My Raadvad Danish bread slicer put to good use in my latest 100 percent rye bread. Clearly this tool is much more than a toy, and will be used to make some more rye and seeded bread, not just miche!
Below are some loaves adapted to levain without any added yeast. In general, my definitive focal point always seems to be on flour protein and hydration, as fermentation is key to any bread baking. Wheat and kamut Definitely more water for this, and going to use lower...
Revisiting formulas from my early baking days, I went back to a bread combining cider, raisin and apples. Originally learning this bread at Bouley bakery, it’s made with a cider poolish along with a bit of levain. At Bouley, they would use apple to garnish on...
Back to the drawing board with my recent explorations of pane comune, I went with my more hydrated stock levain of one hundred percent hydration. I then upped my previous calculations on my trusty BreadStorm® and went to 70 percent hydration. This time I slashed a...
Call me Dr. Frankenstein of bakers, disassembling and then reassembling bread formulas, a percent here, a percentage there. Beauty or monsters, you never know. Take this recent loaf. Considering James Lahey’s Sullivan Street version of pane di comune, a...
