Superpeel here he comes to save the day! A good while ago the good people at SuperPeel asked us to look at their SuperPeel. At the time, I was up to my ears in starting a bakery and while I looked at the SuperPeel, and while I liked the SuperPeel, I never wrote it up. […]
Bannetons, or rising baskets, are available from many sources. Many specialty houses have them at prices starting at $20.00 each and going up from there. If you are in the USA, and near a Cost Plus Import house, Cost Plus usually has them for around $5.00. The liners are a bit weak. If you wash
Baking stones, Part 3 – Transferring Risen Bread To The Tiles, Safely This page discusses how to get a fully risen, and therefore fragile, loaf of free-form bread onto the hot baking tiles without deflating the loaf of bread. There are a number of ways of doing this. To start with, I suggest using a
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Baking stones, Part 2 How do I use them? In the first part of this three part discussion of baking stones, we talked about selecting a baking stone. We prefer to use either the fairly high dollar Fibrament Baking stones or unglazed quarry tiles. We feel Hearthkits and Cloche’s rob us of too much baking
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“Build Your Own Earth Oven” By Kiko Denzer Many people would love to build a masonry oven, but find that it is too time consuming, too expensive or requires skills they neither have nor can afford to hire. Some people could afford a masonry oven, but really don’t bake enough to justify the expense. For
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Three Stage French Bread (Pain au levain) In “The Bread Builders”, Alan Scott and Dan Wing mention a classic three stage process the French use with Pain au levain. They obtained the recipe from J.C. Groscher, who got his data from Professor Calvel. It looked really, really interesting. However, the process starts with 1 kilogram of
“The Bread Builders” by Allan Scott and Dan Wing This is not a recipe book, there is only one recipe in it, a recipe for a French Pain au Levain which makes about 370 pounds of dough. We scaled down the recipe for this Pain Au Levain, and it is one of our favorites. However,
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Baking stones, Part 1 What are they and why should I use them? Since I put this page together, a number of people have asked me if I sell any of the merchandise mentioned on this page. Sorry, no. All I am selling at this time is my cookbooks in Mike’s Bread Shoppe. We used
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Sourdough King Cake When I lived in Beaumont, Texas, the influence of Louisiana on the local cuisine was so strong many people joked that Beaumont wasn’t really a part of Texas at all. In addition to many good friends, I miss all of the Cajun and Creole food we enjoyed there. Especially Turducken (which is another
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Sourdough Challah For years, I’ve heard people talking about making Challah. My mother made Challah when I was a kid. It’s a rich, eggy Jewish bread, usually braided, and usually beautiful. People rave about it, and because it’s rich, it lasts well. It’s lovely, but I’d never made a loaf. So I decided, “it’s time!” Some
Black Bean and Chipotle Bread Also known as Mexicali Heat This recipe was adapted from Mark Miller and Andrew Maclauchlan’s “Flavored Breads – Recipes from the Mark Miller’s Coyote Cafe” I’ve never been to the Coyote Cafe, but I’ve heard only good things about it, and the flavored breads title got me interested. The book was
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New Bohemian Rye or Edie’s Bread I was in a panic. I was having some serious cravings for Bohemian Rye Bread. The tangy rye, the balancing caraway, the deep rich tastes were calling me. And – the grocery store didn’t have the medium rye flour I needed! They had whole rye. I’d never used whole rye, but I’d
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