Pain à l’Ancienne Focaccia, the April bread for the Artisan Bread Bakers, is made from high hydration dough and utilizes a cold delayed fermentation in the refrigerator for up to four days. The uniqueness of this method compared to other delayed fermentation doughs, is that it incorporates chilled water to slow down the yeast activity. The dough is mixed by hand and benefits from several
Senfbrot German Mustard Bread #ArtisanBreadBakers
The bread of the month for the Artisan Bread Bakers for March was Senfbrot. Senfbrot, a German bread made with white bread flour, rye, and cracked wheat, is filled with cheese and brushed with mustard before being topped with pumpkin seeds. The original recipe, published by a German bakers’ association, Bäko Gruppe Nord, was written in German and scaled for a commercial bakery. Fortunately for
Sprouted Wheat Pizza Dough with Ancient Grains #ancientgrains
Crisp and light with a hint of wheatiness is how I would describe this sprouted wheat pizza dough. If you want an easy whole wheat pizza dough with exceptional flavor, this one fits the bill. The pizza can be mixed and baked on the same day or you can retard the dough in the refrigerator overnight and bake the pizza the next day. I was
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