Tag Archives: stretch&fold
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. >>
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… >>
‘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… >>
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… >>
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 … >>
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… >>