The place for the ambitious home baker
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 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: there’s more crust to enjoy! [Read More...]
Probably made most famous by Parisian baker Poilâne the miche can be defined as a very large rustic sourdough bread, usually a round loaf made from a natural leavening that also has a high percentage of whole wheat flour in it. Its very large size with low crust to crumb ratio means… [Read More...]
Do you need a bit of encouragement to start making a super healthy whole wheat loaf? Awful childhood memories like me of stale and even rancid bread? Get out and buy the best fresh! organic whole wheat you can find and give this loaf a chance! It is nothing like your memories, it is about … [Read More...]
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...]
