When life gives you lemons, you make lemonade, as the saying goes. The same principle applies to bread. When life (or your oven) gives you a bread that is dense and dry, you make bread crumbs. That’s my story and I’m sticking to it. It’s Day 32 in the Bread Baker’s Apprentice Challenge, and the bread of the day is 100% Sourdough Rye Bread. After
New York Deli Rye – BBA
The next bread in the BBA Challenge is #31, New York Deli Rye. I’ve never really been a big fan of rye bread as I mentioned when we made the marbled rye bread a couple of months ago, but that bread made a convert out of me. However, I had my doubts about this bread particularly because the Basic Sourdough Bread didn’t turn out like
Pugliese: BBA
It’s Day 29 in the BBA Challenge and we finally made it to the end of the Ps. Today, we’re making Pugliese, a rustic Italian bread similar to ciabatta. Ciabatta originated in the Lake Como region of Lombardy (northern Italy) whereas Pugliese refers to the southeastern Italian region of Apula (Puglia in Italian). Both of these breads fall in the rustic category because the hydration
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