The bread of the month for the Artisan Bread Bakers FB group is Pain Cordon de Bourgogne, or French Bread with a Twist. The twist goes right down the middle of the bread; there is no slashing involved. I shaped my bread into a round loaf instead of a batard (oval loaf) so that I could bake it in a ceramic bread cloche. The twist
Rustic White, Rye & Spelt Sourdough
The term rustic can mean different things to different people. When it is used to describe bread, it generally refers to a loaf made with different types and coarseness of flours. Whole grain flours, such as whole wheat and rye, are typically added to give breads a rustic appeal because they provide more substance and flavor and a coarser texture than breads made completely with
Sourdough Rye and Weekend Baking
I enjoyed my bread-baking weekend last weekend. Although I’ve been baking all month, I hadn’t made any new breads. I was starting to go through bread-baking withdrawals so I made up for lost time. I made four loaves and a batch of dinner rolls. I also messed up almost every mixing bowl in the house, but it was worth it. The first loaf was French