Five tips for handling bread dough using the stretch-and-fold method
Here are a few useful tactics and problem-solving tips I’ve discovered making lots and lots of loaves of bread by hand using the stretch-and-fold method. I haven’t seen these elsewhere so am publishing...
View ArticleBaking Hamelman’s 80% rye “Affidavit Bread”
I divided this big 80% rye loaf in the middle… some for me, some to give away The other day I baked up a wonderful pullman loaf of 80% whole rye that’s perfect for serving with smoked salmon or some of...
View ArticleHow I made sourdough bread in a hotel room, sort of
Hotel Room Sourdough? Staying this week in a hotel room with a kitchenette, I decided to build on my experience with hotel room kale salad. Was it possible to come up with an edible loaf using only...
View ArticleRegister now for 2016 Kneading Conference
Register now for the 2016 Kneading Conference! It’s just a couple of weeks till the 2016 Kneading Conference, a full schedule for which is available here. From what I understand from past participants,...
View ArticleFood for Thought: The Writer’s Guide to Bread Baking
Richard Dooling is a polymath who has sold screenplays and written bestsellers yet still teaches law at the University of Nebraska. His blog covers diverse subjects of interest to him, one of which is...
View ArticleChasing Khachapuri
Failed khachapuri made with NYTimes directions and Adjarian style Did you know that the Soviet Union once shut off electricity to what is now Georgia, plunging the region into stone age darkness for 14...
View ArticleThe secret to baking with steam in a home oven … at last!
My new steam baking baguette setup! Baguette in the middle is a little flat on top because it rose so much, it contacted the half sheet pan above it I have previously written of my attempts to steam...
View ArticleThe surprising truth about kouign amann
Side and top view of kouign amann slice from Au Kouign Amann in Montreal. I hungered for a sugary, buttery kouign amann (pronounced QUEEN followed by “almond” in which the “d” is silent) before I knew...
View ArticleRecipe: Injera (Ethiopian steamed flatbread)
Our injera recipe makes about 8 pancakes, enough to serve four We have long been obsessed with making an injera recipe at home, as evidenced by this thread on The Fresh Loaf started in 2015. We...
View ArticleRecipe: Ivy German Baguette
Ivy German Baguette Ivy German Baguette is a tribute to our beloved mini-schnauzer, who had a habit of jumping up and stealing bread from the counter. In spite of her preference for whiter loaves, Ivy...
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