This little clip shows you how to shape your dough into a boule (round or ball shaped bread).
In the clip Ed uses the technique with a wholewheat sourdough / levain 68% hydration dough. The aim of this technique is to create tension on the outer… [Read More...]
The Baguette Boule: Birth of the BB Loaf
The Idea: Making a loaf with baguette dough. The big question: will the baguette dough be strong enough to hold its shape when you release it from the banneton? There was only one way to find out… [Read More...]
Excited About The Mini Boules & French Fondue
I tend to get excited about mini versions of food stuff. And I do not always have the arguments to back this up… [Read More...]
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...]
