Tag Archives: stretch&fold
Our Version of Tartine Style Bread
The last few months we have been making quite a lot of these loaves. We made them with tiny variations and alterations, experimenting with flour, water, times and temperature and above all quantities. We even developed a hybrid version for the baker in a bit of a hurry. >>
Sourdough Pain Naturel
We started this recipe as a one-off experiment, thinking the result would not be that interesting, compared to the other bread recipes we know and love. But the end result really surprised…
This recipe now has a dough calculator! Check it out… >>
Swiss Twisted Bread – Wurzelbrot / Chnurzelbrot
We saw this Swiss bread being made by a German baker on UK TV. The ‘wurzel’ refers to the fact that the bread resembles winding tree roots. These loaves looked like a lot of fun and as it turned out quite … >>
Our Other French Baguette Recipe
This method is easier, the recipe has less steps, the dough is less wet than our 80% hydration baguette recipe, and yet this one also yields wonderful baguettes. If you were to … >>
Baguette Boules: The BB Recipe
For people who, for various reasons, cannot or will not make baguettes, this bread is a great alternative! And you do not need a mixer. The end result is great, the crumb is moist, lovely and sweet like the baguette, but the shape allows you to have a nice sandwich… >>
A ‘Fluitje’ with Spelt
‘Fluitje’ is a Dutch word meaning little whistle. My dad is to blame for us calling this loaf a fluitje. So it is really a tribute to him and his tendency to ‘brand’ a concoctions that is new or different to him with a name of his own invention. But he isn’t the only one. Our pain rustique is also called ‘Marieke bread’ by several people, it’s just easier for them I guess, although it’s not very fair to Ed who is usually doing most of the pain rustique making and… >>
Video: The Stretch & Fold Method
A little clip demonstrating stretching and folding bread dough. The stretch and fold method helps to gently develop the gluten in your dough. It works very well with these higher hydration doughs. We like the technique very much because although you get to use your hands and feel the dough, it is… >>
Our Favorite Whole Wheat Levain Loaf
Do you need a bit of encouragement to start making a super healthy whole wheat loaf? Awful childhood memories like me of stale and even rancid bread? Get out and buy the best fresh! organic whole wheat you can find and give this loaf a chance! It is nothing like your memories, it is about … >>
San Francisco Style Sourdough Bread
Plan ahead for this recipe because it is going to take 4 days from start to finish. Perfect for a very long weekend of baking.
This recipe is based on the San Francisco Sour Dough recipe from Peter Reinhart’s latest book ‘Artisan breads every day’. But of course, as you may know by now, I have made my own version… >>
Recipe for 80% Hydration Baguette
I was very intrigued when I saw the baguette recipe posted at the fresh loaf. Several tries and tweakings further, with lots of sharing and baguette debating with Akiko, I can say from the heart that this recipe lives up to it’s expectations… >>
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 … >>