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Kouign Amann (Breton cake)

by karniecoops { 2010 August 29 }

We made this heavenly french dessert as part of our bread making night at Boulangerie L'epi (St Michaels Ave, Ellerslie, Auckland) a few weeks ago, and it was S O delicious, I thought I'd share the recipe. We made one dough which we turned into 4 loaves, a pizza and a Kouign Amann, so the recipe I'm giving you was the total dough rec...

Pain au Levain with Chia Seeds

by shiao-ping { 2010 June 20 }

Trying a new ingredient or a new formula excites me.  If I find a new method or a new ingredient to make my daily bread the next morning, I often feel too excited to sleep the night before.  I read about the Chia seed in Johnny’s post a long while ago and hadRead more...

Naan

by LeadDog { 2010 June 14 }

I have been to a few India Restaurants over the years and one of my favorite parts of the meal has been the Naan Bread.  I decided to find out more about Naan and see if I could make it just with sourdough since a couple of years ago I made some with wine yeast.  When I was reading up on Naan I found that it was a generic term f...

Aussie White Miche

by shiao-ping { 2010 May 18 }

I smiled when I read Graham said that the only thing that he doesn’t like about his version of Romano-Celery Sourdough was that “it is basically a white dough and can be interpreted as having 'stodgy' mouthfeel by people that enjoy a more textured crumb, like myself.” ...

Home Bread

by shiao-ping { 2010 April 21 }

My idea of home bread is about simplicity.   I used to treat home sourdough baking with the vigorous attention you would give to an academic project.Read more...

One a penny, two a penny...

by karniecoops { 2010 April 3 }

This recipe was posted in a forum Dom kicked off a few years back, and since I was finding Hot cross Bun recipes using sourdough hard to find, I thought I'd remind you of this one ........ just in case anyone was looking for a great one.  This is a hybrid recipe, but it's just lovely.  The sourdough gives the buns substance - un...

Sourdough Croissant

by LeadDog { 2010 February 22 }

 Time for me to do something a little bit different so I decided to do Croissants.  I made them twice in one week so I know they are not very hard to do just different.  The second batch has chocolate and almond pieces rolled up in them.  The Croissants got me the best complement that I have ever had for anything that ...

Mulit-Grain Miche

by LeadDog { 2010 February 15 }

 This is the final loaf in my exploring bread blog.  I feel I finally tweaked the flours until I got "my perfect" bread, at least for this week.  The bread is mostly unbleached all purpose flour which seems to do a very good job in making this bread.  I'm going to continue to use it to see how it does for oth...

Honey Oat and Flax Bread

by Adam T { 2010 January 28 }

I made this yesterday morning when I wasn't quite ready to go to bed after work.I was originally planning on just making a white bread, but decided part way into it to go with something with oats, flax and honey as well. ...

Old Country Bread

by LeadDog { 2010 January 16 }

 One day I decided to use my plastic proofing basket that the dough always stuck in to make bread.  I had read that high hydration breads tend to stick in these baskets so I figure if I did a normal 67% hydration bread that it might just work out alright.  I had some bread flour left over and thought I would just use that f...


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