bread

Bread, by Dean Brettschneider

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http://www.them-apples.co.uk/wp-content/uploads/2014/11/Bread.jpg

I bake a lot of bread, as you've probably noticed, but I'm just a novice ... there's so much to learn about turning the most basic of ingredients - flour, yeast, salt, water - into something so elemental and elegant as a loaf of bread. I have a long way to go, and this is [...]

Books

Rye & caraway bread

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Rye & caraway bread

In very broad terms, most of my bread baking is either traditional British, Italian or French, with the odd nod towards American ideas about things like sourdough, which normally all point back to Europe anyway. This misses out a whole school of baking centred around Germany, Eastern Europe and parts of Scandinavia that has rye flour [...]

Food & drink

Beetroot and thyme baguettes

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Beetroot and thyme French baguettes

In common with a lot of people, I buy big bunches of beetroot because I feel good about buying something that's quite evidently been yanked straight out of the ground and that comes complete with leaves and dirt. I rarely have a clear idea about what I'm going to do with it, but still I buy [...]

Food & drink

Pane di Como, or Italian country bread

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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

Semolina bread

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Tartine Bread’s semolina loaf

The more I bake bread, the more I realise that I know so little about it, the more I understand why being a baker is a calling as much as a profession. I've started to experiment more, recently, started using different techniques and methods to home in on the things that I really like about [...]

Food & drink