This post is about my experience baking bread in a cloche on Saturday. This loaf can be made completely in one day and baked in a ceramic or stoneware cloche or a Dutch oven. The Saturday White Bread from Ken Forkish’s book Flour, Water, Salt & Yeast was the bread of the month for the Artisan Bread Bakers. The idea behind Saturday Bread is that
Sourdough Multigrain Bread with Ancient Grains & Overnight Soaker
The bread of the month for the Artisan Bread Bakers’ Facebook group is a Multigrain Bread. The original recipe, from Pastry Affair, makes a simple multigrain bread using the straight dough method. With the straight dough method, the bread is made without any preferment. I changed things up a bit by incorporating an overnight soaker to soften the grains and a sourdough starter to ferment
Traveling the Kontinentbrot without a road map
When David of hearthbakedtunes invited the Artisan Bread Bakers to bake Kontinentbrot with him, he neglected to mention that we would need to navigate the process by ourselves. He gave us the coordinates (the formula that he used), but not the directions on how to get there (make the bread). He did direct us to the original formula, but since it’s in German, I figured
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