About
This year, as in previous years, I am experimenting with Pannettone. This wonderful, but complicated Italian Christmas bread/cake...
<p>Panettone waiting to rise</p>
<p>Panettone hanging around</p>
<p>Panettone 2011</p>
<p>SD Blueberry bagels</p>
Background There is often talk on the forum about the hydration of doughs, and the advantages and disadvantages of higher or lower...Read more
Background Traditionally bread dough is kneaded by hand or using a mixer until the dough softens and becomes elastic. As I understand it,...Read more
Ciabatta a'lancienne (to mix languages somewhat) based on Peter Reinhart's a l'ancienne recipe.Read more
<p>Mick's New York Rye BW</p>...
<p>Mick's New York Rye</p>...
<p>FP's pannetone 2009</p>...
<p>panettone</p>
<p>white sourdough signature grigne</p>
<p>white SD grigne</p>
<p>white sourdough grigne</p>
<p>ciabatta crumb</p>
<p>sd ciabatta</p>
