This bread was a true breakthrough for me. I think I finally understand the dough with all its needs and various stages. Fantastic bread! The loaves at the peak of…
Tried this one last week because I loved the pictures on the original blog here: http://www.myitaliansmorgasbord.com/2013/04/25/48-hour-italian-rustic-sourdough-loaf-with-kamut/ Excellent bread. Excellent process description. I followed the recipe precisely, nothing to add. Will…
Quick post today, since I won’t be reciting the recipe. I stumbled upon the recipe in one of the bread-baking groups. It picked my interest primarily because it only uses…
Per recommendation of the site owner of Хлеб & Хлеб, I tried a proven standard recipe for the purpose of making black bagels. I had to make a couple of…
Baguettes are something new to me. I tried a few specialty recipes, all turned out pretty good, but not spectacular, at least not in the looks department. This is my…
Dan Leader’s book Local Breads features, among other things, Quintessential Sourdough loaf, which can be infinitely varied with fillers, toppers, etc. One thing that I wanted to avoid in my all…
This recipe was found on a Russian site here, complete with gorgeous photos, detailed explanation of the process and a link to the previous recipe interpreter. I don’t know what…
Yet another fantastic bread from Dan Leader’s Local Bread book. This is my first take on Alpine Baguettes. The recipe states that these baguettes are thicker and flatter than their…
Bagels are one of my most favorite things to eat. They are so versatile, so forgiving; they go with anything — from smoked white fish to jam — and never…
Borodinsky bread is my childhood staple food. We had it practically every day and never grew tired of it. The aroma, the well balanced sweet and sour, the substantial “meaty”…
