A Mixed-Flour Miche is a huge country loaf made with a stiff-texture levain and high-extraction flour. According to Jeffrey Hammelman, this bread is similar to the type of large, naturally fermented whole-grain loaves that were common on country tables for centuries throughout Europe. So when we eat this bread, we’re enjoying a bit of history. I like that! In case you’re wondering, high-extraction flour
Whole Wheat and Rye Bread
I’m starting to like Rye Bread. I particularly like the complex flavors in this Whole Wheat and Rye Bread. The sourdough is made with freshly-milled whole-rye flour, water, and a mature culture, and the final dough is made with a mixture of high-gluten flour and freshly-milled hard white winter wheat flour, in addition to the sourdough. The whole wheat flour enhances the flavor of the
Black Bread
Black Bread is an interesting bread made with sourdough and old bread soaked in boiling water and coffee grounds. The sourdough gives it a bit of a tang and the coffee grounds provide the deep coloring. I didn’t have any new old bread (meaning only a few days old) so I used some rye bread that I cut into cubes and froze a few months
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