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.
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.
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.
Is There Hope For The Gluten-Sensitive Bread Lover? In this article the author, Liza Saturley, discusses the gluten intolerance issue and how it relates to bread. It shows how the use of heirloom varieties of wheat, home (or stone) milling, and natural sourdough starter leavening may offer bread consumption hope to gluten sensitive people. What …
These tasty corn cheddar jalapeño sourdough breads have hints of spicy and cheesy cornbread overlaying the artisan-style sourdough bread flavor and pliable bread texture.
Hokkaido milk bread is soft and delicious with an amazing feathery crumb. Usually made with refined white flour, this recipe makes a lofty and soft milk bread using whole grain wheat flour for more nutrition and flavor.
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.
This 50% spelt no knead sourdough bread has a soft nutty flavor and a lovely crispy crust. Ideal for beginners or advanced bakers who are looking for a simple and healthy ancient wheat sourdough bread.
There are many effective ways to manage your sourdough starter and the best one for you is the one that best fits your particular needs and desires. Here we describe a method of starter management that involves little or no discarding of old starter.
SEEDS Most seeds are absorbent and can make a dough and bread too dry if you don’t account for their thirstiness. You can soak seeds overnight, strain them, and add them to a bread dough during mixing (easiest) or during an early round of stretching and folding the dough (better gluten development). When I develop …
Chewy figs, tart dried cranberries, toasted walnuts, and a multitude of wheats combine to make this chewy and flavorful bread. The baking spice aromas of rouge de bordeaux, buttery flavor of khorasan wheat, and grassy rye work in harmony, and the dried fruits vary from sweet to tart. Enjoy this symphony of flavor for breakfast or snack, and feel free to freeze slices to savor for weeks.
Bread dough is versatile, and a big batch can be used in many ways. This recipe shows you how to make 10 chewy sourdough rolls one day, and from the same batch of dough, a crusty sourdough artisan loaf the next day.
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.
Understanding the differences between the various types of flour that are used to bake bread can mean the difference between an airy, lofty loaf of bread and a dense, un-risen “frisbee”.
This recipe is a classic artisan-style sourdough bread with 30% whole wheat flour. We add the kalamata olives and chopped rosemary during the initial mixing for a scrumptious flavor that is spread throughout the final bread. This loaf makes a great appetizer or snacking bread.
Focaccia is such a fun bread to make. The fermentation doesn’t have to be precise and the dough shaping is squishy-fun. Moreover, focaccia offers you a canvas for artistic expression with toppings. Sometimes just salt and olive oil are what you want, but other times you can let your imagination run wild and create a beautiful showpiece with flavorful herbs and vegetables baked into the top of the bread.
Nixtamal is corn that has been treated with calcium hydroxide through boiling and soaking. The nixtamalized corn is softer and super flavorful, and when ground, the masa or dough has nice binding properties making fantastic corn tortillas or tamales.
From the brains that brought you the proofer and slow cooker and the holy grail of dough whisks, we are happy to now carry the Brod & Taylor High Capacity Kitchen Scale. High capacity precision scale; weigh up to 15kg / 33lbs (batteries included). 1-gram accuracy; maintain high precision when weighing heavy objects. Units in …
These are whole unmilled hard white wheat berries. Excellent for bread baking. White wheat is a different type of wheat that has no major genes for bran color (unlike traditional “red” wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The …
Milled Fresh — Our hard white spring flour is milled fresh upon order from the wheat berry. 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. The term “hard” refers to the higher protein content of this wheat. Higher …
Wolfgang Mock’s latest creation sets a new standard in design, price and performance for freshly rolled oats and more. Fresh is key. Enjoy a taste of oat flakes heaven with Wolfgang’s muesli or search “Bircher Muesli” on Youtube for awesome snack recipes. Good ‘ol granola and hot oatmeal cereal can’t be beat with freshly flaked …
Herb and Tahini Sourdough bread is inspired by flavors in Greek cuisine. The bread smells and tastes amazing. It’s a treat by itself or paired with cheese, cold-cuts, salads, or soup. Also feel free to experiment with different herbs and spices to satisfy your particular cravings.
Blue corn flour gives this sourdough bread a lovely purple color and delicious flavor. Paired with soft white whole grain wheat and strong bread flour, the dough is a bit of a challenge to handle but it bakes up beautifully with good aeration and pliability.
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