breadmaking

I just got a copy of Nancy Silverton's Breads From the La Brea Bakery from my local library. I really enjoy the stories of her beginning...

Just a quick note here to say that I created a really nice loaf using the standard recipe for Pane Pugliesi for the 9x5 loaf pan. However, I...

The other day, I noticed that my starter was taking longer to double in size - it used to take about 4 hours after feeding it. It then becam...

Using some tips from Peter Reinart's Artisan Bread Every Day , I made this loaf The difference is this: 625g flour 452g water (100 degre...

I wanted to try loaf pans just to see what would happen. Using the same recipe for Pane Pugliese, this was: 625g flour 452g water - 100 degr...

One of the characteristics of Pane Pugliese is that it is a free form hearth bread. However, because the dough is so slack (wet), it creates...

Peter Reinhart video Bread Essentials - The 12 Stages of Bread Production ~ the butcher, the baker Alice Q. Foodie says it this way: 1.scal...