This Pain au Romarin, or Sourdough Rosemary Bread, is made with an overnight levain, and benefits from a cold ferment in the refrigerator for added texture and flavor. This aromatic and delicious bread is the bread of the month (or BOM) for the Artisan Bread Bakers. For the love of Rosemary A search of Romarin returns some interesting results on Google. You can hunt
Uses for Stale Bread: Panzanella Bread Salad
Making Panzanella is a simple way to use up stale bread. Also known as Tuscan Bread Salad, Panzanella is made with garden vegetables and day old bread. Tuscans sure know how to do things. They take the simplest of ingredients and make delicious and comforting foods from them. However, don’t confuse simple with tasteless. They may use common ingredients, but these components are of high
Classic Sourdough Bread for all Seasons and Flours
This Classic Sourdough Bread for all Seasons and Flours can be made with different types of flours, and baked as a soft crust sourdough sandwich loaf in a loaf pan, or freeform, to please picky kids or adults. However, if you prefer a chewy crust, just bake it freeform on the baking stone at a higher temperature and reduce the bake time. A few weeks
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