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This was actually an accident, as I was preparing my (now favourite) Hamelman's Vermont Sourdough, but I made a mistake calculating the...Read more
I baked this bread (Hamelman's "Vermont Sourdough") under an inverted pyrex bowl over the baking stone. It's cheaper than cast iron pots,...Read more
<p>Pyrex cloche</p>
I found this recipe at the spanish blog Te quedas a cenar , and I couldn't resist the temptation to try a sourdough version of it. Sweet,...Read more
I found this recipe at the Spanish baking forum http://elforodelpan.com . I used an italian white Kamut flour and a preferment in two...Read more
Kamut bread with rosemary Formula : 250 gr. Kamut flour, 250 gr. strong wheat flour, 320 c.c. water, 200 gr. white starter, 1 Tsp chopped...Read more
<p>My starter</p>
Formula: 400 gr. bread flour, 100 gr. spelt flour, 300gr. water, 150 gr. starter 100% hydration, 200 gr. mixed nuts, pine nuts, pumpkin...Read more
This is in fact my basic sourdough recipe, but baked in my country wood oven which can reach 450ºC. I thought it was at 250ºC when I put...Read more
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...Read more
Delicious taste by combining the depth of the rye with the caraway seeds. And my crumb is improving! Formula Bread flour 450 gr. Rye flour...Read more
<p>Kamut and Wheat loaf at 62% hydration</p>
<p>Semolina loaves with 65% and 60% hydration</p>
Hi, My name is Lluïsa and I'm from Barcelona. I've been baking at home for some years but only three weeks ago I did my first...
