Bake Outdoors and Beat the Heat
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Cast Iron Pizza Stone and Comal by Victoria
Tried, tested and deeply loved in our Breadtopia kitchen, we adore this comal with a fervor reminiscent of the InstantPot honeymoon phase. It now has a permanent home on the stovetop. So instead of pointless exposition, I submit to you the shortlist of Victoria Cast Iron Comal + Pizza Pan uses and applications: Making and …
Sesame Durum Sourdough Rolls
Durum wheat and sesame seeds are a heavenly combination and these rolls based on Breadtopia’s Sicilian no knead sourdough bread recipe are pure golden deliciousness. They can be buttered to accompany a meal or be used for sandwiches or even as a lean, mostly whole grain hamburger bun.
Cook’s Illustrated Almost No Knead Bread
Tasty “rising star” of the No Knead family – Includes sandwich loaf version
Home Milling with my Mockmill
Milling whole grains in my Mockmill meshes perfectly with my three intertwining goals as a baker/cook: great flavor, high nutritional value, and convenience.
Dan Leader’s Baguette au Charbon Vegetal
These activated charcoal baguettes are strikingly beautiful and have a delicious aroma and flavor, with toasted sesame seeds in the crumb and sprinkled on top.
Gluten Development for Artisan Bread
Dough with gluten development can hold more and bigger air bubbles without them popping and collapsing. It can be easier to shape and have more oven spring, and gluten development can result in a more chewy and pliable crumb.
Brie Flower Bread Rolls
This bread art recipe has a big wow factor in terms of flavor and presentation, and it’s easy to make. With oozy decadence from cheese and an optional sugar-nut glaze, it’s great for a holiday party or dinner with guests.
Santa Lucia Saffron Buns (Lussekatter)
In Sweden, Santa Lucia is celebrated on December 13th. During this darkest time of year, the light brought forth from the crown of candles worn by the eldest girl in the family who carries lussekatter and freshly brewed coffee to gently awaken her household with a sweet song is very welcome. Enjoy these delicious saffron buns with coffee, tea, or cocoa throughout the holiday season, or any time of year!
50% Emmer (Farro) Sourdough Bread
Emmer wheat (aka farro) is so tasty and also high in protein. Paired with bread flour and plenty of water, the dough is manageable and yields a lovely crumb. You can try a textured crust by rolling the shaped dough in flaked emmer or leave the crust smooth.
Chocolate Hazelnut Babka
Make this picture-perfect chocolate hazelnut babka with hints of orange and amazing texture. This award-winning recipe has a silky enriched dough, gobs of Nutella or homemade chocolate-hazelnut spread, chopped hazelnuts inside and out, and a beautiful twisted presentation.
Whole Oat Groats
Groats are the hulled kernels of various cereal grains, such as oat, wheat, rye, and barley. Oat groat are high in dietary fiber and iron. Oat groats have a nutty flavor and chewy texture enjoyed as a hot breakfast cereal, and also in pilafs, salads, stews. Steel cut oats are whole oat groats that are …
Naturally Leavened Turkish Poğaça
Classic Turkish poğaças, made with olive oil and yogurt, are like healthy cheese-and-herb scones. This variation uses natural sourdough leavening for an even healthier, more flavorful result.
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.
How to convert recipes between sourdough and yeast
Don’t let sourdough versus commercial yeast stop you from trying a recipe. As long as you’re willing to pay attention to the dough and ignore the recipe’s rising-time recommendations, you can make a yeast recipe with sourdough starter and vice versa. I’m going to use the term “starter” throughout these instructions to refer to mature …
Eric’s Easy Bake Series – Episode 1
My easy bake series attempts to distill bread baking to its bare essentials and focus on what I think is all you really need to know to make good bread for you and your family.
Durum Berries
Durum is the hardest of all wheats. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products. When combined with all purpose or bread flour, it’s also a key ingredient in some “Italian Style” breads like our awesome Sicilian No Knead Bread, or a …
Grilled Sourdough Pizza
Great pizza at home with sourdough crust baked in a standard backyard barbecue grill!
Gift Cards
Gift Cards
Traditional credit-card style plastic cards delivered to your recipient’s home or work.
Preventing a burnt bread bottom
If the bottom of your loaf is burning in its baking vessel while the rest of the loaf is adequately baked, here’s what many people do: Place a baking sheet directly underneath or on a rack below your baking vessel about halfway through the bake. This will deflect direct heat from the element on …
Spaetzle Maker Plane by Kuchenprofi
Spaetzle are a kind of soft egg noodle, or dumpling, found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol. Literally translated, “spaetzle” means little sparrow, apparently due to a resemblance in shape. I’ve been an avid bird watcher since I was 8 and I don’t see it. That aside, …
Spaetzle Maker Lid by Kuchenprofi
Spaetzle are a kind of soft egg noodle, or dumpling, found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol. Literally translated, “spaetzle” means little sparrow, apparently due to a resemblance in shape. I’ve been an avid bird watcher since I was 8 and I don’t see it. That aside, …
Thermometer Giveaway [Feb/Mar 2016]
WINNER ANNOUNCED: Peter B., Winston-Salem, NC (aka: carolinabreadguy) It’s time for another giveaway and this time it’s the Thermopop Instant Read Thermometer, one of our favorite (and essential) baking tools. This contest will be short and sweet. Leave a comment of some kind at the end of this post below and we’ll select a winner …
Panis Quadratus: Ancient Bread of Pompeii
A delicious whole wheat, seeded, pull-apart sourdough bread from about 2000 years ago whose characteristics have been reconstructed by food historians and archaeologists using ancient texts, depictions in art, and the analysis of intact bread loaves preserved in the volcanic ash of the eruption of Mount Vesuvius in 79 AD.