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Sourdough Croissant

by LeadDog { 2010 February 22 }

 Time for me to do something a little bit different so I decided to do Croissants.  I made them twice in one week so I know they are not very hard to do just different.  The second batch has chocolate and almond pieces rolled up in them.  The Croissants got me the best complement that I have ever had for anything that ...

Mulit-Grain Miche

by LeadDog { 2010 February 15 }

 This is the final loaf in my exploring bread blog.  I feel I finally tweaked the flours until I got "my perfect" bread, at least for this week.  The bread is mostly unbleached all purpose flour which seems to do a very good job in making this bread.  I'm going to continue to use it to see how it does for oth...

Honey Oat and Flax Bread

by Adam T { 2010 January 28 }

I made this yesterday morning when I wasn't quite ready to go to bed after work.I was originally planning on just making a white bread, but decided part way into it to go with something with oats, flax and honey as well. ...

Old Country Bread

by LeadDog { 2010 January 16 }

 One day I decided to use my plastic proofing basket that the dough always stuck in to make bread.  I had read that high hydration breads tend to stick in these baskets so I figure if I did a normal 67% hydration bread that it might just work out alright.  I had some bread flour left over and thought I would just use that f...

Pain de Campagne (100% sourdough)

by rossnroller { 2010 January 1 }

This is my 100% sourdough version of a pain de campagne recipe posted on The Fresh Loaf by DMSnyder (an excellent home baker whose posts I always subscribe to). I was really pleased with the way this one worked out, and after a bit of tweaking on subsequent bakes, this pain de campagne is up with Hamelman's Vermont SD as my favourite ever...

Panettone

by LeadDog { 2009 December 29 }

 When I saw that Reinhart thought Stollen and Panettone were very similar breads just different shapes I figured I was ready to give it a try.  I have had Panetonne a couple of times so I know what it is supposed to be like.  When just eating a lose crumb of this bread made me want to eat more then I knew what I had made wa...

Mathias Dahlgren's Swedish Rye Bread - with an apple twist

by shiao-ping { 2009 December 28 }

The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc and Matsalen, the latter in Stockholm.  His style of cuisine is Swedish traditional as well as innovational (a fusion of Scandinavian, Tuscan, Californian and Oriental disRead more...

Rye Sourdough

by Adam T { 2009 December 21 }

This is a variation of one of Daniel Leader's Rye sourdough recipes called " Czech Country Bread" Pages 308-310 of his book "Local Breads" I was planning to use 100 % rye flour, but ran out. So I supplemented some Whole Wheat. The Recipe in Dan's book calls for 400 g white flour, and 100 g rye flour. Thi...

Sourdough Christmas Stollen

by LeadDog { 2009 December 20 }

I heard about Stollen recently and how good it is so I decided that I wanted to make some.  The only problem is I have never eaten or seen Stollen.  I looked in my books and on the internet for recipes for sourdough Stollen and decided to improvise and make my own.  The paragraph from Peter Reinharts's "The Bread Baker...

Onion and Cheddar Country Sourdough

by Adam T { 2009 December 9 }

recipe test of our very tasty Country Sourdough. This smells great in the oven, and I don't like onions!I put this as batard for style of bread, because I did not know what else to call it from the list provided. Thanks, Adam...