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I remember reading a while back that someone suggested mixing spelt and kamut together 50/50 to make a bread. They pointed out that their...Read more
We made this heavenly french dessert as part of our bread making night at Boulangerie L'epi (St Michaels Ave, Ellerslie, Auckland) a few...Read more
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...Read more
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...Read more
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...Read more
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...Read more
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...Read more
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...Read more
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When I saw that Reinhart thought Stollen and Panettone were very similar breads just different shapes I figured I was ready to give it a...Read more
The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc and Matsalen, the latter in Stockholm...Read more
This is a variation of one of Daniel Leader's Rye sourdough recipes called " Czech Country Bread" Pages 308-310 of his book "Local Breads"...Read more
recipe test of our very tasty Country Sourdough. This smells great in the oven, and I don't like onions! I put this as batard for style of...Read more
Recently I asked LeadDog what bread he would pair with his favourite wine and he said Pierre Nury's Rustic Light Rye . This gave me the...Read more
Roasted Pumpkin is a beautiful, naturally sweet bread that we make at Companion Bakery . Much of the natural sugars coming from the slow...Read more
This sourdough was inspired by Johnny's Cibatta Integrale . In making this sourdough, I also referenced Peter Reinhart's Pain a l'Ancienne...Read more
Ok guy's here it is Tarte ux quetsche a la canelle (pate sablee with almonds).Read more
Ciabatta a'lancienne (to mix languages somewhat) based on Peter Reinhart's a l'ancienne recipe.Read more
First a word of caution this recipe uses sugar and yeast and if you don't watch out you will make alcohol. The longer you let it get away...Read more
This is an adaptation of a Spiced Orange Hot Cross Bun I used to do as a yeasted bun. This recipe turned out beautifully soft, spicy and...Read more
This Oat and Apple bread is from Dan Lepard's wonderful book The handmade loaf which has some great bread recipes, fantastic photos and...Read more
I have tried this for two days and it get's pretty good. It's a kind of tortilla(though tortilla doesn't have a rising agent I think) and...Read more
Hi all. I've made a variety of sourdough breads since this obsession hit a couple of months ago (is that all it is...a couple of months?...Read more
Epirus where I'm from is the west side of Greece. It has always been a poor region and the natural grown herbs where something regular in...Read more
