Some bread baking definitions to help you on your artisan way Autolyse: a technique for improving gluten development without heavy kneading. Combine the flour and water from your recipe in a bowl and mix until the flour is fully hydrated. Cover the bowl and let the flour hydrate for 20 minutes, then mix in remaining […] [Read More...]
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Things We Baked This Weekend II & A Word of Thanks
Thanks everyone for the enthusiastic, stimulating and inspiring reactions to our first bread video. And also to all the people who tasted our bread this year and asked for more! and also gave very useful tips for improvement and additions. More and more we are convinced of the positive properties of good bread. We see […] [Read More...]
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)… [Read More...]
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 big stones is transmitted directly through the bottom of the dough turning it into bread. […] [Read More...]
Our Favorite 10+ Hot Toasty Ideas
I distinctly remember when toasties (tosti if you’re Dutch, croque-monsieur for the French) came into fashion with our family. All of a sudden everybody had a ‘hot toasty iron’. Now this was something new and different to look forward to for lunch. Somehow we never got past the cheese and ham ones, except for … [Read More...]