Tag Archives: Bread
Rye Lovers Dark Rye Bread!
As a child I loved this dark, moist rye bread, which in Holland we call Frisian Rye bread (Fries roggebrood, our version of a pumpernickel).
I never thought that one day I would make it myself and the result would be so rewarding! You have to be patient with this one, because it takes about 10 hours… >>
Stale Bread : Do Not Throw it Away!
What to do with left-over bread? There are smart and tasty and interesting ways to use up old bread. Here are a few suggestions… >>
Artisan Bread Baking Tips: Poolish & Biga
There are several traditional methods for creating starters for breads. All of these starters are easy to prepare… >>
Brioche: Simple Recipe with Great Result
There are a lot of different recipes and methods and we tried several of them with varying results. This recipe is a winner with us. It doesn’t take a lot of your time. But it’s a two stage one, so keep in mind you have to plan in advance and start Friday to have your Brioche for Saturday’s brunch. Even though it’s a simplified version of the classic French recipe, the taste and texture have convinced us more than… >>
More Bread Please…
Our micro bakery has limited capacity in more ways than one. Still not a week goes by or we are requested to make more bread. We then have to explain that yes, we have a bigger than normal bread oven, … >>
Before Wheat: Ancient Grains
Do you know the name of this grain? Probably not enough left to make our bread! By now most people are familiar with the ancient grain spelt, especially those of you who can’t digest wheat that well. It was important … >>
Favorite Flatbreads: Indian Naan
Naans are traditionally cooked in a Tandoor or earthen oven. But making them yourself, using your own oven can also lead to very satisfying results. It’s so much fun seeing them puff up after you ‘trow’ them on a hot stone or wired rack. 5 minutes later and you are already enjoying your homemade flatbread! >>
Sticky Cinnamon Buns
They are sticky and delicious and they are best when warm and fresh. In Holland we have something called ‘Zeeuwse Bolussen’ made in the province of Zeeland. They are very similar to these cinnamon buns. You can also keep them … >>
Recipe for Raisin Buns / Krentenbollen
I have been making raisin buns for a while now, and I think I have tweaked and tried the recipe quite to everybody’s satisfaction. Raisin buns are called ‘krentenbollen’ in Dutch, although they are usually… >>
Things We Baked This Weekend III
This Saturday finally proved to be a good day to get some fresh flour from the mill. It is a bit of a journey for us and the last few weeks the weather was not cooperating (snow, ice, cold). The type of weather I like, but also the one that makes you want to… >>
Video: Baking Pain Rustique – The Movie
Enjoy the real life ‘oven spring’ of this ‘Pain Rustique’ bread filmed in our Rofco hearth bread oven (full HD)… >>
Things We Baked over the Weekend
Again a weekend full of bread flavours and smells. The best thing to be done when all you get outside is rain, rain and more rain. In fact the weather was so bad that our Dutch Santa, the famous ‘Sinterklaas’ … >>
The Amsterdam Artisan Bread Test
See below for version in Dutch Visiting artisan bread shops in the center of Amsterdam and comparing bread Last Friday we finally got around to doing our little ‘Amsterdam bakery tour’. We decided to only test bread, or else we … >>
San Francisco Sourdough Bread
Last week we tried out the San Francisco Sour Dough recipe from Peter Reinhart’s latest book ‘Artisan breads every day’. We used our home made local Amsterdam rye sourdough culture because we believe our bread thrives on it (rather then … >>
Pain Rustique…practice makes perfect!
We are still baking like crazy with our Rofco bread oven. This little box works miracles for bread. The hot stones make the bread live, open up, and rise till the roof! All the heat which is stored in the … >>
Artisan Bread Baking Tips: Before You Start
Do NOT store bread in your fridge because the temperature of the fridge (about 5 degrees Celsius) is about the worst climate for keeping bread so it’s the fastest way to old and stale loaves and rolls. Store it in your freezer or in a plastic bag at room temperature. The best thing of course is to eat it after it has (almost) cooled down…..more tips… >>
Artisan Bread Baking Tips : Dough
Looking back, we could have used some of these tips ourselves, when we started our baking adventures! After we started baking artisan breads we discovered some bread baking fundamentals that could be helpful to other baking enthusiasts. Useful Bread Baking … >>
Bread, Figs and Roses
What a joy, when a like minded food lover not only brings her enthusiastic personality but also the most fragrant and freshest cheese, figs, herbs and roses to your door! We could offer some raspberry chocolate tart in return (recipe … >>
Pain Rustique & Our New Spiral Mixer
We survived the chicken pox, we got our new spiral mixer and started baking again! The first two batches where two loaves of Pain Rustique which is our favourite recipe for a white yeast bread (see Jeffrey Hamelman and his … >>
Rofco: Our Brand New Bread Oven!
We waited long, but it was worth it. Finally our Rofco bread oven has arrived from Belgium. Brought by the Rofco Company owner Micha himself, it came with elaborate and enthusiastic instructions. That was last Friday. And we haven’t stopped … >>