Simply said; diastatic malt is a grain which has been sprouted, dried and grounded into a powder. Diastatic malt powder is the “secret ingredient” savvy bread bakers use to promote a strong rise, great … [Read More...]
Search Results for: sourdough
2013: A Baking Year in Pictures
Last year we focused on croissants and baguettes, this year it was a balanced combination of sourdough and sweetness. Here are some pictures we were able to shoot, in between stretching and folding, whisking and… [Read More...]
Artisan bread baking tips: Dough mixing & kneading
Properly mixed dough is the first critical step to achieving great bread. Understanding what happens during the kneading process helps to determine if you are on the right track.
So, based on our own baking experience… [Read More...]
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. [Read More...]
Zuurdesem Pitabroodjes
Eenvoud is de sleutel tot dit recept. Deze platte broden, uit alle hoeken van de wereld, of het nu naan, chapati, lavash, pita, of tunnbröd uit het hoge Noorden is, zijn bedoeld als… [Read More...]
Classic French croissant recipe
With this recipe we want to give you the exact directions on how we go about making classic French croissants. The recipe is an adaptation from the recipe… [Read More...]
A Flour Experiment part 2: Comparing Flour from Different Mills
Would using the same type of flour from different mills and sticking to exactly the same recipe, result in loaves basically looking and tasting the same? Or would there be difference enough to establish… [Read More...]
A Flour Experiment part 1
What happens if you take one recipe, use the same amount of ingredients and the same process and only change the brand of flour you use? We were curious to find out how much difference, in taste, texture and appearance, there would be between a bread made with… [Read More...]
Our version of a pain rustique
After baking a few hundred Pains Rustiques you could say the recipe for our version of this rustic bread has been tweaked to the max. You get the best of both worlds: the extra flavor of the sourdough and… [Read More...]
Weekend Bakery Projects 2012
Highlights in pics of our more memorable baking adventures for 2012 so far. Or at least the ones where we had our camera at hand, because camera’s and floured or sticky dough hands do not mix well…
On with the baking! Lots more to make, learn and enjoy… [Read More...]
