I bake bread just about everyday, an no-knead sourdough bread is doubtlessly our favorite. Not only for its simplicity, but also for its beautiful soft crumb and crispy, crackling crust. Soups and ste
Jy hoef nie die deeg vir dié brood te knie nie. Die geheim is goeie meel, oornag rystyd, en ’n swaar pot wat vooraf verhit is. Jy kan dit op die kampvuur maak; en die brood sal drie dae lank vars bly.
Tonight the first snow of winter shall fall upon our home—the coop has been revamped with a heated water tank, heat lamps, fresh hay and newly insulated walls—and yet, Betty White, in all her wisdom, decided that this would be a great time to molt. I hereby initiate the Save Betty campaign. I’m looking for […]
Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called “Artisan Bread in Five Minutes a Day”; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake.
Great Rewana can only be made with Patience and Love – the same ingredients that are required to maintain relationships with Friends and Family.
Και μετά την σπορά, συνεχίζουμε με κύκλο ψωμιού! Το συνδυάσαμε έτσι ώστε να συμπέσει με την επίσκεψη που θα έχουμε στο σχολείο μας από την ομάδα της «Χρυσομηλιάς» με του Κόσμου το ψωμί. Πριν από αυ…
Make use of your sourdough starter discard instead of wasting it. Make some irresistible sourdough popovers with only 5 additional ingredients.
Few things make your mouth water quite like the aroma of a homemade banana bread recipe or a hearty yeast bread recipe wafting through your home. These bread recipes offer a flavor for every palate.
Meet your next baking project!
It’s taken me a long time to get my mum to eat sourdough. She’s never been a fan of hard crusty bread, so I had to find a way to bake a consistently soft crusted loaf before I could win…
Rich, buttery, and slightly sweet. Perfect for any celebration!
I just made the biggest loaf. Seriously, this one almost didn’t make it out of the oven. Something having to do with the warm weather, I think, has made my yeast into super yeast. The dough from this seigle was trying to push its way out of the bowl and crawl out the back door, […]
Calvary Episcopal Church is the best church community in town. We are so grateful to enjoy fellowship with the Friendship Dinner series, Beer Church on Mondays, and last night, Cruise Night to welcome a tropical breeze into Rochester in time for Spring. They put out a call during Lent for Communion Bakers, and if I […]
Só lekker met tuisgemaakte appelkooskonfyt en sterk cheddarkaas!
These Mini Fougasse with sourdough starter from Karen's Kitchen Stories are so flavorful, and are perfect with dips, tapas, and sauces.
"Urodziłem się i wychowałem w jednej z dzielnic Buffalo w Nowym Jorku, gęsto zaludnionej przez wschodnio-europejskich emigrantów żydowskic...
I am firmly of the belief that a hot crumpet, slathered with butter, perhaps with some excellent quality jam, is one of life’s greatest foodie pleasures.
Focaccia with a touch of whole grain wheat is a delicious treat but also a contender to be an everyday bread. The olive oil goodness and variety of topping options make it infinitely interesting. This recipe allows you to choose sourdough leavening or yeast leavening with a similar time frame of fermentation for good flavor development.
This German sourdough whole grain no knead bread recipe is so delicious and so healthy. Learn this basic method and then alter it to suit your needs. Healthy never tasted this good!
Sourdough naan are superfast and easy, except that, like all sourdoughs, you have to think ahead. If I think to feed the culture the night before, and spend 5 minutes making the dough in the mornin…
KAMUT® Khorasan & Toasted Nut Sourdough - A fabulous sourdough loaf that is packed with toasted nuts and has a lovely moist texture and nutty flavour.
If you saw my post about sourdough with walnuts and raisins, you know that I am "coping" with an oven that suddenly went haywire. While the problem has been diagnosed, we have to wait for a (very expensive) part. Five days and counting. This raises a few questions. To wit: Will I have to eat (gasp!!) store bough bread? Will a cake bake in the convection roast mode? Will I finally learn how to use my convection microwave? Can I bake bread in my toaster oven? Will I need medication? Desperate times, people. Desperate times. Thank goodness I have some baking adventure photographs saved up for times like these. Like this Norwich sourdough bread. It was given this name by Susan of Wild Yeast to honor the Vermont hometown of King Arthur Flour. Susan adapted this recipe from Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman. This bread is the perfect hearty everyday sourdough. Norwich Sourdough Yields two two-pound loaves, or several smaller loaves. Ingredients 900 grams unbleached all purpose flour 120 grams dark rye or pumpernickel flour 600 grams of room temperature water 360 grams fed 100% hydration sourdough starter 23 grams salt Instructions Add all of the ingredients except the salt to the bowl of a stand mixer and mix on low for about a minute. Let the dough rest for 30 minutes. Add the salt and mix with the dough hook for 3 to 4 minutes. Place the dough into a large oiled shallow bowl and allow to rise for 2 1/2 hours, doing two stretch-and-folds at 1/3 and 2/3 the way through (50 and 100 minutes), keeping the dough in the bowl. On a floured surface, gently divide the dough into two parts, and shape into balls. Allow the dough to rest, covered loosely in plastic wrap, for 15 minutes. Shape the dough into boules or batards, place them in floured bannetons or linen lined bowls, cover with plastic wrap, and allow the dough to rise for 2 to 2 1/2 hours. Preheat the oven with a baking stone on the second lowest rung and a broiler pan one rung lower to 475 degrees F. Turn the dough out onto a parchment lined cookie sheet or pizza peel and slash the dough. Drag the parchment onto the stone, add one cup of boiling water to the broiler pan, shut the oven door, and turn the temperature to 450 degrees F. Bake for approximately 40 to 50 minutes (use your instant read thermometer to test the dough), until it reaches an internal temperature of about 200 degrees F. Remove the loaves from the oven and cool them completely on a wire rack. Sharing with Susan of Yeastspotting. Head over there to see amazing breads shared from around the world.
Zelf zuurdesem maken? Ik help je onderweg. Zuurdesembrood wordt gemaakt met behulp van een desem starter. Het is een mengsel van meel en water dat gefermenteerd wordt en een natuurlijke kolonie van wilde gist bevat die je deeg laat rijzen. Met een goede, actieve zuurdesem […]
I have experimented a lot with ciabatta recipes and the hybrid method that I am going to tell you more about really stood out for me. Crunchy crust, soft and airy inside, just how you’d want …
Unleash your inner baker with this Schlotzsky's Sourdough Bread copycat recipe! Recreate the iconic tangy and chewy delight at home. Master the art of baking with our step-by-step instructions.
Want to learn how to make your own sourdough starter from scratch? Follow these step-by-step instructions, and you'll soon have a crock of bubbly starter.
You won’t believe how good this naan bread is. Seriously addicting. With any type of grilled meat or for vegetarian meal, with hummus and some spicy sauce. You’ll love it.
It has been quite some time since I shared a new sandwich bread recipe! I love making bread. I would say it is the origin story for my passion of making food from scratch. I learned how to bake bread years ago when we first moved to Iowa. I thought that it was an art only reserved for professional b
I needed some stale bread for a couple of dishes I’ll be making in a few days so this gave me an excuse to make more bread. Not that I need an excuse.
This mixed grains and seeds ciabatta, with a sourdough poolish is a hearty take on the airy Italian "slipper bread."
This is my last bread from the Central Asia region, from Tibet. Barley is a staple in Tibet. This recipe comes from the northern Amdo region, wherefrom the present Dalai Lama harkens. It is a region known for its monasteries. This bread is the Tibetan Buddhist equivalent of Jewish Challah. Very rich and tasty! Tibetan […]
Hier geht's zur deutschen Version dieses Posts If you know the facebook group "Baking 101", you might also know Danny Klecko's blog "Last American Baker". Klecko's posts are whimsical and often very funny, and he seems to snort them out joyfully and without any effort (unlike one envious baker whose name I will not disclose). Now and then he puts a recipe in one of them, as a "teaser", to lure you into his world, even when you think you already overdosed on facebook. This happened to me when I followed the link with the intriguing headline: "The Recipe That Ended The Cold War". Klecko describes how 20 years ago presidents Reagan and Gorbachev held a peace summit in St. Paul, his city. And the bakery, where Klecko worked at the time, was formally requested to supply a bread that the two heads of states could break, as a symbol of peace. The job went to Klecko, to create a loaf that would please a Russian while being quintessentially Minnesotan/American. After sweating plenty of blood and tears, and many prayers to his "Polish Jesus", this was what he came up with: Danny Klecko's Wild Rice Sourdough (3 loaves) 2 1/2 tablespoon yeast 2 3/4 cups water 1 1/3 cup brick starter (this refers to a mysterious Polish contraption, made of rye, bread flour and potato flakes) 1 tablespoon molasses 1/4 cup honey 2 tablespoon vinegar 2 1/4 wheat flour 6 cups bread flour 1/2 cup bran 1 tablespoon salt 1 cup cooked wild rice So far so good. But now it comes: Bake at 400-450º F for close to 30 minutes. Quite a temperature range! Klecko's comment: he would like a crustier bread, baked at 450ºF, but many home bakers might prefer 400ºF. I asked Klecko about the low amount of salt. He admitted to having "moved the salt content around a bit to pacify cry baby Americans that wouldn't eat the bread because they felt the salt content was too high." Wild rice, expensive, but very tasty So I set out to metrically "remaster" the recipe, figuring out the starter, and calculating the amount of uncooked wild rice that would yield 1 cup of cooked rice with as little leftover as possible. Since the technique should include my preferred overnight fermentation, I found that I could safely reduce the amount of additional instant yeast. Here is my version of this historically important bread, (down-scaled to 2 loaves:) WILD RICE SOURDOUGH (2 loaves) (adapted from Danny Klecko's "Last American Baker") STARTER 43 g rye sourdough starter (100% hydration) 53 g rye flour 74 g bread flour 80 g water RICE 144 g water (for cooking, don't discard any remaining liquid after cooking, add to dough) 37 g wild rice, rinsed and drained DOUGH 440 g water (95 F ) 2 g instant yeast all starter all cooked wild rice (including any remaining water) 500 g bread flour 192 g whole wheat flour 20 g wheat bran 16 g salt 26 g balsamic vinegar 13 g molasses 13 g honey (optional, if you like it sweeter) 1.DAY : In the morning, mix all starter ingredients at low speed (or with wooden spoon), until all flour is hydrated (1-2 minutes). Knead 2 minutes at medium-low speed (or by hand), let rest for 5 minutes, then resume kneading for another minute. Cover, and leave at room temperature. After cooking the rice absorbs more water while it cools In a small pan, bring wild rice with water to a boil, reduce heat to low, and cook, covered, for 45 minutes. Leave at room temperature, the rice will absorb most of the water. In the evening, prepare final dough. Dissolve instant yeast in warm water. Add to all other ingredients in mixing bowl. Mix at low speed for 1 - 2 minutes (or with wooden spoon), until all flour is hydrated. Let rest for 5 minutes. Sourdough, ready for action! Resume kneading at medium-low speed (or by hand) for 2 minutes, adjusting with more water, if really needed (dough should still be sticky). Knead for another 4 minutes. Dough should still be somewhat sticky. Transfer dough to lightly oiled work surface. With oiled hands, stretch and pat dough into a rough square and fold it like a business letter in thirds. Gather into a ball and place it, rough side down, into a lightly oiled bowl. Cover, and leave to 10 minutes. After the last fold, the dough goes in the refrigerator Repeat this stretching and folding 3 times, with 10 minute intervals. After the last fold, place dough in lightly oiled container (I divide it at this point in two equal portions,) cover, and refrigerate it overnight. DAY 2: Remove dough from refrigerator 2 hours before using, to warm up. Overnight the dough has almost doubled Preheat oven to 450ºF/232ºC, including steam pan and baking stone. Transfer dough to a lightly floured work surface. Shape dough into 2 boules or bâtards and place them, seam side up, in bannetons. Proof for 45 - 60 minutes, or until they have grown 1 1/2 times their original size (Finger poke test!). The bread has grown 1 1/2 times its original size Transfer breads to parchment lined baking sheet (or bake directly on baking stone.) Score them crosswise. Crosswise slashes give the breads a nice pattern Bake breads for 20 minutes, steaming with 1 cup boiling water. Remove steam pan, rotate loaves 180 degrees, and continue baking for another 20 - 25 minutes. They should sound hollow when thumped on the bottom, and register at least 200º F/93ºC (instant thermometer.) Leave them in switched-off oven with door slightly ajar for 10 more minutes. Remove breads from oven, and let them to cool on wire rack. The wild rice gives it a nice speckled crumb Like Reagan and Gorbachev, we would have been willing to end the war, ANY war, hot or cold, after tasting this wonderful bread. Slightly nutty and very moist, and, with the wild rice speckling the crumb, beautiful to behold. So we might all thank Danny Klecko for the recipe that brought the Berlin Wall tumbling down. The Wild Rice Sourdough put Reagan and Gorbi in such a mellow mood that they couldn't help but ending the Cold War! (Completely updated version, originally posted 2011) Submitted to YeastSpotting Submitted to Panissimo: Bread & Companatico Indovina chi viene a cena
Sri Lankan Thati paan (flat-bread) is a crusty bread variety that mainly uses to serve with curries for dinner or breakfast. Golden and crusty on the outside yet fluffy and soft on the inside. Very comforting and super delicious.
Try our delicious sourdough bread recipe plus other recipes from Red Online
Nourished Kitchen emphasizes heritage cooking with a focus on fermentation, bone broth, sourdough, and herbal remedies.
I have experimented a lot with ciabatta recipes and the hybrid method that I am going to tell you more about really stood out for me. Crunchy crust, soft and airy inside, just how you’d want …
