Whole Wheat Sandwich Bread, recipe courtesy of JMonkey.
