This bread has such great taste and such a nice bite plus, combined with the scattered sweetness of the big raisins, every bite is a delight. I strongly recommend that every home baker fan of the rye taste makes this bread. It is one of my top 3 favorite breads. Shaping it is a bit like working with clay, as you can see in the pictures. It feels a bit like… [Read More...]
sourdough
Loaf with Toasted Walnuts, Figs and Prunes
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...]
Apple Cider Bread
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...]
Rye sourdough starter in easy steps
A lot has been written about sourdough starters. You can find long and elaborate articles on how to make your own starter while using things like pineapple and grapes. They are almost mystical beings that you should treat with the utmost care and feed every evening at the same time while standing on your head. I have found out the truth is much simpler… [Read More...]
No Knead Soft Sourdough Rolls
No kneading, only a bit of stirring and lots of time, and of course the best ingredients you can find, anyone with a bowl can make these rolls. You end up with heaps of taste and a terrific texture. Soft and very resilient with notes of nutty sweetness and subtle sour. In short, I love everything about these rolls… [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...]
Things We Baked This Weekend III
This Saturday finally proved to be a good day to get some fresh flour from the mill. It is a bit of a journey for us and the last few weeks the weather was not cooperating (snow, ice, cold). The type of weather I like, but also the one that makes you want to… [Read More...]
Video: Baking Pain Rustique – The Movie
Enjoy the real life ‘oven spring’ of this ‘Pain Rustique’ bread filmed in our Rofco hearth bread oven (full HD)… [Read More...]
San Francisco Sourdough Bread
Last week we tried out the San Francisco Sour Dough recipe from Peter Reinhart’s latest book ‘Artisan breads every day’. We used our home made local Amsterdam rye sourdough culture because we believe our bread thrives on it (rather then buying and shipping a sourdough culture from halfway across the globe that maybe would not […] [Read More...]
Artisan bread baking tips : Dough
Looking back, we could have used some of these tips ourselves, when we started our baking adventures! After we started baking artisan breads we discovered some bread baking fundamentals that could be helpful to other baking enthusiasts. Useful bread baking tips: Dough For large irregular holes, use wet dough (65-67% water to flour) and do […] [Read More...]
