I thought i'd share my piece of illustration on the Stretch and fold in the bowl technique:
Khalid
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)
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.
