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...]
whole wheat
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...]
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...]
