Our passion is great bread!
I pushed the limits on this Roasted-Potato Bread. This was one of the breads the Mellow Bakers made for October. I made it in October, but pretty much at the eleventh hour so I didn’t have time to post about it. So, here it is November 1st and I’m posting about it. Not only did I push the limits for making this bread in the
Bread #22 in the BBA Challenge is Pain de Campagne, a French country bread that utilizes a large percentage of Pâte Fermentée (pre-ferment) to enhance the flavor and texture of the bread. It is similar to French Baguette dough, but includes a small percentage of whole grain (whole wheat, pumpernickel rye, white rye, or cornmeal) which gives the bread a brownish-gold, country-style crust and distinguishes
For Day 16 of the Bread Baker’s Apprentice Challenge, we made Kaiser Rolls. Like several of the other formulas in the book, this version utilizes a Pâte Fermentée to improve flavor, texture, and color. It also utilizes diastatic malt powder to improve coloring. When I was making the Pâte Fermentée (the day before I baked the bread), my son asked if we had any Kaiser
