Three Stage Pain Au Levain, Pain au Levain, revisited This note picks up where the Three Stage French Bread (Pain au levain) note left off. If you haven’t read it, I encourage you to do so now. At the end of the previous note, I was left with a bread that was quite, quite dense, […]
Three Stage French Bread (Pain au Levain) revisted Read More »
2019-10-11 So, how much DOES a cup of flour weigh, part 8,135 It’s been a while since I updated this blog or sent out a Mike’s (more or less) Weekly Baking Tips. I’ve been busy. My mom had some eye surgery and needed lots of hand holding and chauffeuring around. (She’s fine now.) And the
2019-10-11 So, How Much DOES a Cup Of Flour Weigh, Part 8,135? Read More »
Walnut Sourdough Bread (Pain au Levain with Walnuts) Due to the cost of walnuts, we never made this bread in our bakery, it was just a “home bread”, which means I haven’t made this bread in over 15 years – until last week! It was breathtakingly good! Especially toasted with cream cheese! This is a
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Regular Starter Detmolder Starter Regular Starter We need 288 grams of rye starter to make the breads in this recipe. If you want to be really excruitiatingly correct, you could make 144 grams each of a starter with a lighter rye flour and a darker rye flour. This is more practical if you scale the
Swirly Rye Rye Starters Read More »
Swirly Rye Marbled Rye To Infinity And Beyond! Swirly Rye When I first made swirly rye I thought using equal amounts of each dough was the way to go. However, the dough that was rolled into the center of the roll just took over the loaf visually. Playing with quantites showed that 2/3 of the
swirly rye assembly Read More »
Swirly Rye Bread The Basics Rye Starters American Light Rye American Dark Rye Putting It All Together The Basics Beth, my wife, loves swirled rye breads, like Pepperidge Farm’s Deli Swirl Bread Rye & Pump. There’s something very attractive in the contrast between the dark and light rye breads. There’s something vary flavorful in the
Seven Grain Cereal Bread This bread is based on a recipe from “Natural Health” magazine. It is a very, very nice bread. It was supposed to use quick rising yeast to get the bread ready to bake in less than an hour. You know how I feel about that… so the recipe went into the
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Pane Siciliano Pane Siciliano is an Italian, well, OK, Sicilian, recipe that is based on using Semolina flour, the same flour used to make pasta. We used the coarse grind, and the results were delightful. Next time, we’ll use an egg wash to help the sesame seeds stick better and to provide more sheen to the loaf.
Honey Honey Please Honey is that sweet stuff which causes all sorts of issues. Let’s talk about them…. First a tip – if you are measuring by volume honey tends to be hard to get out of your spoons and cups. So, if there is also oil in the recipe, measure the oil first and
Flax Seed Bread This is a hearty, and heart smart, seeded bread. Because it contains flax seeds, it contains omega-3 fatty acids, which help elevate your good cholesterol. The bread is very tasty – a family favorite toasted for breakfast – and a whole lot cheaper than salmon, one of the other good sources for omega-3
Don’t Stop Me Now, I’m On A Roll! Let’s make some rolls As much fun as it is to make bread, many people prefer rolls, so from time to time the question is raised, “how do I make rolls?” And, it’s easy. If you have a recipe that makes bread you like, it will make
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Olive My Dreams This bread taught me a lot about baking commercially. A bakery in town had a Kalamata Olive loaf and they charged a lot for it and didn’t have as many olives in it as I’d have liked. When I began baking commercially I realized that as a hobbyist I paid more for
Sourdough Olive Bread Read More »
