In preparing to make another batch of Tartine sourdough I reread the recipe in the book. He recommends using bread flour rather than the all purpose flour I’ve been using (not sure how I missed that the prior ten times I read this). Bread flour has a couple percent more gluten, which...

Here we go again: I want ciabatta, so our friends get ciabatta. Like my 9 grain, I have the ciabatta down pretty well. This is straight from Reinhart’s book and has never given me any trouble; plus it tastes wonderful. This bread is great for sandwiches if shaped as rolls, and makes...

Time for some sourdough bread again. Last time I made it at home I compared cooking it in a dutch oven verses my regular hearth oven style. The dutch oven won. I tried the same comparison again this time to verify the findings. Also, even if the dutch oven is better, I can’t bake two...