Search Results for ‘bread’

We make a specialty item that's basicaly like a stuffed dinner roll. We have to portion the dough out into ~80 gram balls and roll them, then flatten them and fill them like a dumpling. (The dough ball is about the size of a medium fist. It isn't important that it's 80 grams, it's just important...

I have to admit, I am not much of a baker. Sure, I took all the required baking classes in culinary school, and as a chef I have done my fair share of baking and pastries, but it is not a skill that I particularly enjoyed and thus didn't really work on developing. I was always more about the...

I love rye bread. Buying great rye bread here in NYC is easy. Making it is a different story! Here are my attempts to create an old fashioned NY Sour Corn Rye. First up is my latest attempt. It part of the Magnificent Maggie Glezer Adventure, and id awfully good. This is the real deal, tight...

Jeffrey Hamelman, the Director of the Baking Education Center at King Arthur Flour, has written a new book. It's called Bread A Bakers Book Of Techniques And Recipes Second Edition? and represents a huge leap forward for home bread bakers. Written as a reference for professional bakers, the...

With all the hype, in recent years, about artisan breads, sourdoughs, and preferments, you might get the idea that baking regular, old white has become a dying art. But if you look a little deeper at many baking sites you'll see that the standard loaf of white bread still reigns supreme when it...

A shaping twist on the babka from Maggie Glezer A Blessing Of Bread The Many Rich Traditions Of Jewish Bread Baking Around The World This is the same babka formula we have visited before, in 2 new shapes. The first is babka as pan loaf. The dough gets rolled out to about 1/4" thick...

Despite a rather strong body of opinion, man does not live by bread alone. At least not this man anyway. Variety is the spice of life. All bread and no cake makes Jack a dull boy. You pick the adage. Every once in a while my sweet tooth gets the best of me and I succumb to the sugar beast that...

This is an older piece I did after the passing of Julia Child. Since the recent passing of Julia Child there has been much discussion of her French bread recipe. Here is my first attempt. It's a direct method dough, but it uses long fermentation and proofing. It comes close to a preferment...

Lately there have been discussions of ciabatta on a couple of message boards. They served to give me a strong taste for some. This is Craig Ponsford's Ciabatta as presented in Artisan Baking Across America The Breads The Bakers The Best Recipes , by the one & only Maggie Glezer. A nice dark...

Maggie Glezer, Artisan Baking Across America The Breads The Bakers The Best Recipes of fame, is working on a new book. It's all about challah and other traditional Jewish breads. In advance of publication, I tried her challah recipe from this month's Fine Cooking magazine. A six...

While the name translates to Ancient Bread, it couldn't be all that old. The key to this awesome bread is refrigeration. It's hard to imagine making it before the advent of the icebox. It's very simple to make as it has just flour, water, salt and yeast. The blob above is what it looks like...

The first day is the building of pate fermentee. To minimize browsing boredom, I'll spare you those pics. This is the final dough, built with pate fermentee, bread flour and durum flour. Here's the unfermented dough. 2 1/2 hours later it has more than doubled in size. You can see the 2...

Variations on or theme, or... ...Pita on Parade. Both of these start with the same dough. These get shaped after the dough is fully fermented, and then proof for an hour. They get topped with a mix of olive oil and za'atar, a funky middle eastern spice/herb mix. Kinda like pita pizza...

Really, I mean it! This method is part of my continuing adventures with Maggie Glezer Artisan Baking . How could she offer a book on Jewish bread without a bagel recipe? She couldn't and wouldn't! Everyone knows you can only get real bagels in New York. I can get them on almost any corner...

Awhile ago I had promised myself to do more baking to regain some of those skills I lost due to not using them much over the last many years. While I have done more baking since I started this blog, I haven't done nearly the amount I want, so I've made that promise to myself again and hopefully...

I understand your skepticism, but a gluten-free flatbread recipe with no yeast, eggs, soy, or dairy can taste good! This gluten-free flatbread recipe has no yeast, eggs, soy, or dairy in it. Yup. You heard me right. I was a bit worried at first too. But with being advised to experiment with...

By Becky Billingsley Nothing goes better with warm fall and winter soups than a hunk of freshly baked bread, and Challah is an often overlooked choice for non-Jewish home bakers. You don't have to be Jewish to understand the appeal of this soft and slightly sweet pull-apart bread. Challah...

The role of bread in western civilization has been so important that it's ingrained into our very culture. As a food and also as metaphor it continues to be ensconced in everyday life. And its long history is almost beyond belief. Wheat, from which most breads are derived, has been cultivated...

The simplest variations are made through substitution or addition. By this I mean substituting a portion of the white bread flour for another, such as whole wheat or rye, or by adding additional ingredients, such as cheese, herbs, or even chili peppers. There's also the option of using the basic...

Here's a list of books and websites that are useful for the home baker and also the professional, whether you're a novice or experienced. Most offer a plethora of recipes, and many include text that is even more interesting. A few in fact could be considered scholarly on the fascinating subject...