Decorative scoring of your artisan bread can really enhance its appearance and make a loaf look and feel special. We’ve compiled some scoring tips and tricks along with video demonstrations.
Decorative scoring of your artisan bread can really enhance its appearance and make a loaf look and feel special. We’ve compiled some scoring tips and tricks along with video demonstrations.
Six videos showing how to shape boules, bâtards, oblong loaves, baguettes, and sandwich loaves.
Broa de milho is a hearty corn and rye bread that’s perfect for dipping in stews and for avocado toast. This bread is “no-knead” and has no final proof. The baking approach is simple and it tastes delicious.
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.
From the Swabian region of Germany, seelen or “souls” bread was recently added to Slow Food’s Ark of Taste. Hand mixed and rough shaped, sprinkled with coarse salt and caraway seeds, and thrown into a hot oven, they emerge with a hard thin crust and moist interior. Perfect for serving with tomatoes and arugula, enjoying with cheese or an herbed butter, making into sandwiches, or tearing and dipping into hearty soups.
NY deli rye (“Jewish rye”) is aromatic, chewy, and delicious. The caraway seeds and rye flour make this bread a wonderful part of big-flavor sandwiches like the reuben and pastrami on rye, and it’s also delicious as toast with butter and even topped with marmalade.
An experiment in whole grain sourdough bread baking showing the results of two otherwise identical loaves of bread; one using a long, cold autolyse and the other a warmer, faster autolyse.
Perfect to serve with tea or coffee, as a breakfast treat, or for dessert; this walnut roll pastry’s dough is soft, slightly sweet, and fragrant with nutmeg, while the ground walnut filling is rich with butter and sugar, and perfectly swirled throughout.
For nearly a quarter century, Steve Sullivan’s Acme Bread has been baking nationally acclaimed artisan breads. Based in the San Francisco Bay Area, Acme works closely with farmers each year in selecting its organic grains. Working in three shifts around the clock, their bakers turn out 7,500 sourdough loaves by hand every day to meet …
In 2022 we completed the installation of a large solar power array allowing us to generate 100% of our electricity needs with sustainable solar power.
Aug. 4 2008 Home-baking makes comeback as families cut shopping bills – Telegraph This story is currently running in papers across the UK. Bread baking author Peter Reinhart, has long spoken of a home baking renaissance as the interest in home cooking in general has grown in recent years. This trend is gaining added momentum …
How much do you know about the olive oil you serve with your bread? Did you know that researchers at UC Davis have confirmed that almost 70% of “extra virgin olive oil” doesn’t even meet the actual standard? In fact, the New York Times even exposed that most of your olive oil doesn’t even come …
Bread crust can help fight bowel cancer, according to a new study in the European Journal of Cancer Prevention. “Pronyl-lysine, a product obtained from bread crust, is a potent free radical scavenging antioxidant exerting chemopreventive activity by reducing oxidative stress.” I hope this counters the massive amounts of butter I slather on every slice.
Some basic ideas and guidelines on how to store home baked bread, along with a few practical tips on mailing bread.
These whole grain sourdough bagels have the most important characteristic of bagels; they’re chewy. The inside has just the right density and texture, and the “skin” is thick and malty. On top of that, the bagels are full of the fiber, flavor, and nutrients of whole grain heritage wheat flours.
Scalding is a technique involving cooking a portion of the flour for a bread dough with relatively high hydration at a specific temperature which creates a gelatinized starch which can hold a lot more water than a normal bread dough mix. It also induces chemical reactions that create a sweeter flavor and make the bread more easily digestible.
Kubaneh is an amazing Jewish Yemeni pull-apart bread consisting of multi-layered rolls laminated with butter and nigella seeds.
Whole wheat yeast bread can be simple and quick. With a short list of ingredients and some gluten development activities, you’ll have a fresh, crusty, and tender bread within 3-4 hours of measuring ingredients.
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