Our passion is great bread!
We’re almost finished with the BBA Challenge! Forty-two breads baked, one more to go! #42 is Potato, Cheddar & Chive Torpedos. These batards are made using the mixed-method which means it utilizes wild yeast spiked with commercial yeast. I like how Peter Reinhart describes these loaves: “They pucker open with a grigne of crispy Cheddar cheese, followed by a beautiful soft cheese spiral highlighted with
The 41st bread in the BBA Challenge is 100% Whole Wheat Bread. Some of the other bakers in the challenge commented that this bread was not one of their favorites, but I still had high hopes for it because I really like to make whole wheat bread and I thought using freshly milled grains would make a difference. The book states that the best way
The 40th bread in the BBA Challenge is Classic White Bread. White Bread is made from wheat flour in which the bran and often the germ have been removed. It is known under many names, including Pullman, milk dough, pain de mie (bread of the crumb), and plain ole white bread. “There is no excuse for putting up with bad bread, particularly when a loaf
Nothing says St. Patrick’s Day quite like a warm, rustic loaf of Irish Soda Bread. This simple yet iconic bread has been a staple in Irish kitchens for generations, offering a hearty and satisfying bite without the need for yeast. For the March Bread of the Month (BOM), the Artisan Bread Baker’s group embraced this tradition, baking their versions of soda bread in a virtual
When I saw this month’s tigress can jam choice posted on Small Measure, I thought “what’s an allium?” Then I found out that the allium family consists of green scallions, chives, scapes, ramps, leeks, husky onions, shallots, and garlic. So onions are alliums! Well, why didn’t you just say so? I like onions so I set out to find the perfect recipe. I found several
