Our passion is great bread!
This Pain à l’Ancienne Sprouted Spelt Focaccia is a delicious flatbread that utilizes the delayed fermentation method to develop the dough. Pain à l’Ancienne Focaccia is the bread of the month for the Artisan Bread Bakers FB Group. It is made from high-hydration dough and can be cold fermented in the refrigerator for up to four days. What makes the chilled water method so unique?
These Sourdough KAMUT Biscotti, have a deliciously crunchy texture and nutty flavor and would make a delightful treat to serve with coffee or tea. The monthly challenge for the Sourdough Surprises Baking Group is Biscotti. I love making biscotti so I didn’t want to miss out on this one. My version is made with sourdough and includes toasted slivered almonds, lemon zest, and crushed anise.
This Sourdough Romanian Easter Braid is filled with a delicious paste of finely ground almonds, cinnamon, and lemon zest. It is a wonderful Spring bread. Inspired by traditional Romanian Easter bread, this sourdough braid weaves together sweet, spiced layers and a soft, airy crumb. The rich, golden crust and intricate shape make it a festive centerpiece, echoing the customs of Easter celebrations where bread symbolizes renewal
Senfbrot German Mustard Bread, made with bread flour, rye, and cracked wheat, is filled with cheese and brushed with mustard before being topped with pumpkin seeds. Senfbrot is the bread of the month for the FB group Artisan Bread Bakers. The original recipe, published by a German bakers’ association, Bäko Gruppe Nord, was written in German and scaled for a commercial bakery. Fortunately for us,
This Dutch Oven Emmer Bread with Poolish is made with twenty-five percent emmer flour, an overnight poolish, and baked in an Emile Henry Ceramic Dutch Oven. I experimented with the ancient grain emmer a few years ago, but haven’t worked with it lately because I was having fun using other ancient grains. Recently, I decided it was time to come back to emmer so I
