The theme for BBD #29 was “Bread in Pots”. This was a fun and whimsical theme just in time for Spring. I appreciate all of the flexible bakers out there who stepped up to the challenge to bake bread in a pot. I’ve been enjoying reading and viewing your creative breads. Scroll down to find out who will be hosting Bread Baking Day #30.
This Sourdough Bread is my submission to Bread Baking Day #29: Bread in Pots. The bread was baked in a handmade clay bread pot. I experimented with the formula for this bread. It is still a work in progress, but I decided to share my initial results. So far, I like it. It has a chewy texture and tangy sourdough flavor. About the Bread
I’ve wanted to learn more about baking gluten-free breads for some time now. I really got motivated when I visited the Hostel in the Forest earlier this month and learned that they were trying to go gluten-free. So, after I got back from my mini vacation, I got all of the ingredients together and made a batch of the Healthy Bread in Five Minutes gluten-free
Light Rye Bread is the second bread we made in the Mellow Bakers group this month. The first bread was a Rustic Bread. Since we’re baking bread in bread pots for bread baking day, I decided to bake one loaf of the rye bread in my la cloche and the other loaf on a baking stone using a steam pan underneath. I was in an
A couple of months ago, in the HBinFive baking group, we made breads using the Whole Wheat Olive Oil Dough from the Healthy Bread In Five Minutes book. One of the breads we were supposed to make using that dough was Southwestern Focaccia. At that time, I decided not to make focaccia. Instead, I made grilled pizza and it was delicious. The reason I decided
