Baking

Pane di Como, or Italian country bread

4 comments
Como bread, traditional Italian country bread from Lake Como.

Most of the bread I bake follows a fairly standard pattern. I've got a couple of staple recipes, one for an everyday loaf that works well for white or whole grain and any variation in between and a couple of ways with sourdough, too. The everyday loaf is the most versatile, and it can easily [...]

Food & drink

Panmarino, or Italian rosemary bread

0 comments
Panmarino, or Italian rosemary bread

I made a pain au levain the other week, a French sourdough shaped like a torpedo, and full of glorious air holes, encased in a brittle crust. It was a textbook example of why 'slow is best' when it comes to baking bread. The levain, or starter, was set up the night before, giving it a [...]

Food & drink

Finnish pulla buns

4 comments
Finnish Pulla buns

Here's something a little different - a sweetened dough from the Nordic countries, particularly Finland. It's the Northern European version of brioche, a bread dough packed with butter and sugar, stuffed with a variety of fruits, creams and spices, as the baker sees fit. Pulla buns are best made as enormous, fist-sized wedges, each looking [...]

Food & drink

5 reasons to bake your own bread

2 comments
5 reasons to bake your own bread

You know what's in it - bread is only flour, water, yeast and salt. That's it. That's all you need to make a world-class loaf. Have a look at the ingredients listed on the side of a commercial loaf and ask yourself whether all of those things are really necessary, or are they there just [...]

Food politics