Blog posts

Honey Whole Wheat with Poppy Seeds and Lemon Zest

Profile picture for user Janetcook
Janetcook on 24 Feb 2013 at 14:08

Sometimes there is a loaf that I just love baking.  This is such a loaf and I think it is due to the fact that it is a simple dough that has a luxurious feel to it - especially after it has fermented all night in the refrigerator.  It also has a wonderful aroma created by the lemon zest and the poppy seeds add a delightful texture and, I think, simply look spunky.

Spent Fuel Boule

Profile picture for user Our Crumb
Our Crumb on 24 Feb 2013 at 13:46

Baking from his book this winter, I've come to appreciate Ken Forkish's practice of growing higher volume levain refreshments and builds than had previously been my habit.  I like to feel the warmth generated by, and smell the sweetness of, fermentation in these larger levains, raising them in plastic vessels chosen to minimize the culture's surface-to-volume ratio when it enters log phase.  I'm a believer in The Mass Effect and the proof is in the baking: The loaves raised with these levains have been unfailingly delicious.

Durum Bread

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dmsnyder on 23 Feb 2013 at 09:25

Durum Bread from Bread by Jeffrey Hamelman

The second edition of Hamelman's Bread includes 40 new recipes. This is the first of the new recipes I have made. Hamelman writes that this formula for “Durum Bread” is the best of a series of “test batches” he made some years ago. He does not describe it further and does not identify it as an Italian-style bread, although it does bring to mind Italian breads made with durum flour.

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