Bread

  • Kamut, Khorasan, and Durum Wheats Comparison

    Here we compare Kamut®, khorasan, and durum wheats for taste and performance differences in bread baking. The quick summary is that there seemed to be more terroir difference than species difference in the loaf appearance, and taste testers didn’t have consistent opinions about the flavors of all three breads. Some found durum more buttery, others found khorasan and Kamut more buttery. Same with sweetness.

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  • Cranberry Pecan Milk and Honey Bread

    This braided bread is both beautiful and scrumptious. The texture is squishy-tender from the milk and all purpose flour; and the flavor is balanced and interesting with some whole wheat flour, plus the toasted pecans, dried cranberries, and hint of honey. It makes an impressive gift bread, but you’ll want to make yourself one too.

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  • Experiment: Scoring Dough Once versus Twice

    We experiment with “double scoring” which is a technique meant to increase the “bloom” (or opening) of the loaf during baking. With this technique you score normally before the dough goes into the oven, and then again 5-7 minutes into the bake.

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  • Butterfly Pea Flower Swirl Sourdough Bread

    Here’s a recipe for when you’re feeling playful or want a visually striking slice of bread. It involves mixing two doughs, one of which is hydrated with butterfly pea flower tea to create a bright, blue-violet crumb. Folding together the white and violet doughs is fun, and cutting into the final loaf to see how they ended up swirling together even more so.

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  • Basic All Purpose Sourdough Sandwich Bread

    Enjoy this basic sourdough sandwich bread made with all purpose flour. The bread has a soft, tender texture and is buttery, with a hint of sweetness and a subtle complexity that you will never find in bread from a grocery store. It works great for toast, and of course, sandwiches.

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  • Artisan Bread Baking without Special Equipment

    This is a guide to baking bread without special, dedicated equipment, whether you’re a new bread baker who isn’t sure yet if you want to commit to the hobby, or an experienced baker who wants to bake bread in another kitchen–when visiting friends and family or staying in an vacation rental. This article is intended to help you make tasty, attractive bread with tools that are in most any kitchen.

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  • Sourdough Cottage Loaf

    Cottage loaves have a fun shape and are crusty on the outside and soft inside. Inspired by Paul Hollywood’s recipe on the “Great British Baking Show,” this sourdough version has a slow fermentation and a lot of flavor. It also likely harkens back to how the bread would have been made before the advent of commercial yeast.

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  • Soft Sprouted Wheat Sourdough Sandwich Bread

    Try this sprouted wheat sourdough bread recipe for a soft, stale-resistant sandwich loaf. The tangzhong method adds just a few minutes to the process and the delicious results are well worth that investment of extra time.

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  • Grissini Italian Breadsticks

    Grissini are delicious Italian breadsticks, and this recipe makes them extra flavorful and crispy with a mix of durum whole grain flour and extra-fine tipo 00 flour. Coated with sesame seeds, nigella seeds, and rosemary, they’re perfect for snack or as a beautiful accent to a dinner table spread.

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  • Sourdough Buckwheat Couronne

    This couronne bread has rustic appeal and complex delicious flavors from buckwheat and turkey red flours as well as sourdough fermentation. Enjoy it sliced vertically for dipping or topping with jam or cheese, or slice it horizontally to make sandwiches. The shape gives you a lot of wonderful crispy crust.

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  • Kernza® Sourdough Ciabatta

    Kernza perennial grain gives this sourdough ciabatta a delicious herbal and nutty flavor. This crusty bread is fantastic for sandwiches and perfect for sopping up olive oil, being inundated with tomatoes, and generally holding a diverse array of drippy sandwich contents.

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  • Turkey Red Turkey Bread

    Turkey-shaped sourdough bread is a playful addition to your Thanksgiving table. Check out our shaping video for instructions on how to form this bread and try our recipe, which uses heirloom turkey red wheat.

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  • Purple Sweet Potato Buns

    Purple sweet potato or ube filled milk buns make a delicious and beautiful breakfast, snack, or dessert. The filling is sweet, nutty, and fragrant with hints of vanilla and cinnamon; and the yeast-leavened dough is simple, quick, and delicious.

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  • Purple Sweet Potato Sourdough Bread

    This vibrant purple sweet potato sourdough bread has a nutty sweet flavor with hints of vanilla and a soft moist crumb. The crumb of this sourdough bread is quite moist and it needs a little longer to bake than similar weight dough without mashed purple sweet potato, but the moisture also makes it very slow to stale. Try this delicious eye-catching bread toasted or sliced fresh, for sandwiches or for dipping.

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  • Whole Grain Desem Bread

    Here is a recipe for whole grain bread leavened with the Belgian style sourdough starter called desem. Created with stone-milled whole grain flour at cool temperatures, desem is a dry starter with deep fruity notes.

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  • Sourdough Challah

    Challah is a popular Jewish bread typically enjoyed on the Sabbath and holidays. The dough is enriched with eggs, oil, and sugar and it’s often braided. There are many different and beautiful ways to braid dough and one of the easiest shapes is the round four-strand braid, often served at Rosh Hashanah, the Jewish new year, to signify the cyclical nature of the year and seasons.

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  • Sourdough Starter and Maillard Reaction in Enriched Doughs

    When baking bread that calls for enriched dough (additions like eggs, milk, sugar), sourdough leavening (as opposed to commercial / instant yeast) can often result in a lack of desired crust browning (AKA “the Maillard reaction”) leaving you with a pale bread that looks bland and underbaked. In this post we go over reasons for this and provide a solution in the form of a sweet, stiff levain that gives results much closer to yeast alone.

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  • Pumpernickel Raisin Bread

    Here is a pumpernickel raisin bread with bold flavors that balance out in the final product. Cocoa, coffee, molasses, rye, corn, wheat, and raisins meld together during a slow sourdough fermentation, and the result is chewy and intoxicating. This is not quite a dessert bread, but certainly with a layer of melted butter or made into French toast, it’ll be a decadent treat.

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  • Kernza® Artisan Bread

    Kernza has a nutty, herbal flavor that is delicious by itself or paired with other flours. ⁠For bread baking, it performs similar to einkorn and rye, making beautiful airy loaves when paired with stronger flours, and delicious closed crumb breads when used alone.⁠ Kernza has more fiber and protein than conventional wheat, and more fiber and about the same protein as ancient einkorn wheat.

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  • Baking Bread with Kernza® Perennial Grain

    With our commitment to supporting regenerative agriculture, offering Kernza® perennial grain in our shop makes perfect sense. This grain derived from intermediate wheatgrass was developed by the Land Institute and we source it from A-Frame Farm where it’s grown organically. We’re hopeful that Kernza and other perennial grain crops will help global food security in the long run.

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  • How to get an “ear” on artisan style bread

    An ear on bread is when the score or cut is wide open and one side is curled back and deeply toasted on the edge. Ears are neat and actually pretty easy to achieve if you’re using a stronger flour. In this post we explain how an ear is formed and detail multiple techniques for making sure your artisan loaf will not end up hard of hearing.

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  • Whole Grain Turkish Simit

    This whole grain recipe for Turkish simit incorporates golden khorasan and hard white wheats for extra flavor and nutrition. The twisted sesame-coated crust is full of texture and has a slight sweetness from grape molasses. Enjoy simit with tea and a savory Mediterranean breakfast or drizzle the simit with honey for a sweet afternoon treat.

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  • Pan Gallego con Moña

    Pan Gallego con Moña is a style of bread from Galician, Spain. It’s is made with a strong, high hydration dough, and bow or “moña” is twisted on the top of the dough just before it’s baked. Not only is it a fun dough to shape, the crunchy brown crust and creamy pocketed crumb make it a spectacular bread to enjoy all by itself or dipped in olive oil and herbs.

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  • Chia Pudding Sourdough Bread

    Chia pudding sourdough bread is tasty and quite unique in its chewy and crackly texture. It works best as toast, remaining spongy and pliable, because the chia seeds hold so much water. In fact, the dough is 104% hydration including the water from the chia pudding and sourdough starter.

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