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You are here: Home / Archives for preferment

preferment

Semolina & sesame loaf

38 Comments

A fairly simple process for this yeast based loaf made with semolina to give it some extra gluten oomph. Yet, with the added toasted sesame seeds, it yields a more interesting loaf and with the tighter… [Read More...]

Best bread recipes preferment, stretch&fold, yeast

Sourdough mini boules

225 Comments

I find these mini boules are the perfect little breads for two or to accompany a nice family meal or dinner with friends. You can share one with some soup or dip it in a gooey Camembert out of the oven. They also make an original little present. Another advantage mentioned by one of our bread friends… [Read More...]

Best bread recipes, Highlights, Holiday Baking, Popular Recipes preferment, sourdough, stretch & fold

Favorite flatbreads: Afghan snowshoe bread

12 Comments

Next to the shape, the most distinguishing element of this bread is the addition of the nigella. These seeds have a very distinctive flavor and smell. Some say these black seeds taste like a combination of … [Read More...]

Best bread recipes flatbread, preferment

Loaf with Toasted Walnuts, Figs and Prunes

14 Comments

What’s so special about this loaf? It’s hard to explain without tasting it. The smell, the texture, the nice bite, the taste of that little bit of whole wheat but not too much. We put it in front of our family at the Christmas table and it was gone before you could say merry. So, a loaf for special occasions definitely… [Read More...]

Best bread recipes, Holiday Baking hybrid method, preferment, sourdough

Apple Cider Bread

16 Comments

It has taken us a while to perfect this recipe. There are many variables to take into account: the amount and kind of cider and apples, type of flour, amount of kneading, the times and temperatures and so on. So we did quite a few test runs before… [Read More...]

Best bread recipes hybrid method, preferment, sourdough

More Bread

2 Comments

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...]

WKB projects Bread, crumb, fermentation, pain rustique, poolish, preferment, whole wheat loaf

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Seasonal Favorites

Ficelle with sourdough

Kouign-amann: Breton pastry with a hint of salty caramel!

Our version of Tartine style bread

Favorite flatbreads: Sourdough pita

San Francisco style sourdough bread

3 stage 70% Rye Bread with Raisins

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