Tag Archives: virtuous bread
Posted on 02. May, 2016 by virtuousbread.
"Excellent flavour...chewy, I like chewy.....holes not too big....nice crust." Second place in the great ciabatta bake off goes to....the recipe we used at La Puerta Abierta bakery in Mexico City. This recipe does have a biga, like the third prize winner and unlike the ciabatta that came in fourth place. Unlike any of the recipes […]
Posted on 29. Apr, 2016 by virtuousbread.
"Ahhh,".....they said.....,"this one has more flavour...and is more chewy" and so it was, the third prize in the great ciabatta bake off was announced. Hard on the heels of the fourth place winner, comes the ciabatta recipe from the American Culinary Institute. It used to be called the French Culinary Institute and their excellent bread […]
Posted on 14. Apr, 2016 by virtuousbread.
Fourth in the great ciabatta bake off goes to a recipe based on that of Paul Hollywood and it's a nice all rounder. The judges pronounced it "tasty with a nice texture and crumb structure". The flavour was good, and the crust was "a little soft". That being said, it's very easy to prepare. Like all […]
Posted on 22. Feb, 2016 by virtuousbread.
One of the most important things to remember in life is that there are many ways to do the same thing. With a few exceptions - and these fall into the realm of science - life, the universe, and everything including recipes for bread are pretty flexible. Bread is VERY flexible - something I tell […]
Posted on 16. Feb, 2016 by virtuousbread.
Do you think all there is to sourdough bread is holes, a thick crust, a chewy texture and acidic taste? Although many people love that kind of sourdough bread, you would not be alone if you think that sounds unappealing. Furthermore, how do you put jam or ham or honey or tuna on your bread […]
Posted on 10. Feb, 2016 by virtuousbread.
OK, so we are now into Lent. No more cream, butter, eggs, sugar or anything nice until Hot Cross Buns, right? WRONG. Thankfully good things come in simple packages when they are well made. Good bread, with four simple ingredients, is delicious. You would be amazed at how delicious flour, salt, water, and yeast can […]
Posted on 05. Feb, 2016 by virtuousbread.
Taking a break from the baguette bake off, and returning for a moment to sharing a few, select recipes from Perfecting Sourdough, and in response to one reader's question, here is a recipe for wonderful, sourdough pita bread. Ingredients 70 g wheat sourdough starter from the vat in the fridge 520 g white wheat flour […]
Posted on 04. Feb, 2016 by virtuousbread.
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 26. Jan, 2016 by virtuousbread.
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 24. Jan, 2016 by virtuousbread.
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 […]