Birote Salado is a crusty delicious Mexican bread with a fascinating history that dates back to Napoleon and a unqiue sourdough starter fed with beer, lime juice, egg and more.
27 Search Results for: ciabatta
How to Get an Open Crumb with Whole Grain Sourdough Bread
Whole grain sourdough bread has phenomenal flavor and nutrition. The character of the wheat comes through with a full range of vitamins, minerals, fiber and protein. The ingredients and instructions in this recipe can help you achieve a tender and relatively open crumb in a beautiful artisan style, naturally leavened whole wheat bread.
What if I don’t have a Clay Baker or Dutch Oven?
Most home bakers don’t have ovens with steam injection, but luckily baking your dough in enclosed baking vessels creates the ideal amount and timing of steam for a crusty artisan-style bread. How do Clay Bakers and Dutch Ovens work for bread baking? High temperatures are needed to maximize oven spring (expansion) of the dough and …
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.
Spelt Whole Grain Flour
Milled Fresh — Our spelt flour is milled fresh upon order. We use granite stone mills and mill at low temperature to ensure your flour arrives as fresh as possible, retaining maximum nutritional value and flavor. Spelt is an ancient variety of wheat with its roots in the Fertile Crescent some 9000 years ago. It …
Spelt and Rye-Scald Sourdough Bread
Spelt and rye grains are each very flavorful and they perform quite differently in bread baking compared with conventional (modern) wheat. The scalding process and the combination of spelt and rye flours make a soft, aromatic bread that is so delicious, resists staling, and is a perfect vehicle for drippy toppings.
Baking stone / baking steel
A large sheet of stone or steel that covers an oven shelf and is preheated with the oven. Often used for ciabatta, baguettes, pizza, and other dough that doesn’t fit in a closed baking vessel. The stone or steel conveys significant heat to the dough as soon as it’s loaded into the oven.
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