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...]
Bread
Brioche
Today I made my first real brioche. By real I mean I took the time and effort to try out a recipe that, to me, seemed the most authentic and French. For the recipe I used one of my most priced possessions for over 12 years, the book on Patisserie by the Roux brothers. This […] [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...]
Tomatoes go wild for Focaccia
When I saw these wild or ‘primal’ tomatoes at the organic store I just couldn’t resist making another focaccia. The tomatoes look colorful and appealing but luckily they taste great too. Click here for the best focaccia recipe I posted a while ago! [Read More...]
The Best Focaccia with fresh herbs
At the moment the whole of Europe is baking under a hot sun. But still I turn on the oven because I can’t help baking, even at temperatures of 30 degrees C and more. Hot weather triggers images of Mediterranean food: colors of red, purple, orange and green. Lavender, tomatoes, olive oil, rosemary and thyme….I […] [Read More...]
Winston Knot
Winston knot We learned to make this bread at a workshop last year with famous Dutch organic baker [Read More...]
