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 excellent book Bread). With the second batch we made two loaves of sourdough using a […] [Read More...]
WKB projects
Our brand new bread oven!
We waited long, but it was worth it. Finally our 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 baking since! The first two breads that came out of the oven were, in our eyes, […] [Read More...]
You Guessed It…More Bread
As new buns and cakes are in the making, we wanted to show you a few baking exercises we worked on yesterday. Great result with making a whole wheat loaf, which tasted so much better then the average blugghhh tasting factory bread with elastic ‘crust’. Also made scones and this eventful Saturday ended with pizza, […] [Read More...]
Yes, even more Bread…
Still no sign of our new Rofco ‘semi professional’ baking oven. So while waiting for it, we might as well bake some more bread in our little normal household oven with a capacity of one bread at a time. We hope to improve the crustiness of the bread crust and achieve a more open, creamy […] [Read More...]
More Bread
We are still baking bread. I have baked a white bread with a sort of nice slash pattern on the side of the bread and Ed has baked a 20 hour retarded (in the refrigerator) fermented bread with 20% whole wheat flour. Ed’s Pain Rustique – based on 50% poolish (6 hour fermentation) Ed’s Pain […] [Read More...]
