Third place in the search for the best baguette recipe

Third place in the search for the best baguette recipe

Beating the fourth place winner in the search for the best baguette recipe by quite a margin comes the recipe for baguettes from the Week End Bakery. These baguettes taste great, have a pleasant crumb, and a nice thin crust. However - my hat goes off to whoever can shape these with plain flour.  I could […]

Posted on 05. Feb, 2016 by .

Fourth place in the search for the best baguette recipe

Fourth place in the search for the best baguette recipe

This baguette recipe is based on one from the French Culinary Institute's (now called the International Culinary Centre located in the USA) bread book entitled, "The Fundamental Techniques of Classic Bread Baking".  It's the Poolish Baguette on p 101.  It's not in fourth place in the search for the best baguette recipe because it's bad […]

Posted on 04. Feb, 2016 by .

The great baguette bake off – how to bake the perfect baguette

The great baguette bake off – how to bake the perfect baguette

To bake the perfect baguette you first need to know what you expect:  The flyaway crust that scatters crumbs everywhere?  The deep golden colour with perfectly exploding slash marks?  Nice open crumb?  Slightly chewy texture?  Strong flavour with a hint of acidity?  And then, there is its purpose:  Slicing thinly to make tapas (better use […]

Posted on 03. Feb, 2016 by .

Great recipe for sourdough bagels

Great recipe for sourdough bagels

Always remember that yeast was "invented" so we could actually hold it in our hands in the mid 1800s.  Yet, we have been baking for about 10,000 years (give or take a few).  So, before 1850 and, really before the second world war, all bread was made with a sourdough culture.  Variously called the "mother", […]

Posted on 26. Jan, 2016 by .

Easy recipe for “pizza bread”  – delicious everyday bread

Easy recipe for “pizza bread” – delicious everyday bread

This easy bread is so delicious I urge you to try it the next time you make bread.  It's a simple white or whole meal dough topped, stuffed and baked.  The resulting bread is moist, savoury and flavourful.  Perfect for making sandwiches, dunking in soup and toasting for a savoury breakfast. Try it today! Ingredients […]

Posted on 24. Jan, 2016 by .

Easy recipe for delicious sourdough English muffins

Easy recipe for delicious sourdough English muffins

When I moved to England from Canada I was amazed to learn that English muffins were not English at all.  Who invented them?  Are they just called "muffins" in England and, if they are, how do people know when they are ordering an English muffin or a Canadian muffin? Even after living 25 years in […]

Posted on 22. Jan, 2016 by .

Simple recipe for rye and spelt sourdough bread with caraway seeds

Simple recipe for rye and spelt sourdough bread with caraway seeds

I confess, I am not a fan of caraway seeds.  I think maybe I over loaded on them when I was a child, or maybe I never liked them.  Recently, however, I have used them in cooking (rather than baking) as they are called for in my recipe for cabbage rolls (which I LOVE) and […]

Posted on 21. Jan, 2016 by .

Wonderful recipe for delicious sourdough rye and raisin bread

Wonderful recipe for delicious sourdough rye and raisin bread

In Canada there is a difference between "Raisin Bread" and "Bread with Raisins".  The latter has fewer raisins.  We are serious about our raisin bread in Canada and that proves it!  The one thing better than perfectly ordinary raisin bread is rye and raisin bread and this version, in sourdough, is completely yummy.  A little […]

Posted on 20. Jan, 2016 by .

Easy recipe for San Francisco Sourdough (holes included)

Easy recipe for San Francisco Sourdough (holes included)

Everyone wants to bake San Francisco sourdough - they want the challenge, they want the flavour, they want the texture and most of all, they want the HOLES! There are hundreds of recipes for San Francisco Sourdough bread.  Some call for 100% wheat and some call for a wheat/rye dough.  The "sour to flour" ratio […]

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Posted on 14. Jan, 2016 by .