Our passion is great bread!
This easy Dutch Oven Pain de Campagne integrates two of my favorite bread-baking techniques – the BBA method, as outlined in the Bread Baker’s Apprentice by Peter Reinhart, and the Forkish process, as presented in Flour, Water, Salt, Yeast by Ken Forkish. The resulting loaf is baked in a ceramic Dutch Oven to produce a delightfully crispy crust and an airy, but not too open, crumb.
Sunflower Seed Bread is a traditional German bread, called Sonnenblumenbrot (Sonne = sun; blummen = flower and brot = bread). The seeds provide an aromatic flavor and a toasty crunch. This is one of the breads the Mellow Bakers made in October. I didn’t have time to bake it last month so I saved it for November. It took me three days to make it
This month, the Mellow Bakers are busy making whole wheat breads. The first one is a light and clean-flavored Whole Wheat Bread made with a 50/50 blend of whole wheat flour and white bread flour. This whole wheat bread utilizes an overnight pâte fermentée to boost the flavor and improve the texture of the bread. I decided to mix things up a bit and add
