Pan integral, in Spanish-speaking countries, is bread made with a significant amount of whole wheat flour. I’m always in search of breads with a high percentage…
Chad Robertson/ Guide to Making Sourdough Bread/ Jeffery Hamelman/ King Arthur Flour/ Levain & Yeast Hybrid/ year round
Basic Sourdough Bread: A Step-by-Step Guide
It takes extended home confinement to finally prompt me to organize this basic sourdough bread post — together with a step-by-step guide, including photos and video.…
bread with preferment/ King Arthur Flour/ Levain & Yeast Hybrid/ whole grain/ whole wheat
Just Bread with Mass Appeal | The Promise of Whole Grains
Here is a 70% whole-grain sandwich bread which tastes good and feels as light as the wonder bread. Moreover, it has none of its downside. Hard…
Chef Dan Barber held a special event at his restaurant Blue Hill in New York City. The project was called “wastED,” devoted to food waste. Specifically,…
Appetizer/ Dairy free/ David Lebovitz/ Gluten free/ Levain & Yeast Hybrid/ Pantry essentials/ Side/ Toss
Green Olive, Basil and Almond Tapenade
This is the third tapenade we make from David Lebovitz’s recipes in My Paris Kitchen with our friends at Cook-the-Book-Fridays. Years ago, we made artichoke tapenade,…
Berry/ Chad Robertson/ dessert/ enriched dough/ Levain & Yeast Hybrid/ my favorites
Brioche Sweet Pizza with Berries
Three little words — brioche, sweet, pizza, capture the exquisite interplay among bread, pastry and pizza. Brioche begins as basic bread dough. Incorporate a good amount…
Jeffery Hamelman/ Levain & Yeast Hybrid/ sourdough/ whole grain/ year round
Sourdough Rye with Raisins and Walnuts
This is an excellent bread that pairs well with goat cheese and cured meat. The sourdough rye with raisins and walnuts gets its flavor from many…
bread with preferment/ Jim Lahey/ Levain & Yeast Hybrid/ Ruth Reichl/ winter
Jim Lahey’s No-Knead Bread | Cabin Fever
Up against the harsh wintry weather, here is a great relief to cabin fever. All you need is flour, water, yeast and salt, the necessary ingredients…
The sourdough rye with walnuts has very high percentage (over 60%) of…
You can smell garlic bread miles away. The biggest appeal of the roasted garlic levain bread is unequivocally the smell. It’s mellow and it permeates every…
Chocolate/ Levain & Yeast Hybrid/ modernist/ my favorites
Chocolate Cherry Sourdough Bread in “Modernist Bread”
The chocolate cherry sourdough bread recipe is published in the New York Times article, “slicing through the myths to rethink bread.” The article reviews the new…
BBB/ bread with preferment/ classics/ Levain & Yeast Hybrid/ sourdough/ Yeast bread
69% Swiss Rye Ring | Brasciadela BBB
This Swiss Rye Ring, also known as Brasciadela, hosted by Cathy of Bread Experience, is calling me in so many ways. While I grew up eating…
BBB/ bread with preferment/ Chad Robertson/ enriched dough/ Levain & Yeast Hybrid/ sweet bread
Beignets & “Brionuts” – Variations on Tartine Brioche, BBB
My fondness for the brioche bread, a buttery enriched bread with the morning latte, led me to the search for a brioche dough. I found it…
Artisan bread/ BBB/ bread with preferment/ Levain & Yeast Hybrid/ sourdough
Onion Bialys with Natural Levain – BBB
Bialys are the Polish cousins of bagels. I have never made or tasted a bialy before. How can I ever resist making them? This is BBB’s…
Artisan bread/ BBB/ Levain & Yeast Hybrid/ sourdough/ Tartine/ whole wheat
100% Whole-Wheat Walnut Sourdough Bread – BBB
all-whole-wheat bâtard and pan loaf that you want to eat This bread pushes the limit. I have never baked 100% whole-wheat bread. The fear of…
Artisan bread/ Jeffery Hamelman/ Levain & Yeast Hybrid/ sourdough
Black Sourdough Rye Bread with Chocolate and Cherry
Inspiration for this bread came from the dark chocolate bread I had at Blue Hill at Stone Barns. I made the chocolate cherry rolls in…
Inspired by Blue Hill’s Inspiration of this chocolate bread came from an unlikely source. We were celebrating a milestone birthday for my husband a week…
Artisan bread/ BBB/ bread with preferment/ Levain & Yeast Hybrid/ my favorites/ Savory/ sourdough
Caramelized Onion Levain Bread – BBB
The appropriate title of this bread should be: caramelized onion levain bread with whole-grain buckwheat, rye and wheat, which closely reflects its key characteristics. Yes, it…
Ciabatta dough is so different from any others. There is so much to like about ciabatta. I wonder why I don’t make it more often. They…
Artisan bread/ Jeffery Hamelman/ Levain & Yeast Hybrid/ sourdough
Carrot and Walnut Levain Whole-Wheat Bread
If you like carrot cake, you’re going to love this carrot walnut bread. The taste of the carrot is very mild. But carrots give the bread…
Walnuts are a delicious way to add extra nutrition, flavor and crunch to plain bread. Interior of the bread spotted a slight purple, the distinct color…
Artisan bread/ bread with preferment/ Chad Robertson/ enriched dough/ Levain & Yeast Hybrid/ Low fat/ Tartine
Tartine Olive Oil Brioche
Brioche is one of my favorite breads. I don’t make it as often as I’d like because of the amount of butter in it. But there…
Artisan breads have a distinct look about them. All those wonderful characteristics of crunchy crust and irregular crumb, we never have enough of, were discussed extensively…
You can’t judge a book by its cover. You can judge a loaf of bread by its look. Start at the crust: a dark color, indicative…
Artisan bread/ Jeffery Hamelman/ Levain & Yeast Hybrid/ whole grain/ whole wheat
50% Whole-Rye and Whole-Wheat Bread
Rye breads have not shown up in my kitchen often; I’ve heard that it’s a whole different animal to deal with. Why bother with rye bread…