Full description to come… 4kg of mixed lean dough 4kg building structure after a few stretch and folds New 4kg batch of 9 Grain (with honey!) – it’s hard to believe this blob will turn into b

My Seeded Whole Wheat Original bread (loaf 38) was almost excellent. The plan for this loaf was to make it again, but sweetened with honey (per my lesson from loaf 38) to tweak the flavor. When I was buying seeds at Whole Foods I decided to try this with their bulk 9 Grain mixture instead of...

I haven’t yet mastered how long to proof my breads before baking, so I decided to do a test to understand what happens when a loaf is over-proofed. The results from this experiment weren’t at all what I expected. But before the punchline, here’s some background...

Loaves 9 and 10 were Seeded Whole Wheat loaves using a recipe from the first bread class I took at Sur La Table. They were terrible failures, though the one we made in class was excellent. I still don’t know what we did in class that wasn’t reflected in the recipe. Now that I have...

The “Artisan Bread in 5 Minutes a Day” (ABin5) recipe says the dough will last up to 14 days in the fridge. It’s been eight since I made Loaf 33, so I thought it would be a good idea to see how the remainder of the dough is surviving. I’ve been smelling it every few...

It was time to feed my SFBI sourdough starter, so I used that as an excuse to try a new batch and see if I can improve the crumb that I’ve been getting. The recipe and process was the same as Loaf 29 until the final shaping step. I did the first sourdough feeding on Wednesday evening,...

This recipe is from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois – or ABin5 as its online shorthand has evolved to. The book has been on our shelf for almost a year, and I’m only now delving into it. You can’t actually make bread in five...

We got together with Sarah’s family and decided to take bread as a gift. I’m confident with Reinhart’s lean bread recipe now, so that was a given; but I acquired some new bannetons to try out my shaping skills with. The one I have been using at home is for much bigger loaves...