I don’t know why I haven’t thought of this earlier: no-knead undead ciabatta dough poured into a loaf pan to make strong and holey sandwich bread. This weekend I was feeling lazy and uninspired to make the same wheat sandwich…
What’s not to like about naturally leavened bread? It uses naturally-occurring yeast in the air and flour, lasts much longer than commercially-yeasted bread, gives a better and more complex flavor, and reduces the number of ingredients. With just water, flour,…
By ignoring all rules of grammar and the basics of the English language, I can make my blog post title sound cool and urban. If I was a marketing wonk, I’d say my blog title skews young, hitting key hip-hop…
Last night I whipped up two batches of cranberry walnut brioche. I used ten eggs and one pound of butter. Hey, nobody said this was health food. But I contend that because it doesn’t use any unpronounceable ingredients, it is…
No, not the plaintive band led by hair-loss champion Phil Collins. I’m talking about the first loaf of bread I made, July 2008. Hard to believe it’s only been a year. I have remembered that I thought that was one…
Reading Seth’s interest in getting started with bread (see comments on my Friday post) got me thinking about the best first-time bread. I started with the no-knead recipe from Cook’s Illustrated and was really blown away by the look and…