Originally from the island of Mauritius, Beesham Soogrim is a vegetarian chef and baker working in Holm, Sweden. We met on a Facebook forum for bakers and have been encouraging each others’ love of breads. I thought it would be nice to learn more about his craft...
Baguettes are the simplest of breads, or so one would think, considering they're made from a few core staples; flour, water, salt and yeast. Last week, I tried a formula for a sourdough baguette. It came benefit of the Spanish baking book, Guia Parar Elaborar Pan En...
On my return from my trip to Europe, I quickly started using my levain and odd bits of old dough ferments to make some loaves. With only one feeding, my levain was bubbly,and was able to make three or four breads. With amazing growth, each dough reached a peak of...
For a while now I've been trying to make a decent seeded bread, something close to a "vollkornbrot." Checking on fellow blogger/author and baker Martin Johanssen's new site, he had a formula that seemed so simple with its barley and seeds....
Foaming to bake lately but out of levain... I finally had some time to feed the levain, and let that foam. The result is below. The loaf I baked was something modeled after a bread from Bouley Bakery from my time working...
Not too long ago, I first started noticing hits from La Memoria de pan, Te quedas cenar and El foro de pan. All coming from Spain, so I wondered who was behind all this wonderful bread blogging. Shortly after I became a member of El foro de pan,...
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