These buns are the perfect balance between light and airy and full of fiber. The crumb has such a nice bite and the taste is interesting on its own, slightly nutty with a hint of natural sweetness. The recipe is straightforward and can be made in one day. All the spelt and oats go into the poolish / preferment and it makes this wonderful thick… [Read More...]
We want to share some short clips with you of our pizza baking. Since we got our portable outdoor oven, we have been experimenting and baking different styles pizza and also pita bread. We are enjoying the swift baking and… [Read More...]
This interestingly named concoction is a regional specialty of the Bretagne region in France. After trying out a few different combinations, we came to the perfect sugar and salt ratio to give our version of this pastry the most… [Read More...]
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… [Read More...]
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… [Read More...]