(Coming soon…)

This was an experiment with using a loaf pan to shape my 9 grain bread to get a form hospitable to sandwiches. The dough was mixed with the same recipe and process I’ve developed before (see Loaf 80) up to the shaping step. I divided the 1200g of dough into a 700g loaf for a large loaf...

This Lean recipe has become my “go to” loaf of bread. I love the flavor and it’s now very easy to make. This dough was mixed on Wednesday night and shaped, proofed and baked Thursday evening. One of the loaves is a gift for a friend that I had lunch with on Friday, the other...

My recent failures with sourdough have me pretty upset, and I’ve been pondering what might be the cause. My theory is that my starter isn’t as active as it needs to be. To test this I did a feeding on Thanksgiving, while I was doing all my other baking, and I monitored it’s...

While I was making the epi rolls, I also threw together a couple of lean bread loaves for leftover sandwiches. This bread, shaped in a rectangular banneton, makes excellent sandwich bread. Combine that with leftover deep-fried turkey and some extra bacon from breakfast, and you (or I,...

For Thanksgiving dinner I decided to make epi rolls. Epis are baguettes that have been snipped and shaped so that they look like a wheat stalk after baking. The pieces break off as individual rolls, which works great for a big family meal. I’ve only tried them once before and only did a...

We had a houseful of people for Thanksgiving, so my bread plan had to span a few days. On Thanksgiving Eve I made two loaves of challah bread – one for surf & turf dinner that night and the other for French Toast the morning after Thanksgiving. Back in January I did a bake-off...

I’m mad at bread, again. I’m not sure what’s going on with my sourdough lately, but my success rate has been very low. This past weekend I made two batches of sourdough, which I’m only counting as one loaf here. Saturday The Saturday batch didn’t even get baked....

We live in a major earthquake zone and try to be smart about being prepared. After seeing the impact of Hurricane Sandy back east, we took another pass on our emergency readiness at home. Under the scenario of staying at home for two weeks without power, I thought that we could bake bread in...

My 9 grain bread is delicious and has become a staple in our house. I tried a simpler approach to mixing the ingredients this time, and it seems to be a step for the better. My typical process, which I lifted from another recipe, is to mix the dough, let it rest for a few minutes, and then...

“The List” for my 100 Loaves project includes Cinnamon Rolls, which I haven’t tried yet. My friends Tom and Paula gave me the Tassajara bread book as a gift, and it has a great recipe for cinnamon rolls in it. It starts with their yeasted breakfast bread dough as the basis....

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...