lluisanunez's blog

My Pain à l'Ancienne

by lluisanunez
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commented on 1 year ago
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I baked this bread (Hamelman's "Vermont Sourdough") under an inverted pyrex bowl over the ... read more →

commented on 2 years ago

Kamut & Rosemary bread

by lluisanunez
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Kamut bread with rosemaryFormula: 250 gr. Kamut flour, 250 gr. strong wheat flour, 320 c.c. water, 2... read more →

updated 2 years ago
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 Formula:400 gr. bread flour, 100 gr. spelt flour, 300gr. water, 150 gr. starter 100% hydration... read more →

commented on 2 years ago

Pain de Campagne

by lluisanunez
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This is in fact my basic sourdough recipe, but baked in my country wood oven which can reach 450&ord... read more →

updated 2 years ago
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Last week's bake was a sandwich loaf made in two versions: 60% and 65% hydration The composition was 250 gr. bread flour, 50 gr. rye flour and 200 gr.... read more →

commented on 2 years ago
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Delicious taste by combining the depth of the rye with the caraway seeds. And my crumb is improving!... read more →

updated 2 years ago