Here is the the studded loaf!
Jeremy read more →
Labour weekend came around and I decided it was time to fill the freezer. These are the sourdoughs; 2x66% rye (J Hammelman - Bread), 4 x white (D Brettschn... read more →
Following on from the New York Times article, I made up a 1 kilo miche sourdough (pretty much to one of Jeremy's recipes) and baked it in an old and batter... read more →
I have been playing around with two different things - Peter Reinhart's pain a l'ancienne, and some of the techniques discussed in the Jim Lahey recipe in ... read more →
Last weekend we had visitors.
And visitors always demand bread in this house.
So I baked some "Schwaebische Seelen" with my newly arrived and fre... read more →
Miche of course rules! just some porn from a retarded loafer!
[img]http... read more →
Was craving some flavourful brown bread...so I made this out of shipton mills 3 malt & sunflower flour, spelt flour and oat bran with rye starter. Hydr... read more →
Here it goes kids, away from baguettes for a bit some fruit nut loaf or maybe a roll? Whatever it will be will be! That Fruition bakery inspired me, if Gra... read more →
Found a demystifying French flour types!
Jeremy read more →
I have also posted this at danlepard.com, but would be interested in the perspective from here:
Our oven died on Saturday, in the middle of baking a fruit ... read more →
Did this loaf last night, kinda wet dough, but worth it!
Flour 100% 51
water 100% 51
starter 50% 25
Total ... read more →
Finally found a baking schedule that allows me to bake a good slowbaked rye.
I wasn't quite happy with my old recipe and inspired by Bill's wonderful light... read more →
As promised, German regulation Rye, 67% Rye flour.
[img]h... read more →
I'd planned to do two batches of two, one hour apart, but it became a choice between two batches or one batch and bacon and eggs for breakfast.
These are t... read more →
I have been baking, but not posting pictures for a while. Too little time.
This weekend the loaves have been frustrating me.
The first b... read more →
8 doggies 8 inches long...an ideal length I thought. Didn't occur to me to check how long the sausages are...hope these fit. Having them for lunch tomorrow... read more →
Or Sign up with us.
by Graham, Maedi & You!
103 people online - 25,428 posts and counting!
© 2015 Artisan Baker